Ask Ina – Ina answers WordPress readers questions

Hi, I’m Ina Garten, wealthy presenter of my own show on Food Network, Barefoot Contessa.   I asked WordPress readers for their culinary questions.

Someone asks:

Hi Ina

I am 11 years old and I love your show! I love to cook my dad is a great cook so l learned from him. Thish would be my wish that I could be on your show! I know you are proably thinking I to young but I am a good cook! So thanks for listening i hope you will respond good bye.

Hi, thanks for writing.  You love to cook your dad?  You wouldn’t find that recipe in any of my books and in the Hampton’s we don’t eat any family members, although my fabulous friend TR regularly eats his companions member.

They say a watched pot never boils, so I’m not watching it (I’m looking at a big pile of my money on the countertop)

The Kitchen Slattern asks:

Dear Ina,

Just reading your recipes exhausts me. Last time I watched your show I shot out my TV screen in a fit of pique, and my shirt collars refuse to stand up no matter how much spray starch I use. Is there no hope for me?

Hi Slattern, thanks for dropping by, you must have been watching Guy Fieri to have shot out your TV, he’s the one with the white hair.  I’m pretty damn perfect so it can’t have been my show.  I send my denim shirts to this quaint little dry cleaners in East Hampton, run by a charming couple, Antonio and Miguel.  I don’t know what they use to make them so stiff but they’ve never been stiffer.

Jeffrey! Your hand is cold! I’m not Elmo you know, he was on the show the other week.

Laura asks:

Dear Ina,

Can you be a little more specific about what kind of wine I should use to clean my toilet? I used a couple $200 bottles of Shiraz, and now my toilet is bright pink.

Hi Laura, you have this the wrong way round, if it’s $200 then it is fit to cook with, possibly to drink with but maybe not with company if you want to keep your standing in East Hampton society.

I can’t help you with your pink toilet, though it sounds like it looks fabulous!  I suggest hiring a maid to do the household chores, or I just use my bitch Jeffrey.

Once you’re done with the dishes you can move onto the dusting

Kayjai asks:

Dear Ina,
I live on an Island in Canada. We get a lot of snow in the winter. Got any recipes that I can use after I have been locked up in my house for days with nothing to eat but snow and the icicles dropping from the roof?
Thanks,
KJ
Ps I love red wine and was thinking wine snowcones, but that’s hardly a recipe for a meal..

Hi Kayjai, Canada, how quaint.

A wine snowcone sounds like a fabulous idea, how decadent.

Do you not have staff who can risk their lives venturing out to obtain food?   Otherwise , here’s what I do….If I read a report that some bad weather is heading our way, I fly first class to somewhere exotic and check into a 5 star hotel, the food there is fabulous and you don’t even have to worry about doing the dishes!

Here’s your dinner Gwyneth, a tablespoon of spinach you skinny bitch

Le Clown asks:
Would you mind if I jump on Jane’s question about balsamic vinegar? I’d like to know: do you need to keep balsamic vinegar at room temperature, or keep refrigerated?
Le Clown
Hi Clown
You most certainly do need to keep balsamic vinegar at room temperature, but not just any old room.  You need an East Hampton estate, then you need to build a streamlined kitchen in a rustic barn with soaring ceilings.   Equip it with two Sub-Zero refrigerators, an eight-burner Viking stove, two ovens, Belgian stone countertops, open shelves, a tall 17th-century Italian cabinet for china and glassware, and a long antique Swiss pine dining table.
This is the perfect room to house balsamic vinegar at the right temperature.  I hope that helps.

And here’s mine, this won’t even touch the sides

Ruby asks:
Dear Vagina,
I tend to handle a lot of extremely spicy chillies. This often leads to some complaints in the bedroom when I then attempt to handle something else. Any advice on how to best cleanse my hands of capsicum after chopping?
Hi Ruby
Ina is indeed short for vagina, thanks for pointing that out.   I find it helps to wear gloves when handling Jeffrey’s chipolata if I have been chopping chillies that day.   I hope that helps.

