Tamara Tattles

Come for the tea. Stay for the shade.

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You are here: Home / RHONJ / Real Housewives of New Jersey / Teresa Giudice Has An Internet Cooking Segment

Teresa Giudice Has An Internet Cooking Segment

December 11, 2014 by tamaratattles 266 Comments

So, um…. I’m curious what y’all think about this.

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Filed Under: Real Housewives of New Jersey, RHONJ, Teresa Giudice Tagged With: Breaking News, Entertainment, Entertainment News, Felons By Bravo, News Archive, Real Housewives of New Jersey, RHONJ, Teresa Giudice

About tamaratattles

Come for the tea. Stay for the shade. Not for the easily offended. You're a special snowflake just like everyone else.

Comments

  1. Popcorn and Vodka (@popcornandvodka) says

    December 11, 2014 at 2:36 pm

    I might sit and watch on FB for a break, but I won’t sit down for an entire TV show of this. She has no personality, and there’s bare minimum instructions. It’s just an average homemade youtube cooking video.

    Reply
  2. GeminiSister says

    December 11, 2014 at 2:38 pm

    I will not even watch for the laugh. Go to prison already!

    Reply
    • BH Wannabe says

      December 13, 2014 at 3:36 am

      You are TRULY my Gemini Sister!

      Reply
  3. Lisa says

    December 11, 2014 at 2:46 pm

    She is an idiot! She is Italian? Every Italian knows you do not put olive oil in with the pasta while boiling. It keeps the sauce from sticking to the pasta. Cook shrimp til it turns “Pinky”???????

    Reply
    • tamaratattles says

      December 11, 2014 at 4:50 pm

      and then cooking it again in the…zippy?zappy? sauce. The whole thing was a disaster. Frankly, I would not have sauted the shrimp at all and just tossed them in the sauce raw and let them simmer before adding the pasta…

      Reply
      • TareksWife says

        December 11, 2014 at 5:09 pm

        TT, no Italian would ever pre-cook the shrimp. And, who puts oil on pasta? You add a little sauce to the pasta after it’s cooked to coat it (which prevents sticking). Dumping a gigantic glob of sauce on top of pasta must be a Jersey thing!! Or maybe it’s just a JU DICE thing.

        Reply
      • teecee66 says

        December 11, 2014 at 6:13 pm

        Um, TT. Step back. You would not be “sauteing” the shrimp in the sauce. You would be “stewing” them. You do not stew shrimp. You sauté them in oil, pre flavored with garlic and them squirt some lemon. Then sauce. She put fucking lemon in the tomato sauce. Dear god.

        Reply
        • tamaratattles says

          December 11, 2014 at 7:08 pm

          ​I believe WHAT I SAID WAS, I would not saute them at all. I’d just toss them in raw into the sauce.

          On Thu, Dec 11, 2014 at 6:13 PM, Tamara Tattles wrote:

          >

          Reply
      • Valley View says

        December 12, 2014 at 4:29 pm

        I am loving the cooking throw down between TeeCee and Tamara.

        Reply
        • tamaratattles says

          December 12, 2014 at 5:40 pm

          ​She’s the better cook. But I’m the cast iron expert and this is making my head explode.

          On Fri, Dec 12, 2014 at 4:29 PM, Tamara Tattles wrote: > >

          Reply
    • Joan says

      December 11, 2014 at 8:16 pm

      I always put oil in my pasta while it’s boiling, it keeps it from ‘foaming’ over.

      Reply
      • Skeeter says

        December 12, 2014 at 3:44 am

        I have a glass disk I put in the pot that prevents it from boiling over.

        Reply
      • teecee66 says

        December 12, 2014 at 8:28 am

        Turn the fucking heat down. That will stop it from”foaming”. What is involved in your foam? Ive never had pasta foam. If it bubbles up and looks like it’s going to boil over, simple blow across the top of the pot. It will instantly subside. Like if you’re pouring a carbonated beverage and it isabout to overflow, you simply place your finger on the bubbles and the salt from your skin will instantly make it stop (beer especially).

        Reply
      • Lady Chatterley says

        December 12, 2014 at 11:04 am

        TeeCee, I had to smile at these tips. I have never heard of putting your finger in the foam to neutralize it. Love it – and will definitely put it to the test. 🙂

        Reply
      • Donna says

        December 12, 2014 at 5:22 pm

        Laying a wooden spoon over the pot keeps it from boiling over.

        Reply
      • Donna says

        December 12, 2014 at 5:24 pm

        laying a wooden spoon over the top of the pot keeps it from boiling over.

        Reply
  4. Mari Anne Souza says

    December 11, 2014 at 3:02 pm

    She said to sauté the shrimp for 8-10 minutes. That’s wrong – large shrimp should take only 3-4 minutes. Medium shrimp, between 2-3 and small shrimp, approx. 2-2 1/2 minutes. Cooking 8-10 minutes will make the shrimp like rubber.

    Reply
    • tamaratattles says

      December 11, 2014 at 4:28 pm

      ​Ding Ding Ding That’s one problem she made… Especially since she kept cooking them in the sauce…

      On Thu, Dec 11, 2014 at 3:02 PM, Tamara Tattles wrote:

      >

      Reply
  5. Katherine says

    December 11, 2014 at 3:02 pm

    I have this cookbook and have made this pasta dish. I have gotten lots of compliments on her recipes. The production qualities of this short video put it beyond your average homemade cooking video, but I agree that she is a stiff and a little awkward. Whatever you think of Tre, you have to admire her gumption.
    Or not. 🙂

    Reply
    • puppylove says

      December 11, 2014 at 4:09 pm

      I do agree with that, she’s got spunk

      Reply
      • sequoia says

        December 11, 2014 at 4:26 pm

        I hate spunk..

        Reply
      • ericzku says

        December 11, 2014 at 5:33 pm

        Ooooh Mr. Graaant…

        Reply
  6. Sean Willis says

    December 11, 2014 at 3:04 pm

    This did not disappoint. I don’t know if she’s authentically borderline retarded or a marketing genius. Her one hiccup was her mispronunciation of “ingrediences.”

    Reply
    • Sick of "reality" TV says

      December 11, 2014 at 4:39 pm

      And “Giudice”….

      Reply
      • Dracla Dunning says

        December 11, 2014 at 11:37 pm

        And “cummin”.

        Reply
    • Joan says

      December 11, 2014 at 8:18 pm

      She definitely needs some coaching. She mispronounces so many words that it throws you off the recipe.

      Reply
      • BH Wannabe says

        December 13, 2014 at 3:43 am

        Because she won’t look at that damn dictionary!

        Reply
  7. Angel(?) says

    December 11, 2014 at 3:09 pm

    Yawn….she’s robotic!

    Reply
  8. RealChicagoHousewife says

    December 11, 2014 at 3:16 pm

    There are just so many people with talent struggling out there I can’t support her or her ventures any more knowing the crimes she’s committed. Maybe she will have an epiphany while in prison and start taking responsibility for what she’s done and tell the truth. Yeah…….probably not.

    Reply
    • BH Wannabe says

      December 13, 2014 at 4:04 am

      Andy even said the Joe and Teresa were not “reflective” or “introspective” people.

      The woman is shameless. Don’t even get me started on that Gia music video/girl group. Jesus.

      Reply
  9. Bridgett says

    December 11, 2014 at 3:33 pm

    That wasn’t as bad as I thought it would be. She obviously took the joke that Dina and Andy made during reunion about a cooking show to heart. Anyone else notice she went back to pronouncing her last name as “Ju-dice” like in earlier seasons of RHONJ, not the “ju-di-chay” of late?

    Reply
    • tamaratattles says

      December 11, 2014 at 4:31 pm

      ​Yes. She seems to have gone back to the American pronunciation AGAIN. She always has to think really hard about what her name is these days.

      On Thu, Dec 11, 2014 at 3:33 PM, Tamara Tattles wrote:

      >

      Reply
      • Nuna says

        December 12, 2014 at 11:15 am

        Come on, give her some slack on how her name is pronounced. (Slay her on everything else, if you want. She earned that.)

        I have one of those names. Before I married my husband, I saw his name in print. I said,”that’s a whole bunch of vowels going on there. How do you say it?” He told me and my response was, “oh. Ok. The Tennessee way of saying it.”

        Reply
        • tamaratattles says

          December 12, 2014 at 1:58 pm

          ​So you can’t pronounce your own name either? I’ll make a note of that.

          On Fri, Dec 12, 2014 at 11:16 AM, Tamara Tattles wrote: > >

          Reply
      • Nuna says

        December 12, 2014 at 2:45 pm

        No, I can’t. That’s why I don’t use it, TT. Make a note and check my emails to you. I refuse to mispronounce it and sound like an uneducated hick. It’s their name, they can say it however they want.

        Reply
      • Valley View says

        December 12, 2014 at 4:33 pm

        She needs to pick a lane when it comes to how to pronounce her effing name. Or better yet go back to Gorga.

        Reply
      • Nuna says

        December 12, 2014 at 6:15 pm

        Exactly. That’s why I stick to my maiden name. It’s hard enough.

        Reply
      • BH Wannabe says

        December 13, 2014 at 4:12 am

        Um… I think it would really be worth your time to practice saying your last name.

        Reply
      • deco says

        December 13, 2014 at 10:02 am

        Yeah, she probably returned to the American version for her studies at the Federal Institution. If Joe is deported and she decides to leave with him he will mot likely return to the tiling pronunciation. It’s a matter of convenience …

        Reply
  10. Samantha says

    December 11, 2014 at 3:38 pm

    R U serious Theresa ? …you are a moron …go to jail already ….please go away …of my ears hurt from listening to her with the instructions ….my 10 year old makes warming up her spaghettios more interesting …Theresa …..Shut the [email protected]##$ up …go to jail …

    Reply
  11. redhotmama says

    December 11, 2014 at 3:57 pm

    Will the next segment be how to jazz up her prison cup-of-ramen?

