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I won a date with Tony Bourdain

The Cynical Chef
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thursdaynext

thursdaynext

Posted
Posted

Enjoyed your tale, CC! Great read. :cool:

"A good dinner is of great importance to good talk. One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf

Gustatorian

Gustatorian

Posted
Posted

Cynical Chef, this story makes me regret even more that, when I was in Charleston in April, I didn't make the trek to Greenville! Great story, well told.

I hope to visit 33 Liberty sooner than later.

The Cynical Chef

The Cynical Chef

Posted
  • Topic Starter
Posted (edited)
Cynical Chef, this story makes me regret even more that, when I was in Charleston in April, I didn't make the trek to Greenville!  Great story, well told.

I hope to visit 33 Liberty sooner than later.

Thank you very much...however Charleston in the month of April is tough to beat!

Edited by The Cynical Chef (log)

John Malik

Chef/Owner

33 Liberty Restaurant

Greenville, SC

www.33liberty.com

Customer at the carving station: "Pardon me but is that roast beef rare?"

Apprentice Cook Malik: "No sir! There's plenty more in the kitchen!"

The Cynical Chef

The Cynical Chef

Posted
  • Topic Starter
Posted
Cynical Chef, this story makes me regret even more that, when I was in Charleston in April, I didn't make the trek to Greenville!  Great story, well told.

I hope to visit 33 Liberty sooner than later.

Thank you very much...however Charleston in the month of April is tough to beat!

gallery_16763_3695_145230.jpg

John Malik

Chef/Owner

33 Liberty Restaurant

Greenville, SC

www.33liberty.com

Customer at the carving station: "Pardon me but is that roast beef rare?"

Apprentice Cook Malik: "No sir! There's plenty more in the kitchen!"

The Cynical Chef

The Cynical Chef

Posted
  • Topic Starter
Posted

gallery_16763_3695_110587.jpg

Will we get to see a picture of the newly slimed up cover? :wink:

John Malik

Chef/Owner

33 Liberty Restaurant

Greenville, SC

www.33liberty.com

Customer at the carving station: "Pardon me but is that roast beef rare?"

Apprentice Cook Malik: "No sir! There's plenty more in the kitchen!"

tmgrobyn

tmgrobyn

Posted
Posted

Wowzer. Thank you for sharing this evening with us. Excellent opportunity. What great fun!

"As God is my witness, I thought turkeys could fly."
Tweety69bird

Tweety69bird

Posted
Posted
gallery_16763_3695_110587.jpg
Will we get to see a picture of the newly slimed up cover? :wink:

Not nearly as slimy as I expected... I'm glad for you!

Don't waste your time or time will waste you - Muse

  • 3 weeks later...
Lady T

Lady T

Posted
Posted

:blink:

My copy's been within dangerous reach of a whole bunch of pots of Tony-style mussels and glasses of wine and crocks of soupe a l'oignon...and still looks okay.

Still: yours looks that good after a glass of Pinot Noir landed on it? Wow.

:biggrin:

Me, I vote for the joyride every time.

-- 2/19/2004

duckduck

duckduck

Posted
Posted (edited)

It does appear to be in pretty good shape. Mine didn't fare so well getting wet. The cover crumpled up as it dried. It kinda gives you the idea of what Tony might look like as a klingon.

Edited by duckduck (log)

Pamela Wilkinson

www.portlandfood.org

Life is a rush into the unknown. You can duck down and hope nothing hits you, or you can stand tall, show it your teeth and say "Dish it up, Baby, and don't skimp on the jalapeños."

Claudia Greco

Claudia Greco

Posted
Posted
It does appear to be in pretty good shape. Mine didn't fare so well getting wet. The cover crumpled up as it dried. It kinda gives you the idea of what Tony might look like as a klingon.

My Kitchen Confidential has so far survived demi-glace, cranberry-Port sauce, beach sand, suntan lotion, Coke, and a few other things I can no longer identify . . . or care to! Man, the dude produces some tough books! :cool:
The Cynical Chef

The Cynical Chef

Posted
  • Topic Starter
Posted

So my copy of Bourdain's "Les Halles" is not greasy enough for y'all?

Here you go...

.gallery_16763_3695_66806.jpg

Now who has the greasiest Tony Bourdain cookbook?

gallery_16763_3695_333404.jpg

It shrank more than I expected. Perhaps too many Tri-poly phosphates....

John Malik

Chef/Owner

33 Liberty Restaurant

Greenville, SC

www.33liberty.com

Customer at the carving station: "Pardon me but is that roast beef rare?"

Apprentice Cook Malik: "No sir! There's plenty more in the kitchen!"

SuzySushi

SuzySushi

Posted
Posted

John, you're a hoot!!! :laugh::laugh:

So my copy of Bourdain's "Les Halles" is not greasy enough for y'all?

Here you go...

.gallery_16763_3695_66806.jpg

Now who has the greasiest Tony Bourdain cookbook?

gallery_16763_3695_333404.jpg

It shrank more than I expected.  Perhaps too many Tri-poly phosphates....

SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

eje

eje

Posted
Posted
So my copy of Bourdain's "Les Halles" is not greasy enough for y'all?

Here you go...

[...]

And who had to clean the fryer afterwards?

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Claudia Greco

Claudia Greco

Posted
Posted
DID IT TASTE GOOD, AND WHAT KIND OF SAUCE DID YOU SERVE WITH IT. JOHN I HAVE TO WORK WITH YOU ONE DAY. YOU COULD MAKE ME SEEM LIKE I'M NORMAL. HA HA. ALL THE BEST JOHN

Too funny, John and Adam! Ooooo, I see potential here - if you fryolate it to the level of book jerky/tree bark (as you obviously "did"!), infuse it with Lark smoke or ganja (a la Keller, "Cigarettes and Coffee"), then use a Grant Achatz/Ferran Adria kind of sugar tuille to lock the flavor in a melt-in-your-mouth disk, then you'd have a . . . a . . . a what? A Les Halles Lollipop? Bark n' A Lark? A Bony Tony?

The pictures are a riot - I see you still haven't recovered from your "date" with Tony (!) :biggrin:

moosnsqrl

moosnsqrl

Posted
Posted

I was a little worried about this happening. Ruhlman's never been the same and now he's gotten to you, too. The guy is evil incarnate :shock:

Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

Angela Alaimo

Angela Alaimo

Posted
Posted

I lol'ed.

And you win the Obviously Gone Mad and Displayed For All to See on the Internets prize for this week. Don't spend it all in one place.

"I'm not looking at the panties, I'm looking at the vegetables!" --RJZ
The Cynical Chef

The Cynical Chef

Posted
  • Topic Starter
Posted
JOHN I HAVE TO WORK WITH YOU ONE DAY. YOU COULD MAKE ME SEEM LIKE I'M NORMAL. HA HA

Define "normal"

John Malik

Chef/Owner

33 Liberty Restaurant

Greenville, SC

www.33liberty.com

Customer at the carving station: "Pardon me but is that roast beef rare?"

Apprentice Cook Malik: "No sir! There's plenty more in the kitchen!"

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