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(Huffington Post)   New Guy Fieri restaurant in Times Square had its website knocked offline during GoDaddy outage. Concerned fan "reconstructs" the menu   (huffingtonpost.com) divider line 146
    More: Silly, Guy Fieri, Just aPile, BLEU, blue cheeses, godaddy, menu, BuzzFeed, La Jolla  
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19299 clicks; posted to Main » on 14 Sep 2012 at 2:28 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-14 04:00:53 PM  

Representative of the unwashed masses: doloresonthedottedline: durbnpoisn: Cerebral Knievel: durbnpoisn: I don't know where this thread is going. So my opinion will be entered right about here:

I cannot even watch Drivers Drive ins and Dives anymore. It literally makes me sick while watching much of the huge, fat, greasy, fatty, sloppy, dripping, crap, that passes for food. And here is Guy raving about it.
As far as his own cooking goes... When he does his little show from his own kitchen, that includes a stage full with instruments, and a refrigerator my entire family could hide in, he cooks such simple generic stuff, but makes it look so good.

I think he'd be a great guy to grill some stuff and have a beer with. But I do not like watching his shows.

Plating is half the battle.

I don't mind the guy,but I do have a compulsive urge to smack those sunglasses off the back of his noggin.

In defense of Guy as an actual human... My brother eats at this one diner almost every day. One day, they actually did a filming of "Tripple D" at that very diner. So my brother, out of curiosity walked up to say "Hi". (He later told me that he had NO IDEA who Guy was, just figured he'd meet him while he had the chance). Guy's crew blocked my brother off. At that Guy jumped up and said, "WTF?! If this dude wants to talk to me, let him in!"

That says something about his character, I think. I hate pretentious asshole celebrities.

That actually surprises me. I was convinced he had to be an epic douche off camera.
Glad to be wrong here.

/he's still an incredibly annoying person

I don't watch the food network, I eat food, not watch it. But that game show he had at least last year (the one with the stupid party tricks) he seems pretty easy to get along with. I'm assuming the hate is that he's not pretentious enough? That he might eat food that normal people eat?


No, I hate people who are pretentious about food (I literally run to find the remote when my teevee happens to have Ina Garten, wealthy asshole).


It's because he has bleached blonde spikey hair, a goatee, wears hideous sunglasses on the back of his head, wears shirts with dice and flames, smears food all over himself while eating on his show, and, most importantly, because he says things like "I'm driving the bus to Flavor Town."

The food on his show actually looks awesome and I watch for that in spite of him.

http://foodnetworkhumor.com/2009/08/the-top-10-stupidest-guy-fieri-qu o tes/
 
2012-09-14 04:04:01 PM  

doloresonthedottedline: It's because he has bleached blonde spikey hair, a goatee, wears hideous sunglasses on the back of his head, wears shirts with dice and flames, smears food all over himself while eating on his show, and, most importantly, because he says things like "I'm driving the bus to Flavor Town."


Don't forget that the very first thing he did when he won that competition was to start doing ads for TGI Friday's (or Chili's or Applebee's or whatever).

They don't call the guy the Human Cheesefry for nothing...
 
2012-09-14 04:07:12 PM  
I love it. Thousands of idiot tourists waiting for hours to pay $25 for an assembly-line hamburger with extra douche, all to be thoroughly disappointed when they find out that their Guido King isn't in the back of the house flipping patties.
 
2012-09-14 04:12:43 PM  

Deece: doloresonthedottedline: It's because he has bleached blonde spikey hair, a goatee, wears hideous sunglasses on the back of his head, wears shirts with dice and flames, smears food all over himself while eating on his show, and, most importantly, because he says things like "I'm driving the bus to Flavor Town."

Don't forget that the very first thing he did when he won that competition was to start doing ads for TGI Friday's (or Chili's or Applebee's or whatever).

They don't call the guy the Human Cheesefry for nothing...


foodnetworkhumor.com
 
2012-09-14 04:12:53 PM  
A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.
 
2012-09-14 04:13:29 PM  
that's so money
 
2012-09-14 04:19:13 PM  

Smelly Pirate Hooker: It would be a lot funnier if it didn't look like it was typed by a 5-year-old. We know whoever did it had a computer, so we can assume they also have spellcheck.


