No recipe this week. Instead, an homage to my favorite cook.
If you missed the first three episodes of
That’s such a great show. The first one I saw was Bourdain in Paris. One of the tag lines from the ad was “find out why wine is good with breakfast”. Turns out that it’s to kill the absinthe hangover from the night before. I’ve tried to make a point of watching every show since.
Sorry to put this in the comments section but I didn’t see any other way to get this to you. A while back you posted a commemtary about a bar in New Orleans by Chris Rose of the New Orleans Times Picayune. Here is his lastest writing. I thought you would appreciate it.
I love that show. We watch it any time we can find it. First caught it a couple-three years ago and then bought the book. The “Cook’s Tour” episodes in Morocco and Vietnam are fantastic.
I judge TV personalities much like I judge politicians- would I like to have a drink and b.s. with this person, or not? Tony Bourdain for President!
What is so unusual about Bourdain is that he has talent and a sense of humor, but he also writes well, with an ease that seems almost improvisational.
But I still think he needs to lose the earring.
Fondue for Madness
I have spoken to a great many people in Meatspace about a show on the Travel Channel starring well-known (to foodie afficianados) chef, author and traveller Anthony Bourdain. Skimming the morning Blogs, I came across Vodkapundit’s post concerning Tony …
My wife is a huge Bourdain fan as well. You really ought to arrange to have dinner with us some time. We may or may not be quite at your level in terms of cooking, but I bet we are close.
Loved “Kitchen Confidential” the book, loved “Cook’s Tour,” love Bourdain in a manly, non-gay way. Somebody at Fox ought to get the axe for making such uninspired use of such great raw material.
Bourdain earlier on NR while in Paris:
“Why is it everytime he calls me ‘mon ami’ it sounds like ‘asshole’?”
I thought I was the only one who caught that line. Now that had “me laughing so hard that organic, farm fresh whole milk shot out our noses.” I too love that show and find Boudain to be a gentleman I’d love to have drinks with.
That reminds me, to celebrate Easter this year, I cooked a rabbit in white wine.
When you are in New York, get the Fillet with Bournaise sauce at Les Halles. Next time I go I think I will try the Blood Sausage.
That’s a deal on dinner. Give us about five months, though. We’ll be a leetle tiny bit busy in the meantime.
And no I’m not kidding.
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