(Untitled)

[sockhunter]

Today I learned that the acronym 'EVOO' becomes exponentially more annoying when spoken.  Seriously, Rachael Ray, I'm starting to hate you.  I thought the point of an acronym was to reduce the number of syllables? Here's a far less annoying option - "oil."  Earth shattering, I know.  But seriously, olive oil is the only thing she uses, must she

Comments

[violentlykarin]

Given the choice, I'd rather watch Nigella Lawson (whose food I love, incidentally) recite a soliloquy on the texture of frozen peas then go fellate whatever dessert item she's serving.

can I metaquotes that part? amazing.

[sockhunter]

Haha sure, why not?

[violentlykarin]

done!

http://community.livejournal.com/metaquotes/7010671.html

now you're internet famous :p

[sockhunter]

THANKFULLY we don't use it yet. Heaps of the food blogs use EVOO and I'm like, seriously, just say oil?

[thehero_dies]

I can't stand the way she says it, either. She has to drag it out "eeee veee ooh ooohh" baahh

[annajames]

I HATE RR SO MUCH.

It's so unfortunate, because I like her recipes, and the SHOWS are good, like the 30 min and $40/day are good show ideas, but SHE drives me nuckin futs

[laurel_rose]

my main problem is that she usually says EVOO and clarifies that it means extra virgin, thus ends up saying both, thus eliminating the point of shortening it. urgh.

[sockhunter]

Yes! Exactly! And is it really necessary to specify "extra virgin olive oil" when you are like, sauteeing onions? Does choosing light or regular olive oil ruin the dish? Why not just say, "oil"????