He’s simply too easy to dunk on! Case in point: thissegment in which Porowski is baited into critiquing the food of famous chefs. To a photo of Emeril’s couscous he says, “too much broth.
” At the sight of a beautiful caprese salad made by his predecessor Ted Allen he asks, “where’s the olive oil drizzled on top?” And while everyone is disgusted by the sight of a turkey brine, Porowski schools everyone: “That’s what brine looks like! You
don’t eat it, it’s raw turkey! I’ll eat it!” and then looks shocked when he discovers he just endorsed Guy Fieri’s cooking.food. Now, the next time I want to convince people I can make something that isn’t a crudité, I’ll demand olive oil drizzled on everything.
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