I’d love to write about our trip to NY more but honestly, I have no urge. New York was awesome. Period. So I’m going to write about something else because our lack of posting is severely impacting our hit count.
Before we left for NYC I began downloading every No Reservations episode I could . I [...]
I meant to post this last week, but better late then never. In response to my last post and eric’s comment, I had to share this short snippet from a 2006 interview of Anthony Bourdain:
…you’re standing alone in the desert, and you see the most incredible sunset you’ve ever seen and your first instinct is [...]
This is an old article but I have to share it. I love Anthiny Bourdain and religiously watch his shows and read his books and articles. I also like to watch the Food Network (mainly Alton Brown's Good Eats and Iron Chef America) but there are some shows that I cannot stand (Semi-Homeade with Sandra Lee, anything with Paula Deen, Emeril, and most things with Rachel Ray). In the article, Bourdain ad
Anthony Bourdain is a chef, author and host of one of best programs on the travel channel. The program is called Anthony Bourdain: No Reservations and documents Antony's trips to various countries and cities worldwide to get a firsthand experience of the place, free of all the promotional hype. I like his program and although I don't watch every episode I remember watching his episode on Paris and Russia. A program recently aired that has Tony visiting Jamaica and Tanya from Talk Jamaican sent me a message telling me how interesting it was and that I should check it out, I did and liked it very much and I recommend that you guys give it a watch as well.
Anthony Bourdain: No Reservations - Jamaica is one of the best travel related programs covering Jamaica ever, although there are a few
Kitchen Confidential, his restaurant tell-all, is right up there with Chuck Klosterman's Sex, Drugs, and Cocoa-Puffs. I recommend both books to almost everyone I meet. What I do not recommend, are his works of fiction.
Not because he's a terrible writer (he's a fine writer), but because he's a terrible thinker, with a terrible imagination, and a terrible inferiority...
WooHoo! Acerbic and awesome rolled up in one slightly greasey package, Anthony Bourdain, my muse and catalyst of my obsession with world cuisine, is the celebrity judge! Sorry cheftestants.
I‘m a big fan of Anthony Bourdain. I’ve spent some time in a restaurant kitchen. I spent a year working with a culinary recruiter for a major resort in Florida. I’ve been around people like Bourdain. I like people like Bourdain - no nonsense, get the job done, do your work or get the hell out of the way types. I’ve seen every episode of his show “No Reservations” (some of them 3-4 times). Loved his book, “Kitchen Confidential”. He’s inspired me to at least try food that I normally wouldn’t consider eating (pig blood pudding for example). I don’t think he and I would ever be friends, but he would be fascinating to listen to over a couple of beers.
He has a new book coming out and Time did what looks like a Q&A session with submitted questions.
Here is my favorite of the bunch
Why do you always pick on Rachael Ray? —Trandafir Albrando, Manila
She can take it. She’s incredibly powerful and far more loved
Here are five clips of Anthony Bourdain in New Zealand. Together, they comprise one No Reservations episode from Season 1. Caution: The scene of hunting the wild boar, killing it, and preparing it for dinner is rough. I had a hard time watching it. However, if you want a glimpse of New Zealand and Kiwi life, this is a good approximation. Yes. The scenery is THAT fantastic and varied. Total viewing time of all five videos is around one hour. Click here to watch.Click here for an article about his talk in New Zealand titled Vegetarians are Too Sick to Fight Back, in which he disses vegetarians, Jamie Oliver, and Americans who won't eat local cuisine. Hah!The photo is of Anthony in Paris, also a Season 1 episode.
I think not. But Mario Batali would. Oh, dear.Thank you for this image, Manolo's Shoe Blog.Here's a photo of Food Flippin' Mario. It's a toy, dahlings, but who would purchase such a ghastly thing?And here is my other take on Mario in my Bitch Slap Fest post earlier this year.
Anthony Bourdain suffered quietly as he dined on wart hog — encrusted with sand, fur and fecal bacteria — in the African country of Namibia. Bourdain, host of the Travel Channel’s “No Reservations,” finished the meal knowing he would become terribly ill. But who was he to complain as a VIP guest of the same arid landscape where Angelina Jolie delivered Brad Pitt’s baby?