Describing Jeffrey’s chipolata

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116 Comments

  1. I’m so honored to have Ina answer my question with a totally fucked up and useless answer! Thanks, Ina! You’re fucking swell!

  2. I’d be willing to bet Jeffrey knows what’s giving those collars the stiffies.

  3. Doesn’t Ina have TR to handle Jeffrey’s member?

  4. Oh Ina, she always know just the perfect thing to say. This is perfect, Joe. Sadly, I can almost picture her saying exactly these things.

  5. Oh man, I actually laughed out loud… awesomesausage…

  6. I’m going to use everyone of these tips this weekend when I am cooking a family roast on Sunday. Thanks Ina!

  7. I love Ina!

    • I truly do despite me mocking her. I’ll even camp it up more if I can be part of her gay entourage.

  8. Thank you for answering my question! I guess I’m going to have to stop pouring wine into the toilet. My dog is going to be so disappointed.

    • Technically I don’t have a dog, but I thought that if I was going to tell a pet-related lie, it would be better to invent a dog than to slander my cat.

  9. I find Ina to be a cross between Martha Stewart and Kathy Griffin.

  10. Caroline

     /  November 30, 2012

    Ina is awesome I love watching her show ina is the best cooker on food network!!!!!!!!!!!!!

  11. Anonymous

     /  January 16, 2013

    Ina not a good cook she is a vigana plus shouldn’t be kissing her pig

    • She hasn’t got a pig? She has no pets as far as I know, unless you count her friends TR, Miguel and Michael.

  12. Anonymous

     /  January 16, 2013

    Ina rhymes with vigana and pussyana

  13. Hey Ina How Do You Make Daughinoise Potatoes

    • This I can help with. Slice potatoes very thinly, you can sue a mandolin or the side of a box grater which has a slicing attachment.

      In a bowl add a pot of double cream and add two cloves of crushed garlic and some fresh thyme leaves, season with salt and pepper. Dip the potatoes in and layer in a casserole tray. Bake covered in foil for 20 minutes then remove foil and bake again for another 30-30 minutes, it may need longer depending on how thick the potatoes are.

  14. Savanna

     /  May 2, 2013

    Dear Ina,
    I love your show!! I’m 14 years old and I love to cook. But I got a problem. Every time I wanna make brownies they always end up to oily because of the oil you have to put in them and plus to have to grease the pan. Is there an easier way to grease my baking pans so my brownies don’t turn out oily. Thanks Ina!!

  15. Kelly Graham

     /  June 11, 2013

    I watch the Barefoot Contessa every chance I get!

  16. Lori McMahon

     /  June 24, 2013

    Hi Ina,
    I can cook practically anything. But the one thing I have trouble making is homemade macaroni and cheese. Can you tell me the secret to preparing a great Mac n Cheese dinner. Thank you, Lori

    • I’m sorry, this isn’t really Ina Garten, just a parody on my blog. Call it a homage to her as I am a big fan.

      But I do cook mac and cheese and it is probably very different to an American version being British.

      I keep it very simple, I know Ina adds lobster and truffles, but not being filthy rich myself I make do.

      I prefer using a larger twisty pasts than small macaroni. But then it’s all in the cheese sauce. I make a roux but never measure it out, so I stick in a pan some butter, let it melt then add a big tablespoon of flour and stir with a balloon whisk for a minute and slowly add some milk, Some people heat the milk first, I don’t bother, it’s just another pan to wash. Whisk on a low to medium heat continuously adding more milk. I only know when to stop when the amount I need to cover the pasta is there and when it is the desired thickness. There are no rules, some like it runnier, others thicker.

      I season with salt and pepper and a bit of nutmeg. Then take off the heat and add grated cheeses, cheddar, some gruyere maybe and some parmesan. Using various cheeses adds a bit more oomph.

      I pour enough over cooked pasta and mix before adding to an ovenproof dish. It’s handy to have some leftover sauce as if it does dry out in the oven once I serve it pour over some of the leftover cheese sauce.