I think we're supposed to pretend that Guy typed it up.
 
2012-09-14 04:25:45 PM  

BrianGriffin: A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.


I must admit that I like the shows that Gordon Farking Ramsey does like Kitchen Nightmares. I haven't seen the hotel one yet but if it's done the same way I'm sold. Just something about how he rips people to shreds that I like.
 
2012-09-14 04:25:59 PM  

Red_Fox: Yeah I'm sure the guy would have gone bankrupt losing a few hours of food sales...it's not like he hosts multiple TV shows or anything.


This is the Food Network. Don't think that those shows make him a millionaire. They don't. The network is very cheap. That's why everybody tries to get multiple shows on. They have to!

/I like Guy
//I love Top Chef
///So there.
 
2012-09-14 04:27:12 PM  

Cerebral Knievel: Plating is half the battle.

I don't mind the guy,but I do have a compulsive urge to smack those sunglasses off the back of his noggin.



I have a compulsive urge to slap people who use "plate" as a verb when it refers to food.
 
2012-09-14 04:31:02 PM  

BrianGriffin: A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.


I'd go with Alex Guarnaschelli.
 
2012-09-14 04:31:20 PM  

udhq: Meh.

http://eater.com/archives/2012/05/24/heres-a-fantastic-fake-twee-broo k lyn-restaurant-menu.php


OK, I had to stop reading that, because my boss was starting to wonder why I was laughing so hard. I'll circle back later.
 
2012-09-14 04:42:05 PM  

jaytkay: I have a compulsive urge to slap people who use "plate" as a verb when it refers to food.


Why? That's what it's called.

/been a cook for 15 years
 
2012-09-14 04:46:08 PM  
If not for Fatty McDoucherton's ridiculously over-coiffed facial hair and that bleached out thing on top of his head, he'd have no 'personality' at all. Worst. FoodNetwork. Show. EVAH.
 
2012-09-14 04:47:47 PM  

lakrfool: This article is dynamite, big flavor, & on point.


OT: I thought the expression was "en pointe", not "on point."
 
2012-09-14 04:49:59 PM  

Deece: halfof33: That is what he says an Italian Beef sandwich is... jesus.

And I suppose you would have us believe that's something far more magical?


Fark yes! First of all ANYONE calling giardiniera "pickled peppers" deserves a damn beating.

Chicago style Italian beef sandwich is made up of thinly sliced, highly seasoned roast beef that has been warmed in jus, stuffed into a long roll, drizzled with more of the jus, and topped with either fried sweet peppers or giardiniera-a mixture of sliced hot peppers and vegetables.
 
2012-09-14 04:51:09 PM  

Deece: jaytkay: I have a compulsive urge to slap people who use "plate" as a verb when it refers to food.

Why? That's what it's called.

/been a cook for 15 years


I think as more actual restaurant terms go into the common lexicon you have people that think they are either new and made up or too fancy to actually apply to all food. I have 12 different knives in my kit, whenever I show them to someone that hasn't worked in the industry I get the response of "How could you ever use them all and why would you pay so much for them? You can get a chef knife at Sears for 30 bucks!'. Americans are becoming better and more knowledgeable about food but we still have a ways to go.
 
2012-09-14 04:51:31 PM  

Summoner101: minoridiot: Guy Fieri is a chef much in the same way that Julia Child was an astronaut.

Which is kind of what is infuriating about some of the Food Network shows. They're so set on the "personalities" of the cook, or rather the point of view that they can market, rather than getting people that can actually cook.

/that said, I am looking forward to the proto-Alton show


the do what now?

/Alton is my husband
 
2012-09-14 04:54:18 PM  

BrianGriffin: A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.


You'd better hurry before Richman dies of a massive stroke.
 
2012-09-14 04:58:23 PM  
if it isn't the epic meal guys from the tube of you

then it's all just pretending yer manly

(with yer pretty frosted hair)
 
2012-09-14 04:58:55 PM  

Deece: halfof33: That is what he says an Italian Beef sandwich is... jesus.

And I suppose you would have us believe that's something far more magical?


He's from Chicago. He knows his cheap meat, dammit!
 
2012-09-14 05:08:43 PM  

doloresonthedottedline: BrianGriffin: A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.

I'd go with Alex Guarnaschelli.


Really?

She seems like a pompous ass.