More: continued here
Today, Gayle King, caring girlfriend to many, talked to Anthony Bourdain, riotous antagonist to most, on her XM radio show. Unfortunately, I only caught a little of it, but it was fascinating. I liked the counterpoint between sunny and funny Gayle and surly and sarcastic Tony. In the understatement of the century, Gayle said it seemed that there were quite a few Food Network chefs that he didn't like. He went into a long explanation of what a chef was...Still Gayle was clueless. And THEN Gayle said, "I thought if they were on the Food Network, they were CHEFS, like Rachael Ray." I almost spit my teeth out of my head. To Tony's credit or perhaps DIScredit, he calmly said even Rachael Ray doesn't consider herself a chef. And Gayle repeated that she had always thought of RR as a chef, BECAUSE she appeared on the Food Network. Back to Tony talking (correctly) about how a CHEF is the leader of a troop of cooks in a professional kitchen. That IS the correct understanding of the Frenc
"There’s a right way and a wrong way to handle balls."Anthony Bourdain in No Reservations, intrepidly tasting testicles cooked with portobello mushrooms at Ali's Kebab Cafe in QueensAli's Kebab Café: Tony and Andrew Zimmern, host of 'Bizarre Foods' on the Travel Channel, meet up at this uniquely ethnic restaurant in Queens. They sample several items, including beef shank with cow's foot, sweetbreads and brains cooked with caper sauce and lemon, testicles cooked with portobello mushrooms, hibiscus tea, calf's liver and lamb hearts.See all the sights and foods of Bourdain's New York City."Good food more often than not comes from extraordinary people." A. Bourdain
Ok, so there were no surprises in my favorite Top Chef guest judge poll: Anthony Bourdain received twice as many votes as second place finisher Alfred Portale. Did anyone catch Anthony on Monday night's No Reservations? His awesome trip to China reminded me of my own recent journey there. Yes, delicious affordable street food is abundant everywhere you go in Shanghai, and yes the Chinese are casually cruel to their food animals. To them it's about freshness not animal rights, and everywhere I looked in food stalls or the meat sections of grocery stores I had to turn away from the sight of fish in obvious distress in their overcrowded tanks, and of live cooped up turtles and eels and ducks and chickens. I ate very little meat while I was there.As always I am amazed at Anthony's ability to pop anything in his mouth and say yum. If someone said, "Here try these nice weasel testicles made with a bat's lung sauce", I have no doubt our intrepid Anthony would give the dish a fair critique
Darling Anthony, he of the well placed barb, he who minces no words even as he minces our cheftestants, strikes again in two well placed blogs, one as a guest judge for Tom Colichio for last week's episode, and the other in Ruhlman's blog. Is our Anthony getting green around the gills, or did I actually read that he liked Next Food Network Star, which is winding down the competition just as Top Chef is hitting its stride. His assessment of Amy is similar to mine, though once again he critiques the show with phrases and language that are way more masterful. "But, Goddamn if I'm not liking this fucking show. I find Tuschman's comments refreshingly honest, acknowledging the gruesome reality of network realpolitik over cooking ability with unflinching candor--yet erring on the side of mercy for the devastated JAG. Which, by the way, paints the judges into a real corner..."As for Top Chef, our world-roaming chef with the highly developed palate can snark with the best of them:'"Joey co
Oh, my. Ms. Place's lighthearted attempts at putting Hell's Kitchen in its place holds no candle to Anthony Bourdain's scathing review of the show on Ruhlman's blog. Had Anthony been as two-thumbed in the kitchen as me, he could have made his living as a critic. Or better yet, a reality t.v. writer.Here's another take on the last episode, which sucked as far as cooking went but made for great t.v. And for those of you who just can't get enough of foodie reality t.v., here's another link.If you want to review my recap of the last episode, just click on the Hell's Kitchen tag below.And how did I miss this? According to a May article in Salon, Chef Ramsey is slated to be replaced by his nemesis Marco Pierre White in the New Hell's Kitchen. Oh, double my.
