Jump to content

agbaber

participating member
  • Content Count

    202
  • Joined

  • Last visited

Everything posted by agbaber

  1. project -- that was one of the most thoughtful, well written, and most importantly honest assessments of foodtv (and tv in general) that I have ever read. Thank you for putting the time and effort into that post. I was wondering if I could, with your permission, re-post it on my website. Video about food and cooking instruction is my current hobby, and I think about it frequently. You have put into words the same things that have been running through my mind for quite a while. Keep up the good work.
  2. The Infamous Pasta from HELL, with Sausage Bolognese (You Must Sign The Release Form!) (9 Bombs) Now, this pasta is where things started to get serious. It was the last thing we recieved, and immediately I could tell it was in a whole different ballpark. You can see the slices of peppers just sitting on top (what I believe are either scotch bonnets or habaneros....or some crazy south american superpepper), and the entire sauce was little more than chili paste and meat. What made this dish so difficult for me to eat was the fact that the pasta was slightly underdone, meaning I really had to
  3. Vastly, totally, completely and utterly different. I too could not get over the grass farming. Outstanding book.
  4. ill be right back man... what'd he say? ocho.
  5. I put some video and a few photos up on my site.
  6. This show is absolutely awesome. I love the one hour-quick-cut format. Every segment of the show (pretty much) is entertaining and fairly informative. Great programming.
  7. Hey, it's Andrew. email/PM me about the boston shoot. agbaber@bu.edu
  8. Chris- Watched the show again and loved it even more. How're you doin? They still got you flying all over the place? This is the most exciting thing I've been involved with in quite some time. PS: I think I've had about three hundred suan la chow show dumplings since we filmed there. They even let me park out back and walk through the kitchen whenever I go there! Keep up the great work, I cant wait to see Atlanta!!!
  9. That show was awesome. I had a whole group of people over to watch it, and we're all going to that BBQ place and gettin those ribs.
  10. Chris - I just watched the Feasting on Asphalt episode (thank you DVR!!) and I decided to hit every location you brought Alton to. It was certainly the highlight episode of the season. I'm glad to hear y'all had fun down south. When's NYC?
  11. Oh, can I ever. The location that I was on-screen for was the segment filmed at Mary Chung’s. Now, let me tell you an interesting tidbit about Mary Chung’s: it seems that it was the very first restaurant in the world to be on the internet. If this is accurate: http://boston.openguides.org/?Mary_Chung's "A major hangout for MIT geeks, and thus the first restaurant with a Usenet newsgroup, alt.fan.mary-chungs," then Mary Chung's was most likely the first dining establishment in cyberspace. Mary Chung, the proprietor is an amazing woman. In one of my recent visits, I was so overcome with elat
  12. So I finally got back from vacation, and I have a few thoughts I would like to share about my experiences working with this fine crew. After much deliberation, I believe that the best thing I can compare to filming a TV show would be a catered gala with chefs from multiple restaurants. Each chef comes into a kitchen they've probably never seen before, using equipment they are generally, but not specifically familiar with. This parallel was evident from the first day at JP Licks. While the cameramen certainly had used the same type (and perhaps even the same model) cameras before, one of th
  13. Damn, I might be in NYC on the 15th, but im gonna be in Denver when you're gonna be in A-town. Still haven't found anywhere off the beaten path in Boston with outstanding clam chowder (and I don't think The Fireplace serves it, unless their website lies). -Andrew Edit: I cant function in the morning.
  14. Atlanta suggestions: au rendez vous - tiny french brasserie run by vietnamese family. great food, BYOB pho 79 - hilarious vietnamese cafe, the owner is nuts. great pho and fairly traditional dishes daddy d'z - on memorial drive (just outside downtown), decent bbq, great scene kool korners - near ga tech, awesome cuban sandwiches (run by an old cubano who remembers nearly all his repeat customers) vortex - best burgers in town, the little 5 points location is better imho waffle house - has foodtv ever done a show featuring waffle house? i sure havent seen it. Get a double hasbrowns, scatte
  15. Any word who he challenges? Or what the theme ingredient might be?
  16. After that stimulus-overload of food (watching Alton Brown on mute, listening to a Bourdain podcast and reading this absolutely fantastic blog), I feel obliged to inform you that I am sincerely enjoying it. I'd say you probably had either the hummous or the tomato soup and then the chicken. In my opinion any menu item that takes a significant amount of time ends up being the tastiest. Hamachi-Kama is a favorite example of mine. I'll wait 25 minutes and tear it apart in 25 seconds. Keep up the fantastic and seriously educational writing and pictures!
  17. So as it regularly goes here at my college apartment, we decided that it was time to scrub the kitchen down, (and by the kitchen I mean one frying pan) and make dinner. Available to us was one pound of ground beef, onions, eggs, pototoes, and a vast array of sauces and condiments. Jonathan, ex-rover at Trio, proposed a hash. Pictures follow: Delicious, as you can see.
  18. I remember that pork plate as well. There was a single crisp piece of skin that was shockingly good. If you could, Fudy, tell Orion and Brooke that Andrew Baber said hi.
  19. Amazing show. The thing that most pleased me was that I basically forced all the people I'm living with to watch it, and by the end, they were "shusshing" me! Along with that, there was very little information I felt I could add to it. Everything he talked about, he knew almost exactly as much about the topic as I did, and then some. (This probably is based on that fact that my most-quoted book is clearly Kitchen Confidential) Great show. Amazing show. My favorite show!
  20. I just noticed a job posting of theirs on craigslist and shot an email their way. Since I'm sort of between jobs now I figure it would be pretty damn cool to work there for a while. Anybody wanna pull some strings for me? Ill let you know how it goes, maybe Ill end up serving one of you guys. Oh, and the meal I had there was amazing. I ended up doing an impromptu tasting menu and every course was fantastic. It seemed like Chef Tuohy had a great time doing it, too.
  21. That would be thanks to Alex Stupak, former pastry chef at Clio in Boston. I was there the night he left and was able to enjoy what I was told was the last dessert he ever made there. Damn Alinea for stealing him away from Boston! So who wants to take me to Alinea?
  22. going there tonight because of this thread. will let you know how it goes.
×
×
  • Create New...