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Just pointing this out about Guy Fieri...

His early shows have his touting the beautiful benefits of the garlic press. Now... He is the first to do the salt and knife paste maneuver that Bobby Flay always uses for his garlic.

Look man... If you like the garlic press... press away... I've tried both and use the paste method, but a press gets me after a couple of squishes with a fork... the same thing.

I just don't think guy felt cool using the garlic press..

Which is odd because he wears wristbands while he cooks and is over 40 and bleaches his hair.. So that is curious.

I like him... He's like us in that he gets giddy on exposure to a new ingredient and touts it as the next best thing... and as if he discovered it. So I occasionlly watch him... but he has no identity to me... except just using weird ingredients to make things rock and roll.

But that Tom Pizza guy on Outrageous foods is awesome dude! love that dude!

Meant to say Guy Firie on the subject.. not gay.

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  1. alex guarneaschelli the other day said lots of chefs use the garlic press -- they just won't admit it.

    ps. uncle remus, you can edit the title of your post for the same two hour period that you can edit the main post. so you could have edited it to correct the name to guy fieri -- just so you know, as you're a new poster. (although i *thought* that i'd seen a post of yours maybe a month ago...).

    1. what does his being 40 have anything to do with anything?

      maybe he used to prefer the garlic press and changed his mind as he learned more......

      1. ummm...bobby didnt invent the garlic and salt paste thing.....

        2 Replies
          1. re: melo7

            i didnt either...
            just that the op makes it sound like he did

        1. The only thing that TRULY annoys me about the guy is his over-pronunciation of his fake last name. His real last name is "Ferry" and he changed it for whatever reason...didn't like the sound, wanted a name that would give him more cooking "street cred"...but why stress your fake last name? It shouldn't bother me but it does. lol

          20 Replies
          1. re: sommrluv

            how did you learn his real name? is his first name really "guy"?

            i always thought that he was italian in heritage -- maybe that was his family's name when they came over and it was changed to make it easy for authorities to write it -- as happened with so many families.

            1. re: alkapal

              its easy to learn his real name...

              from wikipedia...
              Born Guy Ramsay Ferry to James and Penelope Ferry[4] in Columbus, Ohio on January 22, 1968, Fieri is of Italian and Irish ancestry.He grew up in Ferndale, California. Fieri's great-grandfather had been named Giuseppe Fieri,with the surname ultimately Americanized to "Ferry." In 1995, when he was married and to honor his family, Fieri changed his last name back to his grandfather's in honor of the pizza parlor they dreamed of one day opening.

              1. re: srsone

                That's interesting to learn. I'd rather be Fieri than Ferry myself--and think that's a fine tribute to Guy's grandfather. I'd also prefer my grandfather's last name to my own (Americanized, btw) so I could carry a piece of my heritage with me and wave the Italian flag as well!

                I feel plenty cool whether I use my garlic press or not--though, I will say, having a decent knife makes it easy enough to chop/mince without using the tool. :) I wouldn't mind rollin' in that SS of Guy's, either. Though I just read that's his producer's ride--he's actually got a '68 Firebird!
                http://www.autoweek.com/article/20090...

                1. re: srsone

                  Thank you. Many things irritate me about Guy Fieri but I've got to say his using the original Italian version of his family name isn't one of them. Many people I know have chosen to do something similar.

                  1. re: ratgirlagogo

                    I wish he'd pronounce it "Fieri" and not Fieddi."

                    1. re: Jay F

                      Maybe his grandfather pronounced it that way.

                      1. re: Jay F

                        He uses the Italian pronunciation which is a tapped" or "rolled" R which sounds like an English D or T sound. I'm assuming that is how his grandfather pronounced it as well.

                        1. re: Jay F

                          That is the correct way to pronounce it. He is probably proud of his Italian heritage.

                        2. re: ratgirlagogo

                          I was told he made it up, from a couple of other websites.

                          I have much less of an annoyance with it if it is indeed a correction to the accurate name. That makes more sense to me.

                          1. re: sommrluv

                            "I was told he made it up"

                            Maybe it was originally Farrell or Feinstein.

                            1. re: Jay F

                              If it's his families, he's justified. So I'll admit wrong. LOL

                              I guess I'm lucky my ancestors had inoffensive last names...and that half of them came over a century or so before Ellis Island.

                              1. re: sommrluv

                                why shouldn;t someone have the choice to name themselves whatever they want to anyway? our names point only to where we've come from. some people want names to point to where they are, or where they are going

                        3. re: alkapal

                          "is his first name really "guy"?"

                          "Guy" is the English version of the Italian name Guido.

                          1. re: ttoommyy

                            "Guido" is his nickname, one his friends here use (we live in the same town in Sonoma County & he has 3 restaurants here).

                              1. re: Janet from Richmond

                                yes ...see my post above answering alkapal...

                            1. re: alkapal

                              Oh, I always feel so petty being irritated with that overpronounced fake name, but you just made me feel a lot better about it--it's not just me!

                            2. re: sommrluv

                              Id have probably changed it.

                              Guy Ferry is, how should I put this, a rather suggestive name that a hetero male might not enjoy having.

                              1. re: twyst

                                Oh, what the kids in my school might've done with "Ferry."

                            3. I just don't think guy felt cool using the garlic press..
                              ~~~~~~~~~~~~~
                              or perhaps he thought it would benefit the viewers who don't own one if he taught them how to do it the old-fashioned way....or maybe he just decided he prefers to do it that way now - it's not unheard of for a person to change their mind.