Seen on the blogosphere, Anthony Bourdain discusses Episode Two of the Next Food Network Star in Ruhlman's blog. Do we sense a bit of sarcasm and irony here? Thanks Top Chef: They Cook, We Dish, for pointing me to Anthony's take on NFNS, one of the shows I recap.Here is Anthony's take on the first episode.The man minces no words, but he did get some details wrong. Ah, well, the Great One's biting humor makes up for his lack of pesty accuracies.
This podcast is one year old, but it features Anthony in his glory as he talks about his book, Nasty Bits. Considering the number of cooking shows in prime time this spring (3!), Anthony's experiences are worth repeating. Click here for an introduction to Bourdain's world.His answer to the question, "How do you stay so slim?" is priceless -"Cigarettes, neurotic personality, fidgeting. An unhealthy lifestyle."Anthony also reveals that he loves a good pastrami sandwich and great sushi.If you can't get enough of Bourdain, who is almost as ubiquitous as Rachael Ray, here is a video interview with Andrew Zimmern in St. Paul Magazine, 2007.If you're as obsessed with watching food competitions as I am, there is an embarrassment of riches this season:The Next Food Network Star on the Food Network on SundayHell's Kitchen on Fox on MondayTop Chef3: Miami on Bravo on WednesdayCan life get any better for a t.v. junkie? I think not.
Google helped me find a site where they had Macbeth: Entire Play. I tried reading it but I couldn't get into it as I did with the book physically in my hand. It's damn long play too. So instead, I continued with The Nasty Bits. A few weeks break from the book really does wonders for my attention span for it. The down side of reading the book, especially when he talks about meat, is that it makes me hungry and gives the itch to cook. I don't have as much time to cook as I would love to and I don't usually have the ingredients to cook what ever it is I feel like cooking. I have a craving for Thai beef noodles but I haven't gotten around to satisfying that craving yet. I guess I could find the recipe, which I did (here), but I'm not sure if it's the same thing as the beef noodle soup. So I guess the better choice, and an easier one at that, is to go down to the nearest Thaksin Beef Noodle outlet and satiate this craving of mine.Technorati Tags: Books, Food
As everyone knows I love Anthony Bourdain. Sure he can sometimes be a little gruff and opinionated, but who isn’t? I respect him for the way he travels about the world with an open mind, sense of adventure and appetite for anything that hits a plate. To me, that is the be all - end all, the height of achievement, something I look to be doing in the future. Perhaps not on National TV as he does, but just for myself. Tony is not only an accomplished chef, the star of a travel TV show and a cookbook author; he is also a fiction writer as well! What can this man not do?
Often when watching his shows or sometimes just sitting on a beach wishing it could be that way forever, I dream of “going bamboo”. Just going off to some beautiful island somewhere, changing my name and falling off the grid. So I was not surprised that one of Tony’s fiction pieces is thus named Gone Bamboo.
So for all of us who dream about getting away and living the good life somewhere un-noticed, this book is f
If anyone can raise our spirits, it's the spirited Anthony Bourdain.He has a hilarious crude and sometimes cruel take (warning bad language found at this link) on anything involving the Food Network. Sometimes I think he's just mad that he wasn't invited to the table of a lot of the current witless Food Network programming. But he is right on the money about the Food Network awards. I wish I could quote him here, but his language is REALLY dirty, so I won't.My problem with the awards was that the entire concept was ill-conceived. And it was a shame, because it could have been so great to have had so many Food Network favorites under one roof. Why couldn't they have done a mass cooking demonstration, each person responsible for one dish, or divide them into teams and do an Iron Chef thing? Or have a round table discussion talking about their cooking philosophies...Of course, Sandra Lee would have to be uninvited and after Rachael said BEEF, PORK and VEAL, she'd have nothing to say
I heart Anthony Bourdain. He has been coined “the bad boy of cuisine”. His views and commentary is blunt and not at all glossed over. To me, he is kind of like my idol – what I want to be when I grow up. (Minus of course, the whole being a guy thing, and of [...]
The subtitle is "Global Adventures in Extreme Cuisines" but the real goal is a mildly macho food travel show, not shock value. We like Mr. Bourdain -- he's funny, idiosyncratic, and opinionated. But why is he whining like a wussy when he has to eat bird's nest soup, natto, or mountain potato? We've eaten all these things in our home country, America, and we didn't freak out about it, even
