10 Questions for . . . Guy Fieri, Food Network Host

In this installment of 10 Questions for . . . , Michael DiLauro, a product-information specialist for Consumer Reports, speaks with Guy Fieri, the tattooed, indefatigable restaurateur and host of the Food Network's Guy's Big Bite, Diners, Drive-ins and Dives (a.k.a. "Triple-D"), and Guy Off the Hook. From the floor of the recent 2008 SEMA Show in Las Vegas, Fieri talks about diner classics, his favorite kitchen tools, eating on a budget, and hangovers.

You travel around the country a lot. What does America like to eat?
Comfort food. Everyone you ask says comfort food.

What would you suggest for a Diners, Drive-ins and Dives-themed party?
Go full-blown burger joint . . . burgalicious. Burgers are great because you can dress them up so many different ways, which is lots of fun. The other great thing about burgers is that they can be cooked so many different ways. Throw them on a grill or a flat-top, or bake them in foil. I was just at a joint where they steam the burgers.

What tips can you give for preparing diner classics at home?
Use quality products and ingredients. A diner classic like chicken-fried steak is basically just fresh meat and breadcrumbs, and if you go quality with the ingredients, you can't go wrong. Also, keep it simple.

What is the one kitchen tool you couldn't live without, and what is your favorite small appliance?
I couldn't live without a knife, because it is the root of it all. You have to be able to manipulate the product. My favorite tool is an immersion blender.

Any tips or techniques for using a small appliance that most people have at home?
Blenders are great because you can roast up some tomatoes, onions, and garlic, blend it up with some chicken stock, and you got a great tomato soup. (Here is Fieri's slightly more involved recipe for tomato soup.)

How is the economy affecting dining out?
I think it's not as bad as you might believe, and there are a bunch of reasons. People eat out because they don't cook or they don't cook well. dining out is also entertaining, comforting, and something people appreciate.

Are the places you feature on Triple-D more or less affected by a slow economy?
Those joints are middle market, which is doing better than the high end right now.

What food goes the furthest toward stretching a family food budget?
Whole-grain pasta, because it is healthy, ethnically diverse, can be prepared multiple ways, and can be eaten hot or cold.

One member of your entourage just handed me a beer. What is your favorite food for a hangover?
Anything greasy. I like chicken wings and stromboli.

How many miles have you driven on Triple-D, and how many pounds have you put on since the show began?
We put 125,000 on the bus last year. As for my weight, I haven't put on a single pound; I'm the same trim 215 pounds.

Essential information: Check out Fieri's new book, Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!

Comments

[Rich Licursi]

Great interview, I always wonder what Guy is thinking when touring the country. Healthy questions for a website that only wants to help. Very informative and created a nice inside picture of Guys life and his American quisine mentality.

Thanks,

Rich Licursi
President, Starswore Incorporated

[Vito D]

Guy's Big Bite is a great program. Guy really knows how to eat. As for the interviewer, he put together a nice piece, good look at what's going on in Guy's HEAD and NOT JUST HIS STOMACH.

Thank you,

Vito D

[John Delgiudice]

I watched a show where Guy split open a flank steak on a cutting board and then chopped vegetables without explaining how to properly clean the board. I would like to see a show that teaches us how to care for wooden chopping boards and other surfaces. Another thing is washing the hands after handling raw meat. Guy touched the faucet handles with his bloody fingers and closed it after washing, only to touch the bloody faucet again. I know there are health issues here, but am not clear on what is the best way to prevent bacteria spread.
Thanks for giving me a chance to be heard.
John Delgiudice

[Carmine]

Is Guy a chef or the start of a new trend, the "faux" chef.
His cooking is simplistic (he's a lightweight)
His attire (bleach blond, backwards sunglasses, flip-flops in the kitchen) has trapped him into a look that is soon to wear on the viewers.
His comments like "yaaaa" and "that's money" are starting to get old.

Will he have lasting power, I think not.

[Anne Flock]

I think Guy should visit Louisville KY and go to Ginny's diner- home of the sweet Daddy burger and the frickled pickle- be sure to come during Derby time and try some of our other wonderful cuisine

[Dave in Oxford]

Guy puts on the only show that actually makes me hungry at literally any hour. Keep the show on the road, buddy. You're finding the stuff that we can really cook too.