    Reply
    • Lady Chatterley says

      December 12, 2014 at 11:09 am

      LOL! That actually would be awesome – Fabulicious Prison Grub. 🙂

      Reply
    • Mari Anne Souza says

      December 12, 2014 at 11:12 am

      Hee, hee, hee, hee! 🙂

      Reply
  12. Beth Boxer says

    December 11, 2014 at 4:02 pm

    I can’t believe I am going to say positive things about Teresa, (did not watch video,). but she doesn’t hang her head, she goes right on promoting anything she can to make a $ for her family before she goes off to jail. That part I give her credit for, but I would love to tell her to stop seeking fame for herself and family, make Joe figure out what he can do support family and she should beg forgiveness and then see what happens. I feel like she is a a Kris Kardashien wannabe. It can’t end well. I won’t buy anything she promotes, but the general public is pretty forgiving.

    Reply
    • J.D. (@JaMailMail) says

      December 11, 2014 at 5:40 pm

      Tre is a fighter. Delusional a lot of times, but she is a hard worker and will never give up on trying to provide for her children.

      Reply
      • Angel(?) says

        December 11, 2014 at 7:00 pm

        Well Gia probably needs to make a new video before Tre goes to jail!

        Reply
      • Lady Chatterley says

        December 12, 2014 at 11:11 am

        Yes, they appear to be prepping her to step in as the new family moneymaker. I wonder if they’ve ruined her credit, yet.

        Reply
      • brillke says

        December 13, 2014 at 4:56 pm

        Trying to provide for her children? I think you meant to say buy a new pair of Louboutins. If Tre had been trying to provide for her kids, they’re have a college fund, not a giant house and lifestyle that mommy and daddy are going to prison for.

        Reply
  13. PlusOneForLuck says

    December 11, 2014 at 4:17 pm

    Her poor girls are going to choke to death on those shrimp tails that she didn’t bother to cut off after she turned the shrimp into rubber

    Reply
  14. puppylove says

    December 11, 2014 at 4:18 pm

    Like one of the previous people said if you cooked those shrimp 8 to 10 minutes they would be like rubber, also if you cook the shrimp in pan to be done you can’t put them in hot sauce still on the stove while you cook the pasta. The shrimp will still be cooking ohy you wouldn’t be able to chew them if you had shark teeth. Maybe she got nervous and screwed up. Lots of people don’t like Tre, well I really don’t either, but you have to give her credit for trying. After she has a LOT of money to pay back and she has to get it from some where. I don’t think the banks will help, do you? That’s a ha ha so don’t get upset.

    Reply
    • tamaratattles says

      December 11, 2014 at 4:33 pm

      ​It was abundantly obvious to me that she had never cooked that dish before in her entire life.

      On Thu, Dec 11, 2014 at 4:18 PM, Tamara Tattles wrote:

      >

      Reply
      • Sick of "reality" TV says

        December 11, 2014 at 4:42 pm

        And I seriously doubt that shrimp is her dorters’ favorite dish!

        Reply
      • TareksWife says

        December 11, 2014 at 5:24 pm

        Did she say parsley? Wouldn’t you use basil?

        Reply
  15. Victoria says

    December 11, 2014 at 4:27 pm

    If this is some kind of preview or audition to host a cooking show when she gets out of prison, I truly hope it works out and I’ll tell you why:

    She needs to make some significant income for those people who were defrauded to have a SHOT at getting paid back. The more she works, the more likely they’ll see retribution.

    Reply
    • tamaratattles says

      December 11, 2014 at 4:38 pm

      ​This is a three minute thing on Youtube until she goes to prison.

      Maybe next week she will make a PBJ or something. MILINIA is a better cook than she is.

      She should have started with her “homemade jarred sauce”

      Also TEECEE is expected to come screaming in here any minute about her putting oil in the pasta water.

      On Thu, Dec 11, 2014 at 4:27 PM, Tamara Tattles wrote:

      >

      Reply
    • Angel(?) says

      December 11, 2014 at 7:08 pm

      @Victoria, do you really think anyone is going to get their money back? I’m pretty sure she has been hiding money all along. Think about all those fabulini (?) Cash autograph signing events!

      Reply
      • Victoria says

        December 11, 2014 at 8:37 pm

        If they win a settlement and garnish wages, yes. I believe people will get some* money back.

        TT I meant if this 3 minute youtube video is being used as an audition for, testing the waters for, etc…

        Reply
        • tamaratattles says

          December 11, 2014 at 9:59 pm

          ​It’s not. It’s some Youtube channel trying to make a buck of Tre before she goes to the big house.

          On Thu, Dec 11, 2014 at 8:37 PM, Tamara Tattles wrote:

          >

          Reply
  16. teecee66 says

    December 11, 2014 at 4:35 pm

    I always wondered if she could actually cook. Sometimes guidettes surprise the hell out of me by having mad cooking skills passed down to them and they are effortless and natural in the kitchen. She is not in that category.

    You never ever ever put oil in pasta. When you salt the water, you need to make it taste like the sea. Not sprinkle it. As already pointed out, the shrimp were over cooked. But the biggest sin? And italian would NEVER EVER EVER take undressed cooked pasta and pile shit on top and serve it. Do you know how horrible that is? You add the pasta to the sauce and finish cooking there. I’m not even going to start in on her sauce. Redpack? Dear lord.

    The best I can say is that she acted like half an adult and not a giggling child. Until the outtakes at the end. God bless the production crew. That must have been a very difficult shoot.

    Reply
    • tamaratattles says

      December 11, 2014 at 4:41 pm

      ​Ha! I was waiting for this. I knew it would make your head explode.

      On Thu, Dec 11, 2014 at 4:35 PM, Tamara Tattles wrote:

      >

      Reply
    • River12 says

      December 11, 2014 at 10:11 pm

      LOL, You’re so right and sooo funny.

      Reply
      • teecee66 says

        December 12, 2014 at 8:25 am

        I was not trying to be funny.

        Reply
  17. Lucy94 says

    December 11, 2014 at 4:36 pm

    I think this is an old video. It doesn’t seem recent to me; she’s pronouncing her name as Jew Dice. She hasn’t done that in at least 2 years.

    Reply
    • teecee66 says

      December 11, 2014 at 4:38 pm

      Um…where did you get the information that it’s old? Did you bother to read comments before adding?

      Reply
    • tamaratattles says

      December 11, 2014 at 4:42 pm

      You should probably stop thinking. You are not very good at it.​

      On Thu, Dec 11, 2014 at 4:36 PM, Tamara Tattles wrote:

      >

      Reply
    • brillke says

      December 13, 2014 at 5:07 pm

      I use my parents cast iron skillets they got as a wedding present and they celebrated their 55th wedding anniversary yesterday. Cast iron holds up. Also, cast iron isn’t expensive. You can get a 12 inch Lodge skillet for about $35. Season your skillets well and use them often and they will last for generations.

      Reply
  18. Tanya says

    December 11, 2014 at 4:40 pm

    Without a bit of brown (or Palm) sugar to bring out the flavours in the Sauve, this would be a very boring-tasting dish. Sauce should also be seasoned with celery. Also, shrimp just cooked in plain olive oil sounds very bland to me as well. Kinda like Tre in this video.

    Reply
    • Tanya says

      December 11, 2014 at 4:42 pm

      *sauce, not Suave. Thanks, iPhone…that “correction” makes perfect sense.

      Reply
    • teecee66 says

      December 11, 2014 at 4:53 pm

      What??? You should never need to put fucking sugar in sauce. Bring out the flavor??? Celery???? That might go in gravy but not sauce. There is a difference.

      I’m betting you’re a big Francesco rinaldi or Ragu fan.

      Reply
      • Katherine says

        December 11, 2014 at 5:11 pm

        Celery, no. Sugar, yes. Great-grandma, who came over on the boat, said sugar takes the acidity out of tomatoes. So yes, I always put sugar in the sauce. It’s fucking AWESOME.

        Reply
        • tamaratattles says

          December 11, 2014 at 7:03 pm

          ​I’m not EYEtalian so I know I don’t get a vote, but in the south we put a tiny pinch of salt in the sauce toward the end to “marry the flavors.” I’m not convinced it actually does anything, it’s such a teensy amount. But I was told to do it, so I do.

          On Thu, Dec 11, 2014 at 5:11 PM, Tamara Tattles wrote:

          >

          Reply
      • teecee66 says

        December 11, 2014 at 5:15 pm

        You must use some cheap ass high tomatoes. Of course the older generation had to add a LITTLE sugar. The quality of canned and fresh tomatoes they got was shit. But now, you can get or grow san marzanos. No need for extra sugar. The sun and the soil make them perfectly sweet.

        Reply
        • tamaratattles says

          December 11, 2014 at 7:04 pm

          ​It’s not to add sweetness. It’s hardly enough to even do anything. It’s just what you do. Kinda like a bay leaf in stuff. I’m convinced that really doesn’t do anything either. But I do it.

          On Thu, Dec 11, 2014 at 5:15 PM, Tamara Tattles wrote:

          >

          Reply
      • teecee66 says

        December 11, 2014 at 7:09 pm

        So…adding sugar…is..NOT for sweetness? Huh. It might be what YOU do. It’s what Ragu does. But it’s not what a real italian cook does. I love people who say it cuts the acidity. It does not. It just makes for sweet acid. This country and the fucking sugar. It’s just not necessary, and franky, not good.

        Reply
        • tamaratattles says

          December 11, 2014 at 7:11 pm

          ​IT MARRIES THE FLAVORS! allegedly. It’s less than a quarter teaspoon for the whole ginormous skillet. We won’t even discuss the fact the was not cooking in cast iron…

          On Thu, Dec 11, 2014 at 7:09 PM, Tamara Tattles wrote:

          >

          Reply
      • teecee66 says

        December 11, 2014 at 7:15 pm

        Jesus fuck. Sugar does not marry anything. You also have said salt instead of sugar here somewhere. Salt DOES highlight and bring out flavors. But it’s unneccessary in a tomato sauce. Another thing she fucked up.

