The Anthony Bourdain thread

i had a ~$4.50 champagne-grape-brie cupcake a couple of weeks ago...that shit just happened

from this place lolz
From the twisted minds at More Cupcakes comes a wallet-baiting creation on par with a thousand-dollar pizza or i65 martini: the $75 white truffle cupcake. The savory creation is built on a base of white truffle-infused cake, topped with bacon frosting (of course) and crowned with a thorough snow of shaved fresh white truffles. If you set aside a mere five bucks a day, you'll have enough socked away by its debut in early October, at the start of white truffle season.

BURN THAT PLACE TO THE GROUND NOW

finally after all these millenia a good use for fire

what the sweet bejesus is a whoopie pie?

This has become the silliest food argument ever. I like that about it.

what the sweet bejesus is a whoopie pie?

Worst trend in porn so far.

whoopie pie is a northerner moon pie

moon pie is a southern version of a whoopie pie

you are just making up names now.

haha thanking u for that clarification que

gourmet cupcakes make about as much sense to me as gourmet 'smores or gourmet caramel apples.

that white truffle cupcake has got to go. yes, yes, there needs to be a fire.

Okay I have had a gourmet caramel apple with dark chocolate and crushed hazelnuts caked to it, and it's a kind of heaven on this earth.

ugh, cupcakes can go straight to hell and burn in the fiery pits for ever.

well then

http://www.kickasscupcakes.com/images/FlavorImage.gif

I kind of love this GIF tbh

tbh i only dislike the proliferation of fancy shop cupcakes cos it means my old system of making cupcakes as birthday presents is now PASSE and i have to think of something else (also i'm no way as good w/ frosting).

also because two pounds for a fucking cupcake, you have got to be shitting me.

http://www.kickasscupcakes.com/Flash/episode2/episode2.html

so what the hell is this

hahah i think i watched that before we actually found the shop and i was pretty wtf

this thread needs some muffin films

the scrapbooking-x-paint-shop-pro-6 ragged edges on that gif remind me of tips, tricks and techniques to jazz up the graphics on your website from the web pages that suck: learn good design by looking at bad design paperback my dad bought me in place of a tree grows in brooklyn in middle school

fyi.

We make a lot of cupcakes in our house - they're ideal for kids' (and non-kids') parties, cos, y'know, you bring a huge fucking tray of them and everyone gets one, rather than people trying to daintily slice 1/32nd of a big-ass cake.

http://farm3.static.flickr.com/2299/2441208483_0e2fc4e8e6.jpg

Pies obviously >>> cakes. And it's coming up to Pie Season.

http://farm4.static.flickr.com/3188/3072763324_6aa9ce64d3.jpg

woahhhhhhhhhhh would eat

sometimes i wish i had glasses that would selectively defocus everything apart from like a four-inch strip of space and then the world would look as awesome as it does in food photos :(

like beer goggles, except 'food goggles'? yes, I would like these too.

http://www.tiltshiftphotography.net/examples.php

yes, except not on the internet

We have the technology ... it just needs to be adapted.

I shoot so much at f/2 or faster that that's how I see the world now.

Blurry, except for a small bit in the middle?

Yeah. Lovely bokeh though.

http://20.media.tumblr.com/tumblr_krfd8iug561qzoaqio1_500.jpg

^ next Ralph Lauren ad

http://13.media.tumblr.com/tumblr_krfdtzhJGm1qz9qooo1_500.jpg

little girl in enjoying cupcake, being adorable shockah.

its just a little cake in a cup apparently

1cake1cup

The hell?

https://www.youtube.com/watch?v=NVtgOUY0MiE

every episode ever is now streaming on netflix

yessssssssss

The Ruth Bourdain twitter (a mash up of Bourdain and Ruth Reichl) is making my day.

Off to get mani-pedis & cupcakes w/Giada & Rachael. Then, jazzercise w/Alice Waters & Paula Deen. Could be the worst fucking day of my life.
7:05 AM Mar 20th via web

Bad night. Hot kimchi slicked w/chiles = spicarrhea. Smoking beef in lettuce ZigZags laced w/Sake didn't help. Streets electrified by ConEd.
6:39 AM Mar 19th via web

I like his description of the next episode. Can't wait to see it.

This Monday's "special episode" is indeed, special. Meaning, not normal, out of the ordinary. Unique, one might say. It really is unlike anything we've tried before--and regardless of how well it goes over with regular viewers who tune in expecting another hour of me shoving food into my face in an international location--I'm really, really proud of what we've done. To those who have bemoaned the disappearance of the quality "stand and stir" format, this is for you.

We've preserved, on tape, in one hour, some of the best and most respected chefs in the world, teaching us (and I include myself in that "us"--because I learned a lot too) the indisputably "best" way to prepare some very fundamental, everyday dishes. You may think you know how to roast a chicken, for instance. But until Thomas Keller shows you how he does it, the matter, far as I'm concerned, isn't settled.

The making of something as simple as an omelet might seem--at first blush--an egregious under-utilization of someone with the talents, reputation and experience of Jacques Pepin. But understand this: Even in many professional kitchens, the way a new cook prepares this elementary level breakfast classic is seen as a profoundly telling insight into their skills, work habits and even their character. It's often the first thing asked of a job applicant--a window into their soul. There are omelets--and there are omelets. And I pity the fool who wants to argue with Jacques Pepin's method. That would be like getting drunk at a party and trying to tell Laird Hamilton how to surf.

Spaghetti in tomato sauce is something millions of Americans make all the time--and often pride themselves on. But seeing how Scott Conant makes a simple, delicious fresh tomato sauce--and as importantly--how he incorperates that sauce into his pasta-- is an open door to a new world. I've eaten his version of this dish by the way, and you have no idea how amazing the difference between this--and any previous pasta with red sauce. . Like all the techniques demonstrated on this episode, it's a ridiculously simple, everyday thing--something we may already think we know how to do. But do it Scott's way? A few little things done differently? And the level of quality skyrockets.

Hamburgers, steaks, steamed lobster...a simple stew....These are things every American should be able to cook proficiently. And for those who already DO cook them proficiently, I hope, given the quality of instructors in the line-up, that watching this show helps many to raise their game. Every technique on this show was designed to be simple, approachable--to use ingredients that you actually find yourself using--and to be useful in the real world.

I want to thank the chefs who generously took part in this show, many of whom I flat out hero-worship, all of whom I respect enormously. They are, every one of them greater chefs than I ever was--or ever threatened to be. To share a stage, the same hour of television with them , is an honor I'll always be proud of and grateful for.

that sounds really dope

I need to watch this somehow.

wow that sounds amazing (although lol at "everyone knows how to steam a lobster")

Cool.

Also lol @ 2006 pre-foodie me.

just watched that episode - kinda cool but they moved too fast through the technique part imo

also lol @ the number one ingredient to make all these things taste good being butter

The amount of fat and oil that Conant put into his pasta was mind-blowing.