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Masterchef 2018

Mr Stickyfingers said:
...hi delcan... I have in fact looked at a few videos of his on YouTube today out of curiosity and have watched some of his 'No Reservations' Asia Special/Cambodia and Vietnam so far too and I have to say... I like them a lot because he loves Asian cooking and has a great interviewing technique and is a great Narrator too... I can see why you liked him delcan...

...I also 'Wikipediaed' him too... he was quite the character wasn't he?... what a fighter for 'peasant food' he was... he hated that food snobbery (hence why he was never invited onto MasterChef no doubt lol!) and ate anything and everything for his shows... he is quoted as saying that the 'Chicken McNugget' is the most disgusting thing that he had ever eaten lol!... and also that he had eaten warthog rectum/fermented Shark/sheep testicles/Ant eggs/a raw Seal eyeball and an entire Cobra with it's beating Heart... it's blood... and it's bile too before now... wow!... that's true commitment to his shows isn't it?... lol!...

...also all of his books that he's published etc... he was quite the clued up individual wasn't he?... a fascinating man indeed... as I said... I can see as to why you will miss him... he reminds me of Leonard Cohen that recently passed away too... both in looks and their very amazing voices... is it just me?... look at the two of them together... what do you think?... but I think that if not in his looks then they have very similar voices for sure...



...and... when you said in your post "I see a lot of him in you" thanks for the compliment sweet lady but I am a tad bit curious as to why?... what is it about me that reminds you of the great man?... I'd love to know just to satisfy my curiosity lol!... cheers.
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You’re no nonsense type of a guy who is eloquent and doesn’t mind an occasional swear word
 
@Mr Stickyfingers ......seek out the Spanish one, Barcelona etc; and the Japanese ones

You know you can catch him a lot on freeTV, channel 33...

Anthony Bourdain: No Reservations

'Paris'

Food, 9:30pm, Sun, 10 Jun 2018, 55 minutes

REPEAT

Tony gets to know a little bit about the lives of the city's working class. Explore the varied ethnic communities that contribute to the pulse of Paris.
 
And I have always thought he was a bit Leonard Cohen=ish.........both sexy, sexy men.....just ooozing charisma, and deep

I have always intended to get his first controversial book.....quite a bitchin' look at kitchens
Kitchen_Confidential.jpg


Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain.

Released in 2000, the book is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. The book is known for its treatment of the professional culinary industry. The commercial kitchen is described as an intense, unpleasant, and sometimes hazardous workplace staffed by what he describes as misfits. Bourdain believes that the workplace is not for hobbyists and that anyone entering this industry will be deterred if without a masochistic, irrational dedication to cooking.

The book alternates between a confessional narrative and an industry commentary, providing insightful and humorous anecdotes on the cooking trade. Bourdain has cited George Orwell's Down and Out in Paris and London (1933), with its behind-the-scenes examination of the restaurant business in 1920s Paris, as an important influence on the book's themes and tone.[1] Bourdain details some of his personal misdeeds and weaknesses, including drug use. He explains how restaurants function economically and warns consumers of the various tricks of restaurateurs. For example, he advises customers to avoid fish on a Monday as it is likely left over from the weekend or earlier. He also suggests avoiding well-donebeef, since the meat is more likely to be from a less-than-best grade, as the substandard flavor would be masked in overcooking.

The book received positive reviews and created a large public following. Bourdain consequently became a celebrity.

A follow-up book, Medium Raw, was published in 2010.
 
kxk said:
@Mr Stickyfingers ......seek out the Spanish one, Barcelona etc; and the Japanese ones

You know you can catch him a lot on freeTV, channel 33...

Anthony Bourdain: No Reservations

'Paris'

Food, 9:30pm, Sun, 10 Jun 2018, 55 minutes

REPEAT

Tony gets to know a little bit about the lives of the city's working class. Explore the varied ethnic communities that contribute to the pulse of Paris.
Click to expand...

kxk said:
And I have always thought he was a bit Leonard Cohen=ish.........both sexy, sexy men.....just ooozing charisma, and deep

I have always intended to get his first controversial book.....quite a bitchin' look at kitchens
Kitchen_Confidential.jpg


Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain.

Released in 2000, the book is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. The book is known for its treatment of the professional culinary industry. The commercial kitchen is described as an intense, unpleasant, and sometimes hazardous workplace staffed by what he describes as misfits. Bourdain believes that the workplace is not for hobbyists and that anyone entering this industry will be deterred if without a masochistic, irrational dedication to cooking.

