If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Santa Rosa Press Democrat)   Guy Fieri's new wine is quizzical, yet decisive, with a piquant nose redolent of Rohypnol, in-mouth notes of Axe Body Spray, and an exuberant finish of Zubaz stained with tanning oil and sack sweat   (pressdemocrat.com) divider line 28
    More: Sick, Guy Fieri, Sonoma County, drive in, tasting room, noses  
•       •       •

12440 clicks; posted to Main » on 28 Jan 2013 at 4:52 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest


Archived thread
2013-01-28 05:05:42 PM
5 votes:
I am not here to defend Guy but I actually think his show Diners and Drives does a decent job of showcasing smaller establishments that would likely be overlooked by critics. It seems to focus more on the food itself than the personality of the host which is fine by me.
2013-01-28 05:41:06 PM
4 votes:

Ed Finnerty: js34603: Oh good it's been almost a week since we had a Guy Fieri hate thread.

Thank god and/or Fark moderators for an outlet for all out impotent hate.

Bad news. Guy is going to sleep with you.


Good good, let the butthurt flow through you.

My conclusion is that Farkers hate Fieri because he gets paid to stuff his fat face with disgusting food. Farkers do that for free in their basements and this guy gets to travel around the country to do it. That makes us ball up our fists in futile anger and rage about his lack of culinary knowledge.

Because I doubt anyone is dumb enough to hate him because of his shtick with the bleached hair and sunglasses. That would just be farking dumb since every person in this thread would bleach their hair and start saying "flavor town" every other sentence if they were offered 1/10 the amount of money he makes.

So it must be that other thing that causes all the butthurt. Jealousy.
2013-01-28 04:57:39 PM
4 votes:

vernonFL: I normally don't buy "celebrity" wines, but the AC/DC wine isn't bad.


I only buy AC/DC wine that was bottled during the Bon Scott era. The stuff released since 1980 is a bland, lifeless imitation that's more style over substance.
2013-01-28 04:12:47 PM
4 votes:

sno man: Cythraul: MaudlinMutantMollusk: I'll be glad when that porcupine's 15 minutes is up

I'm sure Food Network will just find another way to re-package him for the masses.

Or they'll just get a new more vapid personality with even less actual food skills.  Guy makes me miss Bobby Flay and that makes me angry because I really disliked Bobby Flay.



I think if Chairman Kaga had encouraged chef Morimoto to karate Bobby Flay's nards with a tenderizing mallet it would have made for the most watched entertainment in Food Network history...
2013-01-28 05:18:55 PM
3 votes:

sigdiamond2000: Infobahn: How many of you Guy haters have actually eaten his food? That's what I thought.

He's not going to give you a ride in his Camaro, dude.


Sure, I know that. I have met him twice, first in the first few weeks of season one, and he was just happy to be recognized. Very nice, introduced me to the whole crew, at 5 am, at the Oakland Airport departures curb. Second was in his place in Roseville. Great Buffalo Meat Loaf, and took the time to talk to everyone. Could I do without the bleach hair and tattoos? Sure, but he was nice, chatty, pleasant and polite.
2013-01-28 05:01:19 PM
3 votes:

Infobahn: How many of you Guy haters have actually eaten his food? That's what I thought.


He's not going to give you a ride in his Camaro, dude.
2013-01-28 04:10:25 PM
3 votes:

sno man: Cythraul: MaudlinMutantMollusk: I'll be glad when that porcupine's 15 minutes is up

I'm sure Food Network will just find another way to re-package him for the masses.

Or they'll just get a new more vapid personality with even less actual food skills.  Guy makes me miss Bobby Flay and that makes me angry because I really disliked Bobby Flay.


I completely tuned out after Good Eats was cancelled. But it's been clear for a long time that Food Network has been transforming itself into the MTV of food.
2013-01-28 05:46:21 PM
2 votes:

js34603: Ed Finnerty: js34603: Oh good it's been almost a week since we had a Guy Fieri hate thread.

Thank god and/or Fark moderators for an outlet for all out impotent hate.

Bad news. Guy is going to sleep with you.

Good good, let the butthurt flow through you.

My conclusion is that Farkers hate Fieri because he gets paid to stuff his fat face with disgusting food. Farkers do that for free in their basements and this guy gets to travel around the country to do it. That makes us ball up our fists in futile anger and rage about his lack of culinary knowledge.

Because I doubt anyone is dumb enough to hate him because of his shtick with the bleached hair and sunglasses. That would just be farking dumb since every person in this thread would bleach their hair and start saying "flavor town" every other sentence if they were offered 1/10 the amount of money he makes.

