Unpopular opinions
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@Matt Same. He's not perfect. I read his first book Kitchen Confidential when it first came out because there were copies floating around restaurant kitchens all over the place, and it was all anyone was talking about. It was a life-changing book, and impacted me a great deal. I'll forever be a Bourdain fan, flaws and all.
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Sardines are superior to anchovies in all applications.
(But both are tasty.)
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Whoa! Is that a submariner recognition sign?
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I gotta say, within the context of DDD it’s hard not to like what GF Is doing there. He demonstrates knowledge of and enthusiasm for food, respect for the restaurateurs and chefs, and desire to help them succeed. I had a low opinion of him until I watched a few episodes and now it’s staple background content in our house.
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I am a sucker for binging a cooking competition but disliking these celebrity chefs is a very sensible take. Alex Guarnaschelli however
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While I didn't really watch any of the Guy Fieri shows when cooking tv shows were in their prime (or are they still?) Guy definitely seemed like the person I'd want to hang out in person more than most of them. Just always seemed like he could vibe with anyone anywhere at any time.
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And re: anchovies, I wasn't a huge fan of them until I started using them here and there in certain dishes at home. If you ever come to my home and I cook you a meal, especially with some sort of red sauce, chances are it has sardines in it.
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while i was partially just being contrarian to @EdH's comment on sardines, anchovies to me have a little bit more versatility thanks to the couple of varieties I use regularly; from the oil/salt cured brown versions that are spot on for things like Caesar salad, pizza, puttanesca sauce, etc and also the white sardines (boquerones) that are much more similar to a standard sardine that can be used interchangeably with them, imo.
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One of the best things I’ve ever cooked was Alton Brown’s recipe for Steak au Poivre. Incredibe
