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I'm baffled by her choice of location. I would think this might do better in the South, especially since many Southerners came to her defense during the debacle. Do you think she will be warmly received in Buffalo and environs?
I also find it interesting that the Food Network has made a fairly subtle shift in many of its programs. Rather than focusing mostly on complicated, multi-ingredient dishes that take hours and hours to prepare and most people can't even pronounce, there is a new emphasis on simpler, comfort-food dishes that involve less muss and fuss. Paula may no longer be appearing on their network, but her style of cooking seems to be more prominent than ever.
It would be preferable for her to do a syndicated show that she can own and have more control over her financial well-being. Syndication is where Oprah and Martha and countless others made their fortunes. That said, it would benefit her to be paired with a strong producer who can rein in some of her more "excessive" behaviors (the off-color humor goes too far at times), and who can make sure the show(s) can get sold to the right markets.
From wikipedia: "Buffalo has very sizable populations of Irish, Italian, Polish, German, Jewish, Greek, Arab, African American, Indian, and Puerto Rican descent."
Those groups don't seem to be her style of cooking, especially the ones I bolded.
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From wikipedia: "Buffalo has very sizable populations of Irish, Italian, Polish, German, Jewish, Greek, Arab, African American, Indian, and Puerto Rican descent."
Those groups don't seem to be her style of cooking, especially the ones I bolded.
Sorry, I'm not a fan of hers. In the past I watched her shows and her comfort foods were always
high fat, salt and sugar. On occasion that is fine, but then with the whole diabetes situation
well.....
So in this new store the first thing they mention is Ooey Gooey Butter Cake mix, again
Saw this (ad) below in the doctors office and in the brochure, she provides healthy recipes that don't include butter cake mix or pork butt spice rub.
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