      Before putting in the oven, I add some panko breadcrumbs to the top and a bit more grated cheese so it crisps up nicely.

      Sometimes I add leftover bacon fried up or frankfurters

  17. Joe, you done told that lil’ Lori girl wrong! You should be ashamed – an uppity Brit actin’ like he knows so much about southern US white-trash cooking! You may have Elizabeth over thar but here in Texas thars only one Queen of mac and cheese and that’s Paula Deen! Yea, she got into trouble with those racial slurs yesterdy but she can teach you a thang or two about cheesy-greasy! ‘sides, everybody knows thars no such thing as leftover bacon fried up!

    BTW – as far as Jeff’s member and TR bein’ such a size queen and all, tell em (and Ina) to get a clue from Clarissa Wright and Jennifer Patterson when they said thars always a lot of good left in an old cock! … speaking of the Two Fat Ladies, shouldn’t Ina be gettin’ a clue?

    Adios,
    Bubba

    • Bubba, who are you and how did you suddenly come into my life?! It’s going to take me some time to take in the few comments on various posts.

      You’ve made the grandest entrance of anyone ever on this blog or any other. It’s a pleasure to make your aqaintance.

  18. Bubba Hicks

     /  June 28, 2013

    Shucks, can I redo that one ‘fore it gets posted? Wanted to upload a member photo along with it.

  19. Bubba HIcks

     /  June 28, 2013

    I got up here at the ranch this mornin at 5 a.m. (them boys in the stables like to go at it bright and early!), had my coffee and pondered on it for a while.

    You know, Paula Deen is a perfect example of what happens when you don’t practice really hard at fag haggery these days. I’ll give it to you, Joe, you gave that woman from Alabama some real good advice!

    Some have it natural and some have to work at it. Let’s face it, Ina,… sorry I mean ‘Gina – looks like one of those big sad girls that got picked on and beat up in school all the time so she most likely attracted a collection of gays right early on. Now, Paula, she’s another matter and she should have tried to practice at least an hour every day before trying to get on the Food Channel.

    Them homasexshuls can get meaner ‘n a billy goat eatin’ glass when they’re left out and don’t get any attention. And when they do, they clump together in noisy gaggles and commence to hurling sharp wit! If you allow the gaggle to get really good and worked up (sometimes you can disperse it with a beaver), one of their favorite tactics is to get you to say things you know you shouldnta said. Then they hop on social media faster ‘n lightnin’ and commence to bringing about your downfall! Yep, Paula shoulda known better.

    (Can’t find my member photo but will take another one and upload it direckly!)

  20. Anonymous

     /  June 30, 2013

    I always see Ina dumping fresh berries straight from the plastic carton into recipes..don’t you have to rinse them first?

    • Ina probably has a troupe of staff to individually wash hers. A quick rinse under the tap suffices for us mortals

  21. Patrice Vivian-Bates

     /  July 2, 2013

    HI INA,
    I just adore your shoe. I think that you and Jeffrey made a great couple.
    I know that this might be insignificant, but couds you please tell me the name of that background music…. When I have company over I think that the music would get a great ambiance for our little get togethers….It is soothing yet has a little move your hips to the beat effect.. Please help… You and Jeffrey Stay Cute.

    Thanks Ina

  22. Patrice Vivian-Bates

     /  July 2, 2013

    I meant SHOW, NOT SHOE(LOL)

    • I’m sorry, this isn’t really Ina, just a parody I do of her. It is all in light hearted fun as I am a big fan if hers.

      I checked though and the music was specially commissioned for the show, Ina has all the rights to it I guess!

  23. Bubba Hicks

     /  July 3, 2013

    ‘Gina shows her shoes with background music? Bet their really big. Guess I missed that episode.

    My Innerweb is being honory lately – ATT says its cause of all the pig porn. Just got back on for a spell.

