
Rachael starts out in the kitchen today, and talks about snaking through suppers, and how it’s back to school and teenagers are hanging out, so it’s a twist up on Nachos! Pretzel nachos with Turkey Dogs.
This segues right into it being tough to be a teenager, and how things are worse because people don’t have the money to afford looking like tv stars and the popular kids. Today it’s all about helping one of Rachael’s teenage viewers, Katie, get a back to school wardrobe and look like the girls from the hills. Rachael’s show give her a personal shopper - and it’s Whitney Port from The Hills to help her shop on a budget and figure out what she can and can’t get on her budget, getting the staples and a lot of items to mix and match. Whitney stresses that accessories can be used to dress up or dress down a look. Whitney then says “ok” about 15 times. They hit H&M and Forever 21 for their looks, and Whitney says to be bold, and take some chances, don’t be afraid to stand out.
Whitney Port then joins Rachael on set, where they talk a little more about shopping on a budget. Rachael thought watching them shop was fascinating. (…ok.) Rachael proves that it can be done, because her outfit is under 100 bucks, except for her shoes, of course. Fortunately - she looks pretty damn good today! She should shop cheap more often!
She is happy that there are options out there for ‘older women’ too. Time for Katie to show off her looks (And that scarf has GOT to go. OMG. What is with that trend right now? Who wants to wear vomit around their neck? Whatever. At least the scarf proceeds are going to charity.) So the outfit she’s wearing was 120 bucks… and they had $200 to spend. Ok. Other models show of some of the rest of the looks they got and showed some of the mix and match-i-bility. (the third scarf is better - but still. heh.)
Rachael helps out the accessories by pulling out a tray from her new ‘walk in closet’ - bracelets and bobbles and cute little hoopies.
Next, they talk about The Hills and how real it is. Whitney says it’s pretty real - the drama, the controversy, and they’ve never been handed a script. She wanted it to be her, and show who she really was. It’s changed the way people treat them, and changed her life completely in terms of attention. She says when she’s stopped when off camera, she gets a huge reaction - not in LA, where there’s celebs everywhere, but at home it’s different and people stop and stare, and get a little nervous. She tries to lead a good example, and feels good that people look up to her. She asks for teasers on the upcoming season - Whitney says she’ll be in NY a lot, and see some of her dating situation.
Her side job and real passion is designing clothes, and she’s wearing her own designs on the show, and it’ll all be out in stores soon. And something for the whole class - last season of the Hills on DVD for the audience.
Next up - a clip of various peoples gardens and how much they grew when Rachael challenged them to grow some of their own food, including a 15 year old who grew her first garden with her grandparents. Her grandpa taught her the gardening, and Gramma taught her how to cook it, and they saved $256 over the summer, and best of all she had fun.
Then - how to get value in your meet department. Butcher Ray is there to show how to get your best value for meats.
Ground Chuck - 80% meant, %20 fat - best for meatloaf and chili.
Ground Sirloin - best for hamburgers.
It’s good to have the chopped meat dark on the inside - the red comes from oxygen hitting it, and there’s nothing wrong with it - if you open the chopped meat and it’s not dark inside? be a little wary. If you’re not using the chopped meat that day, freeze it. If it’s a piece of meat, a day or two in the fridge won’t hurt it, but that’s the max.
Picking a good package - make sure the plastic film is clear, and there’s a bright color. Blood at the bottom of the package, not clear wrap, it’s been handled, so stay away from that so that you get what you’re paying for.
Here’s some more tips:
Choosing choice or prime cuts “You don’t necessarily always have to have prime,” Ray says. “There’s a lot of cuts in ‘choice’ that are very well marbled and very reasonable in price because they’re off cuts. Skirt steaks, hanger stakes, they’re great items. They’re very kid friendly — kids go great with the skirt steaks, teriyaki marinades and they’re not very expensive because they’re not your mainline steak items.”
But if you’re in the mood to splurge, Ray points out prime cuts. “If you want that top-end steak, that NY strip steak, the rib steak, you are better off now spending a little more for the prime,” Ray suggests. “With the prime you’re going to get better value, because you’re going to get what you pay for. You’re going to be talking about that steak for days.”
Ask for Help: He suggests going to a shop with a butcher where you can request a piece with no bone and minimal amounts of fat … That fat doesn’t add to your taste; it only subtracts from your pocket book. You’d rather have a piece that’s trimmed down.”
Look at the Numbers: Compare the boneless price per pound to the price with a bone … you can’t eat the bone but you’re still paying for it!
Extra Tips!
Top sirloin is great for kabobs, which can be portioned easily for a light meal. It’s also rich in nutrients - just 3 ounces of lean beef provides more than 10 percent of the daily requirements of protein, zinc, iron and B-vitamins.
Top round London broil is a very common low price sale item. Just marinate for tenderness and this affordable cut can be a very flavorful, tender cut of beef.
Roast beef is also often overlooked these days but most cuts are very reasonably priced and make an easy, satisfying meal for a family.
Then we get to see Rachael’s wildest fan - a 600 pound silverback gorilla, Mwelu! It was discovered by an 8 year old who was reporting for his mom’s blog. Awww, cute! For his birthday, Rachael sent him a special message, and promised to see him when she’s next in Memphis. The zookeeper declared Mwelu is in love. Awww.
After a quick q&a with the audience, it’s time for dinner and It’s Not your Mama’s London Broil.