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packman

(16,296 posts)
Sat Sep 27, 2014, 01:38 PM Sep 2014

Emeril cooked his brain

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This guy needs to get out of the kitchen and see what is going on in the rest of the house.


"... you add all the Obama nonsense to what it’s become in the last several years. I don’t have anything against Mr. Obama. I’m just saying the way that, you know… the government should stay out of things. [...] Pretty soon, they’re going to wipe a lot of the middle restaurateurs and restaurant cooks. [...] If it continues, then watch: you’re going to have high-end, and you’re going to have fast food, and you’re going to have chain restaurants.”

The reason, Mr. Lagasse, restaurants like yours are failing is because most Americans pockets aren't deep enough to take one's family out to your restaurants. Place the blame in the right fry pan and give it a taste test before you splice and dice the President. And I agree with you, soon it will be only high-end eateries catering to the 3% , leaving the rest to the slop buckets . Sad to now think of going to a pizza buffet or a burger/fries joint as a luxury.





http://pjmedia.com/tatler/2014/09/25/famed-chef-emeril-lagasse-says-obama-may-drive-him-broke/

32 replies = new reply since forum marked as read
Highlight: NoneDon't highlight anything 5 newestHighlight 5 most recent replies
Emeril cooked his brain (Original Post) packman Sep 2014 OP
What's The Difference Between Polenta And Yellow Grits? - About $20.00....... global1 Sep 2014 #1
No joke...I just finished off an 8/8" pan of Polenta with Okie beans and Salsa on top...Yum. libdem4life Sep 2014 #17
Polenta otto file is not even that much. Drahthaardogs Sep 2014 #22
He put his brain on the barbee. Baitball Blogger Sep 2014 #2
He has moved into my great disappointment column. FarPoint Sep 2014 #3
Throw another shrimp on the barbee... awoke_in_2003 Sep 2014 #12
wtf...is he referring to increasing the minimum wage? noiretextatique Sep 2014 #4
Ding ding DING!1 Yip, BOURDAIN has delivered rants about how NO restaurants would be open without UTUSN Sep 2014 #23
pompous, entitled whiners noiretextatique Sep 2014 #24
We will all be eating a nice bowl of brown in Flea Bottom. Cleita Sep 2014 #5
Hey, reference to Game of Thrones packman Sep 2014 #6
Me too. Cleita Sep 2014 #28
He is almost a chain too katmondoo Sep 2014 #7
Avoid celebrity restaurants.... Historic NY Sep 2014 #15
Here - for a laugh - the NY Times review of Guy Fieri's LiberalElite Sep 2014 #25
That's the most viciously hilarious restaurant review I've ever read. The Velveteen Ocelot Sep 2014 #29
The best line in the whole thing... jmowreader Sep 2014 #30
WTF is he talking about? frazzled Sep 2014 #8
PJ Media is right wing - here's the DoNotLink version & direct source alp227 Sep 2014 #9
You're welcome to think what you will about Emiril Legasse... brooklynite Sep 2014 #10
Maybe people just don't like your overpriced food Mr. Lagasse progressoid Sep 2014 #11
Clear evidence that the problem adieu Sep 2014 #13
I think it's Atherosclerosis. GoCubsGo Sep 2014 #14
That process took a very short time over a low flame. Arkansas Granny Sep 2014 #16
The 1% are in their own bubble, and their news source is the WSJ AZ Progressive Sep 2014 #18
It's Obama's policies but Obama can't pass any policies due to GOP obstructionism. Enthusiast Sep 2014 #19
What baloney! Many of us would happily go eat at those middle tier places if we'd get a raise! MatthewStLouis Sep 2014 #20
Huffing the Pam™ again Emeril? GeorgeGist Sep 2014 #21
I have no respect for celebrity chefs. JEFF9K Sep 2014 #26
emeril DonCoquixote Sep 2014 #27
Isn't Emeril basically tourist food anyway? jmowreader Sep 2014 #31
All the restaurants around here complained Tsiyu Sep 2014 #32

global1

(25,166 posts)
1. What's The Difference Between Polenta And Yellow Grits? - About $20.00.......
Sat Sep 27, 2014, 02:20 PM
Sep 2014

It's just that attitude of taking advantage of people that will cause these restaurants to fail.

 

libdem4life

(13,877 posts)
17. No joke...I just finished off an 8/8" pan of Polenta with Okie beans and Salsa on top...Yum.
Sat Sep 27, 2014, 04:23 PM
Sep 2014

3 meals for, what, less than $3-4? What we are willing to spend to have someone else do the kitchen work...absolutely absurd.

Drahthaardogs

(6,843 posts)
22. Polenta otto file is not even that much.
Sat Sep 27, 2014, 07:50 PM
Sep 2014

Polenta is peasant food. Ate it con coniglio many a winters day. Like bagna cauda easy peasant food that foodies try to make expensive.

noiretextatique

(27,275 posts)
4. wtf...is he referring to increasing the minimum wage?
Sat Sep 27, 2014, 02:37 PM
Sep 2014

fuck you, emeril. yes, you and your fellow rip-off artists in the restaurant industry need to pay your workers a living wage, or close your doors.