    Bubba

  24. Anonymous

     /  July 24, 2013

    hi

  25. Gloria Fisher

     /  August 7, 2013

    Dear Ina, I’m Gloria and I am the inventor of the Lid Bin. Home Invention’s has it on their website promoting it to the manufacturing companies. It’s a great idea and I can’t believe no one has thought of it. It holds your lid while cooking on the stove top and not make a mess!
    How cool is that? I watch every show on the Food Network and every cook/chef puts their lid on the counter or stove. NO!! Its a mess. I have a CD prototype I want to mail to you, it won’t go through email. I would love for you to see it or you may go to Home Invention web sight. Log on with user name and password the same. GFishe18975.
    P.S Or any suggestions??

    Thank You so much
    Gloria Fisher

    • Bubba

       /  September 7, 2013

      Ain’t this illegal over thar, too? I mean, after all, who needs to smoke a whole lid while thar cooking? Okay, I admit, I admit – I do enjoy a joint ever now and then with a beer but a whole lid at a time? And not only that but a whole bin of lids? Ain’t that a bit extrie?

      I’m sure not one to judge but smoking weed while your cooking causes a lot of burned food – I know how it is to get stoned and forget to chek on the vittles. I once woke up and the whole trailer park was ablaze cause I had a few tokes after firing up the BBQ pit!

      I mean, what’s wrong with this woman? If she don’t want to make a mess with her weed, she shold just roll it over the sink instead of the stove. ‘sides even though it might be useful to hold a lot of pot, I don’t reckon ‘Gina would sell it on her show anyways. She already saw what dun happened to Paula Dean for just mechuning a racial slurr.

      Bubba

  26. carissa

     /  August 13, 2013

    I just want to let you know that i love your show and that your recipes are super yummy thank you

  27. itsamazing

     /  August 22, 2013

    Joe – I don’t know what’s funnier. Your parodies or the people who actually think this is a legit Ina site. I like watching Ina’s shows but, there are two things that irritate me. Number one is her saying AMAZING every other word and number two is her inhaling through her teeth. It’s like she’s getting close to drooling into the food.

    • Good spot, she does say that way too much.

      I feel bad people think this is her, I thought it was spam at first but obviously not. I don’t want to mislead people, but I thought it was pretty obvious. As long as Ina doesn’t sue me, who knows it may make us best buds, that would be AMAZING 😉

  28. kiara

     /  September 16, 2013

    High i was just wondering how do u know what spices go with one anothe n whats good spices for meat how do u know what goes rite with ingredients

    • This isn;t really Ina Garten, just a parody website, but I do love Ina and Food Network and like to cook.

      It really depends on what cuisine you are making, what things where you thinking about? There are classic combinations, like rosemary and thyme with chicken, pork with sage, fish with dill, lamb with rosemary or mint. But spices can work with most meats, cumin, coriander type spice will work with many meats in many countries cuisines.

  29. Mandy Clark Schmidt

     /  October 5, 2013

    Is this where you post the questions to ask Ina? Or where can we do that/how?

    • Sorry, this is just a parody site honouring the wonderful Ina Garten! Sorry about that 🙂

  30. Shaquaysha Rembert

     /  October 10, 2013

    Hello ina im really having a hard time making spaghetti and meatballs my meatballs comes out not so good how long can i keep my meatballs in the pot thanx.

    • Hi, I must tell you this is not Ina, but a parody site where I poke gentle fun at her, but I am a fan so it is meant in kindness.

      But I like to cook anyway so will say, I think you may be cooking meatballs differently to how we do in England. What is wrong with your meatballs exactly? Too dry? When I do them I mix with breadcrumbs and an egg, I fry them quickly to seal and brown them then add to the sauce where they can simmer gently and absorb the flavours

  31. Lucy and family

     /  November 4, 2013

    Hi ina,me my mum and my sister love your show! We are making a cake and we want to know how do you get the cake to rise perfectly? Thanks 😉

    • I’m sorry, this isn’t Ina Garten, just a site I do in honour of her. I do like to cook though but baking is not my forte

  32. Has anyone ever asked if you? You have a drinking problem? You need to have an all Alcohol Show. Don’t even bother with the cooking food part!!””!!!!

