Anthony Bourdain: No Reservations Seasons 1-5
Posted 22 July 2009 - 07:52 AM
Posted 22 July 2009 - 08:09 AM
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
Posted 07 August 2009 - 10:16 AM
Sitting on a lake reading Heat waiting for lakeside pancakes...Jesus Christ. Few things sound better :)
Lakeside pancakes...it's got a ring to it.
Edited by KrazzyJoe, 07 August 2009 - 10:16 AM.
Posted 07 August 2009 - 10:49 AM
I like Tony Bourdain - a lot. He is a great personality, knows food and I generally find him very entertaining. His show is usually informative, albeit formulaic. I would love to be doing what he does. What I don't like, though, is how he repeatedly takes contradictory attitudes depending on where he is. While he never puts down well made traditional cooking, especially offal, he often has unkind things to say about creative cookery and tasting menus in general unless he happens to be on air dining in such a restaurant. He was very quick to take the same approach at Star Chefs last year following the lead of fellow discussant Marco Pierre White in dissing multicourse tasting menus, despite his being on record as raving about elBulli and recently Arzak and The Royal Mail. In the same episode as his Arzak meal, he chimed in when discussing the merits of Etxebari how that kind of cooking focusing on the fine product was so far superior to fancy cooking techniques that distort the product. I wouldn't have a problem with that if he was specific or even if generalizing he expressed that there are indeed exceptions, but he doesn't. He casts a very wide net and it comes off as rather two-faced. I don't think that he actually is, but I would prefer it if he didn't come off that way.
I think Ferran Adria would be the first person to make that same sweeping generalization, though. It's a comment about the soulless majority and a jab at the traditional experience. This is reflected in the best high-end restaurants. The evolution in the food and the surroundings in the past five years alone, let alone ten and twenty, shows this. The experience Tony was probably talking about is the same kind that Ferran was cooking in before he left. This was expressed in Decoding Ferran Adria, really. It's a big part of the main metaphor. The truffle or the pear. Ferran and his team (and many of his peers) were getting tired of using truffles, foie, and white tablecloths as crutches.
In fact, his "two-faced" attitude was the central theme of the entire Ferran episode. Questioning what the difference was between making great ham or even simply cooking something and making spaghetti out of cans and pastaless ravioli.
It's understandable to see it as two faced and it is easily interpretable as at least contradictory. But I'd say it's more paradoxical than contradictory, and only if you take it more absolutely than it should and apply it to an absolute science of which cooking and eating is not.
Most of the superstar innovator chefs today seem to share this view, even if it is in some ways directly contradictory to what they're doing. They bring things that aren't part of the traditional, stick up your ass experience and put it in that context. A shared focus seems to be the obsession and acknowledgement of the importance of homemade food, your mother and grandmother's food, and simplicity of ingredients. Good ingredients "not screwed up". Not overshadowing good ingredients.
Look at Marco's obsession with mother nature as the true artist. And the Chef's job being to simply not fuck it up.
Look at the one place Ferran takes Bourdain to eat. One of his favorite places to eat, one of his favorite eating experiences. And it's just a tiny shop, a dude with a grill and fresh seafood prepared without pomp or exaggeration.
Posted 08 August 2009 - 01:52 AM
The first few epsiodes of this new season have been very enjoyable. I thought the street food episode while not gold was at least entertaining. Kind of like the food porn one. They have a lot of left over bits and pieces and I think try to make use of them.
Given the alternative to this consistently entertaining show is something along the lines of Paris Hilton BFF and 16 and pregnant, I don't think I am going to channel surf anytime soon.
If there is a show that is past its point I would have to say Mr. Zimmer needs new employment. I know there is that fear factor interest in what he eats but not for me. He also as the seasons progress is becoming rather condecending which I don't like. I also can't stand the clicking jaw and smacking when he eats its like being trapped at Grandma's house all over again!!!
Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"
One summers evening drunk to hell, I sat there nearly lifeless…Warren
Posted 08 August 2009 - 09:30 AM
Posted 08 August 2009 - 10:25 AM
Zimmer has always seemed more like a tourist than a traveller to me. He seems to make every meal he eats and culture he experiences into a novelty. I always expect to hear fart noises and bike horns. He would fit in a lot better on morning zoo radio.
Posted 13 August 2009 - 10:14 AM
"Sqweasel? What's sqweasel?"
Posted 21 August 2009 - 06:05 AM
Posted 21 August 2009 - 06:56 AM
Posted 10 September 2009 - 03:59 PM
Posted 10 September 2009 - 04:13 PM
Posted 11 September 2009 - 11:43 AM
Posted 11 September 2009 - 01:25 PM
Posted 12 September 2009 - 04:32 AM
ps: i would prefer it stitched on my chef's jacket that's all :P
Posted 12 September 2009 - 12:37 PM
Posted 16 September 2009 - 12:36 PM
Posted 28 December 2009 - 09:12 PM
Edited by DanM, 28 December 2009 - 09:13 PM.
Posted 05 January 2010 - 07:01 AM
Maine episode slated for April '10
foodblogs: Dining Downeast I - Dining Downeast II
Portland Food Map.com
Posted 06 January 2010 - 01:45 PM
If it's not online on the No Res site, I'm pretty sure it'd be in Rippert's new cookbook On the Line.
Speaking of this episode on "Food Porn," Eric Ripert prepared an intriguing dish with sea urchin roe and ossetra caviar on top of angel hair pasta. Does anyone recall the recipe for this dish?
It is available in the On the Line cookbook. The full recipe is available in the google books preview of the cookbook, here.