So it must be that other thing that causes all the butthurt. Jealousy.


i214.photobucket.com
2013-01-28 05:09:12 PM
2 votes:
meh, looks like he just bought a small vineyard that was already functioning so he can play rich guy winemaker and write off parties on the property as business expenses on his tax return
2013-01-28 05:00:58 PM
2 votes:

Well I use Mac/Linux...: He's bad, but he's still better than Bourdain.


Bourdain was actually a working chef.  Guy Fieri was never a chef anywhere.

Although Fieri has no training as a chef, he worked at restaurants during high school and then managed and owned restaurants.
2013-01-28 04:57:39 PM
2 votes:
I think Fark needs to give this guy more free PR. Him and Paris, and Kim K, and Honey Douche Douche.
2013-01-28 04:05:06 PM
2 votes:

Cythraul: MaudlinMutantMollusk: I'll be glad when that porcupine's 15 minutes is up

I'm sure Food Network will just find another way to re-package him for the masses.


Or they'll just get a new more vapid personality with even less actual food skills.  Guy makes me miss Bobby Flay and that makes me angry because I really disliked Bobby Flay.
2013-01-28 03:15:56 PM
2 votes:
I'll be glad when that porcupine's 15 minutes is up
2013-01-28 11:41:55 PM
1 votes:
Howard Johnson's, Adieu

By JACQUES PÉPIN

Published: April 28, 2005

WHEN word spread that the last Howard Johnson's restaurant in New York City, in Times Square, would probably close, there was something of an uproar. Though plans are uncertain, brokers say it is likely that a big retail chain will replace it. The idea that this icon of American dining will disappear from the city landscape made me particularly sad, since it was at Howard Johnson's that I completed my most valuable apprenticeship.

I had been in America only eight months when I started working at Howard Johnson's. I moved there from Le Pavillon, a temple of French haute cuisine, where I had been working since my arrival in the United States in 1959. Howard Johnson, who often ate at Le Pavillon, hired me and my fellow chef, Pierre Franey.

It was Mr. Johnson's contention that I should learn about the Howard Johnson Company from the ground up. I worked a few months as a line cook at one of the largest and busiest Howard Johnson's restaurants at the time, on Queens Boulevard in Rego Park. I flipped burgers, cooked hot dogs and learned about the specialties of the house, among them tender fried clams made from the tongues of enormous sea clams whose bodies were used as the base for the restaurants' famous clam chowder. Other specialties I became familiar with included macaroni and cheese, hash browns, ice cream sundaes, banana splits, and, certainly, apple pies.

Howard Johnson's was my American apprenticeship, and it was a long one, nearly 10 years, mostly spent in the company's Queens Village commissary. Mr. Johnson gave me and Pierre carte blanche, and we experimented with different types of stews, like beef burgundy, and dishes like scallops in mushroom sauce. I became comfortable using 1,000-gallon pots and operating enormous machines. Mr. Johnson would often visit us at the test kitchen to taste, ask questions and make suggestions. He might tell us that the last time the sauce was thinner or ask why we were using frozen button mushrooms in the beef stew or why we had changed the size of the clam croquettes.

After working on a standard Howard Johnson's recipe in the test kitchen, Pierre and I would prepare it in progressively larger quantities, improving its taste by cutting down on margarine and replacing it with butter, using fresh onion instead of dehydrated onion, real potatoes instead of frozen ones. We made fresh stock in a quantity requiring 3,000 pounds of veal bones for each batch, and we daily boned 1,000 turkeys and made 10 tons of frankfurters.

Albert Kumin, the famous Swiss pastry chef, soon joined us, working to set up a pastry department that produced 10 tons of Danish pastries a day for the hundreds of restaurants in the chain and thousands and thousands of apple, cherry, blueberry and pumpkin pies each day. This was my first exposure to mass production. I developed products for the Red Coach Grill, which was the Cadillac of the Howard Johnson chain, as well as the Ground Round, and the grocery division of the company, which supplied supermarkets, schools and other institutions.

Pierre and I would occasionally visit the restaurants on the New Jersey Turnpike or the New England Thruway to see how our commissary inventions were faring with the customers. But I loved the restaurant in Times Square especially, and often went there, incognito with my friend Jean-Claude. We enjoyed fried clams, and with them we always drank what was the best Manhattan cocktail in town - it came with a full pitcher for refills alongside the initial filled glass.

Unfortunately, the orange roof with the Simple Simon logo has all but disappeared. Few of the restaurants left - among them the one in Times Square - are still called Howard Johnson's (the apostrophe indicates one of the early restaurants). For me, Howard Johnson's reliable, modestly priced food embodies the straightforwardness of the American spirit. It saddens me that New Yorkers looking for this kind of gentleness and simplicity will soon have to find it elsewhere. It won't be easy.

