Guy Fieri Loves Guy Fieri Memes and Dips of All Kinds

With the country’s diners, drive-ins, and dives either shuttered oroperating under serious constraintsduring the pandemic, you’d think that Guy Fieri might have slowed down a little. Instead, he seems to have doubled down on his cooking. “We wake up in the morning in this house, and the first thing that's talked about is what are we making for dinner?” Fieri said in a phone interview withFood & Wine。"We started to learn what a lot of folks know in parts of the country that can't get fresh vegetables all the time,” he said. “So [it’s been] learning to adapt and overcome. It turns into not just cooking what's fresh, but what's available, and starting to build your menu from that.”

One of Fieri’s new challenges has revolved around a partnership withHeluva好！DIP，正在开展抽奖比赛。家庭厨师提交了他们最有创意的菜肴，并有机会与Fieri进行一对一的放大会议，以通过他们的烹饪指导他们。这意味着Fieri必须弄清楚自己的策略将蘸酱纳入他的烹饪中。在最近与家人的露营之旅中，他进行了一些实验。“好的，我们可以将其用作腌料吗？我们可以将其用作增稠剂吗？我们可以将其用作味道吗？我们可以使用什么不同的轮廓？” Fieri说：“我们制作的法国洋葱汤鸡真的变成了一场完美的风暴。”

Dips hold a particularly fond place in my heart, particularly during the heat of the summer when eating something cold and vegetable-infused with a chip makes for an ideal meal. But I’ve long pondered a question about the essential nature of dips. What’s the line between a dip and a casserole?

“好的，现在您要问一个古老的问题。这需要一个好的干酪干酪和雪茄，”费里说。“我认为当您去砂锅时，您会更加强化。您有素食，蛋白质，板式体验类型。我还要说，在两到三口中，蘸水更具爆炸性，而在整个体验中，砂锅会更令人愉悦，因为砂锅可能还有更多的成分。因为使用砂锅，您将在Pita芯片上有15个碎片中心物品，而Pita芯片上的两个叮咬，您知道我在说什么吗？”

Aside from experimenting with dips and trying to figure out how to run盖伊的杂货游戏通过送货服务，Fieri还与国家餐厅协会教育基金会合作，形成Restaurant Employee Relief Fund, an organization that has been providing $500 grants to unemployed restaurant workers.

“It's difficult for everybody, and 'difficult' is an understatement,” Fieri said. “But considering my brothers and sisters in the business, my biggest concern is that so many people rely on restaurants. It’s not just the restaurant owners, not just the guests, but the team members and all of their families. And if you think of the ripple effect, and you think about how many people work inside of the restaurant industry, I mean, you can't even calculate it.”

But Fieri is ultimately optimistic. “When you get lemons, you make limoncello. We're going to have losses without question, but we're also going to have a phoenix rising,” he said. “And I believe that people are going to learn new things about the industry. We're going to learn about delivery. We're going to learn about to-go. The restaurant industry is incredibly diverse and adaptable.”

Another thing Fieri has been keeping busy with, like many of us, is social media. I’m on record as being a big fan ofFieri的Instagram帐户—it’s silly and fun and full of light-hearted Fieri memes, a really refreshing break from the usual array of carefully curated food photos. Turns out, it's his sons, Hunter and Ryder, who help keep Fieri current. “The memes are meant to be fun. You got to enjoy yourself. You got to laugh at yourself,” Fieri said. “I love the artistry. I love the creativity and the enthusiasm. Yeah, I think people do mean shit with it. I don't really have a concern with any of that. Mine's all usually in a real good lighthearted fun way.”

Fieri说：“我认为，如果我能曾经在火焰衬衫上陷入困境，那我可能现在会过着不同的生活。我将住在某个地方的大游艇上。”但是您知道，即使没有该商标，Fieri仍然做得很好。