I'd go with Anne Burrell.
 
2012-09-14 05:11:04 PM  

Broktun: I'd go with Anne Burrell.


You mean Girl Fieri?
 
2012-09-14 05:13:46 PM  
It's an image, folks...he's selling an image and people are buying it. That's not his fault and I certainly don't blame him for it.


For those of you that actually *cook*, make his Blackened Chicken Alfredo....it's pretty damn tasty.

Oh yeah...bring back Good Eats!!
 
2012-09-14 05:16:44 PM  

halfof33:

Chicago style Italian beef sandwich is made up of thinly sliced, highly seasoned roast beef that has been warmed in jus, stuffed into a long roll, drizzled with more of the jus, and topped with either fried sweet peppers or giardiniera-a mixture of sliced hot peppers and vegetables.




Highly seasoned my ass. Two shakes of pepper and a drop of ball sweat.

/nonetheless, a great sandwich.
 
2012-09-14 05:17:51 PM  

Yanks_RSJ: Broktun: I'd go with Anne Burrell.

You mean Girl Fieri?


Anne is a better cook.
 
2012-09-14 05:19:04 PM  
 
2012-09-14 05:21:58 PM  

insertsnarkyusername: Deece: jaytkay: I have a compulsive urge to slap people who use "plate" as a verb when it refers to food.

Why? That's what it's called.

/been a cook for 15 years

I think as more actual restaurant terms go into the common lexicon you have people that think they are either new and made up or too fancy to actually apply to all food. I have 12 different knives in my kit, whenever I show them to someone that hasn't worked in the industry I get the response of "How could you ever use them all and why would you pay so much for them? You can get a chef knife at Sears for 30 bucks!'. Americans are becoming better and more knowledgeable about food but we still have a ways to go.


yep, I used to be a cook... got broken of the habit on my last gig, head cook at a summer camp... 50-70 kids a three times a day, by myself, with a kitchen that was little more than a residential set up... but hey... I had a three station dish well and a sprayer!

I make beer for a living now..

My cousin and my brother are both trained and apprenticed chefs with great resume's, the cousin now does the restaurant flipping thing and makes tremendously more money for it then he could ever do actually flipping the burgers.

I cook for fun at home now.. helps me relax. and my inventions have shown up in my brothers and cousins resturants.

"plating" is a perfectly acceptable term, and has been around for a very long time, its the art of presentation. its the reason why so many folks thought french food (typically just meat, sauce and potatoes) was so fancy and worth the expense.. it's not the food itself so much as the presentation of that food.. And "plating" is not just "verbing a noun"

back to the knives? one of my favorite knives in a vintage cold steel 15" french cleaver. usually wildly impractical when a 12, or 10" will do. but I can completely quarter a whole chicken in under 15 seconds with it. and when doing production line prep... stuff like that is very important.

bagging a chicken, ie, de-boning it at turning it inside out... that takes a little more time and a couple different knives for me.
 
2012-09-14 05:22:17 PM  

insertsnarkyusername: Americans are becoming better and more knowledgeable about food but we still have a ways to go.


true but I think more often people do know about why you'd need different knives even if they don't have them... you know? The cook at home book and tv industry is booming! :)
 
2012-09-14 05:24:57 PM  

Cerebral Knievel: one of my favorite knives in a vintage cold steel 15" french cleaver.


ok, that's just BADASS, but I could never convince my self of it.


/I think that makes me less cool than you.
//any pics?
 
2012-09-14 05:25:26 PM  

halfof33: TheDirtyNacho: In this blog the writer attempts to make everything from Guy's cookbook. It's deeply entertaining.

IT'S A FRENCH DIP WITH PICKLED PEPPERS ON IT. Shhhh. Our secret. You guys are my best friends.

Jesus Christ.... Jesus...

That is what he says an Italian Beef sandwich is... jesus.

/your blog SUCKS


You missed the best part:
24.media.tumblr.com
 
2012-09-14 05:28:46 PM  
 
2012-09-14 05:41:22 PM  
Indeed....she used the wrong roll, the wrong cut of meat and the wrong brand of peppers.

