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Amerikaanse toerisme styg, weerspieël die inflasie van voedsel en drank

Amerikaanse toerisme styg, weerspieël die inflasie van voedsel en drank


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Die styging in besteding is aangedryf deur hoër kos- en verblyfpryse

Dit is 'n goeie nuus en 'n slegte nuus: 'n Nuwe verslag het getoon dat Amerikaanse toerisme en reisbesteding in die vierde kwartaal toegeneem het, ongetwyfeld versterk deur rekordgetalle buitelandse toeriste besoek aan die VSA Die oorsaak? Die styging in kos-, drank- en verblyfpryse - slegte nuus vir diegene wat probeer om geld te bespaar terwyl hulle reis.

Die totale toerismebesteding vir 2011 was $ 153 miljard, en het 'n toename van 1 persent tot 4,6 persent toegeneem vanaf die jaar tevore. Die grootste rede vir die stygende getalle was inflasie vir toeristeverwante dienste-veral kos en drank, asook hotelverblyf. Die algehele inflasie vir sulke dienste het egter verlangsaam; in die laaste kwartaal het pryse met 1.2 persent gestyg van 5.6 persent in die derde kwartaal.

Boonop het die aantal toeriste wat na die land gekom het, 62,3 miljoen bereik (u was nie verkeerd toe u gedink het dat daar meer toeriste in die metro is nie).


Ted Allen oor die wetenskap agter die 'gekapte' magiese raaiselbestanddeel

Vir baie van ons was Ted Allen al meer as 'n dekade lank 'n konstante teenwoordigheid op ons televisieskerms, eers as die kos- en wynkenner onder die rolprente van die groep Queer Eye for the Straight Guy en dan as beoordelaar of gasheer van ons gunsteling kosprogramme, insluitend Top sjef, Gekap en, mees onlangs, All-Star Academy. Maar wie is die gawe man met die klaar glimlag? Tom Roston, bydraer van Food Republic, het gewonder en die geleentheid gekry om lank te gaan vir 'n Kindle Singles -onderhoud. Hulle het persoonlik geword en het baie hoeke van die voedselkultuur bedek totdat die son ondergegaan het in Allen & rsquos gorgeous & mdash of wat hy noem & ldquostupid & rdquo & mdash Brooklyn huis.

Hier is 'n blik op wat gebeur as die Food Network -ster ophou om beleefd te wees in 'n eksklusiewe uittreksel wat hul bespreking oor Gekap, die vertoning waarin sjefs geregte uit mandjies met vier raaiselbestanddele moet kook. Laai dit vir 99 sent af na u Kindle om die hele onderhoud te lees.

Hoe was dit vir jou toe jy die eerste keer gehoor het van die vertoning, die mandjie en die vreemde bestanddele?
Ek wou die eerste jaar of wat dat daar nooit iets in die mandjie was wat bruto of verwerk was nie. Ek wil nog steeds nie oogballe sien nie, wat ons gedoen het.

En testikels.
Testikels. Baie keer. Dit is regtig moeilik vir ons om reguit te bly. Ons hou van 12-jariges wanneer balle in die mandjie is.

& ldquoBalle in die mandjie. & rdquo En dan was daar & ldquospotted piel. & rdquo
Ek het besef dat dit eers die rede was wat dit vir die gehoor snaaks maak. Die tweede ding, wat my laat besluit het dat dit goed gaan met my, is dat sjefs nooit daaroor kla nie. Die sjefs huil nie oor 'n vreeslike mandjie met verwerkte rommel nie. Selfs oorblywende koeldrank met gesmelte ys. Sjefs is so kompeterend. En tjank word nie in professionele kombuise geduld nie. En u taak is om iets lekker te maak uit alles wat ek u gee. Hulle het 'n soort bravade wat dit omhels en sê: & ldquoO, dink jy ek kan hiermee kook? Skroef jou, ek kan met enigiets kook. & Rdquo En dit is wat saak maak. Dit is wat hulle koel maak. Dit is wat my laat liefhet. Dit is een ding wat sjefs gemeen het met mense in produksie en verslaggewers. Nee neem vir 'n antwoord is nie 'n opsie nie. Ek het besef hoe ek voel oor die heiligmaking om Kool-Aid in 'n mandjie te sit en dit aan 'n opgeleide sjef te oorhandig wat normaalweg met mooi dinge werk.

Wat hulle doen, is dat hulle oorgee. En hulle kontroleer freaks. Net soos direkteure. Hulle gee alles oor. Hulle gee al die keuses van bestanddele af, en stel hulself daar buite en maak hulself kwesbaar vir almal om te lag as hulle opraak. En hulle was nog steeds bereid om dit te doen, en ons het op hierdie stadium twaalfhonderd, dertienhonderd van hulle gehad. Meer en meer meld steeds elke dag aan. Die punt is dat as dit hulle nie pla nie, dit my nie hoef te pla nie. Ek baklei soms en mdash, en die beoordelaars ook as daar 'n versameling bestanddele is wat ons net te sadisties vind.

Soos wat?
Of te taai. Of een wat swak reflekteer op ons beoordelaars wat restaurante besit. Daar was een keer 'n spesiale aanbieding vir komediante, en iemand het gedink dit sal snaaks wees om 'n stokkielekker in die mandjie te sit wat soos 'n toilet gevorm is. Ek het gesê, & ldquo Absoluut nie. & Rdquo [Chef en Gekap regter] Geoffrey [Zakarian] het gesê: & ldquo Absoluut nie. & rdquo Ons gaan nie bespreek of daar genoeg toiletgeur in die skottel is nie. Om sake te vererger, was die toilet nie leeg nie.

Was daar iets daarin?
'N Uitbeelding van iets in die toilet.

Was dit bruin?
Dit was. Dit is snaaks. Ek haat dit om die persoon te vertraag, veral die eerste ding in die oggend met 'n laaste klag, maar ek het nie tyd om al die dinge te hersien voordat ons ingaan nie. En die snaakse ding was iemand in die personeel het nat papierhanddoeke geneem en probeer om die voorwerp uit die toiletbak te verwyder. Ek was net soos … En ek het soveel respek vir ons span en ek is glad nie 'n ego-gedrewe, diva-persoon nie, maar toe ek dit sien, was ek soos: & Weet jy wat? Ek het 'n verdomde dag gekry om die ding uit die mandjie te haal, want ons begin nie totdat die ding uit die mandjie is nie. & Rdquo Ek doen selde so iets. Maar ek kan voorkom dat die vertoning plaasvind omdat ek in elke opname kom. So as jy my kwaad genoeg maak …

Was daar verskeie voorvalle soos hierdie, of was daar net een?
Dit was 'n seldsame voorbeeld. Almal probeer net goed werk. Hulle probeer net om pret te hê tydens die verrigtinge. Ek blameer niemand daarvoor nie. Dit was vir my gevoelens net 'n bietjie te brutaal.

Nie net erg nie, dit was taai.
Dit was taai.

Ek verbeel my dat dit 'n gevoel was wat u dink nie die vertoning weerspieël nie.
Nee, en uiteindelik dink ek nie dit weerspieël die voedselnetwerk en die atmosfeer nie. Ek dink ons ​​was reg om dit uit te haal.

Het u vrywillig idees vir items in die mandjie gekry?
Nee. Hulle het eintlik baie moeite gedoen om dit uit te vind. Hulle beplan die mandjies vir 'n hele seisoen, sodat drie mandjies per dag, vier bestanddele, nege en dertig episodes en al die mandjies 'n raaisel bevat. Dit is harde werk. En om dinge te vind wat ons al gebruik het, is moeiliker en moeiliker. Ek wil nie daarby betrokke wees nie. Ek het genoeg probleme om net my reëls te leer. Daar is 'n groep mense wat bestuur word deur die kulinêre afdeling van Food Network wat dit uitvee.

U gaan nooit na 'n restaurant nie en sê: 'Dit is 'n uitstekende bestanddeel om aan te trek Gekap? & rdquo Ek doen.
Ek kan hulle af en toe 'n e -pos stuur, maar hulle werk altyd daaraan.

Hoe sien jy jou rol in die program? Is u meer in die beoordelaars- en rsquo -kamp of in die sjefs- en rsquo -kamp?
Ek & rsquom beslis meer in die beoordelaars & rsquo kamp. My natuurlike neiging, as ek 'n groep sjefs ontmoet, is dat ek met hulle wil gesels. Ek sal sê, en dankie dat jy hier was. Hoe gaan dit? Sterkte. & Rdquo Ek en rsquod hou daarvan om te gesels en meer te wete te kom oor hul lewens, maar die produsente wil nie 'n vertroudheid tussen ons skep nie. Hulle wil hê dat hulle op die punt is en fokus op kook. En daar moet spanning wees. Daar behoort belange hier te wees. Dit behoort saak te maak. Ek dink dat my taak is om die lyne te leer en dit uit te skakel. Ek dink dit is een van die dinge waarmee ek goed is. Ek dink nie ek het die werk as gevolg van my rou seksuele diermagnetisme nie. Een van die min spyt wat ek oor die program het, is dat ek, soos u al voorheen genoem het, die reguit man moet speel. Ek dink ek is redelik los in die werklike lewe. Ons maak almal 'n grap, die beoordelaars en ek, dit is vieslik. Vuil.


