These Are Rachael Ray’s Corniest Catchphrases, Including One That Wound Up in the Dictionary
One reason Rachael Ray’s fans love her so much is she’s just so authentic. The Food Network star and best-selling author has a refreshingly genuine personality that makes her seem like she could be your real-life best friend. Some celebrity chefs can come off as a bit rude or arrogant. But as a regular person with a flair for cooking, Ray is the absolute opposite of that.
One surprising fact about Ray is she had no formal training. Instead, the 51-year-old New York native spent years working in the food industry, both selling and serving, before transitioning to television star after getting spotted teaching her now-famous 30 Minute Meals classes.
Ray has been showing off her quirky personality the whole time, which explains why fans are still so enamored by her. And part of that is all the silly words she’s made up, including one that became a dictionary-official acronym.
Choup and Stoup
Rachael Ray has a distinct word for the specific consistency of liquid dish that’s not quite a soup and not quite a chowder. It’s a very fine line that only certain dishes fall under. But it’s still so fun to say. Chowder + soup = choup, of course.
Meanwhile, don’t confuse choup with stoup, which is a totally different consistency. As you may have guessed, stoup is a cross between stew and soup that’s not quite one and not quite the other.
So many of Ray’s fun words are just shorter, cuter versions of the original. That’s exactly the case with sammie, which is how Ray refers to sandwiches. Some haters call it annoying, but Ray’s fans just think ‘sammie’ is another endearing word from Ray’s arsenal.
Most casual cooks have heard the acronym EVOO used to describe extra virgin olive oil. But you may be surprised to know that this genius abbreviation comes from Rachael Ray. It was even officially added to the Oxford English Dictionary.
It sounds like some kind of creepy Halloween costume, but in Rachael Ray’s world, a spoonula is a spatula with a bowl-like scooper instead of a flat end. It comes in handy for all sorts of dishes and if you have trouble finding one at Williams Sonoma, you can always purchase a spoonula of your very own from Ray’s product line.
How do you describe your food? Do you use the classic “delicious” or go a little more highbrow with “delectable”? Would you ever call your meal “toothsome”?
Rachael Ray isn’t interested in all that fancy talk. Instead, she has her own word for an especially appetizing meal. She just calls it Yum-o and we all love her a little more for it.
She may not have officially coined the term delish, but she is guilty of using it when anything she’s eating is extra Yum-O.
Two turns of the pan
According to Ray, she writes in freehand equivalents because using precise measurements, “takes away from the creative process of cooking.” Two turns of the pan means approximately two tablespoons when you’re describing how much EVOO to use.
How good is that?
It’s a rhetorical question, of course. If you’re eating anything Rachael Ray suggested, you know it’s good. Possibly even delish.