Anthony Bourdain Appreciation Thread (1 Viewer)

[krista4]

Food Porn 2 w/ Ron Jeremy on No Reservations

Mr. krista4 just said, "That really is pornographic." And it is.

 

[krista4]

damn I want to try lardo

We're getting it shipped in from Italy for a dinner that Mr. krista4 is cooking in about four weeks.

 

[Oliver Humanzee]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

 

[snitwitch]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

The bone marrow pasta looked insane, you could tell bourdain was flabbergasted.

 

[HellToupee]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

I worked in a super market deli while in college & head-cheese is a no go for me. The smell is hasty.some of those terrine's where a work of art

 

[jon_mx]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

ever had durian? I think i would eat maggots before durian.

 

[culdeus]

How do you de-bone a pigs foot exactly?

 

[snitwitch]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

ever had durian? I think i would eat maggots before durian.

I had it in a pastry at a dim sum place, wasn't too bad. I could tell from the smell that opening the whole fruit would have overpowered a room though.

 

[Eephus]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

ever had durian? I think i would eat maggots before durian.

I had it in a pastry at a dim sum place, wasn't too bad. I could tell from the smell that opening the whole fruit would have overpowered a room though.

The contrast between smell and taste is what makes durian unique. It's absolutely delicious to eat, although you have to control your gag reflex when slicing into one.

 

[urbanhack]

Sorry, but Ron Jeremy and food don't go together.

 

[EYLive]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

ever had durian? I think i would eat maggots before durian.

I had it in a pastry at a dim sum place, wasn't too bad. I could tell from the smell that opening the whole fruit would have overpowered a room though.

The contrast between smell and taste is what makes durian unique. It's absolutely delicious to eat, although you have to control your gag reflex when slicing into one.

I may be one of the few people that enjoys the flavor of durian.

 

[heckmanm]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

ever had durian? I think i would eat maggots before durian.

I had it in a pastry at a dim sum place, wasn't too bad. I could tell from the smell that opening the whole fruit would have overpowered a room though.

The contrast between smell and taste is what makes durian unique. It's absolutely delicious to eat, although you have to control your gag reflex when slicing into one.

Rare perhaps, but certainly not unique

 

[Oliver Humanzee]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

ever had durian? I think i would eat maggots before durian.

K4 and I both tried durian in Vietnam. We were pleasantly suprised. While it is redolent of Chinatown garbage in July, it tastes great. Creamy, sweet, mild. Like a ripe, runny cheese. Be not so fearful. If you get a chance to eat a fresh one, do it.

 

[Oliver Humanzee]

How do you de-bone a pigs foot exactly?

I don't know, man, but as soon as I get back from South Africa, I'm going to culinary school to find out.

 

[snitwitch]

How do you de-bone a pigs foot exactly?

I was thinking the same thing -- it looked to me like they must have slow cooked the pig's foot (braised it, confit'd it, something like that), removed the meat, then put the shredded meat in a pig foot shaped mold before applying that deep-fried coating thing.

 

[saintfool]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

ever had durian? I think i would eat maggots before durian.

K4 and I both tried durian in Vietnam. We were pleasantly suprised. While it is redolent of Chinatown garbage in July, it tastes great. Creamy, sweet, mild. Like a ripe, runny cheese. Be not so fearful. If you get a chance to eat a fresh one, do it.

this is what i remember when i had it. heck, i think i have even had durian ice cream in some thai places here in chicago.

 

[Eephus]

How do you de-bone a pigs foot exactly?

I was thinking the same thing -- it looked to me like they must have slow cooked the pig's foot (braised it, confit'd it, something like that), removed the meat, then put the shredded meat in a pig foot shaped mold before applying that deep-fried coating thing.

I've had an boneless ox-tail prepared in roughly the same way at Chris Cosentino's restaurant in SF. Cosentino has appeared on a couple of NR episodes. It was good but a little oversalted.

 

[Oliver Humanzee]

How do you de-bone a pigs foot exactly?

