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

Ain't Nothing Butta Chicken Wing...

All our wings are trimmed into "lollipops" so they're super easy to eat, then we brine & roast each one before frying & tossing in one of our off-da-hook wing sauces.

????? any pics of this

i've seen this before and all i gotta say is:
if you can't handle a wing in its natural state, you don't deserve a wing at all.

http://www.babsprojects.com/wp-content/uploads/2012/01/lolypops1.jpg

wtf there's perfectly good meat down near where you hold it!

Chicken lollipops are great fuiud

I was shocked recently to see that one of the headline features on Yahoo was an instructional video on how to eat a chicken wing. The US educational system is a shambles. These lollipops are just the next step toward our ultimate destruction.

It's an Indian-Chinese fast food dish, not surprised Guy is pillaging ethnic cuisines for inspiration ; )

i mean i'm sure the lollipops are good. wings are good. i'm a pretty ugly american but shaving off 75 percent of your food and throwing it in the trash so you don't have to use a napkin is pretty disgusting imo.

Well in an Indian Chinese restaurant I guarantee you the trimmed off meat is going in a stir fry

I assume in Guy Fieri's restaurant that meat is being liquified for injecting into a cocktail

lol

there is no meat-shaving involved. wings are just severed at the joint, de-skinned and flipped inside out.

Damn that sounds great. I want one right now

i'm not eating anything described as "gnarly"

ah ok. well shit i want to pop some 'pops then

My kind of popage.

my friend was saying the lollipop chicken wing thing exists in the world of jacques pepin and company

not sure making all your wings into lollipop variety is cool

yeah the lollipop thing is def from haute cuisine

lamb lollipops are what's up.

From The AV Club's "What's On TV This Week" column:

Diners, Drive-Ins, And Dives (Food Network, 10 p.m., Friday): “MEATBALL! LOLLIPOPS!” screamed the hideous beast Fieri outside of Mama Giada’s Meatball Emporium, your place for meatballs on the Lower East Side. “Batten down the door!” said Tony, a server on his first shift. But it was too late. Guy Fieri had read the title of this week’s episode, “From Meatballs To Lollipops,” and had spun into a frothing rage of hunger. His claws scratched at the door as the Fieri beast threw himself over and over again at it. Tony winced, trying in vain to hold it closed. He was a 25-year-old power lifter pursuing his MBA at City College, but he was no match for the Fieri’s rapacious appetite. “MEATBALL LOLLIPOPS!” Fieri roared, finally battering the door in and scrabbling into the restaurant. “WITH DELICIOUS SAAAAUCE!” Tony died of his injuries.

https://pbs.twimg.com/media/BnCe2LdCUAAkMQA.jpg

larry king or zombie al davis?

Instead of sitting flat — commonsense, quotidian, even jejune — the cheesecake is set on its edge like a wheel... I imagined Guy Fieri straddling that ragged crescent cake-moon like a motorcycle, riding into a cold and inscrutable universe, crying for an answer, a connection, somebody, anybody, with his painted flames and chocolate-sauced potato chips, his pepperoni armor and outsized burgers: Is anybody out there? I've got cheesecaaaaake!Is it a "challenge" because it's tough 

The offending cheesecake in question
http://i.dlisted.com/wp-content/uploads/2014/06/guyfieriwouldyoueatit.jpg

gross

hahaha what the hell is that

something from the event horizon

From here: http://m.knprnews.org/?utm_referrer=http%3A%2F%2Fdlisted.com%2F2014%2F06%2F27%2Fwould-you-hit-it-19%2F#mobile/3079

lol @ editors note

"*ksssht* Calling all units, this is Dessert Police, we got a 217 in progress, repeat 217 in progress *kssht*"

genius never understood in own time imo

That looks like what your stoner roommate who wanted to be a chef (when you both knew he'd be on the line forever) would concoct after one too many bong hits.

Mr. Fieri understands that pretzels, straight from the vending machine, are an underutilized component of the Fine Dining Experience.

that thing is FUCKED UP

It also looks like something you'd serve small pieces of to 20 guests, who afterwards would smirk and say how silly it looked, although it was tasty. BUT IN THIS, THE WORST OF ALL POSSIBLY WORLDS, THIS THING IS INTENDED AS A SINGLE SERVING OF DESSERT.

It's so weird because on his "regular" cooking show, where he cooks in a kitchen that looks like a smashmouth rec room (complete with drum set), dude actually cooks things one would actually like to eat! And then it all goes so, so wrong when it comes to his restaurants. . .

http://wisewomencoffeechat.com/wp-content/uploads/2010/06/oil-duck.jpg

http://dc.eater.com/archives/2014/05/16/from-charm-city-to-flavortown-guy-fieri-to-open-restaurant-at-horseshoe-casino.php

Most likely, the restaurant will share some similarities to the chef's recently-opened Vegas spot, which has dishes like "Guy-talian Fondue Dippers" and a "Tatted-Up Turkey Burger." As for drinks, expect 16 draft beers, craft beer and a "frozen tap system bar" which will deliver shots out of ice dispensers.

i don't understand the ice dispenser thing

I read that as Guy-talian Fondue Diapers first and the sad thing is it didn't seem like an incongruous menu item for him

lol not at all

VegasTripping & the Five Hundy podcast couple visit Guy Fieri's Vegas Kitchen & Bar at The Quad. Photos make this NSFW

Fueled by the fact that the douchey item descriptions rendered the menu unreadable, John made the executive decision and ordered the Guy-Talian Fondue Dippers ($14) for the group to share.

This is what arrived.

Straight from the test kitchen at Bonghit University came this culinary question mark, masked as a trashy chic nightmare. Breadsticks, wrapped in thinly sliced cold pepperoni, shaved parmesian with a "smokey" (HEHAHAHAHAH) provolone dip with tomato, basil, olive oil and sausage spooned on top.

"Hip-Hop fancy French-style porterhouse crispers with brontosaurs corn scratchers."

A Guy Fieri menu item generator from eater.com.

http://eater.com/archives/2014/07/17/guy-fieri-dish-generator.php

http://www.salon.com/2014/08/08/how_one_man_destroyed_the_food_network_guy_fieri_has_made_culinary_tv_into_a_viewers_hell/

I'm going to Vegas this upcoming week and one of my goals is drinks/apps at Guy's terrible restaurant

i hate guy but it's weird how suddenly i become defensive in light of shitty salon articles

otm

read one of his menus, that should reset things for you

i'm not even sure anymore

your post, after another million "i'm going there just for the experience i'll report back later" posts/thinkpieces just made me realize that guy's restaurants are the more expensive sit-down version of taco bell's/KFC's "dare you to eat this weird hilarious new concoction we boiled up" method and it's totally working

you've all been flavortowned and you didn't even know it

well let's be clear, I'm going there primarily because he has blue and green drinks on the menu and I'm only contemplating an appetizer because I'm not in my 20s anymore

I mean:

"Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?"

I read this and thought to myself "fuck, now I have to go to Guy Fieri's restaurant"

― I loves you, PORGI (DJP), Wednesday, November 14, 2012 9:58 AM Bookmark Flag Post Permalink

is there a prix fixe option? 7 course? go for it