Dianne_VA

He has contributed to the follow-up of Do Not Try This At Home (it's called How I Learned to Cook, and will be out on October 31, according to Amazon), and says he is working on a crime/mystery novel, I believe. ← Bourdain posted elsewhere that it is his fourth crime novel due out next year and titled NO NEW MESSAGES.

Can read additional comments from Ruhlman as well on his new blog http://ruhlman.typepad.com/

Updated AP Story: http://hosted.ap.org/dynamic/stories/F/FOI...EMPLATE=DEFAULT

What an intriguing exhibit this must be based on the reporting here and the website. The knives in the naturalism section are beautiful craftmanship! Interesting how these accoutrements of table service are not only social but historical commentary in addition to the aesthetics. Know I'm stating the obvious but, it is fascinating to once again be reminded of the culinary world and its offshoots being a reflection of our times, cultures and history and an etiology of a sense of community. I searched Smithsonian and unfortunately did not see any mention of this exhibit being shown at any of D.C. Smithsonian museums or elsewhere. If anyone hears of any other venues or dates, please post. Can anyone reference a similar exhibit or other points of reference for the kitchen/cook/chef and corresponding tools of the trade versus the "front of the house"? Thanks for the information and keeping us posted on the exhibit!

"chappie, you are right about the old bay...there is WAY too much of it on the crabs that my parents usually get (and they always say "light" seasoning). Most of the time before I eat a crab I run it under the faucet to wash all the seasoning off. Also, nothing is worse than cutting your finger on the crab's claw and then getting old bay smeared into the open wound, or just eating crabs with paper cuts." A woman after my own heart. Crab meat by itself with sorry Chappie a Bass ale vs. the 10 oz Bud. The mustard I do enjoy when I run across but of late have been heistant to eat as well however I have to qualify I still eat my soft shells whenever I can get good ones and I wouldn't care if it was nuclear waste in them as long as the taste is not impacted. Agree on crab cakes excellent when they're excellent bu truthfully so hard to find excellent ones. Give me a pot of steamed very lightly with old bay and the Bass and good frinds and I'm a VERY happy woman.

Ridikalous!!! “So why do audiences love him? Despite his failures, Daffy, like the Greek hero Sisyphus, is a victim of injustice who continuously protests. And it's his refusal to surrender his will to the whims of the conspiring universe that makes him heroic.” (looneytunes.warnerbros.com) Duck…..Hmm…..Yum!! On a more serious note, it is a rather frightening proposition that the government is attempting to legislate what we choose to put in our gullet and by what means it arrives there. (It is a shame that the politicians will spend more time on such an issue as this versus some of the social ills of our time.) Small businesses face increasing odds against survival these days and it is a shame that in the name of political correctness (or whatever phraseology you choose) more emphasis is placed on the sustenance of the ducks and geese versus the owner and 120 employees. Not to mention our rights of choice as citizens and diners, think we're crossing a line here. Absurd!!! .....But hey, I was always partial to Bugs anyway....Hmm....Rabbit...Yum!!!!! By the way, speaking of protesting and raving against the injustice...Where is Ruhlman?

Well done! The sheer senselessness of it all is so overwhelming regardless of political persuasions, philosophies, etc. Started so hopeful with Joe and the mixing of cultures and tastes and faiths with the commonality of the human spirit of hope and perseverance. Appreciate the sharing of experience in what must still and possibly even more so now seem so surreal and painful. Tony certainly achieved his objective of sharing his experience and in a most provocative way. If nothing more is acheived than to have each of us stop and examine our beliefs and responses ..well then that is an achievement not afforded many. Nice to see our military pull through and to be shed in a different light as I think sometimes their humantiy gets lost in objectification. Food IS a great leveler. (Look at this community). The ritual of preparation and commraderie and sense of community are more endemic of the human condition than the nihilism of fanatics disguised in beliefs of whatever persuasion. I cannot fathom what it must be like to have had the experience that Tony and his crew had for a week much less those who have to endure this on a daily basis. He did an excellent job conveying how we each find our own way to cope regardless if it is sensible to others...for God' sake its incomprehensible what we are capable of and do to each other... how can we respond in any prescribed fashion? Thankfully we allow ourselves to express our sense of humanity, uniqueness and "random acts of kindness" in such means as cuisines and sharing of cultures, stories, memories and good will over food. Hope Tony is finding some balance as the rawness of this experience diminishes. "Travel leaves scars" and not that scars are imperative to our enrichment and empathy but "they do leave their mark" hopefully to increase understanding and caring and not to fuel hopelessness and despair.

Well looks like it is August 21st after ad in tonight's rerun of Puerto Rico episode..."Ah the pig a noble and magical creature"... After reading posts on Barnes and Noble, Travel Channel and here by Tony, it should be a very heartfelt and enlightening show. .....And hope he is planting those size 12s in tropical sand at this very moment and taking some well deserved and restorative time off! Patience can be just as much a virtue as curiosity at times...... Want to be respectful and don't want to cross a line here and return to subject that is closed... just information... So pig's cheek? Any experiences out there?

I have to echo russ here. When I was running my oyster bar I drove up to Mook Sea Farm Damariscotta, Maine to pick up a bushel or two of their delicious oysters. The guys gave me a tour of the facility, which had an industrial look and feel. Lots of square vats with hoses and compressors that maintained the proper environment for oyster spat and juveniles before they were placed in underwater trays out in the river nearby. We walked down a gangway to the dock where a couple skiffs were unloading some dive gear and a few buckets of oysters. We shucked a couple, proclaimed their undeniable superiority of the species and that was pretty much it. ← I have to say I'd walk across hot coals if I thought I'd get some freshly popped Wellfleets or some Chesapeake Bays of my youth. Don't know about seaweed but a smoldering fire, a grate, some burlap, and drawn butter..Ymmm..Oops. I'm suppose to be reading and learning here.... Sorry for the outburst , just couldn't hold back.