I was thinking the same thing -- it looked to me like they must have slow cooked the pig's foot (braised it, confit'd it, something like that), removed the meat, then put the shredded meat in a pig foot shaped mold before applying that deep-fried coating thing.

I've had an boneless ox-tail prepared in roughly the same way at Chris Cosentino's restaurant in SF. Cosentino has appeared on a couple of NR episodes. It was good but a little oversalted.

Braised oxtail is my favorite thing to cook for myself. Boning a trotter isn't easy but it doesn't require anything more elaborate than a decent knife. Butchers are wizards, man.

 

[zander_s]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

you don't like the taste or texture or ??

 

[Oliver Humanzee]

Excepting the caviar, I could shovel pretty much everything on that show directly into my face, continuously, for days at time. The boned, deep-fried trotter, the various head-cheese, the sausages, the sushi, and octopus and bone marrow pasta, all of it. I wanna eat the hell out of all of that stuff right the hell now.

you don't like the taste or texture or ??

I think the texture is great. It's just the intense oil and brininess that I don't dig so much. I don't find it repellant, however, and whenever I'm in a situation wherein I have access to the good stuff I always give it a try. After trying various grades of caviar about 20 times or more, I just have to go ahead and admit that its Not My Thing. Which is okay. Between the sushi, the wine, the proscuitto, and the farmer's market a block from our house, K4 and I can't afford another food fetish.

 

[snitwitch]

How do you de-bone a pigs foot exactly?

I was thinking the same thing -- it looked to me like they must have slow cooked the pig's foot (braised it, confit'd it, something like that), removed the meat, then put the shredded meat in a pig foot shaped mold before applying that deep-fried coating thing.

I've had an boneless ox-tail prepared in roughly the same way at Chris Cosentino's restaurant in SF. Cosentino has appeared on a couple of NR episodes. It was good but a little oversalted.

I've eaten at this place twice, once soon after it opened, and once maybe a year ago -- I wasn't super impressed for some reason. I mean on paper I should love it, as I love eating offal, love italian, and love the idea of an italian-focused wine list. Maybe I just ordered wrong (had lamb's neck the first time which was decent, some sort of pasta the next time that really turned me off)What I really do love though are his salumi products -- I like these better than even the fra'mani brand products, which are excellent. He has a retail space for these in the ferry building, Boccalone I think is the name.

 

[mon]

While eating barbeque --

Cook: ...and we have some sauce, but I'm going to leave that off.

Bourdain: I'm not really about the sauce.

Cook: Sauce is for suckers.

Bourdain: You don't need sauce. If you want lubrication, you got beer and a pickle.

This guy gets it. He gets me. Here in Texas, I get sick of hearing about how good so-and-so's barbeque is, only to find out they're talking about the sauce. Sauce is for suckers!

 

[snitwitch]

While eating barbeque --Cook: ...and we have some sauce, but I'm going to leave that off.Bourdain: I'm not really about the sauce.Cook: Sauce is for suckers.Bourdain: You don't need sauce. If you want lubrication, you got beer and a pickle.This guy gets it. He gets me. Here in Texas, I get sick of hearing about the damn barbeque sauce. Sauce is for suckers!

Sauce is for suckers if it's real BBQ, I'll agree. Living in CA, where maybe 90% of the "BBQ" joints aren't really BBQ, the sauce does come in handy

 

[mon]

While eating barbeque --Cook: ...and we have some sauce, but I'm going to leave that off.Bourdain: I'm not really about the sauce.Cook: Sauce is for suckers.Bourdain: You don't need sauce. If you want lubrication, you got beer and a pickle.This guy gets it. He gets me. Here in Texas, I get sick of hearing about the damn barbeque sauce. Sauce is for suckers!

Sauce is for suckers if it's real BBQ, I'll agree. Living in CA, where maybe 90% of the "BBQ" joints aren't really BBQ, the sauce does come in handy

Yeah, I can see a need for it if we're talking about tough meat and it was the only place I could get my BBQ fix. Hope I never have that problem.

