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FrostFree

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  1. As has often been remarked, reality television is all about putting ordinary people in extraordinary situations. While few would describe Tony Bourdain as “ordinary,” he does have something of an everyman quality about him -- particularly if you think that the average guy is as tall and thin as he is jaded. That very cynicism brings a healthy groundedness to the show, however, as Tony trots of globe in search of the weird and wonderful. It’s much like the attitude that David Letterman (on whose show Tony often appears) brings to Hollywood -- a stubborn refusal to be dazzled by glitter, fame, or superficial appearances of any sort. “Cook’s Tour” was one of my favorite FoodTV shows. Tony introducing each episode with that clip of his eating the bug provided the metaphor for the lengths to which he would go in search of the exotic. In “No Reservations,” however, Tony’s world-weariness seems to be getting rather extreme. It’s entirely understandable. If you’ve ever lived out of a suitcase for weeks, even months on end, changing time zones almost as often as you do hotel rooms, it’s far less enjoyable and glamorous than it may seem. In fact, it can be some of the hardest work there is. That’s under the best of circumstances - and those best of circumstances would hardly make for entertaining television. So instead we’ve got Tony trudging off to choke down putrefied shark in Iceland, when he isn’t being tied in knots by a deep tissue masseuse in Uzbekistan (wherever that is). I must say that watching Tony’s fingers being dragged from the edge of the platform where, with his voice over, he ultimately “confesses” to Rachael Ray’s great cooking skills, was simply exquisite. Zamir in that episode made a perfect foil to Tony, both in personality and physique. In silhouette, the pair rekindles memories of the old Rocky & Bullwinkle show, with Zamir playing Boris Badinov to Tony’s Natasha Fatale. I emphasize “in silhouette” - there’s nothing in the least feminine about Tony Bourdain, of course. And I bet Zamir’s vocalization of “Moose, Squirrel” ain’t half bad either. Then we have the New Zealand episode where Tony takes the spill on the ATV. Now, all of a sudden, this doesn’t seem so amusing. That little adventure could easily have been Tony’s last -- leaving him crippled or even dead. I close my eyes and I can still see that heavy vehicle overturning upon him and then, as if that wasn’t bad enough, flinging him like some oversized rag doll down the slope. It was there where it finally hit home how unscripted all this is. That wasn’t some highly paid stunt double safely pretending to do these things. That was all as real as it gets. Earlier in this same episode, Tony, this spectacularly unfit urbanite, just months shy of his fiftieth birthday, who smokes two packs of cigarettes a day, wheezes up those New Zealand hills vainly struggling to keep up in the hunt for wild boar. After the ATV debacle, that little exercise takes on something of a different quality too. Isn’t stroke one of our leading causes of death? I love Tony’s television shows, but I like and admire him far too much to have him come to a premature end just to provide us this entertainment, however wonderful and welcome it may be. Tony may have the heart of a warrior, but even if he had the physical athleticism to match, reality TV’s “extraordinary situations” just shouldn’t be as life threatening as they’ve become on “No Reservations”.
  2. I know I'm dating myself, but my first exposure to cooking on TV was when Julia Child first appeared on PBS as "The French Chef". My interest in cooking, in fact, long preceded Julia's success in popularizing the art. Years before, when my husband was attending business school, I had already learned that confessing my interest to my new friends wasn't a particularly good idea. "Oh, you like to cook? How nice! Why?" Cooking to me was rarely just the chore of getting food on the table. It's not the drudgery of preparing one of the same old dinners that anyone could delight in, but rather of creating some artistry in the kitchen. So none of Rachael Ray's cookbooks will be found in my bookcase nor do I use any of her recipes. I find most of her dishes rather rough and ready. Not slipshod perhaps, but neither do they display much panache. And then, “What's for dessert?” Ice cream, usually. And why is this? It’s not just the time constraints, but Rachael's way of cooking via "handfuls" which isn't the quick road to success in the baking realm, with it's typical demand for precise measurement. Still, I like to watch her shows. And not just “$40 a Day” and “Inside Dish,” focusing on travel and interviews as they do, but "30 Minute Meals" too. She has a skill and presence in the kitchen that only someone with a genuine delight in cooking brings. CIA graduates may have been taught by the masters, but I think that those who love food and love providing it to others can bring a dimension to the craft that can dwarf skill alone. Lidia Bastianich, now so highly respected, is another example of someone with the same background. True delight, even passion, can generate real achievement. Rachael's preparations hardly rival those of Lidia, but then who knows what Rachael will become twenty or more years from now. In the meantime, as others have pointed out, Rachael provides valuable guidance for today's overworked (and quickly vanishing) middle-class. Emphasizing fresh herbs, fruits and vegetables, and other wholesome ingredients, I think she does well working within the parameters she‘s set for herself. Besides, being so vivacious and charming, she's just fun to be with - even vicariously via the TV. I just wonder how Rachael's greatest asset, her personality, is going to translate from TV to the printed page. I suspect that the success of this project is going to turn on her writers and editors, the savvy selection of which I suspect is not among her talents. Perhaps her lawyer fiancée will be the one choreographing this project. Who knows? Maybe together they can pull if off.
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