    • You think Ina has a drinking problem or do you mean me who masquerades as Ina. My only drinking problem is when I run out of drink 😉

  33. sassy

     /  February 6, 2014

    Hi Ina can you please help me. I made a apple pie which was delicious the only thing was it was very juicy. Alot of liquid on bottom. Plz tell me why it is so funny. Thanks Ina love your show and recipes. Love you

  34. wendie uk

     /  February 17, 2014

    Hi ina I live in the UK and just love your cooking I am visiting east Hampton in Oct 2014 is there anyway I could get your autograph and is there anywhere in UK that I could buy the American pans many thanks Wendy

    • Sorry, this is just a parody site, not actually Ina!

      I am glad I am not the only UK based Ina Garten fan though, good luck tracking her down in the Hamptons – I know I would!

  35. Anonymous

     /  February 20, 2014

    I am familiar with the dishtowels you use on your show, but I can no longer find them anywhere. What’s the brand name – maybe I can find them on line. Thanks, Shirley

    • Hi

      Sorry this isn’t Ina Garten official site, just a parody website. I’ve never noticed her dishclothes as anything special, I’ll have a closer look next time!

  36. Shirley McCaffrey

     /  February 20, 2014

    I am familiar with the dish towels you use on your show, however I am no longer able to find them anywhere. What is the brand name? Maybe I can find them on line. thanks, Shirley

  37. jessica barzilay

     /  March 22, 2014

    Hi Ina! My name is Jessica and I am 11 years old. I love your show and my dream is to become a baker and open a bakery. My question is how can you make the best fluffiest icing?
    Thank you, Jessica

  38. Ian hi just love your programme but not how much salt you use can you not cut it down its a killer xxx
    Love Jaclyn Blackpool UK xxx

    • Hi Jaclyn. I’m afraid I am not the Barefoot Contessa, I am just a lowly office worker parodying her on my blog.

      Good to see a fellow Brit here though as usually Americans follow my blog, and no one here knows who Ina is. I always laugh at her salt aswell. She puts ladle fulls in!

  39. hey ina I live in England and just started watching ur back to basics programme its awesome ty u so remind me of a lady I stay with wen over visiting in the states seeing u made me so home sick for the states if ever im in ur neck of the woods e.g. ur area id love to pop in for a chat over one of ur delisious soups tc ina keep up the good work u and Jeffery are wonderful people
    from
    mrs sherryl revill

  40. Jackie Morris

     /  April 25, 2014

    Can’t find how to submit a question. Many recipes call for olive oil, and I have someone who is allergic to olives/olive products. What can I use to achieve the same flavor?

    • I’m sorry, this is not Ina Garten, I just write a silly blog and sometimes do skits in homage to her.

      I may be able to help though, I was with a friend last week and she moved over from olive oil she had used for years and is now using rapeseed oil. Maybe that is something your friend can look into?

      It is probably more flavourless, but half the time in salad dressings you just need it with the other ingredients to emulsify into a the required thickness so flavour not as important as you would also have other ingredients such as vingers, mustard, lemon juice etc adding the flavour element.

  41. linda vestl

     /  May 15, 2014

    I love your show and learn so much from you. I love the grainy icing that happens sometime on cakes . But… I cant get it to do it anymore. How can i make the grainy icing . Thank you, linda

    • Hi, I am not Ina Garten I’m afraid, this is a parody site I set up. I am a big fan though so it is only in her honour.

      I do get a few emails from people mistaking this for Ina and I try and help, but I don’t bake so can;t help with your problem

  42. Susan

     /  June 13, 2014

    I want to make your black and white angel food cake for a special birthday. I will make it a day ahead, should I Refrig or not? Frost it ahead and Refrig or just frost the day of serving?
    Please advise. THANK YOU.

