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(Co.Create)   Mohawked chef Marc Forgione of chili lobster fame discusses menu-making and being last celebrity chef who wants to cook in restaurant kitchens. "I would describe service for me almost like meditation. People say I can't believe you're actually here"   (fastcocreate.com) divider line 27
    More: Obvious, Marc Forgione, celebrity chef, chef Marc, lobsters, Baz Luhrmann, Michelin Guide, restaurants, kitchens  
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1877 clicks; posted to Entertainment » on 07 Nov 2013 at 5:20 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



27 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2013-11-07 03:36:02 PM  
More of a Fauxhawk.

It ain't a Mohawk unless you Bic it.
 
2013-11-07 05:41:30 PM  
Seems like putting lobster in chili would overwhelm its delicate flavor.
 
2013-11-07 05:49:25 PM  
I was thinking "chili lobster" was going to be some kind of rip on Chili's and Red Lobster, and wondered why we didn't invoke Applebee's and Olive Garden for good measure
 
2013-11-07 05:53:45 PM  

fusillade762: Seems like putting lobster in chili would overwhelm its delicate flavor.


I think if you did it right it could be amazing. I'm thinking it would be closer to a lobster soup, seasoned with chili spices. Or even closer to a bisque type chili. I think therein lies the challenge. How do you have the subtle flavor of lobster in a dish like chili that is full of flavor. A great chef would pull it off with elegance and simplicity. A bad chef would lose any semblance of lobster and it would just be normal chili.
 
2013-11-07 06:19:11 PM  
Did someone say chili lobster?  Great, now I want to book flights to Vietnam asap.

api.ning.com
 
2013-11-07 06:56:59 PM  
He's not the worst Iron Chef...
 
2013-11-07 07:25:06 PM  
The popularity of lobster still confuses me. You know it was a peasant food until Rockefeller accidentally eat a bowl of lobster bisque that was there for the servants. Then this doddering old man starts ordering lobster in front of people who think $$$ = refinement.
 
2013-11-07 07:27:38 PM  
imgs.xkcd.com
 
2013-11-07 08:06:38 PM  

dittybopper: More of a Fauxhawk.

It ain't a Mohawk unless you Bic it.


As a former gutter punk with a 2' high blue 'hawk (to the skin), I'm going to give him a pass.

Is it shaved everywhere but where the 'hawk runs?  Then it's a 'hawk.  Fussing with a bic is for people who care far too much about their image.  Electric clippers are quicker, easier, and get the job done.

Fauxhawks are just regular hair that's been squeezed together down the middle.  No commitment at all.  If they want a mohawk, they can cut their damn hair.

These days, I couldn't manage a mohawk no matter what.  Not enough hair.  I lose much more, and I'm just taking it down to the skin.  Wife won't be happy, but oh well.
 
2013-11-07 08:29:42 PM  
I can't remember the last chef elimination challenge master extreme show that DIDN'T have a dude with a mohawk on it.
 
2013-11-07 08:50:02 PM  

wildcardjack: The popularity of lobster still confuses me. You know it was a peasant food until Rockefeller accidentally eat a bowl of lobster bisque that was there for the servants. Then this doddering old man starts ordering lobster in front of people who think $$$ = refinement.


If you've never had it steamed fresh off the boats in New England, you've never had proper lobster.
 
2013-11-07 09:04:09 PM  

AverageAmericanGuy: He's not the worst Iron Chef...


Bobby Flay is.
 
2013-11-07 09:42:57 PM  

Thank You Black Jesus!: AverageAmericanGuy: He's not the worst Iron Chef...

Bobby Flay is.


Bobby flay is a coont
 
2013-11-07 09:54:25 PM  

the_rhino: Thank You Black Jesus!: AverageAmericanGuy: He's not the worst Iron Chef...

Bobby Flay is.

Bobby flay is a coont


But not the worst Iron Chef.
 
2013-11-07 10:02:36 PM  

AverageAmericanGuy: the_rhino: Thank You Black Jesus!: AverageAmericanGuy: He's not the worst Iron Chef...

Bobby Flay is.

Bobby flay is a coont

But not the worst Iron Chef.


It's kind of a toss up between Mario Batali and Cat Cora.
 
2013-11-07 10:07:15 PM  
Submitter: Mohawked chef Marc Forgione of chili lobster fame discusses menu-making and being last celebrity chef who wants to cook in restaurant kitchens. "I would describe service for me almost like meditation. People say I can't believe you're actually here"

There seems to be some missing words in there.

