10 Questions for . . . Guy Fieri, Food Network Host

In this installment of 10 Questions for . . . , Michael DiLauro, a product-information specialist for Consumer Reports, speaks with Guy Fieri, the tattooed, indefatigable restaurateur and host of the Food Network's Guy's Big Bite, Diners, Drive-ins and Dives (a.k.a. "Triple-D"), and Guy Off the Hook. From the floor of the recent 2008 SEMA Show in Las Vegas, Fieri talks about diner classics, his favorite kitchen tools, eating on a budget, and hangovers.

You travel around the country a lot. What does America like to eat?
Comfort food. Everyone you ask says comfort food.

What would you suggest for a Diners, Drive-ins and Dives-themed party?
Go full-blown burger joint . . . burgalicious. Burgers are great because you can dress them up so many different ways, which is lots of fun. The other great thing about burgers is that they can be cooked so many different ways. Throw them on a grill or a flat-top, or bake them in foil. I was just at a joint where they steam the burgers.

What tips can you give for preparing diner classics at home?
Use quality products and ingredients. A diner classic like chicken-fried steak is basically just fresh meat and breadcrumbs, and if you go quality with the ingredients, you can't go wrong. Also, keep it simple.

What is the one kitchen tool you couldn't live without, and what is your favorite small appliance?
I couldn't live without a knife, because it is the root of it all. You have to be able to manipulate the product. My favorite tool is an immersion blender.

Any tips or techniques for using a small appliance that most people have at home?
Blenders are great because you can roast up some tomatoes, onions, and garlic, blend it up with some chicken stock, and you got a great tomato soup. (Here is Fieri's slightly more involved recipe for tomato soup.)

How is the economy affecting dining out?
I think it's not as bad as you might believe, and there are a bunch of reasons. People eat out because they don't cook or they don't cook well. dining out is also entertaining, comforting, and something people appreciate.

Are the places you feature on Triple-D more or less affected by a slow economy?
Those joints are middle market, which is doing better than the high end right now.

What food goes the furthest toward stretching a family food budget?
Whole-grain pasta, because it is healthy, ethnically diverse, can be prepared multiple ways, and can be eaten hot or cold.

One member of your entourage just handed me a beer. What is your favorite food for a hangover?
Anything greasy. I like chicken wings and stromboli.

How many miles have you driven on Triple-D, and how many pounds have you put on since the show began?
We put 125,000 on the bus last year. As for my weight, I haven't put on a single pound; I'm the same trim 215 pounds.

Essential information: Check out Fieri's new book, Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!