    • Sorry this is just a parody site, I am an ina fan though. If it’s a regular cake refrigeration may make it dry. You coukd still frost it but keep it at room temperature in a sealed container I would expect

  43. Jeannette Innocenzi

     /  July 3, 2014

    Hi Ina. I love your show & have gotten many delicious recipes. What kind on beef is best for hamburgers? Thank you

  44. Holly

     /  July 8, 2014

    Hey Ina,

    I was wondering how much “buttah” you recommend bathing in for supple skin like yours? Are eggs required too?

    From Holly

    P.S Do you drink it afterwards?

    • That’s a good question Holly, here’s what I do,

      First you need to clarify the butter, the correct measurement is 20 sticks of butter per 10lbs of body weight, try to use good butter, something you would eat like a popsicle.

      Let it cool slightly before transferring to the tub. How easy is that!

      I wouldn’t recommend eggs Holly, this may have a scrambling effect which isn’t pretty. You can try adding some good vanilla though.

      And yes, you can drink it afterwards, dip the rim of a cocktail glass in the butter first then dip in a mixture of sugar and salt, it looks fabulous. Add 2 parts of the butter to 1 part of good vodka, and pour in the glasses, add a maraschino cherry and you have a party on your hands.

      I hope that helps.

  45. Lynn

     /  July 17, 2014

    Hi Ina,
    Can you freeze cheese sauce?
    Watch your shows all the time, loved all the recipes I’ve tried so far. Great job!
    Love to you and Geoffrey

    Xx

    • Hi

      Sorry, this is a parody site of Ina, so not the real thing! I am a big fan though, and love to cook so I can help anyway.

      I freeze my cheese sauce all the time in plastic takeaway containers. Then I just reheat gently on the stove for a quick pasta sauce. I always make too much so is handy to have it when I need something to take to work for lunch.

  46. Jace Jackson

     /  July 30, 2014

    Hi ina I need to make some Mac and cheese how can I make it really good

  47. Dominique

     /  August 7, 2014

    Dear Ian
    I’m a 15 year old and I love to cook it’s my passion but my dad tells me it’s a waste of time. Do you have any tips for a up and coming chief.
    Thanks Dominique

    • Hi Dominique

      That’s Ina, not Ian. I often get mistaken for a lumberjack in all fairness.

      No passion is ever a waste of time. Ever.

      In my opinion not caring about what you eat is a waste of time, as if we are just robots put on this planet to exist. We have been given large brains capable of great things, we just need to put our minds to them and you can achieve anything.

      Like I could run a blog pretending I am Ina Garten if I put my mind to it…

      But seriously, I cook and I’m a millionaire.

      Dominique, in all honestly I am not Ina Garten, I actually just run a blog where I pretend I am here as well as write about other silly things, just for fun!

      But I do have strong feelings about your situation. I meant it when I said no passion is a waste of time, it’s our passions that define us and enrich our lives. What is the alternative, to sit at home glued to television and not expand our horizons?

      Your interests at a young age as you are will go on to define the rest of your life, there are infinite possibilities, learning to cook could take you across the world to train in the kitchens of the best chefs in France, open up your own local cafe, or just enjoy cooking for your family. As people we unite over the dinner table, we eat with our family, we meet up with friends to catch up or celebrate an occasion.

      You would not be wasting your time, just research your passion, read about food, experiment with food, get a weekend job in a kitchen when old enough to help your with your studies.

      Good luck!

  48. Lynn

     /  October 3, 2014

    Hi Ina,
    My daughter has severe Crohns. She cannot eat fruit, veg, ( although she can tolerate mashed potato),nuts, seeds, red meat, fibre. Cooking for her is a bit of a nightmare and some days she has the same meal everyday for a week or more. I wondered if you have any suggestions please. Kind Regards Lynn x

  49. Wow. Sad that this is what you’ve decided to waste your time on. The funny thing is, I actually asked the real Ina a question once and her assistant, Barbara, answered me within days with a very helpful answer. Too bad you’re so jelly that you can’t learn from a seasoned pro.

