Just pointing this out about Guy Fieri...

[UncleRemus]

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.

[sommrluv]

I'm worrying about my amount of time on Chowhound. I had a dream last night that I was in a movie theater and a friend brings up Guy Fieri and that his wife is a friend of his. I went on and on about how I'm not a fan (Weird, because he doesn't annoy me THAT much.) Apparently, he's sitting directly in front of me with Anne Burrell.

So than I apologize profusely and beg for an autograph because my husband is a big fan (which he is). He signed it, but Anne's was "To Annoying Doucebag, Anne". It was a pretty bizarre dream.

[Phurstluv]

LMAO!!!

[goodhealthgourmet]

to me, that sounds more like a result of your FN viewing habits...but if *fellow Chowhounds* start popping up in your dreams - as they've been known to do in mine - THEN you might want to consider spending a little less time on the boards ;)

[sommrluv]

LOL...I just cancelled our cable completely last month or so, and I actually rarely watch food network. I did watch "chopped" on hulu that day though.

I'm just a weird dreamer, I guess. Funny enough, "douche-bag" isn't really a part of my vernacular. How can you not love your sub-conscious mind?

[bulavinaka]

ROFLMFrickingAO!

[bulavinaka]

ROFLing!

[walker]

What an incredible dream; wonder if Anne Burrell will read this!

(I usually dream I can't remember where I parked my car and I'm searching all over for it. And being late for a plane. -- never done either of these in real life.)

[tommy]

Does anyone even look into the subject enough before they pass judgement? Does anyone know why he wears the armband? I would guess few do.

[melo7]

The same reason he wear sunglasses on the back of his head?

[tommy]

My guess is he doesn't see you on TV or at your restaurants or is talking about you. LOL!

[srsone]

he wears the armband for his son hunter...that i remember from when he was on nfns

and he calls his "Look" ---Kulinary Gangsta

[The Drama Queen]

Okay now I gotta ask, and I'm sure so do a lot of others: what does the armband have to do with his son Hunter?

[kattyeyes]

http://questions.iloveflavortown.com/...

Never knew that. Very sweet.

[srsone]

its from when he first went on tv ...on the next food network star..
hunter was still little and he was scared that his dad would forget about him...
so they wore the matching bands so that hunter would know his dad was thinking about him..

now i guess its just part of his "look" now....

[The Drama Queen]

That's so cool. Thanks for answering.

[EWSflash]

I don't care- I like him. He can wear whatever he wants.

[amyzan]

I was turned off him when I saw him make a disgusting tortilla and mayonnaise stack on the grill. This was on one of his earlier shows, I believe. Even the idea of that makes me a little queasy, and I like mayo. The garlic press issue I don't care about that much. I do prefer the generally less assertive flavor of sliced or chopped as opposed to pressed garlic, but that's just a preference, not some kind of rule.

[MarkKS]

Guy is run to watch. Other FN shows, like Barefoot Contessa, Giada at Home, Alton Brown, all great. Also Create channel with old Julia, Julia and Jacques, Lydia, Hubert Keller, et al., they all have fun stuff.

Cookbooks, internet recipes, they all provide interesting insights. My current fav general cookbook is "Sunset Cooking". I'm from NorCal, I'm prejudiced. But you can't go wrong with this cookbook. For example it has a sourdough recipe, use live-culture yogurt to make a "starter", I extended the fermentation time, Wow!

Harold McGee's book is fantastic. I couldn't read through it, but found when I wanted to do something, I used it as a reference book to see what he had to say, that's goood stuff.

Old Joy of Cooking, nice explanations. I like not just recipes, but story-telling.

Then you have to do your own thing, make your own stories..