Ted Allen oor die wetenskap agter die 'gekapte' magiese raaiselbestanddeel

Vir baie van ons was Ted Allen al meer as 'n dekade lank 'n konstante teenwoordigheid op ons televisieskerms, eers as die kos- en wynkenner onder die rolprente van die groep Queer Eye for the Straight Guy en dan as beoordelaar of gasheer van ons gunsteling kosprogramme, insluitend Top sjef, Gekap en, mees onlangs, All-Star Academy. Maar wie is daardie gawe man met die klaar glimlag? Tom Roston, bydraer van Food Republic, het gewonder en die geleentheid gekry om lank te gaan vir 'n Kindle Singles -onderhoud. Hulle het persoonlik geword en het baie hoeke van die voedselkultuur bedek totdat die son ondergegaan het in Allen & rsquos gorgeous & mdash of wat hy noem & ldquostupid & rdquo & mdash Brooklyn huis.

Hier is 'n blik op wat gebeur as die Food Network -ster ophou om beleefd te wees in 'n eksklusiewe uittreksel wat hul bespreking oor Gekap, die vertoning waarin sjefs geregte uit mandjies met vier raaiselbestanddele moet kook. Laai dit vir 99 sent af na u Kindle om die hele onderhoud te lees.

Hoe was dit vir jou toe jy die eerste keer gehoor het van die vertoning, die mandjie en die vreemde bestanddele?
Ek wou die eerste jaar of wat dat daar nooit iets in die mandjie was wat bruto of verwerk was nie. Ek wil nog steeds nie oogballe sien nie, wat ons gedoen het.

En testikels.
Testikels. Baie keer. Dit is regtig moeilik vir ons om reguit te bly. Ons hou van 12-jariges wanneer balle in die mandjie is.

& ldquoBalle in die mandjie. & rdquo En dan was daar & ldquospotted piel. & rdquo
Ek het besef dat dit eers die rede was wat dit vir die gehoor snaaks maak. Die tweede ding, wat my laat besluit het dat dit goed gaan met my, is dat sjefs nooit daaroor kla nie. Die sjefs huil nie oor 'n vreeslike mandjie met verwerkte rommel nie. Selfs oorblywende koeldrank met gesmelte ys. Sjefs is so kompeterend. En tjank word nie in professionele kombuise geduld nie. En u taak is om iets lekker te maak uit alles wat ek u gee. Hulle het 'n soort bravade wat dit omhels en sê: & ldquoO, dink jy ek kan hiermee kook? Skroef jou, ek kan met enigiets kook. & Rdquo En dit is wat saak maak. Dit is wat hulle koel maak. Dit is wat my laat liefhet. Dit is een ding wat sjefs gemeen het met mense in produksie en verslaggewers. Nee neem vir 'n antwoord is nie 'n opsie nie. Ek het besef hoe ek voel oor die heiligmaking om Kool-Aid in 'n mandjie te sit en dit aan 'n opgeleide sjef te oorhandig wat normaalweg met mooi dinge werk.

Wat hulle doen, is dat hulle oorgee. En hulle kontroleer freaks. Net soos direkteure. Hulle gee alles oor. Hulle gee al die keuses van bestanddele af, en stel hulself daar buite en maak hulself kwesbaar vir almal om te lag as hulle opraak. En hulle was nog steeds bereid om dit te doen, en ons het op hierdie stadium twaalfhonderd, dertienhonderd van hulle gehad. Meer en meer meld steeds elke dag aan. Die punt is dat as dit hulle nie pla nie, dit my nie hoef te pla nie. Ek baklei soms en mdash, en die beoordelaars ook as daar 'n versameling bestanddele is wat ons net te sadisties vind.

Soos wat?
Of te taai. Of een wat swak reflekteer op ons beoordelaars wat restaurante besit. Daar was een keer 'n spesiale aanbieding vir komediante, en iemand het gedink dit sal snaaks wees om 'n stokkielekker in die mandjie te sit wat soos 'n toilet gevorm is. Ek het gesê, & ldquo Absoluut nie. & Rdquo [Chef en Gekap regter] Geoffrey [Zakarian] het gesê: & ldquo Absoluut nie. & rdquo Ons gaan nie bespreek of daar genoeg toiletgeur in die skottel is nie. Om sake te vererger, was die toilet nie leeg nie.

Was daar iets daarin?
'N Uitbeelding van iets in die toilet.

Was dit bruin?
Dit was. Dit is snaaks. Ek haat dit om die persoon te vertraag, veral die eerste ding in die oggend met 'n laaste klag, maar ek het nie tyd om al die dinge te hersien voordat ons ingaan nie. En die snaakse ding was iemand in die personeel het nat papierhanddoeke geneem en probeer om die voorwerp uit die toiletbak te verwyder. Ek was net soos … En ek het soveel respek vir ons span en ek is glad nie 'n ego-gedrewe diva-persoon nie, maar toe ek dit sien, was ek soos: & Weet jy wat? Ek het 'n verdomde dag gekry om die ding uit die mandjie te haal, want ons begin nie totdat die ding uit die mandjie is nie. & Rdquo Ek doen selde so iets. Maar ek kan voorkom dat die vertoning plaasvind omdat ek in elke opname kom. So as jy my kwaad genoeg maak …

Was daar al verskeie voorvalle soos hierdie, of was daar net een?
Dit was 'n seldsame voorbeeld. Almal probeer net goed werk. Hulle probeer net om pret te hê tydens die verrigtinge. Ek blameer niemand daarvoor nie. Dit was vir my gevoelens net 'n bietjie te brutaal.

Nie net erg nie, dit was taai.
Dit was taai.

Ek verbeel my dat dit 'n gevoel was wat u dink nie die vertoning weerspieël nie.
Nee, en uiteindelik dink ek nie dit weerspieël die voedselnetwerk en die atmosfeer nie. Ek dink ons ​​was reg om dit uit te haal.

Het u vrywillig idees vir items in die mandjie gekry?
Nee. Hulle het eintlik baie moeite gedoen om dit uit te vind. Hulle beplan die mandjies vir 'n hele seisoen, sodat drie mandjies per dag, vier bestanddele, nege en dertig episodes en al die mandjies 'n raaisel bevat. Dit is harde werk. En om dinge te vind wat ons al gebruik het, is moeiliker en moeiliker. Ek wil nie daarby betrokke wees nie. Ek het genoeg probleme om net my reëls te leer. Daar is 'n groep mense wat bestuur word deur die kulinêre afdeling van Food Network wat dit uitvee.

U gaan nooit na 'n restaurant nie en sê: 'Dit is 'n uitstekende bestanddeel om aan te trek Gekap? & rdquo ek doen.
Ek kan hulle af en toe 'n e -pos stuur, maar hulle werk altyd daaraan.

Hoe sien jy jou rol in die program? Is u meer in die beoordelaars- en rsquo -kamp of in die sjefs- en rsquo -kamp?
Ek & rsquom beslis meer in die beoordelaars & rsquo kamp. My natuurlike neiging, as ek 'n groep sjefs ontmoet, is dat ek met hulle wil gesels. Ek sal sê, en dankie dat jy hier was. Hoe gaan dit? Sterkte. & Rdquo Ek en rsquod hou daarvan om te gesels en meer te wete te kom oor hul lewens, maar die produsente wil nie 'n vertroudheid tussen ons skep nie. Hulle wil hê dat hulle op die punt is en fokus op kook. En daar moet spanning wees. Daar behoort belange hier te wees. Dit behoort saak te maak. Ek dink dat my taak is om die lyne te leer en dit uit te skakel. Ek dink dit is een van die dinge waarmee ek goed is. Ek dink nie ek het die werk as gevolg van my rou seksuele diermagnetisme nie. Een van die min spyt wat ek oor die program het, is dat ek, soos u voorheen genoem het, die regte man moet speel. Ek dink ek is redelik los in die werklike lewe. Ons maak almal 'n grap, die beoordelaars en ek, dit is vieslik. Vuil.