    • It’s just a blog, I’m a fan of Ina so she features heavily here.

      I have no qualms about wasting my time, there are enough people who get cheered up by sharing things on blogs and having a bit of a laugh, it’s a nice community. Take the leap and join in, aswell as those of us posting silly inane things like me, there are some great writers out there aswell, such a spectrum of styles are catered for.

      Better to share a bit of joy in life, everyone has their problems, this is a release for people to share things with people across the globe, it’s only a bit of light hearted fun meant in good humor.

      I did notice you replied with a link to the correct one, that is useful, I will tag that when I get the occasional people who end up here by mistake and pass that on. I always reply apologising that it is just a parody site to everyone who ends up here, and sometimes even offer help from my limited knowledge since I like to cook aswell, but I think many don’t have blogs so not sure how they even get replies if they even do.

    • Check my reply to Dominque above, I’m not all full of nonsense. Even if people are led here in error I like to fess up and offer my help. I’m not all bad 🙂

  50. Anonymous

     /  October 21, 2014

    Hi Ina my name is Mattie and I come from a family who all cook and they cooked good. Most of them have passed away. I have watched you and the rest of the cooks n chef on the Food Network. I have been watching for about 20 years now. Sometimes I tell myself that I don’t need to go to culinary school cuz I’ve graduated from watching The Food Network. I started cooking since I took home economics at school. And I loved it. KUDDOS to all my cooks and chef. Anyway. My question is what’s the rule on using fresh carrots. I have always peeled my carrots. I’ve at parties when there are fresh carrots that haven’t been peeled. I just find it un apetising to me. I can’t eat anything in which the carrots aren’t peeled. Am I being fussy. ?

    • HI Mattie, sorry but this is a parody site of |na Garten, I am just a bloke living in London being silly on my blog.

      If you want to write to the real Ina Garten try her barefootcontessa website http://www.barefootcontessa.com/, I am assured her staff reply to the queries there.

      But even though I just have fun with Ina’s persona here, I do like yourself cook and am self taught. I am in agreement with you, who wouldn’t peel a carrot?! Especially if using as a crudite for dips, they look more elegant peeled. Any top chef would trim a carrot to perfection so the peel is a no-no for sure. For a home cook though, no big deal, you get a lot of goodness from the peel, you could make vegetable chips form the peel. But if it is meant for presentation, then that gingery root vegetable needs a blade taken to it 😀

  51. Hello Ina, my question to you is this: how can I get a nice even crispy american fries? When I make them I boil the potatoes first than chill them so I can slice them. I prefer butter than oil but I can never get an even amount of crispness…..can you give me a tip or two?

    • Hi, sorry this isn’t Ina Garten’s website, just a parody blog I do, I’m just a 38year old man in London with nothing better to do!

      Try her here: http://www.barefootcontessa.com/contact.aspx

      In the UK we would make triple cooked chips, but they are not as thin as American fries, so I can;t really help you either.

  52. Eve Nabong

     /  November 3, 2014

    Ina, I would like to try your nougatine recipe. But I am concerned about using raw egg whites. My question is, can I use boiled icing instead of whipped eggwhites? And how do I adjust the sugar content? Thanks.

    • Sorry you ended up here, this is not Ina Garten but a parody site, you can try the Barefoot Contessa website which has an email link to conact Ina

  53. Adriana

     /  December 22, 2014

    Hi
    Ina im having Christmas dinner at my house this year. I am making a beef round roast. I have made it before with a delicious red wine sauce. But I cant find the recipe that I had used. I bought 8pounds. What temperature should it be cooked to? 150?
    Thank you
    very big fan 🙂

    • Sorry, this is just a parody site of Ina Garten, you can message her on her official barefoot contessa site.