[goodhealthgourmet]

Harold McGee's book is fantastic. I couldn't read through it, but found when I wanted to do something, I used it as a reference book to see what he had to say, that's goood stuff.
~~~~~~~~~~~~
OF&C was our *textbook* for my food science lab in grad school :)

[jmckee]

I like Guy a lot on DDD. But I loathe garlic presses. The one I got when we were got married was the first kitchen implement I got rid of. They're hell to clean.

[The Drama Queen]

I bought this Rosle garlic press a few years ago from Amazon.com and consider it one of the best gadgets in my drawer. It does a great job of easily pressing garlic but the beauty of it is that spreading the handles enables the tool to turn inside out for very easy cleaning. Take about 10 seconds to clean. I think I paid about 40.00 and it was well worth the money.
As for America's Test Kitchen, I agree that they give THEIR opinion of what is best. Sometimes my opinion is a lot different.

[kattyeyes]

My OXO press does the same inside-out cleaning maneuver, plus has the comfort-grip handles--and I don't remember it being anywhere close to $40, best of all. I love all things OXO!

[The Drama Queen]

Haven't seen the newer OXO garlic press but if it turns inside out to clean then you know why I love mine. OXO makes great products but when I bought my press none turned inside out like this one does. Dontcha just love using it?

[kattyeyes]

Agree--yes, I do! And my OXO Good Grips peeler, too. I hated peeling vegetables when I was a kid. It's actually ALMOST fun with my OXO. :)

[MarkKS]

I'm using an Oxo self-cleaning. That and a tootbrush under running water. ;) I LIKES IT.

[Jadore]

That's the same one I own! It's great, and it last and lasts.

[gyc]

I've definitely seen Gordon Ramsay use a garlic press on several occasions to crush his garlic.

[monavano]

Rachel Ray has also changed up the way she preps garlic. Though I can't remember ever seeing her use a press (I think she eschews it in fact), she has done the knife and salt to paste method. Now, she uses a microplane.
I wonder if a lot of people do this. I'm not going to as I use a press, mostly because I can just see me ripping my fingernails or tips.

[goodhealthgourmet]

i got rid of my garlic press years ago, and wouldn't take up drawer space with one now even if it was free. the microplane works like a charm on garlic & ginger. i use it for ginger every day, but tend to stick with the traditional knife method for garlic simply because i enjoy doing it and find it soothing/therapeutic.

[paulj]

I thought garlic presses when out of fashion when PBS stopped showing Frugal Gourmet. :)

[goodhealthgourmet]

ha! well, i've discovered during many debates here on CH that there are several others among us who maintain undying loyalty to the garlic press. different strokes...

[ttoommyy]

America's Test Kitchen/Cooks Country always uses and touts the benefits of the garlic press.

[taos]

I don't think America's Test Kitchen is any kind of gospel. On the contrary, their proclamations of what is best often completely contract my own real experience.

However, I use a garlic press sometimes. It's probably not the same one that ATK/CC recommends.

[ttoommyy]

"I don't think America's Test Kitchen is any kind of gospel."

I wasn't saying it was. I was merely jumping into the conversation and pointing this out. :)

[MarkKS]

It doesn't matter what Test Kitchen says. You have to try different things out. For example, there is a school that says mortar and pestle is the best at releasing essentil oil flavors. Okay. What if you've food-processored it, mandolined it, fine-cut it with a knife, then you you grind it with your molars? What happens then?

I think everybody should try a garlic press, and a Microplane, and see what you think. Experts give you their impressions. They cannot tell you what you like the best.

[kattyeyes]

Applause for your ENTIRE post--especially the last paragraph. YES!

And one more method a la Paulie in Goodfellas: how 'bout slicing it razor-thin with an actual razor? I have always wanted to do that just like in the movie!
http://www.youtube.com/watch?v=MQhBfR...

"Somewhere...beyond the sea..."

[ttoommyy]

"It doesn't matter what Test Kitchen says. You have to try different things out."

Ok, let me make this clear: I NEVER said I agreed with America's Test Kitchen. I was simply pointing out that they use one. I'm not endorsing the show's use of the garlic press. I was just adding to the conversation.

[MarkKS]

I use one too. I ignored it for 5 years, then re-tried it. GOOOD! Microplane, also goood. A Thai granite mortar and pestle, goood. Test Kitchen pooh-poohed the Thai M&P because it couldn't grind tapioca pearls, they flew out of the bowl. It was never designed for this application, grinding down industrial-product.

IF you need to grind tapioca pearls (you can buy tapioca flour BTW), a blender is better than any model of M&P. In my opinion Test Kitchens did a bogus "test" on this one. Like, which knife is better to cut down tapioca pearls?

[huiray]

In old Chinese apothecaries/Medicine shops the mortar and pestle had a heavy but flexible "cover" incorporated whereby the pestle stuck out through a 'hole' in that cover. No problem grinding stuff that tended to 'scatter'. Such is the advanced nature of old technology. Such is the inability of "modern" folks to grasp how old techniques ought to be applied and pooh-pooh them out of hand.

[Phurstluv]

I still use a garlic press, since I like to keep my microplane garlic free for zests & grated nutmeg.

[mamachef]

I don't like my press, since I find it almost magically hard to clean, but I did use one at a foodie friend's house that actually worked, because the inside holes had a sharp rim, unlike my press, which basically just extrudes it on a good day if I'm lucky and smashes it to hell if I'm not. I stick mainly to the smash and mince method, but I've microplaned it as well, and Phurstluv, it's worth buying a dedicated micro. (like your spice grinder) for strong-flavored stuff. Meanwhile, if you soak that press or 'plane in a stainless-steel sink in just a bit of water, it usually does a pretty nice job on the odor factor.

[alkapal]

the stainless steel works to remove garlic smell -- amazingly!

[ttoommyy]

"the stainless steel works to remove garlic smell -- amazingly!"

But if the microplane is made of stainless steel...doesn't that mean...but...oh, my head!

[mamachef]

Seems counterintuitive, yes; but my understanding is that there's some kind of kinetic reaction, which I don't even really know what that means, but it does work, no matter what makes it work. : ) And no, ttoommyy, it doesn't make your sink reek of garlic; the whole aroma just kinda.....dissipates.

[alkapal]

with garlickly odor on my hands, i just rub my hands on the stainless steel water spout on my kitchen sink -- and it is just "gone" as mamachef says.