        Reply
        • tamaratattles says

          December 11, 2014 at 8:10 pm

          ​We can’t all be YOU, TeeCee. I will concede that your make a better sauce than I do… probably.

          I would never have you over for dinner and serve anything remotely Italian. In fact I would never cook for you at all. But I’d for sure come eat at your house! If it weren’t for that whole street crossing thing.

          On Thu, Dec 11, 2014 at 7:15 PM, Tamara Tattles wrote:

          >

          Reply
      • Angel(?) says

        December 11, 2014 at 11:57 pm

        Is it bad to cook in cast iron? Curious because I’ve been wanting a set of enamel covered cast iron cookware.

        Reply
        • tamaratattles says

          December 12, 2014 at 12:29 am

          ​It’s great to cook in cast iron. But you don’t want the enamel coating. Steal one from someone’s great grandmamma. Find one at an estate sale. Frankly if you are not born into a family with cast iron skillets, you should probably just eat out.

          On Thu, Dec 11, 2014 at 11:57 PM, Tamara Tattles wrote: > >

          Reply
      • Tanya says

        December 12, 2014 at 8:34 am

        My great-great-great grandmother put fucking small amounts of sugar in many dishes, and the family spaghetti sauce is hands-down the best I’ve ever tasted. My peeps on this side are all German, and we’re well-known for kicking ass in many different genres of food. My German mom married my Ukrainian dad and cooked cabbage rolls and perogies like no Ukrainian had ever seen before or since. Grown men still cry over her cooking. I don’t care if it’s traditional in Italian traditional cooking or not, IT’S THE BOMB. Don’t knock it til you try it.
        I do, stand corrected on the celery. It’s celery salt. And yes, there is a basil leaf or two involved as well, which also act like the sugar, TO BRING OUT THE FLAVOURS.

        Reply
      • teecee66 says

        December 12, 2014 at 8:39 am

        When you ask is it good to cook in cast iron, you have to answer COOK WHAT? For a tomato gravy or a stew, it’s perfect. For a marinara, not so much. Here is why. You don’t use a combine to mow your lawn and you don’t take a pushmower to the back 40. You use the right tool for a job. Cast iron is great for a long haul. Even heat. Less sticking. Even if it sticks a little, it generally won’t char. But it’s heavy, expensive and harder to clean. If you’re making a marinara, a thinner pot or pan is fine. You don’t leave it. It cooks a short time and you’re stirring. So heat distribution and sticking are not a worry. You don’t wear out your cast iron. And it doesn’t kill your wrists to lift it.

        Reply
        • tamaratattles says

          December 12, 2014 at 1:51 pm

          ROFLMAO… “wearing out your cast iron”? I cook with cast iron that is at least three generations old. I’ll let you know when I see signs of it “wearing out.”​

          On Fri, Dec 12, 2014 at 8:39 AM, Tamara Tattles wrote: > >

          Reply
      • teecee66 says

        December 12, 2014 at 2:44 pm

        Yours either doesn’t have enamel or it’s worn off. It wears off. And my mother’s handed down cast iron was worn so that the bottom of the I sides were no longer flat. There was a curve.

        Reply
        • tamaratattles says

          December 12, 2014 at 5:32 pm

          ENAMEL????????????

          dear god. Maybe on one of those newfangled stock pots.. Enamel fucks up the whole concept. It’s just there for people who need pretty cookware. And that shit flakes off and you end up eating it.

          Good lord, woman. You’ve said some fucked up shit here, but ENAMEL? ​

          On Fri, Dec 12, 2014 at 2:44 PM, Tamara Tattles wrote: > >

          Reply
      • Angel(?) says

        December 12, 2014 at 3:05 pm

        Got it on the cast iron verses regular pan. Teecee’s comments on this thread are much more informative than Tre’s video!

        Reply
    • TareksWife says

      December 11, 2014 at 5:30 pm

      Celery & sugar in sauce??????????????????????????? NO!!!!

      Reply
      • DJ says

        December 11, 2014 at 10:07 pm

        OK, I did not want to weigh in here… but here goes… My mother came here from Italy when she was 21. She puts a teaspoon of sugar in her sauce (for a huge pot). No celery. It is an Italian thing.

        Reply
      • kk bella says

        December 11, 2014 at 10:08 pm

        Che idiota, Ms. Tee Cee; and I usually like your righteousness.
        If you actually cooked for your whole life, knew chefs, and had an Italian grandma, yes, on occasion, a teaspoon of sugar can lessen acidity of tomatoes. Perhaps you need to get to Italy, or California wine country.

        Reply
        • tamaratattles says

          December 11, 2014 at 10:12 pm

          lol at all the assumptions in this comment. ​

          On Thu, Dec 11, 2014 at 10:08 PM, Tamara Tattles wrote:

          >

          Reply
      • Psylocke says

        December 11, 2014 at 11:23 pm

        LOL at the assumptions in ALL these posts. Cooking isn’t an exact fucking science, and there’s no RIGHT way to do something. You do what you want to make it taste good. And not have rubbery shrimp.

        Reply
      • JMB says

        December 12, 2014 at 8:52 pm

        I always use celery, carrot,onion, and garlic in my sauce. I almost purée it in food processor and then cook in olive oil. To each their own….

        Reply
      • chris says

        December 14, 2014 at 6:44 pm

        dj i taste the sauce first. if the tomatoes are a little tart/acidic i add a tiny bit of sugar to balance it out. if they aren’t, i don’t. my sauce is fabulous, & i’ve been making it for 45 yrs, so teecee can just kiss my ass.

        Reply
    • Skeeter says

      December 12, 2014 at 4:00 am

      CELERY??? That’s a new one. I’ve been cooking 40 years and have never heard that one! Soups, stews, stuffing, stuffed w/pimento and cream cheese YES – but never celery in sauce. I can’t even imagine the taste.

      Reply
      • Angel(?) says

        December 12, 2014 at 7:04 am

        I can’t speak for anyone else, but it’s a Louisiana thing. The holy trinity. Emeril Lagesse talks about it all the time. My mother’s family is from New Orleans and that’s how we do it! I’m sure it’s not traditional.

        Reply
    • teecee66 says

      December 12, 2014 at 8:44 am

      Tanya, you’re clearly an idiot. Basil…one of the strongest flavored herbs…BRINGS OUT flavor? Ugh. You and your great grandmother and your nazi kraut relations should just eat with the hogs out of the slop pile.

      Reply
      • Tanya says

        December 12, 2014 at 10:25 am

        It’s a basil leaf that you remove before eating. I’m just grateful I don’t have to eat the slop that comes out of your “traditional” Italian kitchen. Oh yeah, and go fuck yourself.

        Reply
        • Samantha says

          December 12, 2014 at 11:23 am

          Awww….TeeCe . You always seem to piss everyone off every time a Theresa bold comes on here what give ? ….love ya ! …remember that before you go off on me : – *

          Reply
        • tamaratattles says

          December 12, 2014 at 1:55 pm

          ​I think you mean BAY LEAF…not basil leaf.

          On Fri, Dec 12, 2014 at 10:25 AM, Tamara Tattles wrote: > >

          Reply
  19. Sick of "reality" TV says

    December 11, 2014 at 4:55 pm

    “First, we’re going to add the olive oil…” No, if it’s it’s the first ingredient you don’t ADD it! Awkward, clumsy…pretty lame.

    Reply
    • Sick of "reality" TV says

      December 11, 2014 at 4:56 pm

      And I also don’t think she can pronounce “haute”…

      Reply
  20. Katherine says

    December 11, 2014 at 5:08 pm

    Ok, I lied. I just checked and I have the Fast and Fit cookbook, and made the shrimp scampi. Her recipes calls for cooking the shrimp for 3 – 4 mins and she does not include oil in the pasta water. Makes you wonder, since those are fairly basic things that she botched in this video.

    Reply
  21. JerseyGirl830 says

    December 11, 2014 at 5:13 pm

    Don’t you guys know that She’s preparing to work in the kitchen in prison and cook for all the inmates. LOL I hope they give her the job cleaning the SHIT off the toilets, maybe that will make her face reality and realize the magnitude of her crime & what she’s done. ( I doubt it ). She should be out there looking for a Cardboard Box for her & those SPOILED BRATS To live in for when she comes home from prison. OMG it doesn’t end everything is all about her. I believe she is going to be SOOOO hated in prison, she is definitely going to have a BIG BULLS-EYE on her back. Mark my words

    Reply
  22. Tamara says

    December 11, 2014 at 5:28 pm

    On most cooking shows they tell you how much( or approximately how much) of each ingredient they are adding to the dish. I don’t even cook shrimp and I know that you could just throw it in with the sauce to cook it. That was rough! Who told her this would be a good idea to shoot??

    Reply
    • teecee66 says

      December 11, 2014 at 6:05 pm

      Um…you can not “throw shrimp in sauce” to cook it. And cooking shows, especially italian cooking shows, do not give you measurements for every single thing. Sometimes they give none. Because they don’t measure. I don’t measure. I just know. If you don’t know, call for takeout or watch and learn.

      Reply
      • tamaratattles says

        December 11, 2014 at 7:06 pm

        ​Of course you can. The shrimp soak up the sauce as they cook in the last five minutes the sauce simmers…

        On Thu, Dec 11, 2014 at 6:05 PM, Tamara Tattles wrote:

        >

        Reply
      • teecee66 says

        December 11, 2014 at 7:11 pm

        Oh sorry. You CAN. If you suck at cooking.

        Reply
      • Tasos826 says

        December 11, 2014 at 10:28 pm

        Amen about your “no sugar”, “no oil in pasta water” (it also toughens pasta) ‘make the pasta water as briney as the sea’ and to ‘finish cooking (just pre al dente) pasta in the sauce’ comments.

