Inactive Cooking with Simply Sara / Sara Potter

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Clown Baby said:
Being a cunt or not is not how a cow is determined. She's a cow for her inabilities to both speak without flubbing words and film videos that look decent despite being at this for over 10 years. She's a cow for thinking she's a chef when she still doesn't know the most basic things about cooking, like the fact that she's supposed to heat a pan full of oil before putting anything in it. She made a "cooking video" to show how she mixes cool whip and powdered sugar with canned fruit to make "salad" like 3 weeks ago. It might be a well-known deep south recipe but it's still exceptional that this is what she thinks qualifies as instructional cooking.

She's a cow, and since she started shilling Tupperware/jewelry and gained a larger following she gives even less fucks about how bad her videos look and sound when most normal people would use that as an opportunity to improve their production quality. Like I said before in this thread, she's a quiet cow, mostly good for chuckles, and not everyone's cup of tea. The fact that she calls a "collaboration" a "claaab" and says " 'corporated" instead of "incorporated" while throwing badly measured jarred garlic in a cold pan is enough for me to laugh at her, man.
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I don't put her on the cow level as Amy, Chantel or ALR. That said, her cooking is what makes her a cow to me. She makes an ungodly amount of unhealthy food and is so overweight and can't say two words without wheezing and having to take a break to breath, she's already had health problems due to what she is eating and she'll die by what she is eating and the amounts she eats. She could tweek her recipes a bit to make them more healthy, she doesn't need to use a metric ton of fat, salt or sugar to make her foods taste good. In conclusion, she seems nice enough, I kinda like her, not her voice, she has the voice of a toddler but she exhibits cow like behavior.
 
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Uncle Meat said:
Definitely midwest... Tuna Ring Loaf and Macaroni and Bologna Salad and Hot Dog Crown Roast. Fancy pot luck food you can make by the vat from ingredients that can keep in the larder or freezer for the whole winter.
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I'm going to have to google those because none of those word combinations make sense
 
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CROWN 600.JPG
 
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Its like the 70s dinner party on Twitter. I endured an aspic nightmare this past summer to appease a loved one, but only with the promise that I would not have to eat it again for at least a decade. I might eat the frankenfurter corona as a death bed promise, but only for immediate family.
spelling edit
 
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Vaganabanana said:
All I could focus on was that fat, giant neck wobbling around.
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I saw an enormously fat woman years ago, and something I never forgot: she had a huge fat neck like Sara's, and it had stretch marks all over it.
Sara looks like she's one Twinkie away from having stretch marks on her neck along with the hair.
 
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You know, with the Coronavirus scare, my local markets are cleaned out of all the good stuff. Today, I shopped and had to resort to canned vegetables, very basic meat and packaged cheese. I can't get a lot of the herbs, ethnic stuff and more exotic vegetables I normally use. I've been watching a bunch of Simply Sarah today to get ideas. I have no use for her desserts or the more obviously blubbery stuff. But some of her recipes are OK, the proportions are just off. If you take her recipes and cut the sugar, salt, fat and refined carbs down to a quarter or less than she uses, some of this stuff works. I see her doing some things right- she tastes as she goes, she uses stuff like tofu and spring roll wrappers that I'm sure no one else in her trailer park uses. And she seems to understand how to mix vinegar and umami and sweet and spices in a basic way. It's just whenever it comes to cheese or mayonnaise or butter, she adds five times too much. I watched a teriyaki tofu sub video where she used WAY too much soy sauce, then boiled it down to thick black seawater consistency and let the browned tofu soak in it for over a half hour while she did other things. YUCK! That's how you end up with salty tire rubber. But with some of it, I can kind of learn some ways to make different kinds of stuff from the dregs left in the market. You're not going to make haute cuisine when you are stuck with canned green beans, a bag of dried pinto beans, a head of iceberg lettuce, a can of corn, crushed tomatoes, pre-grated cheddar cheese and the chicken drumsticks that are all that are left in the meat department. But I can take her taco salad and make it into something that basically works so it's not a total loss. I just have to adjust the quantities. A teaspoon of butter for her is like a snow shovel full.
 
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