                              i will never understand why so many Chowhounds think a host's hairstyle, wardrobe or sexual orientation (or body weight, or any other element of appearance that manages to make its way into a thread) warrants detailed discussion. last time i checked, none of those things had any bearing whatsoever on their FOOD. who cares if Guy bleaches his hair whether he's 14, 40, or 84? or whether he's gay or straight? or if he wears wristbands?

                              15 Replies
                              1. re: goodhealthgourmet

                                Because (I for one ) don't care much for today's "anything goes" and "everythings OK" America and my viewpoint is as valid as yours.

                                1. re: mrbigshotno.1

                                  i said nothing about the *validity* of anyone's views - we're all entitled to our opinions. i just fail to see what any of it has to do with FOOD, which is supposedly the point of Chowhound.

                                2. re: goodhealthgourmet

                                  uh oh, I sense an internet argument on the way... lol

                                  1. re: banjoman2375

                                    I like his D&Ds show. I started with a garlic press. Then when to chopping fine with a knife, then to Microplane grating, and mortar and pestle smashing. I've migrated back to a garlic press. For some things, I put the garlic into a microwave to mello the garlic sharpness quickly. I think I know garlic. I grew up 30 miles sought of Gilroy. I used to grow purple and elephant garlic.

                                    A lot of old recipes use COOKED garlic. For raw recipes, you have to use little, or let them sit for awhile. Just figure out what you think tastes great. For example, if you use a garlic press or mortar and pestle, let the paste sit for 4-8 hours before you use it.

                                    1. re: MarkKS

                                      mark, very interesting about letting the paste sit. i'll try to do my paste in advance now. what are the differences in purple & elephant & other garlics, please? and tell me about new vs. "dried" (cured?) in the farmer's market.
                                      ~~~~~~
                                      i use all diff. ways to get garlic into the desired state. sometimes it *is* a press, and other times my chef's knife....or a mortar & pestle. they all give you a different intensity. and you need different textures for different apps.

                                      1. re: alkapal

                                        Elephant is huge version, quite mild. It's a nice garlic for guacamole. The purple I once grew may have been Asian. The bulbs are purple, rather than white or pale rose-colored. The kind I grew had small bulbs and cloves, (maybe my growing technique "stunted it" ;-) ), very intense flavor!

                                        1. re: MarkKS

                                          Greman red, perhaps, if it was hard stemmed. It is very popular, reliable and has pretty intense flavor. We grow some every year.

                                          1. re: junescook

                                            junescook, what is the difference between hard stemmed varieties and non-? flavor, ability to "keep," harvest times?

                                            1. re: alkapal

                                              Hard necked garlic has a hard fowering stem that grows up in the spring that you need to cut off. You can use this neck in cooking like ramps. Soft necked garlic is the type you get in grocery stores. It can be braided and stores better.

                                              Up here in CT, all of the garlic we find for planting in the fall comes from growers in NY State and is of the hard necked variety. The upside to the hard necked is that onced harvested and dried in late summer, the individual cloves are flavorful and easy to pull apart.

                                              You plant the individual garlic cloves late in the fall, after a few frosts. If you plant it too early it can sprout in the fall and then get killed by the cold weather. You plant the cloves ca 1" deep but then mulch very heavily with 6" of leaves, hay, etc., to avoid thawing and refreezing over winter. In the spring you'll see the plants come up. When you see the flower stem with the swelling at the top, cut those off -- they're mild and delicious and if you leave them on they will sap the energy from the plant. Then leave the plant in the ground until the leaves start to wither late in the summer. Then when you dig them up, you'll find full heads of garlic. Cut off their roots, clean them and dry them.

                                              Last year because we had a very hot, dry summer, our garlic matured too early, in July I think. As a result, this past weekend just went through and used up what I could of what I had. The rest had simply dried out. In a normal year We'd just about make it through the year. We do about 100 heads -- it doesn't take up much space.

                                              1. re: junescook

                                                thanks for the garlic primer. that sounds about my speed of gardening! ;-).

                                                1. re: junescook

                                                  This sounds right to me, Cut flowering tops off, but leave photosynthesizing leaves, because bulbs can't grow by themselves underground without transference of nutrients from the sunlight-enerty-to-food-converting green tops.

                                                  Another tip is, only plant the largest cloves, if you want bigger bulbs ("heads") and cloves. Eat the smaller ones. They taste great.

                                                  You can refridgerate and even freeze garlic bulbs for extended use.

                                            2. re: MarkKS

                                              Elephant "Garlic" is actually in the onion family, not a type of Garlic, German red hard neck is a very intense but pleasing type of Garlic.

                                          2. re: MarkKS

                                            MarkKS am I wrong or does purple garlc actually taste better? It does to me so tell me what is the difference between purple and white garlic. Second question: why do you let the paste sit for 4-8 hours? I find that paste that isn't used when it's mashed or pressed seems to have a different and stronger flavor as it sits NO?

                                            I LOVE Gilroy, the home of the LeCreuset outlet.

                                            1. re: The Drama Queen

                                              I don't know what happens. Crush the garlic, some volatile compounds evaporate, some degradative processes occur in the disrupted tissues. You should try the method, and compare it to freshly crushed garlic and discover what your taste buds tell you.

                                        2. re: goodhealthgourmet

                                          goodhealth

                                          Thank you. I watch the last remaining TV chefs because they cook well. I enjoy Ida just as much as Giada, Guy as much as Bobby. I try to learn from the elbows down, not from the waist up.