I happen to like Guy Fieri.
Yeah, he can't sometimes tip a bit too far into the bro-chef territory, but if you followed him during his winning stint on "Next Food Network Star," you saw he has always had this big personality. He's loud, he enjoys life and he isn't afraid to create his own path to success. Like Popeye, Guy Fieri is who is who he is.
But there are a couple of Fieri affectations that I could do without. One is his pet "Donkey Sauce," a supposedly secret ingredient that he often mentions in TV segments. It flows like tangy champagne at his restaurants, but he's never really discussed which ingredients might be part of this magical accompaniment for hamburgers.
Until this long interview with The Thrillist, in which he finally reveals the secret behind the sauce:
Q: How do you reckon with the promotion of healthy eating and your personal brand, known for a certain type of comfort food? Donkey Sauce is a pillar of your business and isn't great for you.
Fieri: You're stereotyping it. If we called it aioli, does that make it sexier? It's aioli. This goes back to that exact comment that I said in the beginning: it's about moderation. I called it Donkey Sauce because you have to make fun of it. It's a quintessential ingredient in so many aspects of food, yet probably not the most beneficial except for flavor, probably the least beneficial, but it does have its place. All food has its place. Pepperoni pizza has its place. Pastries have their place. Croissants have their place. The thing is picking when, where, how, what, and why you eat them. I think if you are going to eat a croissant, you should eat a really great one. I don't know that you should eat the one that came packaged that was made three weeks ago in Schenectady and shipped in a box to your store in California.