Ted Allen oor die wetenskap agter die 'gekapte' magiese raaiselbestanddeel

Vir baie van ons was Ted Allen al meer as 'n dekade lank 'n konstante teenwoordigheid op ons televisieskerms, eers as die kos- en wynkenner onder die rolprente van die groep Queer Eye for the Straight Guy en dan as beoordelaar of gasheer van ons gunsteling kosprogramme, insluitend Top sjef, Gekap en, mees onlangs, All-Star Academy. Maar wie is daardie gawe man met die klaar glimlag? Tom Roston, bydraer van Food Republic, het gewonder en die geleentheid gekry om lank te gaan vir 'n Kindle Singles -onderhoud. Hulle het persoonlik geword en het baie hoeke van die voedselkultuur bedek totdat die son ondergegaan het in Allen & rsquos gorgeous & mdash of wat hy noem & ldquostupid & rdquo & mdash Brooklyn huis.

Hier is 'n blik op wat gebeur as die Food Network -ster ophou om beleefd te wees in 'n eksklusiewe uittreksel wat hul bespreking oor Gekap, die vertoning waarin sjefs geregte uit mandjies met vier raaiselbestanddele moet kook. Laai dit vir 99 sent af na u Kindle om die hele onderhoud te lees.

Hoe was dit vir jou toe jy die eerste keer gehoor het van die vertoning, die mandjie en die vreemde bestanddele?
Ek wou die eerste jaar of wat dat daar nooit iets in die mandjie was wat bruto of verwerk was nie. Ek wil nog steeds nie oogballe sien nie, wat ons gedoen het.

En testikels.
Testikels. Baie keer. Dit is regtig moeilik vir ons om reguit te bly. Ons hou van 12-jariges wanneer balle in die mandjie is.

& ldquoBalle in die mandjie. & rdquo En dan was daar & ldquospotted piel. & rdquo
Ek het besef dat dit eers die rede was wat dit vir die gehoor snaaks maak. Die tweede ding, wat my laat besluit het dat dit goed gaan met my, is dat sjefs nooit daaroor kla nie. Die sjefs huil nie oor 'n vreeslike mandjie met verwerkte rommel nie. Selfs oorblywende koeldrank met gesmelte ys. Sjefs is so mededingend. En tjank word nie in professionele kombuise geduld nie. En u taak is om iets lekker te maak uit alles wat ek u gee. Hulle het 'n soort bravade wat dit omhels en sê: & ldquoO, dink jy ek kan hiermee kook? Skroef jou, ek kan met enigiets kook. & Rdquo En dit is wat saak maak. Dit is wat hulle koel maak. Dit is wat my laat liefhet. Dit is een ding wat sjefs gemeen het met mense in produksie en verslaggewers. Nee neem vir 'n antwoord is nie 'n opsie nie. Ek het besef hoe ek voel oor die heiligmaking om Kool-Aid in 'n mandjie te sit en dit aan 'n opgeleide sjef te oorhandig wat normaalweg met mooi dinge werk.

Wat hulle doen, is dat hulle oorgee. En hulle kontroleer freaks. Net soos direkteure. Hulle gee alles oor. Hulle gee al die keuses van bestanddele af, en stel hulself daar buite en maak hulself kwesbaar vir almal om te lag as hulle opraak. En hulle was nog steeds bereid om dit te doen, en ons het op hierdie stadium twaalfhonderd, dertienhonderd van hulle gehad. Meer en meer meld steeds elke dag aan. Die punt is dat as dit hulle nie pla nie, dit my nie hoef te pla nie. Ek baklei soms en mdash, en die beoordelaars ook as daar 'n versameling bestanddele is wat ons net te sadisties vind.

Soos wat?
Of te taai. Of een wat swak reflekteer op ons beoordelaars wat restaurante besit. Daar was een keer 'n spesiale aanbieding vir komediante, en iemand het gedink dit sal snaaks wees om 'n stokkielekker in die mandjie te sit wat soos 'n toilet gevorm is. Ek het gesê, & ldquo Absoluut nie. & Rdquo [Chef en Gekap regter] Geoffrey [Zakarian] het gesê: & ldquo Absoluut nie. & rdquo Ons gaan nie bespreek of daar genoeg toiletgeur in die skottel is nie. Om sake te vererger, was die toilet nie leeg nie.

Was daar iets daarin?
'N Uitbeelding van iets in die toilet.

Was dit bruin?
Dit was. Dit is snaaks. Ek haat dit om die persoon te vertraag, veral die eerste ding in die oggend met 'n laaste klag, maar ek het nie tyd om al die dinge te hersien voordat ons ingaan nie. En die snaakse ding was iemand in die personeel het nat papierhanddoeke geneem en probeer om die voorwerp uit die toiletbak te verwyder. Ek was net soos … En ek het soveel respek vir ons span en ek is glad nie 'n ego-gedrewe, diva-persoon nie, maar toe ek dit sien, was ek soos: & Weet jy wat? Ek het 'n verdomde dag gekry om die ding uit die mandjie te haal, want ons begin nie totdat die ding uit die mandjie is nie. & Rdquo Ek doen selde so iets. Maar ek kan voorkom dat die vertoning plaasvind omdat ek in elke opname kom. So as jy my kwaad genoeg maak …

Was daar al verskeie voorvalle soos hierdie, of was daar net een?
Dit was 'n seldsame voorbeeld. Almal probeer net goed werk. Hulle probeer net om pret te hê tydens die verrigtinge. Ek blameer niemand daarvoor nie. Dit was vir my gevoelens net 'n bietjie te brutaal.

Nie net erg nie, dit was taai.
Dit was taai.

Ek verbeel my dat dit 'n gevoel was wat u dink nie die vertoning weerspieël nie.
Nee, en uiteindelik dink ek nie dit weerspieël die voedselnetwerk en die atmosfeer nie. Ek dink ons ​​was reg om dit uit te haal.

Het u vrywillig idees vir items in die mandjie gekry?
Nee. Hulle het eintlik baie moeite gedoen om dit uit te vind. Hulle beplan die mandjies vir 'n hele seisoen, sodat drie mandjies per dag, vier bestanddele, nege en dertig episodes en al die mandjies 'n raaisel bevat. Dit is harde werk. En om dinge te vind wat ons al gebruik het, is moeiliker en moeiliker. Ek wil nie daarby betrokke wees nie. Ek het genoeg probleme om net my reëls te leer. Daar is 'n groep mense wat bestuur word deur die kulinêre afdeling van Food Network wat dit uitvee.

U gaan nooit na 'n restaurant nie en sê: 'Dit is 'n uitstekende bestanddeel om aan te trek Gekap? & rdquo Ek doen.
Ek kan hulle af en toe 'n e -pos stuur, maar hulle werk altyd daaraan.

Hoe sien jy jou rol in die program? Is u meer in die beoordelaars- en rsquo -kamp of in die sjefs- en rsquo -kamp?
Ek & rsquom beslis meer in die beoordelaars & rsquo kamp. My natuurlike neiging, as ek 'n groep sjefs ontmoet, is dat ek met hulle wil gesels. Ek sal sê, en dankie dat jy hier was. Hoe gaan dit? Sterkte. & Rdquo Ek en rsquod hou daarvan om te gesels en meer te wete te kom oor hul lewens, maar die produsente wil nie 'n vertroudheid tussen ons skep nie. Hulle wil hê dat hulle op die punt is en fokus op kook. En daar moet spanning wees. Daar behoort belange hier te wees. Dit behoort saak te maak. Ek dink dat my taak is om die lyne te leer en dit uit te skakel. Ek dink dit is een van die dinge waarmee ek goed is. Ek dink nie ek het die werk as gevolg van my rou seksuele diermagnetisme nie. Een van die min spyt wat ek oor die program het, is dat ek, soos u voorheen genoem het, die regte man moet speel. Ek dink ek is redelik los in die werklike lewe. Ons maak almal 'n grap, die beoordelaars en ek, dit is vieslik. Vuil.


Ted Allen oor die wetenskap agter die 'gekapte' magiese raaiselbestanddeel

Vir baie van ons was Ted Allen al meer as 'n dekade lank 'n konstante teenwoordigheid op ons televisieskerms, eers as die voedsel- en wynkenner onder die rolprente van die groep Queer Eye for the Straight Guy en dan as beoordelaar of gasheer van ons gunsteling kosprogramme, insluitend Top sjef, Gekap en, mees onlangs, All-Star Academy. Maar wie is die gawe man met die klaar glimlag? Tom Roston, bydraer van Food Republic, het gewonder en die geleentheid gekry om lank te gaan vir 'n Kindle Singles -onderhoud. Hulle het persoonlik geword en het baie hoeke van die voedselkultuur bedek totdat die son ondergegaan het in Allen & rsquos gorgeous & mdash of wat hy noem & ldquostupid & rdquo & mdash Brooklyn huis.

