/ck/ - Food & Cooking

[Anonymous No.17044892]

What did they mean by this?

[Anonymous No.17044896]

>>17044892
journos are the lowest specimen of writers and they try very hard to come off as being more than what they are

[Anonymous No.17044909]

>"In 2007, in one of the first episodes of Diners, Drive-Ins and Dives, Guy Fieri visited Patrick’s Roadhouse, a railway-station-turned-restaurant in Santa Monica, California. The diner’s chef, Silvio Moreira, walked Fieri through the preparation of one of Patrick’s most notable dishes, the Rockefeller—a burger topped with mushrooms, sour cream, jack cheese, and … caviar. Fieri, looking playfully trepidatious, lifted the burger with both hands, said a fake prayer, and did what he would proceed to do thousands of times on the show: He took an enormous bite. And then he fell silent. “Wooow,” he commented, finally, shooting Moreira a what-have-you-done-to-me look."

[Anonymous No.17044922]

>>17044909
>And then he fell silent. “Wooow,” he commented

shrug.jpg

[Anonymous No.17044974]

>“Different, huh?” Moreira said, grinning. “Yeah,” Fieri replied. The show’s camera discreetly cut away to the next scene.

The exchange would become a precedent on the long-running Food Network show fans know as Triple D: Fieri will simply not say anything negative about the food he eats on the air. Instead, his show elevates enthusiasm into an art form. Whether he is sampling burgers or enchiladas or barbecue or pizza or pho (or the pig’s head at Vida Cantina in Portsmouth, New Hampshire; or the grasshopper tacos at Taquiza in Miami Beach; or dinner-plate-size cinnamon rolls at Mountain Shadows in Colorado Springs, Colorado), his reaction to whatever he eats will be praise. Fieri is a host who is, definitionally, a guest. He visits restaurants to learn about them, and to learn from them. He insists that he’s not a food critic. Instead, “I’m a food highlighter. I’m bringing the greatest hits.”

[Anonymous No.17045019]

>I’ve been watching a lot of Triple D lately, in part because it’s one of those shows that always seems to be on, but also because it is a warm hug in television form. Pop culture may be rediscovering the truism that sincerity sells, but Triple D has been serving up communal kindness for years. I love the show’s low-stakes, no-frills premise: a tour of some of the best diners—and food trucks, and seafood shacks, and taco stands—around the country. I love the dad-jokey banter Fieri gets into with cooks as they make their restaurant’s favorite dishes together on camera. (“Some people play the violin; you play the mandolin!” Fieri tells the chef of an Outer Banks seafood restaurant as he slices cucumbers that will become fried pickles.)

[Anonymous No.17045032]

>Mostly, though, I love that Diners, Drive-Ins and Dives isn’t actually about the food. It’s a travel show, an exploration of individual places, as seen through some of the restaurants that nourish the people who live there. Diners have long doubled as symbols of thrift, of simplicity, of community. Triple D takes the symbolism one step further. It explores what the art critic Lucy Lippard called “the lure of the local,” the notion that locations on the map have depth as well as width, functioning not just as places in the world but also as ways of giving the world its meaning. In a moment when many Americans are renegotiating their relationship with their local community, Triple D is a wistful kind of paradox: It is a national show that celebrates local life. The series spotlights the quirks—the accidents of geography and history and culture—that make one area of the country just a little bit different from every other.

[Anonymous No.17045065]

>>17045032
>>17045019
>>17044974
>>17044909
so is there a resolution in all of this?
or are you just gonna glurge on about how he’s moar than just some tryhard guido with frosted tips?

because if you can’t stand his personality in the first place, all those words are as good as pissing into the wind

[Anonymous No.17045070]

>>17045065
One day you'll grow out of your edginess, kid.

[Anonymous No.17045074]

>When Fieri visits a restaurant, he doesn’t just name the city where it’s located; he names the neighborhood. He goes to Armory Square in Syracuse, and to Columbus Park in Kansas City. “When I’m cruising through a beach town anywhere in America,” Fieri says, shortly before he introduces viewers to Patrick’s Roadhouse, “I come across these funky little places that make me ask, ‘Is it a tourist trap, or do the locals really eat there?’” The conceit of Triple D is that, across the board, the locals really eat there. “People always ask us, ‘How did you pick that place?’” Fieri says in one episode. “It’s not just about ‘Do they make great food?’ They’ve got to have the character; they’ve got to have the attitude; they’ve got to have the energy; they’ve got to have the story. They’ve got to be the real deal. They’ve got to be the full package.”

[Anonymous No.17045108]

>Some critical assessments of Triple D have involved revisions. The viewer, seeing a show whose primary mode is earnestness and whose primary aesthetic is kitsch, initially doubted, but then they came around. I became a convert in large part because the show devotes so much of its time to interviews like the one Fieri conducted with the teenager in Kenosha. On the show, Fieri operates as a documentarian, essentially, an eager reporter who shares the stories of the places he visits. Fieri won the second season of The Next Food Network Star, a reality contest seeking to find new personalities who could become the next Giada De Laurentiis or Bobby Flay. Triple D launched soon thereafter, as an ode to America’s greasy spoons. In a few of those early episodes, Fieri tried to cook some of the food himself, under the tutelage of the restaurants’ cooks. (The first-ever episode of Triple D features his attempt to make spanakopita.) Soon, though, a more unassuming formula coalesced. The cooks do their own cooking, preparing the dishes that have made the restaurants popular. Fieri typically acts as a sous chef, handing ingredients over and helping with the kneading, mixing, and stirring as needed. “Yes, chef,” is one of his most common lines on the show.

[Anonymous No.17045519]

>>17045074
Gomenasai...

[Anonymous No.17045527]

>guy will never be your dad

[Anonymous No.17045900]

>>17044892
It means open the flood gates of the feederism dimension and the anime irl dimension.