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I won a date with Tony Bourdain


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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!"

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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!"

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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!"

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  • 3 weeks later...

: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

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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."

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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:
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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!"

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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

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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:

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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

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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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