 

[snitwitch]

While eating barbeque --Cook: ...and we have some sauce, but I'm going to leave that off.Bourdain: I'm not really about the sauce.Cook: Sauce is for suckers.Bourdain: You don't need sauce. If you want lubrication, you got beer and a pickle.This guy gets it. He gets me. Here in Texas, I get sick of hearing about the damn barbeque sauce. Sauce is for suckers!

Sauce is for suckers if it's real BBQ, I'll agree. Living in CA, where maybe 90% of the "BBQ" joints aren't really BBQ, the sauce does come in handy

Yeah, I can see a need for it if we're talking about tough meat and it was the only place I could get my BBQ fix. Hope I never have that problem.

What kills me is the preponderance of places out here that either boil their meat, then grill it, or slow cook it in an oven or something, adding maybe some liquid smoke, then they try and call it BBQ.BBQ needs to have wood and smoke or else it's not BBQ!! Wood + Smoke!!

 

[mon]

While eating barbeque --

Cook: ...and we have some sauce, but I'm going to leave that off.

Bourdain: I'm not really about the sauce.

Cook: Sauce is for suckers.

Bourdain: You don't need sauce. If you want lubrication, you got beer and a pickle.

This guy gets it. He gets me. Here in Texas, I get sick of hearing about the damn barbeque sauce. Sauce is for suckers!

Sauce is for suckers if it's real BBQ, I'll agree. Living in CA, where maybe 90% of the "BBQ" joints aren't really BBQ, the sauce does come in handy

Yeah, I can see a need for it if we're talking about tough meat and it was the only place I could get my BBQ fix. Hope I never have that problem.

What kills me is the preponderance of places out here that either boil their meat, then grill it, or slow cook it in an oven or something, adding maybe some liquid smoke, then they try and call it BBQ.BBQ needs to have wood and smoke or else it's not BBQ!! Wood + Smoke!!

 

[BillyBarooo]

While eating barbeque --Cook: ...and we have some sauce, but I'm going to leave that off.Bourdain: I'm not really about the sauce.Cook: Sauce is for suckers.Bourdain: You don't need sauce. If you want lubrication, you got beer and a pickle.This guy gets it. He gets me. Here in Texas, I get sick of hearing about the damn barbeque sauce. Sauce is for suckers!

Sauce is for suckers if it's real BBQ, I'll agree. Living in CA, where maybe 90% of the "BBQ" joints aren't really BBQ, the sauce does come in handy

Yeah, I can see a need for it if we're talking about tough meat and it was the only place I could get my BBQ fix. Hope I never have that problem.

i dont get this. Is it kinda like, "real men drink beer"? or some macho, tough guy, caveman act? Seriously, if a BBQ sauce is good, and enhances the flavors of the actual protein, then what is the problem? Obviously you dont want to smother the meat in sauce and just overpower it. But, i just dont understand the hate for BBQ sauces.And yes, i have had some BBQ that didnt need sauce, but most of the time i do like a little extra flavor in there

 

[mon]

While eating barbeque --Cook: ...and we have some sauce, but I'm going to leave that off.Bourdain: I'm not really about the sauce.Cook: Sauce is for suckers.Bourdain: You don't need sauce. If you want lubrication, you got beer and a pickle.This guy gets it. He gets me. Here in Texas, I get sick of hearing about the damn barbeque sauce. Sauce is for suckers!

Sauce is for suckers if it's real BBQ, I'll agree. Living in CA, where maybe 90% of the "BBQ" joints aren't really BBQ, the sauce does come in handy

Yeah, I can see a need for it if we're talking about tough meat and it was the only place I could get my BBQ fix. Hope I never have that problem.

i dont get this. Is it kinda like, "real men drink beer"? or some macho, tough guy, caveman act? Seriously, if a BBQ sauce is good, and enhances the flavors of the actual protein, then what is the problem? Obviously you dont want to smother the meat in sauce and just overpower it. But, i just dont understand the hate for BBQ sauces.And yes, i have had some BBQ that didnt need sauce, but most of the time i do like a little extra flavor in there

You don't understand the hate, I don't understand the love -- so what? To each his own. As for me, I love the taste of meat and don't want to mess with that. I also don't like my food sweet, any of it, in any fashion. And who said anything about macho? Don't know how you came up with that.

