SField
Distinguished Member
- Joined
- Oct 19, 2008
- Messages
- 6,139
- Reaction score
- 24
+1, totally share the sentiment, even though i get a little embarrassed when colicchio goes on and on about it. what's odd about GF is that posters here make suggestions as to how he might improve his flavors, and he doesn't argue the validity of the suggestions at all, but takes them as some sort of class warfare. further to this he obviously thinks there is something heroic about using jarred ingredients, or about not making something as good as possible which is more irritating (to me at least) than whatever seasoning he chooses to use. considering what he seems to assume about his target audience, i'm surprised that he doesn't conduct all of his grilling from the comfort of a La-Z-Boy, and flip his burgers using an infomercial extendable back scratcher.
+1.. It makes it quite obvious to me that he has probably never left america, and if he has, only quite briefly. If he'd spent any time in Latin america, for example, he'd see that people far more humble than those he targets in his "marketing" plan use whole, fresh ingredients too. I see what he is saying. I don't agree with him, but I understand his view point. What Matt is saying is in a way, a very French idea (also quite Japanese, from my understanding). To honor you ingredient might sound to some to be extremely idealistic but to me it's important to respect the life that was lost and to also be thankful that you can afford to eat something like that. Venison of that type used to be reserved for the aristocracy.