About 25% of the restaurants featured on the show are places where I'd actually want to eat. The other 75% are places that take a mountain of noodles, glop on a bucket of tomato sauce, then melt another mountain of cheddar cheese on top. Then Guy tastes it, his eyes roll back into his head, and he proclaims it "right up there" with some of the best you can find in Italy.

Not quite exactly on topic with the thread, but could this please be the end of Sandra Lee, the Semi-Ho queen. I mean, she must be at the bottom of the barrel of Semi-Ho ideas when she goes to the well with the ubiquitous Kwanzaa cake, with the de facto *ginormous candles and corn nuts.

* Sorry but ginormous seemed appropriate

I think Tilted Kilts might have an opening for her...could be their mixologist.

sundevilpeg wrote:
So don't watch it. I think most here are anxiously awaiting the Kuma's Corner and The Weiner and Still Champion and the Dell Rhea's shows, though. I think he's a hoot, plus he's not failed my Customary Dining Companion yet on finding offbeat out-of-town places to visit.

Yes, indeed, I'm grateful to him for discovering TGIF - if it weren't a (recently) banned term I'd even say it's "money"*.

*in his pocket

For me it's got to be FLAVOR PROFILE.

WTF? Every time some cheftestant on Top Chef talks about how the dish he prepared using the sponsor product of the week had the right "FP" I go nuts. How about "It tasted great," or "It is delicious." Both are as non-specifically descriptive without sounding like it's a scientific discussion.

Kman wrote:Yes, indeed, I'm grateful to him for discovering TGIF - if it weren't a (recently) banned term I'd even say it's "money"*.

*in his pocket

I recently caught an episode of his recipe challenge show. The prize was some money and the winner's recipe on the menu at TGI Friday's. The winner made a pretty good looking mac n cheese, but once TGI Friday's got a hold of the recipe and put it on the menu, it was unrecognizable as the dish I saw on TV. They added a chicken breast on top, subbed out the type of pasta used and changed the cheese (originally 4 - 5 kinds including bleu). I could just hear the corporate chef now, "this is completely unacceptable, we better bland this dish up so we don't confuse our customers."

What about "flavors?" As in "are you enjoying the flavors?" that does not sit right with me.

I Do It Daily wrote:What about "flavors?" As in "are you enjoying the flavors?" that does not sit right with me.

If I'm ever asked this question, I will hopefully remember to respond with, "My bad, all this time I've been focusing on the textures, which are excellent by the way."