 

[BillyBarooo]

You don't understand the hate, I don't understand the love -- so what? To each his own. As for me, I love the taste of meat and don't want to mess with that. I also don't like my food sweet, any of it, in any fashion. And who said anything about macho? Don't know how you came up with that.

That's fine, you dont like it, i do. I can live with that. But the OP said "Sauce is For Suckers". That doesnt sounds very "live and let live" to me. It sounds like an insult towards anyone who like BBQ Sauce. If it were just a statement of opinion, it would have been "Sauce is not good for me, but may be for others". That makes me picture some wannabe tough guy who says stuff like "ABC is for suckers" and "real men..." or "electric razors are for...." to use a specific example. Just a connection i made based on an assumed commonality within that character type.

 

[mon]

You don't understand the hate, I don't understand the love -- so what? To each his own. As for me, I love the taste of meat and don't want to mess with that. I also don't like my food sweet, any of it, in any fashion. And who said anything about macho? Don't know how you came up with that.

That's fine, you dont like it, i do. I can live with that. But the OP said "Sauce is For Suckers". That doesnt sounds very "live and let live" to me. It sounds like an insult towards anyone who like BBQ Sauce. If it were just a statement of opinion, it would have been "Sauce is not good for me, but may be for others". That makes me picture some wannabe tough guy who says stuff like "ABC is for suckers" and "real men..." or "electric razors are for...." to use a specific example. Just a connection i made based on an assumed commonality within that character type.

It IS live and let live -- it's not telling anybody how to do it. It's saying these BBQ companies are sucking you in to thinking it's all about the sauce. Like McDonald's putting sugar in their fries -- "Hey, let's put sugar in it, that'll make 'em like it". Look, we're in the minority, so of course we're going to be a little angry. If they put less emphasis on the sauce, maybe they'd put more emphasis on the meat, like.

 

[OC Zed]

I'm currently watching the new Rome episode. This has been the best show to date. Watching the guy cut open the giant block of cheese was the only time in my life that I wanted to make love to food.

 

[snitwitch]

I'm currently watching the new Rome episode. This has been the best show to date. Watching the guy cut open the giant block of cheese was the only time in my life that I wanted to make love to food.

I just finished watching this one also. The missus and I have pretty much given up on the show, but this one might keep me around a bit longer.

 

[culdeus]

You don't understand the hate, I don't understand the love -- so what? To each his own. As for me, I love the taste of meat and don't want to mess with that. I also don't like my food sweet, any of it, in any fashion. And who said anything about macho? Don't know how you came up with that.

That's fine, you dont like it, i do. I can live with that. But the OP said "Sauce is For Suckers". That doesnt sounds very "live and let live" to me. It sounds like an insult towards anyone who like BBQ Sauce. If it were just a statement of opinion, it would have been "Sauce is not good for me, but may be for others". That makes me picture some wannabe tough guy who says stuff like "ABC is for suckers" and "real men..." or "electric razors are for...." to use a specific example. Just a connection i made based on an assumed commonality within that character type.

BBQ sauce is nothing but sugar. If you want to add a few hundred calories a tablespoon be my guest.

 

[Eephus]

I'm currently watching the new Rome episode. This has been the best show to date. Watching the guy cut open the giant block of cheese was the only time in my life that I wanted to make love to food.

I just finished watching this one also. The missus and I have pretty much given up on the show, but this one might keep me around a bit longer.

The look back at the ten year old documentary from a couple of weeks ago was pretty good too.

 

[OC Zed]

I'm currently watching the new Rome episode. This has been the best show to date. Watching the guy cut open the giant block of cheese was the only time in my life that I wanted to make love to food.

I just finished watching this one also. The missus and I have pretty much given up on the show, but this one might keep me around a bit longer.

The look back at the ten year old documentary from a couple of weeks ago was pretty good too.

Ya, and I also enjoyed the recent Caribbean episode. It's been a great start to the new season...

