What is the deal with the chefs on Food Network?

Cafe Society
1

The dude with the bleach blonde hair who hosts Diners&Dives did not know what caramelizing sugar was, he visited a ethnic restaurant and acted surprised at the according to wikipedia technique used extensively in cooking. He kept saying the woman was burning sugar, it had my wife yelling at the TV(she is a carmelization fan).

The episode of challenge they had on last night a woman was absolutely perplexed at how to open a can of corn beef, first she tried to use a can opener and then she tried opening it with the key right side up. I was baffled by this.

These people are professionals in food prep?:confused:

2

Considering how a scathing NYT review of his Times Square restaurant went viral last month, it wouldn’t surprise me if he didn’t know. However, I expect he was just playing dumbass for the camera.

3

If the host asks for an explanation, then the guest will provide it. Most TV shows work better if the host doesn’t do all the talking or exposition.

4

To save time, I’ve taken to opening cans with a sword. It might take me a moment to readjust to a regular opener.

Seriously, though, are you talking about one of these? I was able to find this picture online, but I can’t say that I’ve ever once encountered a can opener like this in meatspace.

5

And a lot of times, I sure the host knows the answer. The have to ask so it gets explained to the audience.

6

And it gets explained by the person who is doing the cooking, which is much more interesting than the talking head doing it.

**grude **- What show featured the corned beef?

7

I believe grude is referring to “Next Iron Chef: Redemption.” They were challenged to transform canned food into cuisine.

8

I didn’t notice that little bit. I usually fast forward through the cooking and just watch the judgings.

9

Guy Fieri (the dude with the bleach blond hair) isn’t a chef, and has never claimed to be. He’s just a guy who drives around eating in dive restaurants.

10

Really?! Are you a young person? They used to be all over the place. Hormel used them a lot, especially on canned hams and Spam.

11

I don’t know if he’s a chef, but he does have an actual cooking show called: Guy’s Big Bite.

12

He owns a few restaurants, and got his TV show by winning his season of “The Next Food Network Star.” They had to show at least some cooking chops to get through the competition (not to mention the ability to self-promote, etc.), so I expect he at least saw someone else caramelize sugar before, even if he didn’t do it himself. My WAG is he was throwing that statement out as a hook for the person cooking to explain what was really going on.

At least, I hope he was.

13

According to Wikipedia and other things I’ve heard, he has no formal training as a chef, but worked in restaurants when he was young. He owns a couple of restaurants in our area. They’re both pretty good.

14

I’m 43, so not particularly young, and I cook all the time. I’ve seen these types of openers (sardines used to come with a similar opener, didn’t they?,) but never used one. Then again, I’m not sure whether I’ve ever eaten canned ham or Spam. I ate Treet once at my aunt’s house, and the memory is still vivid 30+ years later. :eek: And tinned sardines are right off my personal menu ever since the morning that my father opened a can inside the too-hot truck. Double :eek::eek:

15

Most canned corned beef and Spam now come with pop-top lids and have for a decade or more. Where did FN find old style cans and more important, why?

16

a good portion of the “chefs” on food network are merely tv personalities that have never been a chef in their lives.

17

I’ll have to look at the store tonight, but I think Hereford brand corned beef still comes with a key opener.

18

A search for Hereford images confirms that they still use a key.

19

I wish more things still came with a key opener.

With the new pull-tab openers, I always seem to splatter fish-smelling oilyjuice all over when I open the tin.

20

Right at the end of the pull, when the lid stubbornly refuses to release with ease, I feel your pain and smell your splatter. Not much of a problem with corned beef, but sardines…