worst sounding sushi roll at guy fieri's southern bbq & california style sushi restaurant tex wasabi's

anyone who actually prints EVOO on a menu needs to be shot

― mh, Monday, November 19, 2012 3:45 PM (4 minutes ago) Bookmark Flag Post Permalink

i've seen it way too many times and i don't know why, how often does olive oil even need to be pointed out on a menu anyway

extra virgin olive oil is expensive = this dish is expensive, here's why

like why would someone buy jarred sauce from TJs as a shortcut but then make homemade dough? just a weird idea.

Unnecessarily complicate making pizza at home with this one weird trick!

extra virgin olive oil is not expensive. filet mignon? expensive. oysters or lobsters that are fresh but in a landlocked state? expensive. truffle oil? somewhat expensive. giant drum of olive oil? nah.

The really weird thing about EVOO is that it makes it sound like some kind of gross chemical product.

It feels like an attempt at some kind of food snobbery but comes across more like industrial jargon.

maybe it is industrial jargon?

it just makes me think of EVOL by sonic youth

sometimes you have time to make dough & you can't be arsed making sauce on the night

who cares, tbh

can u buy jarred donkey sauce is what I'd like to know

I don't care how you manufacture your olive oil, stop telling me!

1 dash JDS

i thought EVOO was only for drinking, not cooking with.

the "you" in my comment wasn't you you

I know!

can u buy jarred donkey sauce is what I'd like to know

Boboli pizza crust, donkey sauce, pepper jack, hot wings

lol

Boboli pizza crust, donkey sauce, pepper jack, hot wings

this will have to wait until after thanksgiving though i think

somebody has to have made a chicken wing pizza for mass consumption, right?

it just makes me think of EVOL by sonic youth

― I have done bad. I love my pj's. (zachlyon), Monday, November 19, 2012 4:10 PM (47 minutes ago) Bookmark Flag Post Permalink

USE THE WORD OLIVE OIL...THE WORD IS OOVE

ts: EVOO vs "Emu"

http://wizardishungry.tumblr.com/post/6839588178/marissa-marchant-emu-by-georgflausch
broken youtube message is urgent and key

hahaha I had just gotten to that via google

xposting homemade pizza dough is sooooooo much better than store dough. But homemade pizza sauce ... meh. Not worth the effort for the slight results.

https://www.youtube.com/watch?v=TeZ-0UtTRTQ
"hey water moccasins"

homemade pizza dough is sooooooo much better than store dough

i disagree, i made my own dough for a couple of years and the TJs dough is just as good if not better then what i made. maybe i just suck though.

for real though, emus scare the shit outta me

This is one of my go-to pizza doughs, pretty versatile:

http://www.shaboomskitchen.com/archives/bread/painlancienne.html

I've also got nothing but good things to say about this book:

http://images.indiebound.com/222/084/9781580084222.jpg

i will make my donkey sauce pizza with real pizza dough if i'm allowed to

you are not

ok that's what i figured

I will make my donkey sauce with real donkeys, if it is legal.

proceed

https://www.youtube.com/watch?v=ckMvj1piK58

^^ guy, change that to "put some donkey sauce on it." we're all about the free ad ideas for you, buddy.

The sin of his restaurant seems to be making food that lacks the love the spots he celebrates cooks into its food, from scratch, every day.

a man whose brand was built on his unreserved praise for food and people deserving of that praise, and who in entering the arena himself revealed a hollowness that threatens to undermine everything he’s done

bullseye

had no idea he changed his name from ferry

that's a great blog post imo. i don't have quite as much love for triple-d as that guy does but he captures what's great about the show when it's at its best.

i think the next step of that critique is the difference between guy as a sort of contemporary food anthropologist who's had 20 different versions of red-eye gravy and can tell you why this most recent one is great, and guy as a "chef" (to the extent that he even is one) with a demonstrable lack of taste when it comes to what his own kitchens produce.

i need to make more pizzas

It's bullshit, Fieri won a food network show and was plopped into DD&D as a vehicle. As the citypages article mentioned earlier mentioned, the show existed before him, it just needed a personality. Fieri's other, pre existing restaurants are bullshit. He might relate well to the food sometimes, but he can't even handle if the owners are gay or whatever.

Giving him credit for on-air banter and relatability to the common man is nice, but finding dive food relatable isn't a unique talent, and not what he brought to it.

yup

it's not "what he brought to it" but it's "what he ostensibly stood for," there is a difference

I mean, I have a friend who has a tenderloin sandwich blog, and has visited something like a hundred places serving tenderloins in his state alone. Fieri doesn't do that, and members of the production team are looking at websites, travel guides, and newspapers to find these places. His job is to show up, act like the garlic mafioso dipshit, and hope the team was right and that he can choke down whatever he's served.

Why is there the assumption road food is his gig? What did he do on that food network show that got him his job, anyway?

xpost Eh, that pretty much goes for every travel food show.

well i don't think anyone is saying that he originated this concept but it is what his appeal is based on, i don't think it's incorrect to say that his restaurant is a betrayal of his appeal.

Is that why he hosts a NBC game show, diner food?

i mean you can do a rockist critique of guy fieri all you want, i think all that post was saying is that we wouldn't all be talking about this if the food in his restaurant was half as good as the stuff that appears on his tv show.

Well, and he wouldn't have had that tv show if he'd been judged on food alone. He had that Johnny Garlic's place since 1996 (according to their site, at least) and they have a pretty standardly obnoxious menu with no road food trappings at all.

I guess that is what I didn't buy about the argument that he's betraying what made him popular or his roots -- he co-owns three or four restaurants already and the Times Square one is about the same.