        I think add the sugar is a country/Southern thing. Agreed that all it would do is make an acidic sauce sweeter tasting

        Reply
  23. Juvial Physicality says

    December 11, 2014 at 5:33 pm

    In the words of Top Chef Hung Huynh, ” it’s so easy, even a monkey can do it “. But then again, even I, with camera lights and action, may mess up and burn the kitchen down. :-/

    Reply
  24. J.D. (@JaMailMail) says

    December 11, 2014 at 5:37 pm

    I loved the video! Everyone else in the comments… You guys are being super bitchy and EXTRA critical for no reason. I’m sure the pasta dish turned out delicious. It looked like she had fun doing it.

    Reply
    • Tasos826 says

      December 11, 2014 at 10:43 pm

      Oh, please save us from your Polyanna, bullshit. UnAmerican people like you JUST LOVE to tell us what to post in your attempt to censor or sugar what’s written here.

      Reply
    • Valley View says

      December 12, 2014 at 4:44 pm

      Teresa could not teach 7th grade HomeEc at a school for the mentally challenged.

      Reply
      • tamaratattles says

        December 12, 2014 at 5:41 pm

        ​Thank you for the reminder about the point of this post.:)

        We now return to our mindless bickering aready in progress.

        On Fri, Dec 12, 2014 at 4:44 PM, Tamara Tattles wrote: > >

        Reply
  25. teecee66 says

    December 11, 2014 at 6:10 pm

    Absolutely untrue. I don’t give a shit how she looks, dresses, pronounces words, raises her kids or breaks the law. But I WILL fucking critique her completely clueless cooking video. You don’t know. Obviously.

    And she looked like she had a broom up her ass. She did NOT look like she was having fun. A good cook is very at ease and comfortable in the kitchen. She is none of those three things.

    Reply
  26. TheArtistFormerlyKnownAsYoya says

    December 11, 2014 at 6:50 pm

    I won’t watch it, but I think it’s a smart idea. Youtube can provide a decent income and if her plan is to release these weekly or whatever while she’s “away”, she can keep herself in the public eye somewhat and her brand might still have some strength by the time she gets out. I think she looks great in the video. Gawd I used to hate her but for whatever reason she seems kinda harmless to me lately.

    Reply
  27. Drinkthediamondwater says

    December 11, 2014 at 8:39 pm

    It wasn’t as bad as I thought it would be. I don’t put olive oil in my pasta water, but I’m tempted because that shit sticks together instantly after draining. I think Ina Garten always put olive oil in the pasta water. So I guess she sucks, too. I ALWAYS put a little sugar in my sauce and my chili, and lima beans and peas, too. It tastes good and I love it. I love green beans cooked and then sauteed quickly with butter, S&P, sugar and garlic. So kill me.

    Reply
    • tamaratattles says

      December 11, 2014 at 10:00 pm

      We don’t have to, the sugar will. ​

      On Thu, Dec 11, 2014 at 8:39 PM, Tamara Tattles wrote:

      >

      Reply
      • Katherine says

        December 11, 2014 at 10:39 pm

        Sweet! 🙂 And cinnamon. The perfect flavor marriage.

        Reply
    • TheArtistFormerlyKnownAsYoya says

      December 12, 2014 at 5:25 pm

      I put oil on the pasta after I drain it, never have a problem with sticking.

      Reply
      • tamaratattles says

        December 12, 2014 at 5:54 pm

        ​I’ve never had a pot of pasta foam or boil over…

        On Fri, Dec 12, 2014 at 5:25 PM, Tamara Tattles wrote: > >

        Reply
  28. J.D. (@JaMailMail) says

    December 11, 2014 at 9:39 pm

    Dear TT readers,

    I put olive oil in my boiling water too, and it works wonders. What’s the big deal again?

    Tre is not a chef. She’s a home cook. Her mom probably cooks more for her family than she’d like us to believe, but we’ve watched her cooking before. She’s never claimed anything more impressive than being a home cook. Lay off.

    Love,
    Your local #TreHugger

    Reply
    • tamaratattles says

      December 11, 2014 at 10:01 pm

      ​The olive oil on the pasta keeps the sauce from sticking to the pasta.

      Teresa can’t cook.

      You are an idiot.

      On Thu, Dec 11, 2014 at 9:39 PM, Tamara Tattles wrote:

      >

      Reply
    • Tasos826 says

      December 11, 2014 at 10:11 pm

      Oil in pasta water! HELL NO. It prevents pasta from absorbing sauce and it toughens the pasta.

      Reply
    • ooopsi says

      December 11, 2014 at 11:09 pm

      I am with you on this J.D. add a couple of drops of oil to the boiling water for pasta; boiling water for pierogis requires a bit more of olive oil. Never had problem with sauce not sticking to the pasta or pierogis.

      Reply
      • teecee66 says

        December 12, 2014 at 8:46 am

        Stupid pollack.

        Reply
      • J.D. (@JaMailMail) says

        December 12, 2014 at 10:29 am

        I’m glad you’ve had similar experiences. People are crazy.

        Reply
      • Tanya says

        December 12, 2014 at 12:16 pm

        Perogies aren’t just Polish…they’re also Ukrainian, Russian…You forgot to shout out a bigoted slur to these groups too, TeeTee.

        Reply
        • tamaratattles says

          December 12, 2014 at 2:02 pm

          What is the bigoted slur for Ukranians? I try to learn a new word everyday. ​

          On Fri, Dec 12, 2014 at 12:16 PM, Tamara Tattles wrote: > >

          Reply
      • sequoia says

        December 12, 2014 at 2:19 pm

        Russian. 🙂

        Reply
        • tamaratattles says

          December 12, 2014 at 5:29 pm

          ​lol

          On Fri, Dec 12, 2014 at 2:19 PM, Tamara Tattles wrote: > >

          Reply
      • Angel(?) says

        December 12, 2014 at 3:19 pm

        Perfect come back … Russian! LMAO

        Reply
  29. housewifehater says

    December 11, 2014 at 9:51 pm

    sugar is THE secret ingredient in spaghetti and crabs so I think it would go well with shrimp too. I like to put sugar on my bacon too. Peas? Green beans? Pass the sugar please it sounds delish. Also I was having trouble stealing a potato salad recipe from Corkys…yep sugar. And a little whipped cream.

    Reply
    • Katherine says

      December 11, 2014 at 10:40 pm

      yum

      Reply
    • Skeeter says

      December 12, 2014 at 4:15 am

      You’re kidding right? Whipped Cream in potato salad??? Do you mean the stuff in a can – or heavy cream whipped and not sweetened? Regardless, it still sounds disgusting but I am curious. (Not curious enough to try it but I’d like to know about the whipped cream).

      Reply
      • housewifehater says

        December 12, 2014 at 10:11 am

        So I did a little research about Corky’s potato salad, and one online copycat says add half a cup of sugar! Lol-that is even too much for me, and really it is soo subtle. I also found that the guy who did the Kickstarter potato-salad deal last summer was specifically requesting Corky’s secret recipe on Reddit haha. Yeah it is that good.
        The whipped cream I think I used it twice-once straight out of the can and once some heavy cream whipped without sugar, folded-into the salad. The copycatters seam to lean towards sour cream, but I didn’t need that at all, just mayo and some whipping cream and some sugar.
        If you ever have a chance to try Corky’s, you’ll see what I mean-they really have a unique flavor.

        Reply
      • teecee66 says

        December 12, 2014 at 4:15 pm

        That’s what miracle whip is. Mayo with EXTRA sugar. Lots of people swear by it for potato salad. I’d rather add vinegar.

        Reply
    • Tanya says

      December 12, 2014 at 8:40 am

      Thank you…at least a few of you Get It!!

      Reply
    • TheArtistFormerlyKnownAsYoya says

      December 12, 2014 at 5:27 pm

      If you jar your own fresh tomatoes, I find you never need sugar. Only for the store bought junk.

      Reply
      • teecee66 says

        December 12, 2014 at 7:27 pm

        I wish I had the time and inclination to jar sauce. My family used to do it every summer. It was like the scene they showed years ago with Teresa’s parents in the garage (when she explained that if you were OTR, you are not allowed to help because of superstition). There were a dozen or so of us in the heat cutting and skinning and boiling (jars) and filling and boiling again for about three days to put up sauce for the year for four families. It was torture. Flies biting the shit out of you. Cuts aggravated by acidic tomato juice. Sweat sweat sweat. Ugh. So, no. I buy San Marzano (I know Ive said that too many ties already) and they are great. In the summer, if they are garden grown and good, I’ll use fresh. But even a lot of farm stands have shit tomatoes in the US. I actually have a book about the devolution of tomatoes in this country and how all flavor has been eliminated. Go to Europe and every tomato you get is beautiful. I had a tomato salad in Turkey that I remember well. It ranks among the best things I’ve ever eaten. Until that woman died in the restaurant. But I digress. What were we talking about?

        Reply
        • tamaratattles says

          December 12, 2014 at 7:48 pm

          ​If you don’t watch someone die on a European vacation, it’s not a good trip. I swear it’s happened nearly every time I travel. Except Romania. I don’t recall anyone dying there. But there was DRACULA so…

          And yes US grown tomatoes are shit. Down here in God’s country even. Lately there has been so much blight caused by too much rain, I have been spending weeks and months trying to fix my soil for spring.

          It’s hard to find San Marzano plants down here as well.

          But I loved your story about the olden days and canning, granny.

          On Fri, Dec 12, 2014 at 7:27 PM, Tamara Tattles wrote: > >

          Reply
          • teecee66 says

            December 12, 2014 at 7:58 pm

            We didn’t can granny. We pickled her.

            Reply
            • tamaratattles says

              December 12, 2014 at 8:13 pm

              ​Well, I’ve been canned before. And pickled before. I much prefer being pickled.