Let's try this in English, with a parsable headline:

Mohawked chef Marc Forgione of chili lobster fame discusses menu-making and being the last celebrity chef who still wants to cook in restaurant kitchens. "I would describe service for me almost like meditation. People say I can't believe you're actually here"

There... much better, even if Torgo can no longer understand headline.
 
2013-11-07 11:39:15 PM  
MMM boy I really want food prepared by somebody leaning over my food without a hairnet or hat.

"Garcon, my soup has a hair with L'Orelle product on it.  It has amazing hold; it's still stiff yet styleable after ruining my consommé"
 
2013-11-07 11:44:45 PM  

the_rhino: AverageAmericanGuy: the_rhino: Thank You Black Jesus!: AverageAmericanGuy: He's not the worst Iron Chef...

Bobby Flay is.

Bobby flay is a coont

But not the worst Iron Chef.

It's kind of a toss up between Mario Batali and Cat Cora.


As an iron chef, Batali is a good fit. Loud, opinionated, kind of a jerk. Those are all qualities that make good tv. This is why Flay, as much of a talentless dip shiat as he is, is still one of the best iron chefs on the show.

Razzle them with douchebaggery or dazzle them with technical mastery (Morimoto).

For me, it's a toss up between Cat Cora and that Mexican guy for worst iron chef.
 
2013-11-08 06:24:50 AM  
Celebrity chefs are like celebrity Dj's, a completely idiotic concept.
 
2013-11-08 11:38:57 AM  

syrynxx: MMM boy I really want food prepared by somebody leaning over my food without a hairnet or hat.

"Garcon, my soup has a hair with L'Orelle product on it.  It has amazing hold; it's still stiff yet styleable after ruining my consommé"


Yeah.  Are you aware that you inhale the dead skin flakes, which by he way are covered in mites, of everyone you are around?  Because you do.  I just thought you might like to know.
 
2013-11-08 12:15:09 PM  

AverageAmericanGuy: the_rhino: AverageAmericanGuy: the_rhino: Thank You Black Jesus!: AverageAmericanGuy: He's not the worst Iron Chef...

Bobby Flay is.

Bobby flay is a coont

But not the worst Iron Chef.

It's kind of a toss up between Mario Batali and Cat Cora.

As an iron chef, Batali is a good fit. Loud, opinionated, kind of a jerk. Those are all qualities that make good tv. This is why Flay, as much of a talentless dip shiat as he is, is still one of the best iron chefs on the show.

Razzle them with douchebaggery or dazzle them with technical mastery (Morimoto).

For me, it's a toss up between Cat Cora and that Mexican guy for worst iron chef.


Cat Cora was pretty bad, Jose Garces is very bad, and Alex Guarnichelli is a joke.

Batali was great on ICA, Flay is good but appears too damn often (and, come on, could he go ONE goddamn battle without making those exact same chili oils?), and Michael Symon has turned into the best. Morimoto is still awesome but doesn't seem to care about it much these days (not that he should).
 
2013-11-08 12:41:44 PM  
I don't get all the hate for Flay.  I like his shows, and his cooking is dude cooking - no exact measurements, just what looks/feels/tastes right, over a big flame.

If I wanted to measure my ingredients, I'd put on a skirt and bake something.
 
2013-11-08 12:52:48 PM  

animal900: I don't get all the hate for Flay.  I like his shows, and his cooking is dude cooking - no exact measurements, just what looks/feels/tastes right, over a big flame.

If I wanted to measure my ingredients, I'd put on a skirt and bake something.


It's not that I hate Flay (I've met him before), I just get sick of him appearing on fully 40% of the programming on Food Network. Seems he debuts a new show roughly every six weeks.
 
2013-11-08 12:58:13 PM  

fusillade762: Seems like putting lobster in chili would overwhelm its delicate flavor.


If it's anything like Shanghai chili crab, then no, it doesn't. It enhances the flavor of the meat, while giving a nice sweet heat to the dish.

A Cantonese dish I used to get on Chinese New Year was Lobster with Black Bean Sauce, and it was insanely good.
 
2013-11-08 01:26:51 PM  
Who?
 
2013-11-08 02:54:22 PM  
Taste the soup.

Taste the soup.

Taste the soup!
 
2013-11-08 08:00:18 PM  
I served him lunch once when I was tending bar in Manhattan, seems like a nice enough guy. I never really dug his TV personality though.
 
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