      Sorry for the mix up, I only do it in homage to her as I am a big fan too

      • Captain Kangaroo

         /  February 11, 2015

        I don’t think your site is funny what so ever grow up

        • Of course I don’t expect everyone to get on board, everything in life is subjective. There are people who do enjoy the nonsense I post, others who don’t. Bring grown up as you put it also involves letting things pass you by if you have no interest in them. It is far easier to skip by my site than to pass an opinion on something that you don’t particularly like. You should devote your time to things you do like.

  54. Hi ina! Bridget and Alyssa here! Such big fans! We’re both from Long Island and watch your show religiously. We both love pizza, obviously New York has the best. So what’s your favorite dough recipe? Thanks so much!

    • Sorry this is a parody site. Sorry for confusion. I am an ina fan though. You could try her barefoot contessa site to contact her.

  55. Jordan Scott Geason

     /  January 20, 2015

    Hi Ina,
    I am so pleased with your recipes! Keep it up how long has your garden been up?

    • Sorry, this is a pardoy site where I sometimes do things Ina based. Sorry you came here instead. You can contcat Ina through her Barefoot contessa site though. I am a fan which is why I honour her in my own way. I love her garden, I read you can do tours of it. It must be huge!

  56. Captain Kangaroo

     /  February 11, 2015

    I think your a jerk for putting up this phony site Ina is a nice lady and whoever you are your nothing but a joke or an anal discontent let’s see no your just a plan ASSHOLE why would you do that and make up those unreal questions and answer’s I guess it shows how much of a immature child you are grow up and get a real life your not funny at all!!!!! Best Wishes. …

    • This is but one post on a site of many other posts, about a myriad of topics. I am actually a big fan of Ina, hence I like to feature her. Yes it’s silly, but let’s not take life so seriously eh? I generally don’t post about things I don’t like, there is no fun in picking holes in things you dislike, you are better moving on and enjoying things in life you enjoy. I’m honestly sorry if you stumbled across my site when looking for something genuine, but it is just as easy to stumble away. There is far harsher satire in the world than what can be found on this little blog. it’s just a forum to post silly thoughts in my head, nothing more. The reason I did this post for Ina, is as I mentioned a big fan, but you can’t watch her show and not see the funny side. I see the nuances in what she does which strike a chord. Like when people ask her for a good olive oil and she replies to go to the store and buy 6 bottles and see which is the best. What then though? You have 6 bottles of olive oil to use up?! She’s on another level to us, and I love her for it. I hope you can forgive me Capt. Kangaroo, I don’t go online to make enemies, just to share a bit of humour with people, those who have the same sense of humour anyway, we can’t please everyone all the time. Like I’m sure there must be one dish Ina makes that Jeffrey just can’t stand. But he eats it anyway as life is just too short.

  57. Anonymous

     /  February 20, 2015

    I’d like to know where I can find free psychiatric help for my depression and self-loathing brought about by , watching Barefoot Contessa being wealthy enough to afford, daily, fresh floral table arrangements for her luncheons and dinners, and a different china, crystal, and silverware setting for each soiree. Her, almost daily, trips to those pricey East Hamptons wine shops, florists, fish mongers, patisseries, and butcher shops only add to my, already, low self esteem. Sometimes, I just feel like puking.

    How sick is THAT?

    • You must be the first person who gets this isn;t actually Ina Garten’s website! Have you noticed she never pays for anything she always puts it on her account. She probably has bailiffs turning up at her door on a weekly basis. Or maybe her and Jeffrey are part of a Hamptons mafia.

  58. Tina

     /  March 11, 2015

    I love your show but I am a diabetic I wish u would make some desserts for diabetics

    • Sorry, this isn’t Ina Garten but a parody website. I’m very sorry you came here by mistake. I’ve not seen any cookery show cater for any other diets, be it gluten free, diabetic, etc. Someone should, you’ve found a niche in the market!

  59. HI Ina,I hav a lot of recipes my question is the flour, some will tell you all-purpose,self rising and some just say flour with so many brands how will you know which one to use.expecially for those that is trying to learn how to cook.

  60. Butts? Sausages? This sounds slightly porno

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