It’s no secret that I’m not exactly the biggest Sandra Lee fan. I mean, don’t get me wrong, I appreciate her for comedic value. And sometimes will even watch her for a good laugh (watching drunk people cook is always funny). But you know what? Michael Ruhlman wrote a really interesting piece about her for the Huffington Post that actually made me think. Here’s the gist of it:
“Nay, brethren, I say watch Sandra Lee if you like her, make her recipes, and make them again, because eventually, you are going to want more, and you are going to want better. I don’t care where you start, only that you start.
Even Thomas Keller wasn’t always Thomas Keller. He was once the cook who made ‘spinach’ fettuccine using green food coloring.
I don’t care where you start, only that you start. America will be ready for you, with fresh hog bellies to cure and ripe tomatoes at the farmers markets, with genuine, glorious Parmigiano-Regianno in almost every grocery store. America has only just begun to cook.”
Wow. There aren’t many people who could change my mind about Sandra Lee like Michael Ruhlman can. Of course, Sandra thinks Parmigiano and Regianno are two different things, but whatevs. You know, this makes total sense. I don’t consider myself a food snob, but maybe I have kind of been one. Especially with my hating on Sandy.
Sandra Lee is doing more than lots of people are doing these days. She’s cooking. And she’s trying to make it easy for you. So what if she drinks a gallon of vodka, decorates her kitchen in puke-worthy colors, and is obsessed with Cheez Whiz and Cool Whip?
I guess I’ll take back all the mean things I’ve said about Sandra Lee and give her a little credit. But please, Sandy, step away from the boxed cake and learn that mixing flour, sugar, butter, and some eggs is really just as easy (and twice as good). And that cake will taste way better with that semi-homemade martini of yours.