UTUSN

(70,494 posts)
23. Ding ding DING!1 Yip, BOURDAIN has delivered rants about how NO restaurants would be open without
Sat Sep 27, 2014, 09:33 PM
Sep 2014

slave labor wages.

noiretextatique

(27,275 posts)
24. pompous, entitled whiners
Sat Sep 27, 2014, 09:49 PM
Sep 2014

Last edited Sat Sep 27, 2014, 10:46 PM - Edit history (1)

who are racking in millions...fuck them both.

katmondoo

(6,454 posts)
7. He is almost a chain too
Sat Sep 27, 2014, 03:06 PM
Sep 2014

We ate at his Disney restaurant and it was terrible. There were three of us and each order although different tasted the same as the other.

Historic NY

(37,449 posts)
15. Avoid celebrity restaurants....
Sat Sep 27, 2014, 04:09 PM
Sep 2014

Disney has much better. Emeril has a couple of restaurents in Orlando but they are not at Disney nor are they affiliated with Disney. Wolfgang Puck is the only celebrity chef with several sites and cafes at the Disney Resorts.


https://disneyworld.disney.go.com/dining/

LiberalElite

(14,691 posts)
25. Here - for a laugh - the NY Times review of Guy Fieri's
Sat Sep 27, 2014, 09:56 PM
Sep 2014

Times Sq. restaurant, Guy’s American Kitchen & Bar. It's a keeper.

http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?pagewanted=all

-snip-
GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?

Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?
-snip-

jmowreader

(50,447 posts)
30. The best line in the whole thing...
Sun Sep 28, 2014, 04:32 AM
Sep 2014

"And when we hear the term Donkey Sauce, which part of the donkey are we supposed to think about?"

frazzled

(18,402 posts)
8. WTF is he talking about?
Sat Sep 27, 2014, 03:07 PM
Sep 2014

What is the federal government into that he thinks they should be out of? How is whatever it is affecting middle restaurateurs?

Yes, the middle class is being squeezed everywhere. Yet where I live, mid - price restaurants, if they're any good, are always crowded. Put the cork back in the brandy decanter!

brooklynite

(93,834 posts)
10. You're welcome to think what you will about Emiril Legasse...
Sat Sep 27, 2014, 03:10 PM
Sep 2014

...but I think you're over-reaching when you argue that higher end restaurants are dying out because of the economy. I go out to eat a lot, so I notice both high, middle and low-brow establishments. New York, Chicago, San Francisco, Denver...people arfe still drinking in bars and eating in restaurants at all levels.

 

adieu

(1,009 posts)
13. Clear evidence that the problem
Sat Sep 27, 2014, 03:59 PM
Sep 2014

is his alone. If the general trend is growing and his restaurants aren't whose fault is that?

Enthusiast

(50,983 posts)
19. It's Obama's policies but Obama can't pass any policies due to GOP obstructionism.
Sat Sep 27, 2014, 04:34 PM
Sep 2014

Emeril, you complete dumbass. Name the Obama policies that are causing this phenomenon you observe.

MatthewStLouis

(904 posts)
20. What baloney! Many of us would happily go eat at those middle tier places if we'd get a raise!
Sat Sep 27, 2014, 04:41 PM
Sep 2014

This is exactly what greedy upper management and corporate executives in healthcare do: blame the President and "the Economy" for not giving people cost of living raises, while they are actually making record profits.



JEFF9K

(1,935 posts)
26. I have no respect for celebrity chefs.
Sat Sep 27, 2014, 10:05 PM
Sep 2014

They do us a disservice by making unhealthy foods more appetizing.

DonCoquixote

(13,615 posts)
27. emeril
Sat Sep 27, 2014, 10:09 PM
Sep 2014

The reason why a bunch of Middle level place go is because the chains can afford to chase them out of business by buying all the ads and decent real estate. It is also because the rich scum that own such chains, none of whom give a damned about food culture, keep bleeding the middle class to the point where they cannot afford a burger.

Also, let me see this quote and raise it

"And I agree with you, soon it will be only high-end eateries catering to the 3% , leaving the rest to the slop buckets "

One episode of any of the "real housewives" series shows where this is going. You will have people who had to have the inherent shallowness and coarseness of character (what used to be called "noveau riche&quot to make a million dollars, who will drag down the very institutions of culture they claim to uphold. Why the hell do you think we have 5 dollar cupcakes, or Bobby Flay passing off his chopped up version of Southwestern cuisine as high class? The simple answer, our moneyed class cannot and will not even pretend to uphold culture, and they need the culture to be "globalized" in order to maintain the mediocrity that gives them power.

Tsiyu

(18,186 posts)
32. All the restaurants around here complained
Sun Sep 28, 2014, 04:56 AM
Sep 2014

about the one that paid great wages.

And the one that paid great wages pulled in more than most of them combined.

The management knew you can't impress people when your staff is not committed 100%.

Staff that's well compensated will do their best for you. And will be able to patronize other restaurants.

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