              On Fri, Dec 12, 2014 at 7:58 PM, Tamara Tattles wrote: > >

      • Kitty Mamma says

        December 12, 2014 at 8:35 pm

        That is probably very true for you, but some people like the acid of fresh tomatoes cut with a pinch of white sugar.

        Reply
        • tamaratattles says

          December 12, 2014 at 9:55 pm

          And by somebody, of course you mean intelligent beings…

          Reply
      • Kitty Mamma says

        December 12, 2014 at 8:47 pm

        @ TC: I feel for you. When I was a kid I was sent off every summer for picking and canning. Everyone I knew lived in the country, including us, so there was always something ready to be picked, skinned, scaled, packed, slaughtered, or canned. And I, too, had someone totally drop dead on my last trip abroad. What a weird kinship. Lol!

        Reply
  30. Tasos826 says

    December 11, 2014 at 10:08 pm

    I don’t like her using a pre-made sauce, even her own, because it doesn’t take brain surgery to quickly throw the sauce together.

    I don’t like how serves/ plates her pasta and sauce.

    What we do: NEVER place oil in your pasta water; stir if you don’t want your noodles stick; the oil will make your pasta tough and it prevents your sauce from adhereing to your pasta. Instead, place strained scoops (with your spider strainer) of your pasta, *just before it’s al dente*, to stir it into your cooked sauce (take it off your heat) to absorb some of the sauce. (If it is too tight, just add a little pasta water in it.) Then, after you plate your sauced pasta, drizzle a round bit of olive oil.

    Reply
    • Cheychey says

      December 12, 2014 at 9:02 am

      I like to here lots of different ideas that you all have for cooking I’m a southern girl who learned to cook from watching my mom and aunties in the kitchen and it’s all trail and error and personal taste. I’ve seen that the mistake that most home cooks do is over cook their meats and seafood it’s already dead don’t try rekill it.

      Reply
  31. teecee66 says

    December 12, 2014 at 8:52 am

    Just because Clamenza used a little sugar as his secret ingredient in The Godfather does not make it right or necessary today. Like I said, the quality of the tomatoes in cans in 1946 was not so great. So you had to compensate. It’s not an Italian thing. It is and Italian-American thing. As is adding sugar to everything we out in our fat mouths. Which is why we are a kardashian country. You don’t see many fat people in Italy. You know why? They don’t add sugar to shit that does not require it. TOMATOES ARE ACIDIC. Deal with it. If you don’t like it, use fucking koolaid as a condiment to pasta.

    I’m off to Rome tomorrow. But I’ll be sure to tell all the Italians that their marinara is too acidic.

    Idiots.

    Reply
    • teecee66 says

      December 12, 2014 at 8:55 am

      Lol. Fat ass and lard ass autocorrect to kardashian and gaga on my phone.

      Reply
      • Nuna says

        December 12, 2014 at 11:36 am

        Ha! That’s fun

        Reply
    • Samantha says

      December 12, 2014 at 9:26 am

      I really do try not to step on your toes TeeCee …but ummm…when is the last time you were in Italy ….most families …INCLUDING those who own restaurants are heavy …overweight etc …I WAS there twice in the past 3 years ….but with that said .. IF we were face to face friends …and I am a true Floridian …love my seafood …and you invited me to dinner ….what would you make ? And please included ingredients and cooking instructions …I am always game for a good Seafood dish ! …with all that said I don’t give a rats fucking ass what Theresa cooked or how .. She needs to shut the fuck up …go to jail and pay those she owes back ! If anyone supports her in future T.V. shows ..or anything she does those are the ones that are saying “its OK to lie and steal” don’t see Theresa doing anything for anyone else …charity . those in need etc .. That’s my thoughts and opinion.

      Reply
      • teecee66 says

        December 12, 2014 at 10:29 am

        Rather than comparing experiences, let’s just rely on statistics. Look up some facts. On study I easuly found shows the Us to be the 18th lardyest country. While Italy ranked 97th. After them are scandinavin countries and starving Ethiopia and Somalia kinda places.

        As for cooking for you why the fuck would I ever do that. But considering that you are in Florida, I’m guessing your like a whole messa possum.

        Reply
        • Samantha says

          December 12, 2014 at 11:32 am

          Well ..TeeCee ….First ..when responding …Learn how the fuck to spell ! ….and I was just asking IF …because you seem to have so many directions on how to cook I gave you a hypothetical situation …you cook ..what would you cook …but it seems that you just won’t to be a complete Fuck You when it comes to cooking .. Why are you so mad ? I mean seriously …? And by the way FUCK YOU TOO ! And …forgot to answer your question “why would you cook for me ?” …I didn’t think you would …dont think you make to many friends on here that would eat ANYTHING you cooked for them ..

          Reply
          • tamaratattles says

            December 12, 2014 at 2:00 pm

            ​I would fly to TeeCee’s house, stand across the street and eat whatever she shot at me with a catapult.

            On Fri, Dec 12, 2014 at 11:32 AM, Tamara Tattles wrote: > >

            Reply
            • Samantha says

              December 12, 2014 at 4:08 pm

              OK ….meet ya there with a basket to catch what comes our way !

        • Samantha says

          December 12, 2014 at 11:36 am

          You Simply have to visit or be there to tell others that the Italians there are not Fat….Overweight …etc …TeeCee …

          Reply
      • teecee66 says

        December 12, 2014 at 4:06 pm

        So, you refuse to look at actual data? That clearly shows that Italians in Italy are not obese? Have you hear of the Mediterranean diet? People strive to eat like Italians because of the health and longevity they enjoy. I’ve been to italy many times. And as I said, I’m going there tomorrow. I can tell you that almost all the native Italians are beautiful, healthy people. There are good points to not being a melting pot. Beauty and health is one.

        Reply
      • katimir2 says

        December 13, 2014 at 4:49 pm

        I been to Rome, Florence, Bologna, Milan and I didn’t see any obese people there. I think it would be an exception rather than the rule. The US, Australian and the UK are vying for 1st place for being the most obese country. Certainly not Italy. And my brother lives in Italy, Reggio Emilia, and nobody is fat there. I mean some of the older Italians have put on a few lbs but I wouldn’t consider that in the obese category.

        Reply
    • natalie says

      December 12, 2014 at 10:11 am

      Rome, GA……

      Reply
      • Tanya says

        December 12, 2014 at 10:22 am

        Haha!!

        Reply
    • tamaratattles says

      December 12, 2014 at 1:53 pm

      That’s twice you talked about using canned tomatoes…​

      On Fri, Dec 12, 2014 at 8:52 AM, Tamara Tattles wrote: > >

      Reply
      • teecee66 says

        December 12, 2014 at 2:46 pm

        Yep. Canned imported tomatoes are better than what most people grow in their gardens here.

        Reply
    • Frosty says

      December 13, 2014 at 1:06 pm

      Thank you. Dumping sugar in almost all ready made foods in the U.S. is killing us. Wanna lose lose that gut? Cut out sugar and ready made crap.

      Reply
      • tamaratattles says

        December 13, 2014 at 2:50 pm

        ​I have… but it is soooooo hard. I’ve completely blown that eating plan lately and eating fast food and my body is VERY unhappy about it. It will take me months to get back on track.

        On Sat, Dec 13, 2014 at 1:06 PM, Tamara Tattles wrote: > >

        Reply
      • Frosty says

        December 13, 2014 at 3:04 pm

        that’s ok, giving up sugar is hard when it’s in everything so falling off is normal and expected in my opinion. I was just talking about this with a friend who just got diagnosed as diabetic. What’s important is getting to where most of your meals/snacks are whole and low glycemic. then when you fall off it’s not so bad. You may be surprised though how you legit lose the taste for a lot of “fun” food. Eventually 😉

        Reply
  32. Anastasia_Beave says

    December 12, 2014 at 9:13 am

    This is a disaster.

    Reply
    • natalie says

      December 12, 2014 at 10:22 am

      The video or the comments?

      Reply
  33. Tanya says

    December 12, 2014 at 10:21 am

    I also want to add that NO I’m not from the south, I live further north than all of yoos, in Canada (at the 100th meridian.) So no, not from the southern states, not from the States, period (although I lived many long years in Chicago- still north, tho). So I don’t know anything about how folks like to sweeten it up in the south. I’m also not famiar with Ragu sauce or any sauce from the har, but thanks to teeter or whoever the fuck made all the ASSumptions.

    Reply
    • Tanya says

      December 12, 2014 at 10:30 am

      *jar
      Reading through her posts I see teeter or whatever the fuck her name is is an ignorant fat Italian ho that probably wears two tonnes of makeup and three of gold jewellery. Ignorant knows no bounds, but I’m sure she’s in real good with the other enlightened and educated Italians from Jersey. So teeter take your no-sugar fat-ass pasta and shove it up your fat pasta-lovin ass. Yeah, I can sling it too, sister. Over and out, bitches!

      Reply
      • teecee66 says

        December 12, 2014 at 10:38 am

        Thank god it left. What a retarded canookian. That figures though. They are all remedial. Living in America Jr must be frustarating.

        Reply
      • natalie says

        December 12, 2014 at 11:05 am

        TC, would it be possible for you to follow her out?

        Reply
      • Disqus Queen says

        December 12, 2014 at 1:34 pm

        Eat shit, Tanya. I AM a Jersey Italian, and I am NOT like the stereotypes ignorant-ass reality TV producers like the rest of the world to think we are. I and my Italian relatives and friends actually are enlightened and educated. So shove it up your cold Canadian cooze, “sister!”

        Reply
      • TheArtistFormerlyKnownAsYoya says

        December 12, 2014 at 5:33 pm

        Huh? We have Ragu in Canada.

        Reply
      • Danielle says

        December 12, 2014 at 8:44 pm

        Tanya, please consider going outdoors to a grocery sometime. We very much do have Ragu in our Home and Native land.