~~~~~
th problem with cross-odor-contamination arises due to insufficient removal of garlic fiber residue from the grater. the stainless steel should not retain any odor if perfectly clean.

these days, i believe some things marked stainless steel are not truly stainless steel. i have experience with rusting stovetop burner drip bowls (what are those things called?) marked stainless steel...made in china.

[Phurstluv]

I think it's a chemical reaction, but I'm no chemist, ; )

[Phurstluv]

Cool, but I do already have two microplaners, ; /

But I've had my press for so long, it works fine, and I just need to scrape the skin out of it with a small knife, but it really isn't any big deal to clean, in fact, sometimes I just throw it in the dishwasher with all the other silverware, and it comes out very clean.

Whatever works, right?

[goodhealthgourmet]

I still use a garlic press, since I like to keep my microplane garlic free for zests & grated nutmeg.
~~~~~~~~~~~~
i have several microplanes, each dedicated for a specific use:
- one for zesting citrus and grating ginger
- one for grating garlic, shallot & onion
- one for grating nutmeg & cinnamon
- one for grating chocolate

yes, i know, i'm insane...but that's never been much of a secret :)

[MarkKS]

Who has only ONE MICROPLANE? What KIND OF CRAP IS THAT? ;-)

But, I do have a Kikuichi knife. Wow, for thing slicing, and warding off intruders too. ;{)

[The Drama Queen]

LMAO, I couldn't survive with less than 6 different microplanes.

[MarkKS]

Now you need a Kikuichi knife. Supposedly going back to 14th c emperorer's guard swordsmen. Not the the imitation stuff. This was the stuff used to cut up intruders to the castle.

Unless they are from Silicon Vally and can develop 1 femtometer laser thin cuts. that's good. Too expensive for me, but cool, nonetheless.

[kattyeyes]

I had to look, of course. Like this? Several different styles on this page, but this would seem to be choice for chopping up intruders. Way cool indeed.
http://kikuichi.net/westernstyleusubadamascustsuchimeknife17cm65warikomigrade.aspx

This one's super slick, too:
http://kikuichi.net/westernstylesanto...

The razor idea is much more affordable, tho'!

[MarkKS]

Kikuichis are very, very sharp out of the box. I have one. If I were starting a knife collection, I'd go with them across the board.

[Phurstluv]

Hellooooooo, try reading the post first:

"Cool, but I do already have two microplaners, ;"

[ttoommyy]

"Who has only ONE MICROPLANE? What KIND OF CRAP IS THAT? ;-)"

I have one microplane. I seem to survive. :)

[alkapal]

<""""ok, boys, round two over. back to your corners."""">

<THIS IS A JOKE -- READ IT IN LIGHT OF MY POST ABOVE!>

;-).

[MarkKS]

The coarser grate Microplane is really nice. Start with this one, and decide if you want to try the finer grate, or not.

[silence9]

"Tom Pizza" (as you refer to him) from Outrageous Food makes Guy Fieri seem like Sir John Gielgud by comparison... Guy no longer really irks me, and I've largely gotten over his uncomfortable-to-watch queasy swooning/flop-sweat whenever an over-easy egg is plated on a dish coming out of an actual diner's kitchen. My last vestige of eye-rolling only appears when he drags out, for the 1000th time, his "ruse" to sneak a piece of food from a plated dish by pointing behind the cook/chef, who plays along and stares in the distance while Guy sneaks a piece of pulled pork from a mound that he's going to be served anyway in about 2 minutes. Make it stop...

[SherBel]

How true. Outrageous Food is actually difficult to watch, both because of the man-child fake enthusiasm of the host, and the (in my opinion) often obscene food products. I get 'big' food; I'm no snob, but do we really need to see a 20 lb. burger? It's a celebration of excess for the sake of excess....and it makes me feel a bit ashamed, makes me feel like feeding some people who are actually hungry and in need of nourishment.

Gah. I'm not usually this preachy.

[Pincus]

The host and the content both make "Outrageous Food" unwatchable for me. A 40-something frat boy pushing obscene amounts of food on people. Gah.

[silence9]