Hier is 'n blik op wat gebeur as die Food Network -ster ophou om beleefd te wees in 'n eksklusiewe uittreksel wat hul bespreking oor Gekap, die vertoning waarin sjefs geregte uit mandjies met vier raaiselbestanddele moet kook. Laai dit vir 99 sent af na u Kindle om die hele onderhoud te lees.

Hoe was dit vir jou toe jy die eerste keer gehoor het van die vertoning, die mandjie en die vreemde bestanddele?
Ek wou die eerste jaar of wat dat daar nooit iets in die mandjie was wat bruto of verwerk was nie. Ek wil nog steeds nie oogballe sien nie, wat ons gedoen het.

En testikels.
Testikels. Baie keer. Dit is regtig moeilik vir ons om reguit te bly. Ons hou van 12-jariges wanneer balle in die mandjie is.

& ldquoBalle in die mandjie. & rdquo En dan was daar & ldquospotted piel. & rdquo
Ek het besef dat dit eers die rede was wat dit vir die gehoor snaaks maak. Die tweede ding, wat my laat besluit het dat dit goed gaan met my, is dat sjefs nooit daaroor kla nie. Die sjefs huil nie oor 'n vreeslike mandjie met verwerkte rommel nie. Selfs oorblywende koeldrank met gesmelte ys. Sjefs is so kompeterend. En tjank word nie in professionele kombuise geduld nie. En u taak is om iets lekker te maak uit alles wat ek u gee. Hulle het 'n soort bravade wat dit omhels en sê: & ldquoO, dink jy ek kan hiermee kook? Skroef jou, ek kan met enigiets kook. & Rdquo En dit is wat saak maak. Dit is wat hulle koel maak. Dit is wat my laat liefhet. Dit is een ding wat sjefs gemeen het met mense in produksie en verslaggewers. Nee neem vir 'n antwoord is nie 'n opsie nie. Ek het besef hoe ek voel oor die heiligmaking om Kool-Aid in 'n mandjie te sit en dit aan 'n opgeleide sjef te oorhandig wat normaalweg met mooi dinge werk.

Wat hulle doen, is dat hulle oorgee. En hulle kontroleer freaks. Net soos direkteure. Hulle gee alles oor. Hulle gee al die keuses van bestanddele af, en stel hulself daar buite en maak hulself kwesbaar vir almal om te lag as hulle opraak. En hulle was nog steeds bereid om dit te doen, en ons het op hierdie stadium twaalfhonderd, dertienhonderd van hulle gehad. Meer en meer meld steeds elke dag aan. Die punt is dat as dit hulle nie pla nie, dit my nie hoef te pla nie. Ek baklei soms en mdash en die beoordelaars ook as daar 'n versameling bestanddele is wat ons net te sadisties dink.

Soos wat?
Of te taai. Of een wat swak reflekteer op ons beoordelaars wat restaurante besit. Daar was een keer 'n spesiale aanbieding vir komediante, en iemand het gedink dit sal snaaks wees om 'n stokkielekker in die mandjie te sit wat soos 'n toilet gevorm is. Ek het gesê, & ldquo Absoluut nie. & Rdquo [Chef en Gekap regter] Geoffrey [Zakarian] het gesê: & ldquo Absoluut nie. & rdquo Ons gaan nie bespreek of daar genoeg toiletgeur in die skottel is nie. Om sake te vererger, was die toilet nie leeg nie.

Was daar iets daarin?
'N Uitbeelding van iets in die toilet.

Was dit bruin?
Dit was. Dit is snaaks. Ek haat dit om die persoon te vertraag, veral die eerste ding in die oggend met 'n laaste klag, maar ek het nie tyd om al die dinge te hersien voordat ons ingaan nie. En die snaakse ding was iemand in die personeel het nat papierhanddoeke geneem en probeer om die voorwerp uit die toiletbak te verwyder. Ek was net soos … En ek het soveel respek vir ons span en ek is glad nie 'n ego-gedrewe diva-persoon nie, maar toe ek dit sien, was ek soos: & Weet jy wat? Ek het 'n verdomde dag gekry om die ding uit die mandjie te haal, want ons begin nie totdat die ding uit die mandjie is nie. & Rdquo Ek doen selde so iets. Maar ek kan voorkom dat die vertoning plaasvind omdat ek in elke opname kom. So as jy my kwaad genoeg maak …

Was daar al verskeie voorvalle soos hierdie, of was daar net een?
Dit was 'n seldsame voorbeeld. Almal probeer net goed werk. Hulle probeer net om pret te hê tydens die verrigtinge. Ek blameer niemand daarvoor nie. Dit was vir my gevoelens net 'n bietjie te brutaal.

Nie net erg nie, dit was taai.
Dit was taai.

Ek verbeel my dat dit 'n gevoel was wat u dink nie die vertoning weerspieël nie.
Nee, en uiteindelik dink ek nie dit weerspieël die voedselnetwerk en die atmosfeer nie. Ek dink ons ​​was reg om dit uit te haal.

Het u vrywillig idees vir items in die mandjie gekry?
Nee. Hulle het eintlik baie moeite gedoen om dit uit te vind. Hulle beplan die mandjies vir 'n hele seisoen, sodat drie mandjies per dag, vier bestanddele, nege en dertig episodes en al die mandjies 'n raaisel bevat. Dit is harde werk. En om dinge te vind wat ons al gebruik het, is moeiliker en moeiliker. Ek wil nie daarby betrokke wees nie. Ek het genoeg probleme om net my reëls te leer. Daar is 'n groep mense wat bestuur word deur die kulinêre afdeling van Food Network wat dit uitvee.

U gaan nooit na 'n restaurant nie en sê: 'Dit is 'n uitstekende bestanddeel om aan te trek Gekap? & rdquo ek doen.
Ek kan hulle af en toe 'n e -pos stuur, maar hulle werk altyd daaraan.

Hoe sien jy jou rol in die program? Is u meer in die beoordelaars- en rsquo -kamp of in die sjefs- en rsquo -kamp?
Ek & rsquom beslis meer in die beoordelaars & rsquo kamp. My natuurlike neiging, as ek 'n groep sjefs ontmoet, is dat ek met hulle wil gesels. Ek sal sê, en dankie dat jy hier was. Hoe gaan dit? Sterkte. & Rdquo Ek en rsquod hou daarvan om te gesels en meer te wete te kom oor hul lewens, maar die produsente wil nie 'n vertroudheid tussen ons skep nie. Hulle wil hê dat hulle op die punt is en fokus op kook. En daar moet spanning wees. Daar behoort belange hier te wees. Dit behoort saak te maak. Ek dink dat my taak is om die lyne te leer en dit uit te skakel. Ek dink dit is een van die dinge waarmee ek goed is. Ek dink nie ek het die werk as gevolg van my rou seksuele diermagnetisme nie. Een van die min spyt wat ek oor die program het, is dat ek, soos u voorheen genoem het, die regte man moet speel. Ek dink ek is redelik los in die werklike lewe. Ons maak almal 'n grap, die beoordelaars en ek, dit is vieslik. Vuil.


Ted Allen oor die wetenskap agter die 'gekapte' magiese raaiselbestanddeel

Vir baie van ons was Ted Allen al meer as 'n dekade lank 'n konstante teenwoordigheid op ons televisieskerms, eers as die voedsel- en wynkenner onder die rolprente van die groep Queer Eye for the Straight Guy en dan as beoordelaar of gasheer van ons gunsteling kosprogramme, insluitend Top sjef, Gekap en, mees onlangs, All-Star Academy. Maar wie is die gawe man met die klaar glimlag? Tom Roston, bydraer van Food Republic, het gewonder en die geleentheid gekry om lank te gaan vir 'n Kindle Singles -onderhoud. Hulle het persoonlik geword en het baie hoeke van die voedselkultuur bedek totdat die son ondergegaan het in Allen & rsquos gorgeous & mdash of wat hy noem & ldquostupid & rdquo & mdash Brooklyn huis.

Hier is 'n blik op wat gebeur as die Food Network -ster ophou om beleefd te wees in 'n eksklusiewe uittreksel wat hul bespreking oor Gekap, die vertoning waarin sjefs geregte uit mandjies met vier raaiselbestanddele moet kook. Laai dit vir 99 sent af na u Kindle om die hele onderhoud te lees.

Hoe was dit vir jou toe jy die eerste keer gehoor het van die vertoning, die mandjie en die vreemde bestanddele?
Ek wou die eerste jaar of wat dat daar nooit iets in die mandjie was wat bruto of verwerk was nie. Ek wil nog steeds nie oogballe sien nie, wat ons gedoen het.

En testikels.
Testikels. Baie keer. Dit is regtig moeilik vir ons om reguit te bly. Ons hou van 12-jariges wanneer balle in die mandjie is.