Jacques Pépin is the author, most recently, of "Fast Food My Way."
2013-01-28 10:56:15 PM
1 votes:

sno man: Or they'll just get a new more vapid personality with even less actual food skills.  Guy makes me miss Bobby Flay and that makes me angry because I really disliked Bobby Flay.


Mario Batali(sp?) for the loss.
2013-01-28 10:35:08 PM
1 votes:

theorellior: It's like Poochie was never called back to his planet and started going to restaurants.


I believe we can now stop having guy ferry threads, as you have hilariously summed him up. Bravo sir.
2013-01-28 09:30:22 PM
1 votes:
It's like Poochie was never called back to his planet and started going to restaurants.
2013-01-28 09:13:10 PM
1 votes:

js34603: My conclusion is that Farkers hate Fieri


Guy is a clown, a buffoon, a jester. I don't say that in a bad way. I'm pretty sure he knows that his over the top valley/cali dude stage persona is what gets him his gigs. So if he wants to play the part of a clown, I'll treat him like a clown.

As far as DDD goes, I think we all know he is not there to critique food. He is there to pump up local establishments. There are times when he clearly does not like the food offered, but he plays along and talks up the small shops. He plays the court jester, making the owner of the featured place look good. I don't mind this show as it gives me an idea of what may be neat and local to try when I travel to some of those locations. Better to try than than to hit up a sorry hotel room service menu or Applebee's.

I don't live near any his restaurants. The closest I will like come to one is when I visit New York City. Since I will be in NYC, I'll be damned if I'm eating at some overpriced tourist trap in Times Square. Just blocks from there are tons of highly rated, reasonably priced, and not jammed packed local establishments. That's where I'll be planning to eat.

Personally I only see a few people that really hate on him. Others are just laughing at some dude that is actively out there to have fun.
2013-01-28 07:42:42 PM
1 votes:
He's a really high functioning retard. Did you guys not know that? Must be proud of yourselves. Ever wonder why he looks like a six year old dressed by his mommy? Because his mother dresses him. He's an inspiration to me, overcome so much just to be denigrated by a bunch of neck beards who love olive garden
2013-01-28 05:56:25 PM
1 votes:
js34603

Oh good it's been almost a week since we had a Guy Fieri hate thread.

Thank god and/or Fark moderators for an outlet for all out impotent hate.

Well on the plus side it gives both douch nozzle groups some time off from the non stop "ban gunnnnzz" whining.
2013-01-28 05:49:10 PM
1 votes:

js34603: Ed Finnerty: js34603: Oh good it's been almost a week since we had a Guy Fieri hate thread.

Thank god and/or Fark moderators for an outlet for all out impotent hate.

Bad news. Guy is going to sleep with you.

Good good, let the butthurt flow through you.

My conclusion is that Farkers hate Fieri because he gets paid to stuff his fat face with disgusting food. Farkers do that for free in their basements and this guy gets to travel around the country to do it. That makes us ball up our fists in futile anger and rage about his lack of culinary knowledge.

Because I doubt anyone is dumb enough to hate him because of his shtick with the bleached hair and sunglasses. That would just be farking dumb since every person in this thread would bleach their hair and start saying "flavor town" every other sentence if they were offered 1/10 the amount of money he makes.

So it must be that other thing that causes all the butthurt. Jealousy.


There's a lot of butthurt in the words above these. All of it is after your name, my angry friend.

I realize you're emotional right now so I'll put in a word and see if Guy will still consider sleeping with you.
2013-01-28 05:23:46 PM
1 votes:
At least he's not making Welch's commercials like that other guy whose not a chef.
2013-01-28 05:14:50 PM
1 votes:
I had a glass of that brew and let me tell you its off the hook! That taste there will drive you straight to downtown wine town. Its just pops that much, for real. And for the final kicker, its totally organic. So for rock star vino at rock bottom pricing, pick up this bad mamma-jamma.
2013-01-28 05:14:41 PM
1 votes:
Oh good it's been almost a week since we had a Guy Fieri hate thread.

Thank god and/or Fark moderators for an outlet for all out impotent hate.
2013-01-28 05:03:26 PM
1 votes:
Does this replace his old whine about the terrible reviews his restaurant got?
2013-01-28 05:00:17 PM
1 votes:
He's bad, but he's still better than Bourdain.
2013-01-28 04:33:33 PM
1 votes:
And it only comes in the 1997 vintage, because Guy is permanently stuck in that year.
2013-01-28 04:18:13 PM
1 votes:
On topic, it's only 5 acres, he can't do too much damage.
 
Displayed 28 of 28 comments

View Voting Results: Smartest and Funniest


This thread is archived, and closed to new comments.

Continue Farking
Submit a Link »






Report