Agree on all counts... I find the marketing (commercials) for 'Outrageous Food' to be oddly compelling in their deliberate attempt to further alienate any potential thinking viewer: slow-motion visual shots of the sad-yet-frightening host "Tom Pizza' charging like a bull in a china shop toward mounds of 'food', all overlayed by the worst of the cliched 1980's hair-metal band soundtracks. Who is this appealing to? These commercials are the audio and visual equivalent of a grease/salt/sugar-induced intestinal assault. For all I know, 'Tom Pizza' may be a really nice guy, but he's been handed a jester's hat and appears to revel in buffoonery and general douchebagery...

[alkapal]

i hope he is reveling in a good paycheck.

[silence9]

Perhaps not. Did a little Googling and came upon a quote from someone who works in that business, and she states that a first year host/chef makes $6K to $7K (for the entire season, not per episode), from which certain other costs are deducted. Of course, Tom Pizza is now in his second year, but still...Here is that quote, but if quoting this much text is not allowed, please Mods just remove it:

" The deal is that if you are offered a show on FN, for it's first run (first season) you are paid $6,000-7,000.00. This is mainly because no network wants to invest in anything right now and it's felt that the talent(chef) will easily make it up on endorsements. The only problem is that by the time you pay for an entertainment attorney, PR, a stylist, hair, makeup, re-arranging your entire life so that you can have some semblance of privacy...you are back to square one. "

[goodhealthgourmet]

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?

[mrbigshotno.1]

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.

[goodhealthgourmet]

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.

[banjoman2375]

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

[MarkKS]

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.

[alkapal]

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.

[MarkKS]

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!

[junescook]

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

[alkapal]

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

[junescook]

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.

[alkapal]

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

[MarkKS]

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.

[ospreycove]

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.

[The Drama Queen]

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.

[MarkKS]

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.

[nobadfoodplz]

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.

[sommrluv]

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

[alkapal]

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.

[srsone]

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.

[kattyeyes]

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...

[ratgirlagogo]

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.

[Jay F]

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

[junescook]

Maybe his grandfather pronounced it that way.

[Maryld]

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.

[ttoommyy]

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

[sommrluv]

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.

[Jay F]

"I was told he made it up"

Maybe it was originally Farrell or Feinstein.

[sommrluv]

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.

[thew]

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

[Jadore]

Aw, that's nice.

[ttoommyy]

"is his first name really "guy"?"

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

[cmvan]

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

[Janet from Richmond]

He birthname was Guy Ramsay Ferry.

[srsone]

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

[Parrotgal]

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!

[twyst]

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.

[Jay F]

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

[srsone]

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

[melo7]

Nobody said he did.

[srsone]

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

[thew]

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......

[alkapal]

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...).