        Reply
        • tamaratattles says

          December 12, 2014 at 9:42 pm

          ​LOL. Tanya is ruining my unicorns and rainbows vision of Canookians. I hope she doesn’t get mowed down by a moose or something. The rest of y’all see so nice. 🙂

          On Fri, Dec 12, 2014 at 8:44 PM, Tamara Tattles wrote: > >

          Reply
      • HerDaughter says

        December 13, 2014 at 11:46 am

        “America Jr.” Bwahahahaha

        Reply
        • tamaratattles says

          December 13, 2014 at 2:46 pm

          ​Most Americans, (I may be projecting) general view of Canada and Canadians is they are super nice people and live in a beautiful country. We pick on them because we love them… 🙂

          That said, I’ve traveled a lot by myself to other countries and I was surprised that Canada was a lot different than I expected. I had a hard time with money, tipping, buying things, everything related to purchases was weird to me. Grocery stores were weird, and I’m not just talking about milk in a baggie. I think I expected a lot of differences in other countries and expected Canada to be like Minnesota or something.

          On Sat, Dec 13, 2014 at 11:46 AM, Tamara Tattles wrote: > >

          Reply
    • BH Wannabe says

      December 13, 2014 at 3:40 pm

      You’re a fuckin nutcase. Not the kind we like.

      Reply
      • BH Wannabe says

        December 13, 2014 at 3:45 pm

        Oh I live by Canada. Sigh…
        (Cutting myself off there.)

        Reply
      • Tanya says

        December 13, 2014 at 4:28 pm

        I never said we don’t have Ragu in Canada BoBo, I said I don’t buy sauce from a jar at the store.
        Canadians ARE very nice and anyone who’s actually visited here knows it’s not “little America” or whatever.
        I was just reacting to the overbearing bitchy bully on here. I can’t believe how some of you suck her ass.

        Reply
      • BH Wannabe says

        December 13, 2014 at 4:38 pm

        Why do the ones who say they’re leaving ALWAYS come back? It’s so funny! *Hint: Just don’t tell us you’re signing off. Then check back every 30 seconds if you want, and you don’t look dumb doing it!

        Reply
      • Samantha says

        December 13, 2014 at 7:19 pm

        BH Wannabe. Here’s a sentence. BH Wannabe, please fuck off. If you don’t like how my typing is done on here and you can’t follow then don’t read it.

        Reply
  34. natalie says

    December 12, 2014 at 10:25 am

    I believe this video is geared to those of us with children who are required to serve 365 dinners a year. I have slopped together something similar on occasion though never added lemon juice…..will try it next time.

    Reply
    • teecee66 says

      December 12, 2014 at 11:11 am

      Your kids are fat.

      Reply
      • Samantha says

        December 12, 2014 at 11:38 am

        TeeCee …do you have any children ? Just curious ….

        Reply
      • Samantha says

        December 12, 2014 at 11:48 am

        See …..that’s how big her ass is …it comes into a blog that had NOTHING to do with her ….. [email protected]$%& Kim Kardashian …she needs to have a used wedding ring …wedding dress …used sheet set …and used nanny for a web site …she’s used up …will never have a calm …wholesome family ..she’s a …rat in tha sewer …noons can tolerate her more that a period of time…just like her other two sisters ….I am so sorry TT ….but it just had to come out …luv u all ….

        Reply
      • teecee66 says

        December 12, 2014 at 7:56 pm

        You seem mentally damaged and not intelligent. Are you that Sasha person who has melted down several times already?

        Reply
      • BH Wannabe says

        December 13, 2014 at 3:43 pm

        …Samantha… crazy weird post… stop with the ellipses… pick one strange trait for weird posts… like either the ellipses… or the strange phrases… that make no sense…

        Reply
        • Samantha says

          December 13, 2014 at 7:20 pm

          Seriously ? Did TeeCee say My Kids are Fat?

          Reply
  35. HerDaughter says

    December 12, 2014 at 10:52 am

    HolyBajeezus! These comments are hella funny! Made my morning!

    Reply
    • Tanya says

      December 12, 2014 at 12:13 pm

      🙂

      Reply
      • teecee66 says

        December 12, 2014 at 12:41 pm

        At you. Not with you. Jackass.

        Reply
  36. Tanya says

    December 12, 2014 at 12:20 pm

    Tamara’s comments are actually funny and entertaining…thank you, Tamara. However, TeeTeePeePee is just a bitter, ignorant bitch. Who’s probably never left her state. Not knows the name of any other state. What a fucking c–t.

    Reply
    • Samantha says

      December 12, 2014 at 12:29 pm

      Yeah …I’m thinking everyone should just give TeeCee a Big Christmas hug …you know the kinda one where the person says they dont want it …complains while you do it then is all …teary eyed after ….awww …I wuv u TeeCee… Smooches …

      Reply
      • sequoia says

        December 12, 2014 at 2:11 pm

        I’d pay to see that…

        Reply
      • teecee66 says

        December 12, 2014 at 4:18 pm

        You’d see her draw back a bloody stump.

        Reply
      • BH Wannabe says

        December 13, 2014 at 3:46 pm

        Go for it Teecee!!!

        Reply
    • HerDaughter says

      December 13, 2014 at 12:01 pm

      @ Tanya ,
      Just curious.
      Also at the risk of teecee trippin out. Only because she and or any one else in here, should really NOT require “back up.” Especially teecee. So, get over that part. ☺

      You realize people may feel the EXACT same way about you and also other commenter’s? Not to mention when sharing personal experiences to help further a point or prove knowledge on a subject…may also feel you/others are FULL OF IT?

      Is this just because teecee gets under your skin? Because there are others that do the same. This has little to do with TEECEE but, EVERYTHING to do with your comment.

      I’m just curious. Seriously.

      Reply
      • BH Wannabe says

        December 13, 2014 at 3:48 pm

        I second this!

        Reply
      • Tanya says

        December 13, 2014 at 4:32 pm

        Wow! Do you have an online PhD in psychology? Thanks for the insights. I really take them to heart.

        Reply
      • Tanya says

        December 13, 2014 at 4:40 pm

        Plus, she started it. Attacking my sugar suggestion. Very snarkily, I may add.

        Reply
  37. itwasjulie says

    December 12, 2014 at 1:21 pm

    Ok I am giving you the simplest most incredible Italian recipe with celery!!! My parents lived in Italy for a couple years. My mother brought back a “sauce” from Northern Italy, that is proof that simple good ingrediences are amazing. It is equal parts butter and olive oil (not much ,2 tb?) Saute some onion, celery, garlic. Blanch GOOD tomatoes crush with your hands and cook together. Add fresh basil and top with good parm or I have used asiago. Use a delicate pasta. Now this sauce tastes like spring, I still love a homegrown tomato sandwich; white bread, Dukes mayo, salt and pepper but this is my spring dish. Quit giving people who mention celery so much grief; it could be that they are from northern Italy. I grew up with long cooking sauces typical Italian. Hey TT, Perhaps we could have a side cooking spot? I love ethnic food and truly enjoy reading others cooking advice and ideas.

    Reply
    • tamaratattles says

      December 12, 2014 at 2:05 pm

      ​If y’all would all shut up and listen to TeeCee, you’d probably learn something. If you followed me on Twitter you would know that I ask her about 12 cooking questions a day.

      She’s a bitch, sure. But she’s a bitch that knows how to cook.

      On Fri, Dec 12, 2014 at 1:21 PM, Tamara Tattles wrote: > >

      Reply
      • sequoia says

        December 12, 2014 at 2:13 pm

        It’s nice to have a good quality.

        Reply
      • natalie says

        December 12, 2014 at 2:41 pm

        aren’t you suppose to cook with love…….not hate

        Reply
      • Tanya says

        December 13, 2014 at 4:34 pm

        Nobody that doesn’t cook with love makes anything worth eating.

        Reply
    • teecee66 says

      December 12, 2014 at 4:21 pm

      I’m sorry. You all missed the memo. It’s cerlery SEED or salt or some such idiocy. I concede that the sauce you describe sounds good. I love celery. But that sauce is not marinara. Which is what we were talking about. I will make you cry with a Bolognese that starts with celery, carrot, onion and garlic.

      Reply
      • Juvial Physicality says

        December 12, 2014 at 4:57 pm

        Ok, I’ll take the bait.
        1st seating or 2nd?
        And if you throw my gorgeous behind off your place, I could offer to be your Sous Chef…

        Reply
      • tamaratattles says

        December 12, 2014 at 5:38 pm

        ​I don’t think I ever make marinara. I make a meat sauce. Call it what you will.

        On Fri, Dec 12, 2014 at 4:21 PM, Tamara Tattles wrote: > >

        Reply
  38. breelee says

    December 12, 2014 at 2:19 pm

    Dang, I thought I wouldn’t be able to post in this thread as I’m a non-Italian cook. I’m from the hills of Virginia and was surprised no one posted that you shouldn’t ever cook acidic foods in cast iron cookware. Some have even had their food stuff taste metallic while cooking with tomatoes, vinegar, lemon etc. So in this hillbilly’s opinion, Italian food cooking should skip my beloved cast iron. : ) And if you’re buying new cookware, I’d go with Lodge and season, season, season.

    Reply
    • Cheychey says

      December 12, 2014 at 3:26 pm

      Breelee I to am from southern part of va and live in the country and a cast iron skillet is part of most peoples households. My great grandmother owned a farm and grew all her vegetables churned butter from her cows milk gathered eggs from her chickens and butchered meats from their farm. A real farm to table family. I spent summers on the farm and learned a lot of family recipe’s from her. She made cornbread for lunch and dinner every day in her big cast iron skillet and it was the best and yes don’t kill me deep southerners but she put sugar in it but anyways that’s usually what I use mine for and frying chicken/ fish. But I did not know that you should not put acidic food in it so thanks for the tip.