& ldquoBalle in die mandjie. & rdquo En dan was daar & ldquospotted piel. & rdquo
Ek het besef dat dit eers die rede was wat dit vir die gehoor snaaks maak. Die tweede ding, wat my laat besluit het dat dit goed gaan met my, is dat sjefs nooit daaroor kla nie. Die sjefs huil nie oor 'n vreeslike mandjie met verwerkte rommel nie. Selfs oorblywende koeldrank met gesmelte ys. Sjefs is so kompeterend. En tjank word nie in professionele kombuise geduld nie. En u taak is om iets lekker te maak uit alles wat ek u gee. Hulle het 'n soort bravade wat dit omhels en sê: & ldquoO, dink jy ek kan hiermee kook? Skroef jou, ek kan met enigiets kook. & Rdquo En dit is wat saak maak. Dit is wat hulle koel maak. Dit is die rede waarom ek hulle liefhet. Dit is een ding wat sjefs gemeen het met mense in produksie en verslaggewers. Nee neem vir 'n antwoord is nie 'n opsie nie. I came to terms with how I felt about the sacrilege of putting Kool-Aid in a basket and handing it to a trained chef who normally works with beautiful things.

What they are doing is they&rsquore surrendering. And they&rsquore control freaks. Just like directors. They&rsquore surrendering everything. They&rsquore surrendering all the choices of ingredients, they&rsquore putting themselves out there, making themselves vulnerable for everyone to laugh if they screw up. And they&rsquore still willing to do it, and we&rsquove had twelve hundred, thirteen hundred of them at this point. More and more are still signing up every day. The point is that if it doesn&rsquot bother them, it shouldn&rsquot bother me. I do fight sometimes &mdash and so do the judges &mdash if there&rsquos a collection of ingredients that we just think is too sadistic.

Soos wat?
Or too tacky. Or one that might reflect poorly on our judges who own restaurants. There was once, we were doing a special where we had comedians on, and somebody thought it would be funny to put a lollipop in the basket that was shaped like a toilet. I said, &ldquoAbsolutely not.&rdquo [Chef and Gekap judge] Geoffrey [Zakarian] said, &ldquoAbsolutely not.&rdquo We&rsquore not going to discuss whether there&rsquos enough toilet flavor in the dish. To make matters worse, the toilet was not empty.

There was something in there?
A depiction of something inside the toilet.

Was it brown?
Dit was. It&rsquos funny. I hate to be the person slowing down the show, especially first thing in the morning with a last-minute complaint like that, but I don&rsquot have time to review all those things before we go in. And so the amusing thing was somebody in the staff took wet paper towels and tried to remove that item from inside the toilet bowl. I was just like … And I have so much respect for our team and I&rsquom not at all some kind of ego-driven, diva person, but when I saw that, I was like, &ldquoYou know what? I&rsquove got all damned day for you to get that thing out of that basket because we&rsquore not starting until that thing is out of that basket.&rdquo I rarely do anything like that. But I can prevent the show from occurring because I&rsquom in every shot. So if you make me mad enough…

Have there been several incidents like that, or was there just one?
That was a rare example. Everyone is just trying to do a good job. They&rsquore just trying to get fun in the proceedings. I don&rsquot blame anybody for trying that. That was just, for my sensibilities, just a little too gross.

Not just gross it was tacky.
It was tacky.

I imagine it was a sensibility that you don&rsquot think reflects the show.
No, and ultimately, I don&rsquot think it reflects Food Network&rsquos vibe. I think we were right to take it out.

Have you volunteered ideas for items to go in the basket?
No. They actually put a lot of work into figuring that out. They plan the baskets for a whole season, so that&rsquos three baskets a day, times four ingredients, times thirty-nine episodes and all the baskets have a riddle inside them. It&rsquos hard work. And finding things we haven&rsquot already used is harder and harder. I don&rsquot want to be involved in that. I have enough problems just learning my lines. There&rsquos a group of people run by the culinary department of Food Network who hashes that out.

You never go to a restaurant and say, &ldquoOh, this would be a great ingredient to put on Gekap?&rdquo I do.
I might pop them an email once in a while, but they work all the time doing that.

How do you see your role on the show? Are you more in the judges&rsquo camp or in the chefs&rsquo camp?
I&rsquom definitely more in the judges&rsquo camp. My natural inclination, if I meet a group of chefs, is I want to converse with them. I will say, &ldquoThanks for being here. Hoe gaan dit? Good luck.&rdquo I&rsquod love to chat and learn about their lives, but the producers don&rsquot want to create a familiarity between us. They want them to be on edge and focused on cooking. And there should be tension. There should be stakes here. This should matter. I think that my job is to learn the lines and belt them out. I think that&rsquos one of the things I&rsquom good at. I don&rsquot think I have the job because of my raw sexual animal magnetism. One of the few regrets I have about the show is that, as you alluded before, I do have to play the straight man. I think I&rsquom fairly loose in real life. We all joke around, the judges and myself, it&rsquos filthy. Filthy.


Ted Allen On The Science Behind The “Chopped” Magical Mystery Ingredient Box

For many of us, Ted Allen has been a consistent presence on our television screens for over a decade, first as the food and wine expert among the &ldquofab five&rdquo cast of Queer Eye for the Straight Guy and then as a judge or host of our favorite food shows, including Top sjef, Gekap and, most recently, All-Star Academy. But who is that nice man with the ready smile? Food Republic contributor Tom Roston wondered, and got the opportunity to go long for a Kindle Singles Interview. They got personal and covered many corners of food culture until the sun went down in Allen&rsquos gorgeous &mdash or what he calls &ldquostupid&rdquo &mdash Brooklyn home.

Here&rsquos a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Gekap, the show in which chefs must cook up dishes from baskets with four mystery ingredients. To read the entire interview, download it to your Kindle for 99 cents.

What was it like for you when you first heard about the show, the basket and the weird ingredients?
Well, for the first year or so, I wished that there was never anything in the basket that was gross or processed. I still don&rsquot want to see eyeballs, which we&rsquove done.

And testicles.
Testicles. Baie keer. It&rsquos really hard for us to keep a straight face. We&rsquore like 12-year-olds whenever balls are in the basket.

&ldquoBalls in the basket.&rdquo And then there was &ldquospotted dick.&rdquo
I came to realize that, first, that&rsquos what makes it funny for the audience. The second thing, which made me decide I was okay with it, is that chefs never complain about it. The chefs don&rsquot whine about being handed a really horrible basket with processed junk. Even leftover soda pop with melted ice. Chefs are so competitive. And whining is not tolerated in professional kitchens. And your job, dammit, is to make something delicious out of whatever I hand you. They have a kind of bravado that embraces that and says, &ldquoOh, you think I can&rsquot cook with this? Screw you, I can cook with anything.&rdquo And that is what matters. That&rsquos what makes them cool. That&rsquos what makes me love them. That&rsquos one thing that chefs have in common with people in production and reporters. Taking no for an answer is not an option. I came to terms with how I felt about the sacrilege of putting Kool-Aid in a basket and handing it to a trained chef who normally works with beautiful things.

What they are doing is they&rsquore surrendering. And they&rsquore control freaks. Just like directors. They&rsquore surrendering everything. They&rsquore surrendering all the choices of ingredients, they&rsquore putting themselves out there, making themselves vulnerable for everyone to laugh if they screw up. And they&rsquore still willing to do it, and we&rsquove had twelve hundred, thirteen hundred of them at this point. More and more are still signing up every day. The point is that if it doesn&rsquot bother them, it shouldn&rsquot bother me. I do fight sometimes &mdash and so do the judges &mdash if there&rsquos a collection of ingredients that we just think is too sadistic.

Soos wat?
Or too tacky. Or one that might reflect poorly on our judges who own restaurants. There was once, we were doing a special where we had comedians on, and somebody thought it would be funny to put a lollipop in the basket that was shaped like a toilet. I said, &ldquoAbsolutely not.&rdquo [Chef and Gekap judge] Geoffrey [Zakarian] said, &ldquoAbsolutely not.&rdquo We&rsquore not going to discuss whether there&rsquos enough toilet flavor in the dish. To make matters worse, the toilet was not empty.

There was something in there?
A depiction of something inside the toilet.

Was it brown?
Dit was. It&rsquos funny. I hate to be the person slowing down the show, especially first thing in the morning with a last-minute complaint like that, but I don&rsquot have time to review all those things before we go in. And so the amusing thing was somebody in the staff took wet paper towels and tried to remove that item from inside the toilet bowl. I was just like … And I have so much respect for our team and I&rsquom not at all some kind of ego-driven, diva person, but when I saw that, I was like, &ldquoYou know what? I&rsquove got all damned day for you to get that thing out of that basket because we&rsquore not starting until that thing is out of that basket.&rdquo I rarely do anything like that. But I can prevent the show from occurring because I&rsquom in every shot. So if you make me mad enough…

Have there been several incidents like that, or was there just one?
That was a rare example. Everyone is just trying to do a good job. They&rsquore just trying to get fun in the proceedings. I don&rsquot blame anybody for trying that. That was just, for my sensibilities, just a little too gross.