The book alternates between a confessional narrative and an industry commentary, providing insightful and humorous anecdotes on the cooking trade. Bourdain has cited George Orwell's Down and Out in Paris and London (1933), with its behind-the-scenes examination of the restaurant business in 1920s Paris, as an important influence on the book's themes and tone.[1] Bourdain details some of his personal misdeeds and weaknesses, including drug use. He explains how restaurants function economically and warns consumers of the various tricks of restaurateurs. For example, he advises customers to avoid fish on a Monday as it is likely left over from the weekend or earlier. He also suggests avoiding well-donebeef, since the meat is more likely to be from a less-than-best grade, as the substandard flavor would be masked in overcooking.

The book received positive reviews and created a large public following. Bourdain consequently became a celebrity.

A follow-up book, Medium Raw, was published in 2010.
Click to expand...

...thanks for that kxk.. and that I will do that on all fronts... the thing with me is that if someone brings up something new (male or female) such as Anthony just for example I usually go on a 'binge' about these people or things to see as to what people love about them... I just so love gaining new knowledge that I was unaware of before when people suggest that I look at things... and... I always appreciate it... I don't HAVE to follow the suggestions but I do when people like delcan and yourself (and other ladies on here) do because I so love the input that any female brings into the forums... I've been with my sweet darling wife for just over 40 years now and STILL don't understand how her mind works lol!... so I love to absorb in what you sweet ladies within these forums like and dislike in TV shows and thoughts in general...

...one of my favourite pastimes is trying to understand the like and dislikes of you wonderful females within this world because let's face it... you are all way more complex and more intelligent at most times lol!... (sorry guys lol!) I'm not saying this to impress you ladies... that is how I am and the way that I think... it is instilled in me (thanks to my wonderful and amazing dad who is no longer here with us)... I love the input of the males on here too but I kind of 'get where they're coming from' 99% of the time so there obviously isn't as much of a 'learning curve' with them ;):thumbsup::tongue::biggrin:... that's how I am and the way that I think like it or hate it lol!...

...but yes kxk... I will look that up for sure sweet lady... he was such a remarkable man indeed... I haven't finished with him yet believe me lol!... cheers.
 
kxk said:
And I have always thought he was a bit Leonard Cohen=ish.........both sexy, sexy men.....just ooozing charisma, and deep

I have always intended to get his first controversial book.....quite a bitchin' look at kitchens
Kitchen_Confidential.jpg


Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain.

Released in 2000, the book is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. The book is known for its treatment of the professional culinary industry. The commercial kitchen is described as an intense, unpleasant, and sometimes hazardous workplace staffed by what he describes as misfits. Bourdain believes that the workplace is not for hobbyists and that anyone entering this industry will be deterred if without a masochistic, irrational dedication to cooking.

The book alternates between a confessional narrative and an industry commentary, providing insightful and humorous anecdotes on the cooking trade. Bourdain has cited George Orwell's Down and Out in Paris and London (1933), with its behind-the-scenes examination of the restaurant business in 1920s Paris, as an important influence on the book's themes and tone.[1] Bourdain details some of his personal misdeeds and weaknesses, including drug use. He explains how restaurants function economically and warns consumers of the various tricks of restaurateurs. For example, he advises customers to avoid fish on a Monday as it is likely left over from the weekend or earlier. He also suggests avoiding well-donebeef, since the meat is more likely to be from a less-than-best grade, as the substandard flavor would be masked in overcooking.

The book received positive reviews and created a large public following. Bourdain consequently became a celebrity.

A follow-up book, Medium Raw, was published in 2010.
Click to expand...
I’ve read it and it’s pretty brutal.
 
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Reactions: kxk
It freaks me out that with that amazing life, he found wanting......however, he had addictions and a mirky past I guess

I just made a kind of parfait deluxe dessert thing, it is yummy........broken up old pav bits, lemon curd swirls, raspberries/strawberries, and layers of cream/meringue, more lemon curd......excessive and lush
 
If Gary even deigns to get too close to the beloved Maggie I will personally carve the fat bastard up with a rusty butchers knife and throw the nations biggest ever seen crackling party.
Just bring a plate.
There will be plenty to go around.:D
 
...hahaha!... that place that they're in at the moment... how tempting would it be to just keep driving back and forth up that road and just keep beeping your horn just to stuff up their filming eh?... how childish would that be to keep doing that?... what kind of idiotic moron would be up for that?... what sort of... oh okay!... yes I would already!!!!!!... lol!... cheers.
 
kxk said:
It freaks me out that with that amazing life, he found wanting......however, he had addictions and a mirky past I guess

I just made a kind of parfait deluxe dessert thing, it is yummy........broken up old pav bits, lemon curd swirls, raspberries/strawberries, and layers of cream/meringue, more lemon curd......excessive and lush
Click to expand...

...oooh!... yum!... cheers.
 
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