      Reply
      • tamaratattles says

        December 12, 2014 at 5:48 pm

        I think the sprinkle of sugar is a southern thing. 🙂 I quit buying refined sugar a long time ago. I keep meaning to pick up a small bag to use for sauces. I could keep it in a salt shaker…

        Reply
      • breelee says

        December 13, 2014 at 11:38 am

        Cheychey, what a awesome story, thanks for sharing. I got my 1st bee sting as a child while out in the south 40 watching my grandparents cows. lol My mom also made cornbread everyday, and company would pre-order and she’d have a couple of skillets made for them to take home. Mine’s not as good but close. Real crispy and I love it in milk w/onion, or in beans with mayo, yes mayo and onion. My kids always said it looked like something already eaten. lol My dad would eat C.B. in buttermilk.
        Acidic: TT’s right it strips the seasoning, that’s all I really know as I’m not a pasta/sauce person. Google has all kinds of warnings, so that’s what I went by. Also I was in a cast iron group that preached the same. You haven’t seen cast iron till you see some of their collections all hung by their pot bellied stoves. : ) Thanks for bringing up fried chicken, as I’m stunned I’ve never tried that in C.I., now I will.

        Reply
    • Angel(?) says

      December 12, 2014 at 3:46 pm

      Now I’m confused again. Yes I am challenged in the kitchen. I’m more of a baker. My husband is a mean cook though. Never uses a receipe but he makes a lot of North Africian sauces and stews that are slow simmering tomato based. I wanted to get some cast iron cookware for him but it’s not good for tomatoes or acidics? I was looking at seasoned Lodge and Bartelli has some enamel coated on the outside.

      Reply
      • teecee66 says

        December 12, 2014 at 4:23 pm

        If it’s enamel coated it’s fine.

        Reply
        • tamaratattles says

          December 12, 2014 at 5:39 pm

          ​If it’s enamel coated it’s poisonous shit.

          On Fri, Dec 12, 2014 at 4:23 PM, Tamara Tattles wrote: > >

          Reply
          • teecee66 says

            December 12, 2014 at 6:00 pm

            Cast iron both leeches iron into foods, which can be toxic to babies and can make anyone sick, and can cause foods to become rancid. The way the metal reacts to the fat can spoil food.

            Reply
            • tamaratattles says

              December 12, 2014 at 7:43 pm

              ​Wrongo.

              Don’t you have a flight to catch? While you’re there check out all the dead Eyetalian babies lying around because their food was cooked in cast iron.

              Seriousy. Are you premedicating for the flight already?

              On Fri, Dec 12, 2014 at 6:00 PM, Tamara Tattles wrote: > >

      • tamaratattles says

        December 12, 2014 at 5:36 pm

        ​If you must buy new, Lodge cast iron is fine. NO ENAMEL and you will need to season it yourself. It’s fine that Lodge thinks it is seasoned, but you will need to season it. There are plenty of directions for this on the Internet.

        The acid crap is bullshit. Ignore it.

        On Fri, Dec 12, 2014 at 3:46 PM, Tamara Tattles wrote: > >

        Reply
      • teecee66 says

        December 12, 2014 at 9:15 pm

        And Angel, look into Tramontina for a Dutch oven. They are pretty much the same as Le Cruset and about a quarter of the price. The only thing is, the lid handle is plastic, so if you want to put it in the oven, you have to either replace the handle (you can use a metal drawer handle) or just take it off and use potholders to shimmy it off.

        Reply
        • tamaratattles says

          December 12, 2014 at 9:51 pm

          ​I’m sorry you’re poor. TeeCee.

          Lodge pots have metal handles. But the fucking ENAMEL wears off very quickly.

          On Fri, Dec 12, 2014 at 9:15 PM, Tamara Tattles wrote: > >

          Reply
          • teecee66 says

            December 12, 2014 at 10:06 pm

            Yeah. I’m poor. I just don’t like cast iron without enamel much. The idea of never soap washing something I cook in is super skeevy.

            Reply
      • Angel(?) says

        December 12, 2014 at 9:28 pm

        Funny you suggested that brand Teecee! I have a set of their porcelain enameled everyday cookware. Love them! I didn’t know they made cast iron. Thanks for the tip!

        Reply
      • Tanya says

        December 13, 2014 at 4:38 pm

        TT- if you add sugar, the best is Palm (coconut) sugar. It won’t crash out your blood sugar levels like white or even brown sugar, so therefore burns slower and longer. Plus, it can be bought organic and is not processed, and therefore much healthier. I use it in all recipes that call for white and/or brown sugar.

        Reply
        • tamaratattles says

          December 13, 2014 at 5:01 pm

          ​I considered the last time I needed a pinch of sugar. I have that. But it tastes coconutty. I like it in tea though.

          On Sat, Dec 13, 2014 at 4:38 PM, Tamara Tattles wrote: > >

          Reply
    • tamaratattles says

      December 12, 2014 at 5:29 pm

      If you are from the hills of VA you should know that there is nothing better for cooking acidic foods than cast iron. The only concern is the acidity will eat away at your seasoning over time. But if you are seasoning and greasing your cast iron properly this is not a problem.

      That whole acidic foods in cast iron myth has been debunked a million times. I think that is just propagated by people who want to sell other cookware.​ Part of the BENEFIT of cast iron is it adds a small amount of iron to the food.

      You should rinse (never with soap) and wipe your cast iron dry after every use and coat lightly with either lard or Crisco. Put a paper towel between each if you are nesting them in a drawer.

      On Fri, Dec 12, 2014 at 2:19 PM, Tamara Tattles wrote: > >

      Reply
    • BH Wannabe says

      December 13, 2014 at 3:51 pm

      You’re thinking of copper. Copper cookware and acidity are an issue. Not cast iron.

      Reply
  39. Bravogirl24/7 says

    December 12, 2014 at 3:28 pm

    Made tre’s reciepe last night since it was raining in California. it was a hit with the mixed up Italians in my house! Next, she can put out a you-tube video, “how to build a house using someone else’s money”. See how that goes over.

    Reply
    • teecee66 says

      December 12, 2014 at 4:26 pm

      And you did it the way she did. You just took the Goobers of pasta and put it in a bowl and then put some sauce just on the top and served it? And it was good? And the pasta wasn’t just a big gross dry sticky blob? Oh wait.

      Reply
      • Bravogirl24/7 says

        December 13, 2014 at 4:00 pm

        Yes, TeeCee I followed the receipt to the letter. I lived in Chatham, Morristown and Summit New Jersey for some years so I’ve been exposed to some GOOD Italian cooking. I thought I would give Tre the benefit of the doubt since I am a lousy cook myself, but I do own a iron skillet passed down to me from my mother from New Orleans, it’s scary all bumpy and rough looking I think I might die of tomaine (sp) poisoning if I use it to cook with.

        I hope Tre is allowed to cook in the prison kitchen I think this will be a great way to keep her sanity intact. She will have enough demons in her head now that Joe is cheating on her and looking to file for divorce

        Reply
      • teecee66 says

        December 13, 2014 at 4:51 pm

        BWAHAHAHA. You lived in New Jersey so you know good italian food? I think you’ve missed and illustrated the point of this whole post at the same time. Enjoy the shit food.

        Reply
    • tamaratattles says

      December 12, 2014 at 5:33 pm

      ​Because, California.

      On Fri, Dec 12, 2014 at 3:28 PM, Tamara Tattles wrote: > >

      Reply
      • HerDaughter says

        December 13, 2014 at 12:08 pm

        Be nice about Californian’s TT! Well, some of us…

        Reply
        • tamaratattles says

          December 13, 2014 at 2:49 pm

          It is ingrained in Southerns to mock those crazy people out there in California and their birkenstocks and twigs and berries….

          It might even be in the Bible…​

          On Sat, Dec 13, 2014 at 12:08 PM, Tamara Tattles wrote: > >

          Reply
  40. Cat says

    December 12, 2014 at 4:11 pm

    I would rather see a show on prison cooking: How to turn a honey bun and a candy bar into a birthday cake.

    Reply
    • HerDaughter says

      December 13, 2014 at 12:10 pm

      I know right Cat!! New version of the “7’up” Cake!? Hahahahaha

      Reply
  41. Frosty says

    December 12, 2014 at 5:35 pm

    This video is new? It looks like it was shot in 1992. also Red Pack? Blech. I usually use a combination of fresh and canned peeled, I don’t have the patience anymore for the full on cooking extravaganza. Luigi Vitelli. I’m in NYC and have to admit I have known people to put a squeeze of lemon in there, and also a little olive oil in the boiling water, — not that I’m one of them mind you!!! — so Tre’s didn’t pull this out of her ass.

    Reply
    • tamaratattles says

      December 12, 2014 at 5:44 pm

      Red Pack must be a Yankee thing. Never heard of it.

      Reply
      • teecee66 says

        December 12, 2014 at 8:04 pm

        It’s a cheap brand. Kind of hollow.

        Reply
      • Tasos826 says

        December 12, 2014 at 8:39 pm

        It’s shit. Cento brand San Marzano tomatoes. (Get the whole and squeeze them apart.) You’re welcome.

        Reply
        • tamaratattles says

          December 12, 2014 at 9:40 pm

          ​Tasos, sometimes I think you are just too perfect to be straight. I’m just saying.

          On Fri, Dec 12, 2014 at 8:39 PM, Tamara Tattles wrote: > >

          Reply
  42. Angel(?) says

    December 12, 2014 at 9:08 pm

    This has been fun! TT whenever you find yourself bored you should start a thread on cooking. Oh maybe a clip of Dina Manzo telling us how to set a table!

    Reply
    • teecee66 says

      December 12, 2014 at 9:21 pm

      Sauce is quick and vegetarian (although you can add cooked meat like sausage or meatballs) and gravy is meat based and slow cooked. A good gravy has whole cuts of meat. I don’t serve or eat that meat. I give it to the dog and put in sausage or meatballs towards the end. It should cook all day long. Or bracilole which cooks in the gravy and is served.

      Reply
      • tamaratattles says

        December 12, 2014 at 9:52 pm

        ​^^^^^^ Unassimilated retard.