Not just gross it was tacky.
It was tacky.

I imagine it was a sensibility that you don&rsquot think reflects the show.
No, and ultimately, I don&rsquot think it reflects Food Network&rsquos vibe. I think we were right to take it out.

Have you volunteered ideas for items to go in the basket?
No. They actually put a lot of work into figuring that out. They plan the baskets for a whole season, so that&rsquos three baskets a day, times four ingredients, times thirty-nine episodes and all the baskets have a riddle inside them. It&rsquos hard work. And finding things we haven&rsquot already used is harder and harder. I don&rsquot want to be involved in that. I have enough problems just learning my lines. There&rsquos a group of people run by the culinary department of Food Network who hashes that out.

You never go to a restaurant and say, &ldquoOh, this would be a great ingredient to put on Gekap?&rdquo I do.
I might pop them an email once in a while, but they work all the time doing that.

How do you see your role on the show? Are you more in the judges&rsquo camp or in the chefs&rsquo camp?
I&rsquom definitely more in the judges&rsquo camp. My natural inclination, if I meet a group of chefs, is I want to converse with them. I will say, &ldquoThanks for being here. Hoe gaan dit? Good luck.&rdquo I&rsquod love to chat and learn about their lives, but the producers don&rsquot want to create a familiarity between us. They want them to be on edge and focused on cooking. And there should be tension. There should be stakes here. This should matter. I think that my job is to learn the lines and belt them out. I think that&rsquos one of the things I&rsquom good at. I don&rsquot think I have the job because of my raw sexual animal magnetism. One of the few regrets I have about the show is that, as you alluded before, I do have to play the straight man. I think I&rsquom fairly loose in real life. We all joke around, the judges and myself, it&rsquos filthy. Filthy.


Ted Allen On The Science Behind The “Chopped” Magical Mystery Ingredient Box

For many of us, Ted Allen has been a consistent presence on our television screens for over a decade, first as the food and wine expert among the &ldquofab five&rdquo cast of Queer Eye for the Straight Guy and then as a judge or host of our favorite food shows, including Top sjef, Gekap and, most recently, All-Star Academy. But who is that nice man with the ready smile? Food Republic contributor Tom Roston wondered, and got the opportunity to go long for a Kindle Singles Interview. They got personal and covered many corners of food culture until the sun went down in Allen&rsquos gorgeous &mdash or what he calls &ldquostupid&rdquo &mdash Brooklyn home.

Here&rsquos a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Gekap, the show in which chefs must cook up dishes from baskets with four mystery ingredients. To read the entire interview, download it to your Kindle for 99 cents.

What was it like for you when you first heard about the show, the basket and the weird ingredients?
Well, for the first year or so, I wished that there was never anything in the basket that was gross or processed. I still don&rsquot want to see eyeballs, which we&rsquove done.

And testicles.
Testicles. Baie keer. It&rsquos really hard for us to keep a straight face. We&rsquore like 12-year-olds whenever balls are in the basket.

&ldquoBalls in the basket.&rdquo And then there was &ldquospotted dick.&rdquo
I came to realize that, first, that&rsquos what makes it funny for the audience. The second thing, which made me decide I was okay with it, is that chefs never complain about it. The chefs don&rsquot whine about being handed a really horrible basket with processed junk. Even leftover soda pop with melted ice. Chefs are so competitive. And whining is not tolerated in professional kitchens. And your job, dammit, is to make something delicious out of whatever I hand you. They have a kind of bravado that embraces that and says, &ldquoOh, you think I can&rsquot cook with this? Screw you, I can cook with anything.&rdquo And that is what matters. That&rsquos what makes them cool. That&rsquos what makes me love them. That&rsquos one thing that chefs have in common with people in production and reporters. Taking no for an answer is not an option. I came to terms with how I felt about the sacrilege of putting Kool-Aid in a basket and handing it to a trained chef who normally works with beautiful things.

What they are doing is they&rsquore surrendering. And they&rsquore control freaks. Just like directors. They&rsquore surrendering everything. They&rsquore surrendering all the choices of ingredients, they&rsquore putting themselves out there, making themselves vulnerable for everyone to laugh if they screw up. And they&rsquore still willing to do it, and we&rsquove had twelve hundred, thirteen hundred of them at this point. More and more are still signing up every day. The point is that if it doesn&rsquot bother them, it shouldn&rsquot bother me. I do fight sometimes &mdash and so do the judges &mdash if there&rsquos a collection of ingredients that we just think is too sadistic.

Soos wat?
Or too tacky. Or one that might reflect poorly on our judges who own restaurants. There was once, we were doing a special where we had comedians on, and somebody thought it would be funny to put a lollipop in the basket that was shaped like a toilet. I said, &ldquoAbsolutely not.&rdquo [Chef and Gekap judge] Geoffrey [Zakarian] said, &ldquoAbsolutely not.&rdquo We&rsquore not going to discuss whether there&rsquos enough toilet flavor in the dish. To make matters worse, the toilet was not empty.

There was something in there?
A depiction of something inside the toilet.

Was it brown?
Dit was. It&rsquos funny. I hate to be the person slowing down the show, especially first thing in the morning with a last-minute complaint like that, but I don&rsquot have time to review all those things before we go in. And so the amusing thing was somebody in the staff took wet paper towels and tried to remove that item from inside the toilet bowl. I was just like … And I have so much respect for our team and I&rsquom not at all some kind of ego-driven, diva person, but when I saw that, I was like, &ldquoYou know what? I&rsquove got all damned day for you to get that thing out of that basket because we&rsquore not starting until that thing is out of that basket.&rdquo I rarely do anything like that. But I can prevent the show from occurring because I&rsquom in every shot. So if you make me mad enough…

Have there been several incidents like that, or was there just one?
That was a rare example. Everyone is just trying to do a good job. They&rsquore just trying to get fun in the proceedings. I don&rsquot blame anybody for trying that. That was just, for my sensibilities, just a little too gross.

Not just gross it was tacky.
It was tacky.

I imagine it was a sensibility that you don&rsquot think reflects the show.
No, and ultimately, I don&rsquot think it reflects Food Network&rsquos vibe. I think we were right to take it out.

Have you volunteered ideas for items to go in the basket?
No. They actually put a lot of work into figuring that out. They plan the baskets for a whole season, so that&rsquos three baskets a day, times four ingredients, times thirty-nine episodes and all the baskets have a riddle inside them. It&rsquos hard work. And finding things we haven&rsquot already used is harder and harder. I don&rsquot want to be involved in that. I have enough problems just learning my lines. There&rsquos a group of people run by the culinary department of Food Network who hashes that out.

You never go to a restaurant and say, &ldquoOh, this would be a great ingredient to put on Gekap?&rdquo I do.
I might pop them an email once in a while, but they work all the time doing that.

How do you see your role on the show? Are you more in the judges&rsquo camp or in the chefs&rsquo camp?
I&rsquom definitely more in the judges&rsquo camp. My natural inclination, if I meet a group of chefs, is I want to converse with them. I will say, &ldquoThanks for being here. Hoe gaan dit? Good luck.&rdquo I&rsquod love to chat and learn about their lives, but the producers don&rsquot want to create a familiarity between us. They want them to be on edge and focused on cooking. And there should be tension. There should be stakes here. This should matter. I think that my job is to learn the lines and belt them out. I think that&rsquos one of the things I&rsquom good at. I don&rsquot think I have the job because of my raw sexual animal magnetism. One of the few regrets I have about the show is that, as you alluded before, I do have to play the straight man. I think I&rsquom fairly loose in real life. We all joke around, the judges and myself, it&rsquos filthy. Filthy.


Ted Allen On The Science Behind The “Chopped” Magical Mystery Ingredient Box

For many of us, Ted Allen has been a consistent presence on our television screens for over a decade, first as the food and wine expert among the &ldquofab five&rdquo cast of Queer Eye for the Straight Guy and then as a judge or host of our favorite food shows, including Top sjef, Gekap and, most recently, All-Star Academy. But who is that nice man with the ready smile? Food Republic contributor Tom Roston wondered, and got the opportunity to go long for a Kindle Singles Interview. They got personal and covered many corners of food culture until the sun went down in Allen&rsquos gorgeous &mdash or what he calls &ldquostupid&rdquo &mdash Brooklyn home.