The seasonings are the key...you have Al's which is more "greek-like", Mr. Beef which is more "italian," and Portillos which is a combo of both. There are a whole bunch of others, with the best being Teddy's Red Hots in Darien. Teddy's is strong italian flavor with no cinnamon or clove and with significant garlic salt. The seasonings need to be on the roast as well as in the juice. The roll needs to be Turano, Gonnella, or Damatos with Turano being the preferred (Gonnella and Damatos are better for Italian cold deli sandwiches and their crusts fall apart when wet). Turano has the right combo of roll resiliency to juice and chewiness. Labriola makes a nice roll too, but I have never seen anyone make an Italian beef with it.

Meat needs to be rare and has to be cut thin on a slicer. Boneless round tip...cooked LOW AND SLOW...almost the way you cook prime rib...10 hours is a good start. Then chilled and sliced and simply placed in the juice to warm up. You dont want to cook in the juice as it will dry the meat.

Giardinara is not really "pickled" as it is preserved in oil. The is best made by the good beef joints (Chickies is my favorite, Al's also isnt bad), but if you want a jar, your options are the Bari, or Fontano's. There is almost nothing as perfect in the spicy food world as Bari's Hot Giardinara.

An Italian beef sandwich is nothing like a french dip.



halfof33: Deece: halfof33: That is what he says an Italian Beef sandwich is... jesus.

And I suppose you would have us believe that's something far more magical?

Fark yes! First of all ANYONE calling giardiniera "pickled peppers" deserves a damn beating.

Chicago style Italian beef sandwich is made up of thinly sliced, highly seasoned roast beef that has been warmed in jus, stuffed into a long roll, drizzled with more of the jus, and topped with either fried sweet peppers or giardiniera-a mixture of sliced hot peppers and vegetables.

 
2012-09-14 05:42:12 PM  

ignatius_crumbcake: Relevant



I loved that.  I heard the dude who wrote it is coming up with a part 2 soon?  Anyone know if that's posted yet?
 
2012-09-14 05:43:49 PM  

mekkab: Cerebral Knievel: one of my favorite knives in a vintage cold steel 15" french cleaver.

ok, that's just BADASS, but I could never convince my self of it.


/I think that makes me less cool than you.
//any pics?


Help me out - I keep seeing these giant chinese steel cleavers at the oriental market, cheap. I want one real bad, just to hang on the peg board, maybe for bones to make stock. My real question is, will I cut my fingers off?
 
2012-09-14 05:46:15 PM  

Broktun: doloresonthedottedline: BrianGriffin: A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.

I'd go with Alex Guarnaschelli.

Really?

She seems like a pompous ass.

I'd go with Anne Burrell.


I was gonna put that I'd choose Alex WITH Anne Burrell because they're super funy together.

Alex can be snarky but she strikes me as a person who is really nice, just a perfectionist and a strong woman. She used to seem biatchy to me until I started seeing more of her in non-Chopped settings. Now I'm a fan.
 
2012-09-14 05:48:44 PM  

mekkab: Cerebral Knievel: one of my favorite knives in a vintage cold steel 15" french cleaver.

ok, that's just BADASS, but I could never convince my self of it.


/I think that makes me less cool than you.
//any pics?


yep :) she's pretty much the same knife that Mike meyers ( from the Halloween movies, not the SNL guy) used to pin that guy to the wall in that movie :D. it was defintly used as a prop to entertain the kids at the summer camp... shame they never saw the real magic of it being used to dice down four large onions at once..

once again... its only really useful for LARGE work... think of it as a early prototype food processor.

I'll try to post pics later.
 
2012-09-14 05:53:22 PM  

wrapple: mekkab: Cerebral Knievel: one of my favorite knives in a vintage cold steel 15" french cleaver.

ok, that's just BADASS, but I could never convince my self of it.


/I think that makes me less cool than you.
//any pics?

Help me out - I keep seeing these giant chinese steel cleavers at the oriental market, cheap. I want one real bad, just to hang on the peg board, maybe for bones to make stock. My real question is, will I cut my fingers off?


I've seen videos where Chinese cooks use two cleavers at once (not as cleavers, just as general purpose knives). It looks like fun and probably makes you less likely to catch one of your fingers.
 
2012-09-14 05:54:26 PM  
If you cut Guy Fieri, he bleeds chipotle mayonnaise.
 