        On Fri, Dec 12, 2014 at 9:21 PM, Tamara Tattles wrote: > >

        Reply
    • teecee66 says

      December 12, 2014 at 9:25 pm

      And relly, sauce and gravy, like most italian foods, vary from person to person. Based on region, season and family member. Mothers/father’s pass on their recipes. Their kids learn the recipe and then once they’ve mastered it, they make their own changes. In italian families the man could be as good as or better than the woman at cooking. He may or may not be the primary cook for the family.

      Reply
    • tamaratattles says

      December 12, 2014 at 9:47 pm

      ​Eyetalians being non native speakers don’t know what gravy is. The stuff that goes on pasta is SAUCE.

      The stuff that goes on poke chops is gravy.

      The immigrants assimilate at different speeds.

      On Fri, Dec 12, 2014 at 9:08 PM, Tamara Tattles wrote: > >

      Reply
  43. fivecatsownme says

    December 12, 2014 at 9:44 pm

    I finally watched her video. Low rent shrimp fra diavolo. Yuck. Over cooked shrimp.
    I do like the Marcella Hazan tomato butter sauce. I 28 oz can San Marzano tomatoes. Roughly chopped with juice. 1 med peeled yellow onion cut in half. 1/2 stick butter. Salt and pepper. Put all ingreadients in med heavy sauce pan. Bring to simmer. Simmer on low heat for 45 min, stir occasionally. Remove onion. Serve over cooked pasta. It’s great with gnocchi. A little Romano cheese is nice.
    Don’t add olive oil to pasta water. Americas test kitchen guys say a Tbs of lemon juice to pasta water with the salt will keep it from sticking. Never rinse pasta and marry it with sauce. A little grated carrot helps if you feel the sauce is too acid.

    Reply
  44. Shannah says

    December 12, 2014 at 10:33 pm

    Well, Milania did say she was a hooker, not a cooker.

    Reply
  45. Calipatti says

    December 12, 2014 at 11:47 pm

    When my boys were small and cooking was hectic I used the glass ring also. Saved many a boil over. I was in a hurry, had flames to high and didn’t pay attention like I should. Loved that glass ring.
    Foaming pasta water, try rinsing your equipment better, might be soap residue. Doesn’t take much.

    I doubt Teresa wrote her cook books or she had a great food editor that corrected the finer details and tested the recipes. No way the woman on that video wrote those recipes.

    Between the rubber shrimp and lemon added to sauce was telling.
    TT, I’ve almost every size cast iron but it’s to heavy for most dishes I cook today. I also have a very heavy enameled cast iron from Belgium. It’s my favorite pot that I found used 20+ years ago. It’s not like the light weight crap sold here.

    Try tossing your pasta quickly with tongs if your using a strainer and not adding it to sauce from pot. Try not letting it sit alone for very long.

    Reply
  46. BH Wannabe says

    December 13, 2014 at 5:31 am

    OMG, that music was so funny to me for some reason. Super cheesy!

    I don’t think I will be making that dish. And it looked disgusting.

    Reply
  47. Cheychey says

    December 13, 2014 at 9:41 am

    I agree this was a great post mostly light hearted and funny but some good tips. I cook often as I have young kids at home so it’s cool to hear tips from everyone that I may not have tried. I watch the chew a lot and get a lot of ideas as well. But personal accounts of what has worked well for others is a great way to further your skills. I’ve read posts here for a few months my sister in law told my about this sight and I have to say I really enjoy it and read everyday and I’ve never posted anything until here and I have to say that I’ve quite enjoyed the different perspective from people of all ages, races, economic backgrounds, and regions across the world so let me stop before I get more sappy but thanks TT for opening up your life and time it doesn’t go unappreciated. I love that you allow us to have different opinions and talk about them.

    Reply
  48. Melanie says

    December 13, 2014 at 10:29 am

    My husband always says never boil olive oil…..

    Reply
  49. kk bella says

    December 13, 2014 at 2:07 pm

    I just sat here reading all the comments. Hilarious! This is honestly one of the funniest blogs out there. And yes, the point of just exactly how stupid Teresa is was lost in the kitchen wars. How can anyone(her “fans”…) be so loyal to just plain stupid?

    Reply
    • Melanie says

      December 13, 2014 at 3:30 pm

      I so agree, I was uncomfortable watching her segment, the woman can not speak.

      Reply
  50. calipatti says

    December 13, 2014 at 8:35 pm

    California has large Italian and Swiss Italian populations. They are the fishermen in the coastal cities up and down the coast.
    These Italian families were the first people to settle the harbor towns.
    Hippies have moved to Oregon.

    Reply
  51. deco says

    December 13, 2014 at 10:13 pm

    I didn’t watch video but this has been the best, snarkiest, fun, nformative, educational and enjoyable thread I’ve read here. I think you know I’m here every day and always enjoy the posts and comments. This has to be one of the best.
    It sounds like Tre was making Shrimp Fra Diabolo. This is supposed to be her “signature dish”. She’s made it on every talk show she did a Cooking segment on.
    One of my favorites from the thread…
    It’s hard to find San Marzano plants down here as well.
    But I loved your story about the olden days and canning granny
    TeeCee
    We didn’t can granny. We pickled her.
    tamaratattles
    ​Well, I’ve been canned before. And pickled before. I much prefer being pickled.
    Perfect. Lol

    I’d love it if you had a cooking ‘sidebar’ , if it were half as entertaining as this thread
    As for TeeCee, she might be a bitch but she speaks her mind,sounds as though she has a good palate and you can never call her stupid or ignorant. A cunt maybe but I can deal with that.
    Maybe I’d stand across the street with you though. Lol.

    Reply
  52. Jennifer says

    December 14, 2014 at 11:38 pm

    This stupid chick always has to learn the hard way. People that watch cooking shows, TRY the recipes, and then let people know FAST if they are good or not, and what is wrong with them. The day after the show aired, people will know what’s wrong with it on the internet, and to avoid it.

    Reply
  53. Jennifer says

    December 14, 2014 at 11:54 pm

    Don’t buy her swill, thinking it will benefits the victims of their fraud. That 14 million bankruptcy has already been discharged, the victims will NEVER see their money.

    Reply
    • tamaratattles says

      December 15, 2014 at 12:15 pm

      ​The bankruptcy was not discharged.

      On Sun, Dec 14, 2014 at 11:54 PM, Tamara Tattles wrote: > >

      Reply
  54. joanie says

    December 15, 2014 at 7:33 pm

    Ok, so I have looked and lurked for quite a while now, and I just cannot take much more…Who is this TeeCee person that is allowed to blatantly disregard common decency and attack anyone who happens to chime in – including the owner of the site…to be honest, there seems to be a bit of resemblance to Joseline Hernandez and her bad attitude….so why is TeeCee allowed to ‘come for everyone’….
    Oh and BTW, adding a bit of sugar to a tomato based sauce reduces the acidity in the sauce and rounds out the flavors…and no, before you come for me – I don’t buy cheap tomato products, nor do I put oil in my pasta, nor do I cook my shrimp for 8-10 minutes…and yes, some people DO make their sauce with onion, celery, bell pepper and even carrots – sometimes it is the only way that parents can get their children to eat vegetables…and, it may be the way that they were taught to cook their spaghetti sauce…and the foam on the top of the pasta pot – not exactly foam in the true sense – only bubbles – big round bubbles…

    Reply
    • tamaratattles says

      December 15, 2014 at 7:38 pm

      We’re not really big on common decency here. There is nothing in the commenting rules about fighting amongst ourselves over the inclusion (I do) or lack there of (TeeCee doesn’t) of a pinch of sugar in meat sauce. This place isn’t for everyone. Thus the unconventional commenting rules.

      Reply
    • Samantha says

      December 15, 2014 at 8:13 pm

      I love your response !!!!! Also just FYI. When you blog on here, BH Wanna gets REAL anal about leaving ……..(dot dot dots) I got my azz chewed out for doing that. (Didn’t care……………………just letting u know) lol

      Reply
      • tamaratattles says

        December 15, 2014 at 11:38 pm

        ​I think her issue was you do it A LOT lol. Time and place. xoxox

        On Mon, Dec 15, 2014 at 8:13 PM, Tamara Tattles wrote: > >

        Reply
        • Samantha says

          December 16, 2014 at 7:18 am

          Understand. Thank you .xoxo back at cha

          Reply
    • PlusOneForLuck says

      December 15, 2014 at 8:26 pm

      Welcome long time reader first time commenter! Here’s the thing you have to know: TeeCee is a massive cunt. But she’s our cunt. I promise she’ll grow on you. And while I’ve never been subjected to her vitriol (although that of course could change at any moment) her one redeeming quality as far as I can tell is that she can take it as well she dishes it. Welcome to our wonderfully dysfunctional family!!

      Reply
      • joanie says

        December 15, 2014 at 10:34 pm

        By growing on me, do you perhaps mean like a fungus or mold? And, as far as the use of the little dots or bunny poops, I’m not too worried – I’ve used them for a very long time and have had many others try to convince me not to use them and as you can see…Anyway, she may be a “C U Next Tuesday” but jumping on everyone simply because they have a different recipe or means of cooking is a bit much. We have an old saying – “You catch more flies with sugar than you do with salt”, and in this case, you can make better sauce with sugar than you can salt! Oh yeah, San Marzano tomatoes are raised in that region of Italy – the small town of San Marzano, near Naples. There are very few areas of the world that have the same soil and climate. A close variety would be the Creole tomato grown near NOLA. Thanks for the welcome and the warning!
        See ya!

        Reply
  55. Jennifer says

    December 15, 2014 at 9:09 pm

    No, Teresa “can’t take it.” That’s why she flipped the table, walked off the set at the last reunion, threw Andy back in his seat at another reunion, snarled at Kathy, and refused to write a blurb for her cookbook. All because of a dictionary present after the whole world hears her butcher the English language week after week.

    Reply

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