Here&rsquos a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Gekap, the show in which chefs must cook up dishes from baskets with four mystery ingredients. To read the entire interview, download it to your Kindle for 99 cents.

What was it like for you when you first heard about the show, the basket and the weird ingredients?
Well, for the first year or so, I wished that there was never anything in the basket that was gross or processed. I still don&rsquot want to see eyeballs, which we&rsquove done.

And testicles.
Testicles. Baie keer. It&rsquos really hard for us to keep a straight face. We&rsquore like 12-year-olds whenever balls are in the basket.

&ldquoBalls in the basket.&rdquo And then there was &ldquospotted dick.&rdquo
I came to realize that, first, that&rsquos what makes it funny for the audience. The second thing, which made me decide I was okay with it, is that chefs never complain about it. The chefs don&rsquot whine about being handed a really horrible basket with processed junk. Even leftover soda pop with melted ice. Chefs are so competitive. And whining is not tolerated in professional kitchens. And your job, dammit, is to make something delicious out of whatever I hand you. They have a kind of bravado that embraces that and says, &ldquoOh, you think I can&rsquot cook with this? Screw you, I can cook with anything.&rdquo And that is what matters. That&rsquos what makes them cool. That&rsquos what makes me love them. That&rsquos one thing that chefs have in common with people in production and reporters. Taking no for an answer is not an option. I came to terms with how I felt about the sacrilege of putting Kool-Aid in a basket and handing it to a trained chef who normally works with beautiful things.

What they are doing is they&rsquore surrendering. And they&rsquore control freaks. Just like directors. They&rsquore surrendering everything. They&rsquore surrendering all the choices of ingredients, they&rsquore putting themselves out there, making themselves vulnerable for everyone to laugh if they screw up. And they&rsquore still willing to do it, and we&rsquove had twelve hundred, thirteen hundred of them at this point. More and more are still signing up every day. The point is that if it doesn&rsquot bother them, it shouldn&rsquot bother me. I do fight sometimes &mdash and so do the judges &mdash if there&rsquos a collection of ingredients that we just think is too sadistic.

Soos wat?
Or too tacky. Or one that might reflect poorly on our judges who own restaurants. There was once, we were doing a special where we had comedians on, and somebody thought it would be funny to put a lollipop in the basket that was shaped like a toilet. I said, &ldquoAbsolutely not.&rdquo [Chef and Gekap judge] Geoffrey [Zakarian] said, &ldquoAbsolutely not.&rdquo We&rsquore not going to discuss whether there&rsquos enough toilet flavor in the dish. To make matters worse, the toilet was not empty.

There was something in there?
A depiction of something inside the toilet.

Was it brown?
Dit was. It&rsquos funny. I hate to be the person slowing down the show, especially first thing in the morning with a last-minute complaint like that, but I don&rsquot have time to review all those things before we go in. And so the amusing thing was somebody in the staff took wet paper towels and tried to remove that item from inside the toilet bowl. I was just like … And I have so much respect for our team and I&rsquom not at all some kind of ego-driven, diva person, but when I saw that, I was like, &ldquoYou know what? I&rsquove got all damned day for you to get that thing out of that basket because we&rsquore not starting until that thing is out of that basket.&rdquo I rarely do anything like that. But I can prevent the show from occurring because I&rsquom in every shot. So if you make me mad enough…

Have there been several incidents like that, or was there just one?
That was a rare example. Everyone is just trying to do a good job. They&rsquore just trying to get fun in the proceedings. I don&rsquot blame anybody for trying that. That was just, for my sensibilities, just a little too gross.

Not just gross it was tacky.
It was tacky.

I imagine it was a sensibility that you don&rsquot think reflects the show.
No, and ultimately, I don&rsquot think it reflects Food Network&rsquos vibe. I think we were right to take it out.

Have you volunteered ideas for items to go in the basket?
No. They actually put a lot of work into figuring that out. They plan the baskets for a whole season, so that&rsquos three baskets a day, times four ingredients, times thirty-nine episodes and all the baskets have a riddle inside them. It&rsquos hard work. And finding things we haven&rsquot already used is harder and harder. I don&rsquot want to be involved in that. I have enough problems just learning my lines. There&rsquos a group of people run by the culinary department of Food Network who hashes that out.

You never go to a restaurant and say, &ldquoOh, this would be a great ingredient to put on Gekap?&rdquo I do.
I might pop them an email once in a while, but they work all the time doing that.

How do you see your role on the show? Are you more in the judges&rsquo camp or in the chefs&rsquo camp?
I&rsquom definitely more in the judges&rsquo camp. My natural inclination, if I meet a group of chefs, is I want to converse with them. I will say, &ldquoThanks for being here. Hoe gaan dit? Good luck.&rdquo I&rsquod love to chat and learn about their lives, but the producers don&rsquot want to create a familiarity between us. They want them to be on edge and focused on cooking. And there should be tension. There should be stakes here. This should matter. I think that my job is to learn the lines and belt them out. I think that&rsquos one of the things I&rsquom good at. I don&rsquot think I have the job because of my raw sexual animal magnetism. One of the few regrets I have about the show is that, as you alluded before, I do have to play the straight man. I think I&rsquom fairly loose in real life. We all joke around, the judges and myself, it&rsquos filthy. Filthy.


Ted Allen On The Science Behind The “Chopped” Magical Mystery Ingredient Box

For many of us, Ted Allen has been a consistent presence on our television screens for over a decade, first as the food and wine expert among the &ldquofab five&rdquo cast of Queer Eye for the Straight Guy and then as a judge or host of our favorite food shows, including Top sjef, Gekap and, most recently, All-Star Academy. But who is that nice man with the ready smile? Food Republic contributor Tom Roston wondered, and got the opportunity to go long for a Kindle Singles Interview. They got personal and covered many corners of food culture until the sun went down in Allen&rsquos gorgeous &mdash or what he calls &ldquostupid&rdquo &mdash Brooklyn home.

Here&rsquos a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Gekap, the show in which chefs must cook up dishes from baskets with four mystery ingredients. To read the entire interview, download it to your Kindle for 99 cents.

What was it like for you when you first heard about the show, the basket and the weird ingredients?
Well, for the first year or so, I wished that there was never anything in the basket that was gross or processed. I still don&rsquot want to see eyeballs, which we&rsquove done.

And testicles.
Testicles. Baie keer. It&rsquos really hard for us to keep a straight face. We&rsquore like 12-year-olds whenever balls are in the basket.

&ldquoBalls in the basket.&rdquo And then there was &ldquospotted dick.&rdquo
I came to realize that, first, that&rsquos what makes it funny for the audience. The second thing, which made me decide I was okay with it, is that chefs never complain about it. The chefs don&rsquot whine about being handed a really horrible basket with processed junk. Even leftover soda pop with melted ice. Chefs are so competitive. And whining is not tolerated in professional kitchens. And your job, dammit, is to make something delicious out of whatever I hand you. They have a kind of bravado that embraces that and says, &ldquoOh, you think I can&rsquot cook with this? Screw you, I can cook with anything.&rdquo And that is what matters. That&rsquos what makes them cool. That&rsquos what makes me love them. That&rsquos one thing that chefs have in common with people in production and reporters. Taking no for an answer is not an option. I came to terms with how I felt about the sacrilege of putting Kool-Aid in a basket and handing it to a trained chef who normally works with beautiful things.

What they are doing is they&rsquore surrendering. And they&rsquore control freaks. Just like directors. They&rsquore surrendering everything. They&rsquore surrendering all the choices of ingredients, they&rsquore putting themselves out there, making themselves vulnerable for everyone to laugh if they screw up. And they&rsquore still willing to do it, and we&rsquove had twelve hundred, thirteen hundred of them at this point. More and more are still signing up every day. The point is that if it doesn&rsquot bother them, it shouldn&rsquot bother me. I do fight sometimes &mdash and so do the judges &mdash if there&rsquos a collection of ingredients that we just think is too sadistic.

Soos wat?
Or too tacky. Or one that might reflect poorly on our judges who own restaurants. There was once, we were doing a special where we had comedians on, and somebody thought it would be funny to put a lollipop in the basket that was shaped like a toilet. I said, &ldquoAbsolutely not.&rdquo [Chef and Gekap judge] Geoffrey [Zakarian] said, &ldquoAbsolutely not.&rdquo We&rsquore not going to discuss whether there&rsquos enough toilet flavor in the dish. To make matters worse, the toilet was not empty.

There was something in there?
A depiction of something inside the toilet.