2012-09-14 05:55:14 PM  

wrapple: mekkab: Cerebral Knievel: one of my favorite knives in a vintage cold steel 15" french cleaver.

ok, that's just BADASS, but I could never convince my self of it.


/I think that makes me less cool than you.
//any pics?

Help me out - I keep seeing these giant chinese steel cleavers at the oriental market, cheap. I want one real bad, just to hang on the peg board, maybe for bones to make stock. My real question is, will I cut my fingers off?


possibly... thier purpose is straight up chopping, its the same effect as the big french knife... you want one that has actual HEFT to it... nothing flimsy... it's use to power through the meat and what have you you... it's not so much a knife of finesse. the french cleaver is designed to be rocked the blunt cleavers are just meant to power chop.

yes, you use it to hack out the parts, and then flip it over and use the blunt side to crush the bones to more readily release the marrow for making stock. it can also be used to tenderize.
 
2012-09-14 05:59:24 PM  

Englebert Slaptyback:
She's edgy AND she can't type! What a catch! :-|


Killer Cars: Naw, it's just "poetic license".

/or not


Lee's_Austin: Smelly Pirate Hooker: It would be a lot funnier if it didn't look like it was typed by a 5-year-old. We know whoever did it had a computer, so we can assume they also have spellcheck.

I think we're supposed to pretend that Guy typed it up.


if you read this review by Uproxx you will see that the menus in Guy's Times Square restaurant are horribly misspelled.

/now you know.
 
2012-09-14 06:05:19 PM  
 
2012-09-14 06:14:44 PM  
Anyone who wears his wrap-around Oakleys on the back of his head and bleaches his hair is a douche. No exceptions.
 
2012-09-14 06:15:43 PM  

badplaid: Indeed....she used the wrong roll, the wrong cut of meat and the wrong brand of peppers.

The seasonings are the key...you have Al's which is more "greek-like", Mr. Beef which is more "italian," and Portillos which is a combo of both. There are a whole bunch of others, with the best being Teddy's Red Hots in Darien. Teddy's is strong italian flavor with no cinnamon or clove and with significant garlic salt. The seasonings need to be on the roast as well as in the juice. The roll needs to be Turano, Gonnella, or Damatos with Turano being the preferred (Gonnella and Damatos are better for Italian cold deli sandwiches and their crusts fall apart when wet). Turano has the right combo of roll resiliency to juice and chewiness. Labriola makes a nice roll too, but I have never seen anyone make an Italian beef with it.

Meat needs to be rare and has to be cut thin on a slicer. Boneless round tip...cooked LOW AND SLOW...almost the way you cook prime rib...10 hours is a good start. Then chilled and sliced and simply placed in the juice to warm up. You dont want to cook in the juice as it will dry the meat.

Giardinara is not really "pickled" as it is preserved in oil. The is best made by the good beef joints (Chickies is my favorite, Al's also isnt bad), but if you want a jar, your options are the Bari, or Fontano's. There is almost nothing as perfect in the spicy food world as Bari's Hot Giardinara.

An Italian beef sandwich is nothing like a french dip.



halfof33: Deece: halfof33: That is what he says an Italian Beef sandwich is... jesus.

And I suppose you would have us believe that's something far more magical?

Fark yes! First of all ANYONE calling giardiniera "pickled peppers" deserves a damn beating.

Chicago style Italian beef sandwich is made up of thinly sliced, highly seasoned roast beef that has been warmed in jus, stuffed into a long roll, drizzled with more of the jus, and topped with either fried sweet peppers or giardiniera-a mixture of sliced hot pepp ...


Your newsletter. I wish to subscribe.
 
2012-09-14 06:16:01 PM  

doloresonthedottedline: BrianGriffin: A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.

I'd go with Alex Guarnaschelli.


Me, I'd like to hang out with Alton Brown. He just seems so...geeky. I love it--I think he's like a thirty-years older version of myself. He's a nerdy, he's genuinely funny, and he knows his way around a bar AND a grill. Plus his fried chicken recipe was enough to give me a heart attack if I'd eaten two more pieces. Glorious.

