Human Bean

Microplane makes a rotary grater, but it looks like a plastic body with metal grater. I don't own one, so I can't say whether it's any good.

...In Mexico is correct, racheld! Cochinita pibil is indeed a fabulous dish, too - I first heard about it via the movie and the "Ten Minute Cooking School" on the DVD (which is less than 10 minutes, BTW.) Whenever I make it, everything in my apartment smells quite interesting for a few days.

Another easy one; this one won't last long - about the same as the life expectancy of the cook after it was served: Puerco pibil.

My Stepmother Is An Alien with Kim Basinger. Remember the weirdo spaceship dress she wore that was made from hula hoops? That was a bonafide Paris couture dress that year--Pierre Cardin. ← Correct, djyee! Also starring Dan Aykroyd and a ~13 year-old Allison Hannigan.

Getting a bit 'out there'.... Far from a good foodstuff, and far from a good film (great cast though): Daughter: She ate batteries! Father: What? Daughter: She took three D batteries out of a paper bag and ate 'em. She flattened 'em like a tootsie roll wrapper.

Actually, I believe that's chalky undertaste. (If memory serves.) Also, one of the characters (Ruth Gordon?) refers to the dessert as 'chocolate mouse' somewhere along the way (again IIRC.)

Rosemary's Baby. Yes, too easy.

Another easy watermelon one: "Why is there a watermelon there?" (This one is totally Google-able, but that would be cheating.)

Correct! I like that scene (temperamental chef fires a cook on the spot) and while memorable, out of context I thought that quote might not be immediately obvious. Good work.

New: "These are snowflakes. Chives are identical."

#39 Sweeties sweet buns: Shaolin Soccer Surprised it wasn't answered sooner.

Okay, along the lines of some of the later titles mentioned in this thread, I offer "Blood Feast" (1963) about Egyptian caterer Fuad Ramses, who harvests (?) um, 'specialty meats' for his Egyptian feasts. The film is a groundbreaker in cinematic history, and I was surprised that it was available on DVD - I bought it about a year ago after seeing it on cable many years ago. (I've also seen Motel Hell; it was amusing, but not a keeper.)

If you buy tomatoes from a produce department, they won't have any flavor to lose in the first place. Friends don't let friends buy supermarket tomatoes.

Bitter recriminations from a disgruntled ex-employee. Nothing to see here, move along please.

The fridge in my apartment is one of those generic (cheap) top-freezer models. Perfectly adequate. But, the absolutely most brain-damaged feature of it is that the heat-exchanger coils are on the bottom. What were they thinking (or, were they even thinking at all)?? There's all kinds of dust and gunk down there, and it's impossible to clean - there's no vacuum attachment that is thin enough get get very far underneath, and my vacuum doesn't have a 'blower' mode; it would be a PITA to blow a huge cloud of dust from under there, but I'd rather do that and deal with the consequences than having the coils all gunked up.

The ones I don't use are clean. The others are mostly in good shape, except for The Joy of Cooking, which has partly destroyed it's binding by falling on the floor a few too many times. Lately, I've been using printouts a lot when I need a roadmap when cooking - either a page off the web, or a scanned and printed page from a book - I have way too many of these printouts folded or otherwise placed inside the regular cookbooks. Unfortunately, I'm really bad at making annotations ('more of this,' less of that') so many times when I go back to something unfamiliar, it's a new adventure again.

Gimme the protein; mizducky can have the veggies, except for the gai lan and long beans, those are mine. The one thing I don't like about the buffets around here is the crab legs (if they serve crab legs) - they are inevitably snow crab legs. Too much work for too little reward. I guess that leaves more for someone who might actually like them, or don't generally know that there are better crabs available (just not at the buffet).

43, trying the most pompous answers possible, generally without respect to the actual question. I guess I could have been even more pompous, since Mallet reported a score of 44.

Next time I'm in a ten thousand pound per night hotel suite, I think I'll demand a roast loin of long pig. Not sure I'd eat it though.

Fair enough. After re-reading bourdain's OP, it's not clear whether his primary point was the anti-anti-foie rant, or that a well-regarded producer of duck parts might go out of business. I'm agnostic about foie, but think that the producer would be forced to close shop is overblown. edit: PS: the anti-anti-foie rant has already been done here. Several times. Same with the 'gummint ain't gonna tell me what I can stuff down my (e-)gullet' thing. Links available on request. But please write your gummint rep to express your outrage. Enclose a large amount of money if you expect your opinion to matter.

Why the alarmism and panic? If they can't do foie, they're history?? Seems unlikely-- there's still plenty of demand for other duck-related products, and it sounds like they're already good at it. Maybe diversify, add Muscovies perhaps, them's good eatin'. If the OP was just another rant at the anti-foie people, that's fine, but get a grip. If their whole business model is dependent on foie, and they can't change, then they deserve to die. I'm not personally anti-foie, but I'm not particularly keen on it either. They can cry a river at the former manufacturers of buggy-whips. Foie or not, this too shall pass... edit: Can't type (sigh)

Hmm. Care to elaborate? I have a hemostat or two around the place, but never used them for culinary purposes; one possible exception being the needle-holder that I sometimes use to remove pinbones from salmon filets.

Another vote for the immersion blender. Bought it in the spring, then got overwhelmed with work and didn't have enough energy to do much cooking. A long, warm summer doesn't help either - nice hot pureed soup isn't going to happen anytime soon. But when the weather and the work cool down a bit, I WILL use it...

Following up on my own post; sigh. DOH!!! How could I be so naive as to think of the audience??? It's the advertisers that matter; they decided that funding this trainwreck was worthwhile. I don't know what they were thinking; I'm not sure I even want to know. Actually, I didn't pay any attention at all to the advertisers. I literally do not know who's ads were shown during the program. Er, no, that's not true, I have a vague memory of the word Kraft. But it's only very vague. Really. Be that as it may, I won't have any opinion of the advertisers whatsoever, favorable or not, should I watch another show. If I cared, I might wish NOT to patronize the sponsors. It's almost tempting to watch another show though, in the way that a road accident always slows down traffic, even though there is no inherent reason for it. Sorry, advertisers; you'll let me know if I'm somehow in the minority and there's an audience for this dreck.

Bribing someone for the 'privilege' of eating their restaurant's food isn't something I thought we did here in the PNW. Apparently I was wrong. There seems to be a large number of people in the eastern US metroplexes that can't/won't cook their own food; they are welcome to pay whatever they think is necessary to obtain nutrition. I'm not going to bribe anyone to let me eat their food. There are too many other options, foremost being not going to a pretentious overbooked restaurant in the first place.