Was it brown?
Dit was. It&rsquos funny. I hate to be the person slowing down the show, especially first thing in the morning with a last-minute complaint like that, but I don&rsquot have time to review all those things before we go in. And so the amusing thing was somebody in the staff took wet paper towels and tried to remove that item from inside the toilet bowl. I was just like … And I have so much respect for our team and I&rsquom not at all some kind of ego-driven, diva person, but when I saw that, I was like, &ldquoYou know what? I&rsquove got all damned day for you to get that thing out of that basket because we&rsquore not starting until that thing is out of that basket.&rdquo I rarely do anything like that. But I can prevent the show from occurring because I&rsquom in every shot. So if you make me mad enough…

Have there been several incidents like that, or was there just one?
That was a rare example. Everyone is just trying to do a good job. They&rsquore just trying to get fun in the proceedings. I don&rsquot blame anybody for trying that. That was just, for my sensibilities, just a little too gross.

Not just gross it was tacky.
It was tacky.

I imagine it was a sensibility that you don&rsquot think reflects the show.
No, and ultimately, I don&rsquot think it reflects Food Network&rsquos vibe. I think we were right to take it out.

Have you volunteered ideas for items to go in the basket?
No. They actually put a lot of work into figuring that out. They plan the baskets for a whole season, so that&rsquos three baskets a day, times four ingredients, times thirty-nine episodes and all the baskets have a riddle inside them. It&rsquos hard work. And finding things we haven&rsquot already used is harder and harder. I don&rsquot want to be involved in that. I have enough problems just learning my lines. There&rsquos a group of people run by the culinary department of Food Network who hashes that out.

You never go to a restaurant and say, &ldquoOh, this would be a great ingredient to put on Gekap?&rdquo I do.
I might pop them an email once in a while, but they work all the time doing that.

How do you see your role on the show? Are you more in the judges&rsquo camp or in the chefs&rsquo camp?
I&rsquom definitely more in the judges&rsquo camp. My natural inclination, if I meet a group of chefs, is I want to converse with them. I will say, &ldquoThanks for being here. Hoe gaan dit? Good luck.&rdquo I&rsquod love to chat and learn about their lives, but the producers don&rsquot want to create a familiarity between us. They want them to be on edge and focused on cooking. And there should be tension. There should be stakes here. This should matter. I think that my job is to learn the lines and belt them out. I think that&rsquos one of the things I&rsquom good at. I don&rsquot think I have the job because of my raw sexual animal magnetism. One of the few regrets I have about the show is that, as you alluded before, I do have to play the straight man. I think I&rsquom fairly loose in real life. We all joke around, the judges and myself, it&rsquos filthy. Filthy.


Ted Allen On The Science Behind The “Chopped” Magical Mystery Ingredient Box

For many of us, Ted Allen has been a consistent presence on our television screens for over a decade, first as the food and wine expert among the &ldquofab five&rdquo cast of Queer Eye for the Straight Guy and then as a judge or host of our favorite food shows, including Top sjef, Gekap and, most recently, All-Star Academy. But who is that nice man with the ready smile? Food Republic contributor Tom Roston wondered, and got the opportunity to go long for a Kindle Singles Interview. They got personal and covered many corners of food culture until the sun went down in Allen&rsquos gorgeous &mdash or what he calls &ldquostupid&rdquo &mdash Brooklyn home.

Here&rsquos a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Gekap, the show in which chefs must cook up dishes from baskets with four mystery ingredients. To read the entire interview, download it to your Kindle for 99 cents.

What was it like for you when you first heard about the show, the basket and the weird ingredients?
Well, for the first year or so, I wished that there was never anything in the basket that was gross or processed. I still don&rsquot want to see eyeballs, which we&rsquove done.

And testicles.
Testicles. Baie keer. It&rsquos really hard for us to keep a straight face. We&rsquore like 12-year-olds whenever balls are in the basket.

&ldquoBalls in the basket.&rdquo And then there was &ldquospotted dick.&rdquo
I came to realize that, first, that&rsquos what makes it funny for the audience. The second thing, which made me decide I was okay with it, is that chefs never complain about it. The chefs don&rsquot whine about being handed a really horrible basket with processed junk. Even leftover soda pop with melted ice. Chefs are so competitive. And whining is not tolerated in professional kitchens. And your job, dammit, is to make something delicious out of whatever I hand you. They have a kind of bravado that embraces that and says, &ldquoOh, you think I can&rsquot cook with this? Screw you, I can cook with anything.&rdquo And that is what matters. That&rsquos what makes them cool. That&rsquos what makes me love them. That&rsquos one thing that chefs have in common with people in production and reporters. Taking no for an answer is not an option. I came to terms with how I felt about the sacrilege of putting Kool-Aid in a basket and handing it to a trained chef who normally works with beautiful things.

What they are doing is they&rsquore surrendering. And they&rsquore control freaks. Just like directors. They&rsquore surrendering everything. They&rsquore surrendering all the choices of ingredients, they&rsquore putting themselves out there, making themselves vulnerable for everyone to laugh if they screw up. And they&rsquore still willing to do it, and we&rsquove had twelve hundred, thirteen hundred of them at this point. More and more are still signing up every day. The point is that if it doesn&rsquot bother them, it shouldn&rsquot bother me. I do fight sometimes &mdash and so do the judges &mdash if there&rsquos a collection of ingredients that we just think is too sadistic.

Soos wat?
Or too tacky. Or one that might reflect poorly on our judges who own restaurants. There was once, we were doing a special where we had comedians on, and somebody thought it would be funny to put a lollipop in the basket that was shaped like a toilet. I said, &ldquoAbsolutely not.&rdquo [Chef and Gekap judge] Geoffrey [Zakarian] said, &ldquoAbsolutely not.&rdquo We&rsquore not going to discuss whether there&rsquos enough toilet flavor in the dish. To make matters worse, the toilet was not empty.

There was something in there?
A depiction of something inside the toilet.

Was it brown?
Dit was. It&rsquos funny. I hate to be the person slowing down the show, especially first thing in the morning with a last-minute complaint like that, but I don&rsquot have time to review all those things before we go in. And so the amusing thing was somebody in the staff took wet paper towels and tried to remove that item from inside the toilet bowl. I was just like … And I have so much respect for our team and I&rsquom not at all some kind of ego-driven, diva person, but when I saw that, I was like, &ldquoYou know what? I&rsquove got all damned day for you to get that thing out of that basket because we&rsquore not starting until that thing is out of that basket.&rdquo I rarely do anything like that. But I can prevent the show from occurring because I&rsquom in every shot. So if you make me mad enough…

Have there been several incidents like that, or was there just one?
That was a rare example. Everyone is just trying to do a good job. They&rsquore just trying to get fun in the proceedings. I don&rsquot blame anybody for trying that. That was just, for my sensibilities, just a little too gross.

Not just gross it was tacky.
It was tacky.

I imagine it was a sensibility that you don&rsquot think reflects the show.
No, and ultimately, I don&rsquot think it reflects Food Network&rsquos vibe. I think we were right to take it out.

Have you volunteered ideas for items to go in the basket?
No. They actually put a lot of work into figuring that out. They plan the baskets for a whole season, so that&rsquos three baskets a day, times four ingredients, times thirty-nine episodes and all the baskets have a riddle inside them. It&rsquos hard work. And finding things we haven&rsquot already used is harder and harder. I don&rsquot want to be involved in that. I have enough problems just learning my lines. There&rsquos a group of people run by the culinary department of Food Network who hashes that out.

You never go to a restaurant and say, &ldquoOh, this would be a great ingredient to put on Gekap?&rdquo I do.
I might pop them an email once in a while, but they work all the time doing that.

How do you see your role on the show? Are you more in the judges&rsquo camp or in the chefs&rsquo camp?
I&rsquom definitely more in the judges&rsquo camp. My natural inclination, if I meet a group of chefs, is I want to converse with them. I will say, &ldquoThanks for being here. Hoe gaan dit? Good luck.&rdquo I&rsquod love to chat and learn about their lives, but the producers don&rsquot want to create a familiarity between us. They want them to be on edge and focused on cooking. And there should be tension. There should be stakes here. This should matter. I think that my job is to learn the lines and belt them out. I think that&rsquos one of the things I&rsquom good at. I don&rsquot think I have the job because of my raw sexual animal magnetism. One of the few regrets I have about the show is that, as you alluded before, I do have to play the straight man. I think I&rsquom fairly loose in real life. We all joke around, the judges and myself, it&rsquos filthy. Filthy.


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Kommentaar:

  1. Neotolemus

    Ek is 'n prettige en positiewe spammer. Moet asseblief nie my kommentaar uitvee nie. Laat die mense ten minste lag :)

  2. Rainhard

    U is besoek deur die bewonderenswaardige idee

  3. Brangore

    Question deleted

  4. Eldrid

    ja, hulle was glad nie beïndruk nie.

  5. Nele

    Ek dink jy is nie reg nie. Voer in ons bespreek dit. Skryf vir my in PM.



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