Does celebrity chef Rachael Ray smoke?

Question

If so, does anyone know where to find a picture of her doing the dirty deed?
I have been curious due to her gravelly voice on her cooking show.

Answer 1

yeah she does have gremlin like way about her .

Answer 2

Fingerling Potatoes Braised with Smoked Paprika Fingerling Potatoes Braised with Smoked PaprikaI love fingerling potatoes. Their small dimension and elongated form just scream lovely, and due to the fact that their skin is skinny and delicate, they appear and taste nice in dishes that use them entire. However apart from being lovable, they cook up soft and creamy, with out falling apart or splitting like new potatoes or Yukon golds, in much less time than it takes to prepare dinner most different potatoes. Fingerlings make excellent oven fries--simply cut them in 1/2 lengthwise, organize them on a baking sheet spritzed with canola oil, and bake them at 400F until they may be accomplished--however I've observed that braising in a professional broth works really well with them; they look to suck the flavors correct up, resulting in potatoes which might be pro all of the method through, no longer simply on the skin. In this side dish, I braised the fingerlings in a broth flavored calmly with tomato and saffron and closely with smoked paprika. (Saffron is highly-priced, and due to the fact it lends an extraordinarily gentle taste to this dish, you could go away it out or, for those who like, scale back the paprika to about half, enabling the saffron somewhat extra space to shine.) as soon as the potatoes have been accomplished, I let the broth cook down to a scrumptious, thick sauce that's punctuated by way of the flavour of fresh oregano. Served with sundried tomato and basil omelettes (made with ease in my new George Foreman grill) and a crisp, inexperienced salad, these rich-tasting potatoes have been without doubt delicious. E declared them "kid-pleasant, even supposing they're not French fries." Fingerling Potatoes Braised with Smoked Paprika Fingerling Potatoes Braised with Smoked Paprika (printer-pleasant variation) i purchase fingerlings in luggage that are made up of a few special sorts and sizes, some two or three times greater than the smallest ones. To make sure they cook in the identical size of time, I cut the biggest ones in half width-shrewd. Olive oil spray 1 small pink onion, minced (about half cup) three cloves garlic, minced 1 tablespoon tomato paste (I used double-force, but average will do) 1 teaspoon smoked paprika 1 pinch saffron (not obligatory) 1 pinch cayenne pepper 1 half of kilos fingerling potatoes (or small purple potatoes) three cups vegetable broth (assume No-chook desired) 1/2 teaspoon salt (or to taste) 1 tablespoon contemporary oregano leaves (not obligatory) Wash the potatoes and cut in half any that are higher than the others. Spray a Dutch oven evenly with olive oil. Over medium-high warmness, sauté the purple onion for approximately 3 minutes. Add the garlic and cook for an extra minute. Add the tomato paste, spices, and potatoes and toss to coat. Stir within the vegetable broth, add salt to style, and cover. Cook dinner on low for roughly 25 - half-hour, except potatoes are gentle. Cast off the duvet and increase the warmth. Cook, stirring often, until the broth has cooked down to a thick sauce. Add the oregano and toss the potatoes to coat with sauce. Enjoy! Makes 4 servings. Per serving: 160 energy (kcal); 1g complete fat; (2% calories from fat); 4g Protein; 36g Carbohydrate; 0mg ldl cholesterol; 311mg Sodium; 4g Fiber. Weight Watchers Core / 2 facets.

Answer 3

She use to but she quit...sorry but i dont have any pixs

Answer 4

Why don't you email her and ask her at [e-mail]

Answer 5

Good question... I don't know though.

Answer 6

hmm...interesting. She might.