I do 'Semi Homemade' food too, but...

I'm not some drunk taking items that make no sense together and making them look like inedible food "art".

For example. I make my own BBQ sauce. My OWN recipe, BUT... I do use a tablespoon of my favorite store bought one instead of liquid smoke because I happen to like the spice mixture they use. ONE tablespoon in the entire pint is not going to make it THEIR sauce, it's still MINE, Still SEMI homemade, but makes SENSE.

Her concept is wasted on her, I could do it so much better, and maybe I will actually try out for TNFNS to see if my style would be something they would enjoy.

I don't use "highbrow" ingredients though... I won't work with food I wouldn't enjoy eating myself, and I'm completely low end... Turkey, Chicken, Beef, Pork, Lobster, Shrimp, Scallops, Crab, Calimari, SOME Seafish (Cod, Scrod, Salmon ONLY).

In other words, if it's not something a struggling mother with 5 kids on a strict budget would be able to buy in the local grocery store, I'm not gonna go there. More expensive fish/shrimp are occasionally indugences that you would treat yourself to, and I would keep a FEW spectacular recipes there for when something has to be special.

That may not appeal to those who expect a true chef to be more expanded, but for those of us who live the simple life and would NEVER want to eat something they are unfamiliar with, that's my target audience.

Ugh, here we go with "coctail time" again. Yuk. I can't even watch this show it disgusts me so much.