/I tried pomegranate juice because of him
//Alton is a demigod among the sea of mediocrity at Food Network
///I'd also like to chill with Ted Allen because sexy.
////Not a typo
 
2012-09-14 06:20:34 PM  
Ultimate Food Network Party (without the douchebaggery):

-Anne Burrell making a big-ass roast
-Alton Brown making side dishes, like garlicky mashed potatoes
-Bobby Flay grilling something. Seriously, he could grill a shoe and I'd eat it, just as long as he brings his wife
-Sandra Lee on the bar because...her liver has to be dead by now, right?
-Ted Allen for the play-by-play

And I guess Ina Garten and Giada de Laurentiis can come too, but the former is there to bring the gay guys and the latter because--hey, tits!
 
2012-09-14 06:36:09 PM  

pute kisses like a man: Summoner101: minoridiot: Guy Fieri is a chef much in the same way that Julia Child was an astronaut.

Which is kind of what is infuriating about some of the Food Network shows. They're so set on the "personalities" of the cook, or rather the point of view that they can market, rather than getting people that can actually cook.

/that said, I am looking forward to the proto-Alton show

it's sad. there was a chef down here in nola getting heavily interviewed to get a food show, but they ended up denying him because he wasn't enough of a personality. this, of course, was after they said that he made the best food, hands down, of all the applicants.


No personality is one thing; if I want to watch someone cook good food and say nothing, I'll go to a place where I can actually smell and eat it. If I'm watching TV it's because I can't do that and need a substitute with someone telling me how it tastes and smells at every step, something about it, etc, to keep me entertained. There are lots of youtubes of people without personality making boring tutorials, no point in competing with that market.

Invented personalities, like Guy Fieri's, really rub me the wrong way. He's hammier than Bill Shatner, and rounder to boot.
 
2012-09-14 06:40:16 PM  

maram500: doloresonthedottedline: BrianGriffin: A local paper (City Pages) ran an article about Guy and his previous producer of DDD...the article painted Fieri as a total tool...a real ego maniac who screamed at his crew like a madman if he didn't get exactly what he wanted. I guess in the beginning, he was a cool dude, but once fame hit and the Food Network knew they had a hit, things went south in a hurry. Understand, this is all according to his ex-producer who got fired. So, who really knows? I do think his newest shows are emphasizing what a "fun lovin' character" he's supposed to be. He mugs at the camera like 10 times in 30 minutes. He used to be a "little bit" serious - now it's all yucks.

For my money, the guy who I would love to hang with is Adam Richman from Man Vs Food. He really DOES across like a regular Joe and totally not pretentious. He cracks me up.

I'd go with Alex Guarnaschelli.

Me, I'd like to hang out with Alton Brown. He just seems so...geeky. I love it--I think he's like a thirty-years older version of myself. He's a nerdy, he's genuinely funny, and he knows his way around a bar AND a grill. Plus his fried chicken recipe was enough to give me a heart attack if I'd eaten two more pieces. Glorious.

/I tried pomegranate juice because of him
//Alton is a demigod among the sea of mediocrity at Food Network
///I'd also like to chill with Ted Allen because sexy.
////Not a typo


I considered Alton but he's too awesome for me to know what to say to him.

Alex is more like me than anyone else on the channel.
 
2012-09-14 06:53:14 PM  
I like Diners, Drive-in & Dives. I don't have any problem with him. I don't quite get the hate and dislike for him, but to each their own.
 
2012-09-14 07:01:20 PM  

Cerebral Knievel: wrapple: mekkab: Cerebral Knievel: one of my favorite knives in a vintage cold steel 15" french cleaver.

ok, that's just BADASS, but I could never convince my self of it.


/I think that makes me less cool than you.
//any pics?

Help me out - I keep seeing these giant chinese steel cleavers at the oriental market, cheap. I want one real bad, just to hang on the peg board, maybe for bones to make stock. My real question is, will I cut my fingers off?

possibly... thier purpose is straight up chopping, its the same effect as the big french knife... you want one that has actual HEFT to it... nothing flimsy... it's use to power through the meat and what have you you... it's not so much a knife of finesse. the french cleaver is designed to be rocked the blunt cleavers are just meant to power chop.

yes, you use it to hack out the parts, and then flip it over and use the blunt side to crush the bones to more readily release the marrow for making stock. it can also be used to tenderize.


Its also possible the cheap ones arent cleavers at all but "chinese style chefs knives". At a glance they look like a cleaver, but generally dont have the heft to them and it would probably be a bad idea trying to hack through bone with one.
 
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