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.
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.
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.
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.
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.
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:
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…