 

[OC Zed]

I just watched "Back to Beirut"... a great finish to their trip from 4 years ago during the Israel/Hezbollah conflict.

The Dubai episode was up and down... interesting to see the clash of Western vs. Middle Eastern values, but Tony spent too much time belaboring the supposed plight of the resident Indians.

 

[jamny]

I've seen a couple of his episodes and watched his recent 100th in Paris since we'll be going there, for a second time, in early November to celebrate my wife's 40th birthday. I can't tell you how psyched that episode got us. I'm planning to make it an anti-touristy, mingle with the locals kind of trip. We're fortunate in that money isn't an issue when we go out to eat but we just can't stand the formality of it all. It's great to see that the new school will give us the best of both world's, great food in a casual environment.

 

[Eephus]

I've seen a couple of his episodes and watched his recent 100th in Paris since we'll be going there, for a second time, in early November to celebrate my wife's 40th birthday. I can't tell you how psyched that episode got us. I'm planning to make it an anti-touristy, mingle with the locals kind of trip. We're fortunate in that money isn't an issue when we go out to eat but we just can't stand the formality of it all. It's great to see that the new school will give us the best of both world's, great food in a casual environment.

Paris in the fall means roasted chestnuts from street vendors

 

[mr. furley]

I've seen a couple of his episodes and watched his recent 100th in Paris since we'll be going there, for a second time, in early November to celebrate my wife's 40th birthday. I can't tell you how psyched that episode got us. I'm planning to make it an anti-touristy, mingle with the locals kind of trip. We're fortunate in that money isn't an issue when we go out to eat but we just can't stand the formality of it all. It's great to see that the new school will give us the best of both world's, great food in a casual environment.

Paris in the fall means roasted chestnuts from street vendors

 

[Doctor Detroit]

I really like this show and he's one of the few people who has been more places than I have.

That said the Naples episode last night was the best ever. Most interesting place I ever lived.

 

[mon]

I really like this show and he's one of the few people who has been more places than I have.That said the Naples episode last night was the best ever. Most interesting place I ever lived.

Thanks for the heads up. Didn't realize the show was back on.

 

[azgroover]

If you get a chance, check out his follow up to Kitchen Confidential, Medium Raw. I tore through it on a set of PHX/BNA airplane rides. The best part of reading his stuff is it's like an audio book of him reading to you via your inner monologue. It's a good way to enjoy his sarcasm and wit in the privacy of your own head.

 

[Parrothead]

I was so excited for the Cuba episode, but was dissapointed by the lack of substance (maybe the gov't kept him on a short leash). Love the show though- Naples was a good one

 

[Rohn Jambo]

I was so excited for the Cuba episode, but was dissapointed by the lack of substance (maybe the gov't kept him on a short leash). Love the show though- Naples was a good one

Just saw the Naples episode on Youtube. Nice cameo of his wife too.

 

[EYLive]

The Vienna episode was my favorite. Tony (or at least his Grinch side) melts and gets caught up in the warm fuzzy feeling of Christmas in Austria. No cynicism or sarcasm. Just Tony happily wandering the crowded, brightly lit Vienna square on a nippy December evening.

 

[krista4]

Just watching the Macau episode as this thread was bumped. Possibly the most boring episode I've seen, especially 15 minutes of Baccarat. :( Looking forward to making up for it with Naples next.

 

[Steve Tasker]

If you get a chance, check out his follow up to Kitchen Confidential, Medium Raw. I tore through it on a set of PHX/BNA airplane rides. The best part of reading his stuff is it's like an audio book of him reading to you via your inner monologue. It's a good way to enjoy his sarcasm and wit in the privacy of your own head.

I've always said this about his writing - he's the only writer who I can actually hear speaking the book to me in my head while I'm reading it.

 

[Jaysus]

I have no idea what is going on with this holiday special... But I fn love it!

P.S. Is that Katherine McPherson?

 

[Jaysus]

Christopher Walken? This rules...

 

[OC Zed]

I caught the first episode of his new show, "The Layover." It was pretty good, although it's tough to tell how it will play out when he visits towns other than New York.