jaymc, I think in person he's not very...likeable, and I have no idea if he KNOWS that but he reacts to people as if they OUGHT to like him, only you would actually have to be, like, warm and sympathetic & have a way of being that seems "real" and approachable to others, in order to travel the world inserting yourself into people's lives for the purpose of your own story.
― I've got ten bucks. SURPRISE ME. (Laurel), Friday, 17 September 2010 18:57 (thirteen years ago) link
Then he's, like, all snittily MAD that they didn't like him more. Dude, stop being a giant baby!
Ah that makes sense.
― jaymc, Friday, 17 September 2010 18:58 (thirteen years ago) link
Sorry, to be clear: the personal criticisms are about Buford and the Travel Channel vs Food Network etc is about Bourdain. Just in case anyone couldn't tell.
― I've got ten bucks. SURPRISE ME. (Laurel), Friday, 17 September 2010 18:59 (thirteen years ago) link
If you guys were real fans of Bourdain, you would have caught his early (failed) TV show called A Cook's Tour starring Tony Bourdain where he fawns over SF... he goes to Pollyanna's to get Durian Ice Cream, then Swan Oyster Depot, then tours The French Laundry garden with Chef Thomas Keller. Eats VIP chef's tasting menu (4x18 courses, quad-prep) with a brunette!!! Eric Ripert (Le Bernadin), Michael Ruhlman (TFL geek/author) and Scott Bryan (Veritas). Marlboro cigarette infused coffee custard served at intermission as Bourdain is clearly dying for a cigarette.
jaymc.xls would be interested to know that in this episode "gastronomy pioneer" (jay's lolworthy words, not mine) mr. Grant Achatz was working 3rd on the line probably "pioneering" some meat sears and starting some sauces and in fact gets a little face time. my bro gets about 20 seconds.
it pops up on youtube every once in a while before getting pulled.
― Fartbritz Sootzveti (Steve Shasta), Friday, 17 September 2010 19:04 (thirteen years ago) link
brunette!!! => Eric Ripert if that wasn't clear.
This aired in 99 or 00 iirc.
― Fartbritz Sootzveti (Steve Shasta), Friday, 17 September 2010 19:06 (thirteen years ago) link
Books like it that I though were more successful are "Making of a Chef" by Michael Ruhlman
agreed, similar vibe to 'heat' but much better.
― the parking garage has more facebook followers than my band (Jordan), Friday, 17 September 2010 19:11 (thirteen years ago) link
I watched A Cook's Tour.
― no gut busting joke can change history (polyphonic), Friday, 17 September 2010 19:12 (thirteen years ago) link
The book version of A Cook's Tour is v v good and worthwhile.
The reason I fawned so much over Kitchen Confidential when it came out was I was about halfway through a 6-7 year stint in kitchens when it appeared, and it seemed to me like nothing that related so well to the life I was living at the time had ever been published. I gush about it somewhere upthread.
― dan m, Friday, 17 September 2010 19:16 (thirteen years ago) link
(18 course chef's tasting menu quad-prep) = a total of 72 off-the-menu dishes custom made from the kitchen to be split 4-ways. it's basically a merry go round of food. plates get dropped, each diner takes a bite and then rotates to the person on your left. pretty intense! you have to be in the mood for it but at The French Laundry, it's definitely worth it.
― Fartbritz Sootzveti (Steve Shasta), Friday, 17 September 2010 19:18 (thirteen years ago) link
So You Wanna Be a Chef by Anthony Bourdain
(long, contrite, well worth reading!)
― Stockhausen's Helicopter Quartet (Elvis Telecom), Monday, 27 September 2010 10:35 (thirteen years ago) link
really enjoyed that, thank you. he is a bit irritatingly macho but it was a great read.
― I see what this is (Local Garda), Monday, 27 September 2010 19:59 (thirteen years ago) link
"And you can tell that he thinks he's doing penance for his bad temper/self-centeredness by telling you about it, as if revealing his worst self is its own punishment"
re: buford, the book i read before 'heat' was the one where he embeds himself with football hooligans and takes part in a riot, so the charlie brown insecurities of 'heat' are pretty hilarious by comparison.
― Philip Nunez, Monday, 27 September 2010 20:16 (thirteen years ago) link
He wears his drug phase like a badge of honor. It's corny and sad.
― funky house skeptic (polyphonic), Monday, 27 September 2010 20:18 (thirteen years ago) link
Oh, I read Among the Thugs a long time ago, actually I'm embarrassed to say I hardly remember anything of it except at the end when he spins a tale of shoving some nice pensioners out of the way on a stair. I mean the guy is a douche.
― I've got ten bucks. SURPRISE ME. (Laurel), Monday, 27 September 2010 20:19 (thirteen years ago) link
jaymc.xls would be interested to know that in this episode "gastronomy pioneer" (jay's lolworthy words, not mine) mr. Grant Achatz
Ha, did I say that? Well.
I did refer to Ferran Adria as a "pioneer" in an encyclopedia article; feel free to write in if you dispute it.
― jaymc, Monday, 27 September 2010 20:20 (thirteen years ago) link
i can see further upthread where you link to an interview where someone else refers to him as a pioneer? maybe that's what shasta means
― just sayin, Monday, 27 September 2010 20:28 (thirteen years ago) link
I never got the impression he has any pride about his drug use, I always thought he references it more like a warning.
― dan m, Monday, 27 September 2010 20:29 (thirteen years ago) link
i.e. as in this article
Hey yeah, that wasn't me, that was whoever edited that Slate interview!
― jaymc, Monday, 27 September 2010 20:30 (thirteen years ago) link
i think it was in the gastronomy thread with that chubby "alt" looking guy who I still have never heard about it. possibly started by that one poster (name escapes me) who gets v excited about single-speed conversions and fatty foods... think he's a borderline freegan type (?), posted a lot about the bro-ness of critical mass? sorry if this is you dude, just my impression based on my pisspoor ilx scanning sessions.
― Fartbritz Sootzveti (Steve Shasta), Monday, 27 September 2010 20:35 (thirteen years ago) link
jdchurchill's thread about Graham Elliot Bowles.
― jaymc, Monday, 27 September 2010 20:36 (thirteen years ago) link
I dunno, he sure talks about the drug use a lot ... usually along with an anecdote about how sweet the New York Dolls were.
And it's not like he isn't currently a drug addict. He popped a shitload of pills in that behind-the-scenes episode!
― funky house skeptic (polyphonic), Monday, 27 September 2010 20:37 (thirteen years ago) link
eek, sorry jaymc i think i confused you with Anton...
Graham Elliot Bowles:"Molecular gastronomy is like the culinary version of Emo…"
― Fartbritz Sootzveti (Steve Shasta), Monday, 27 September 2010 20:38 (thirteen years ago) link
Didn't care for the Ruhlman book, which I started to read directly after Heat. Thought it was overly dry - as I don't want to learn to cook, I'm more interested in the social exploration of Bourdain and Buford's books.
― a cross between lily allen and fetal alcohol syndrome (milo z), Monday, 27 September 2010 20:44 (thirteen years ago) link
(xp after glancing at that thread again) ...although from that thread I think both of you have this real hero-worship for Achatz (midwestern pride?) which while I think he's a great dude and a great chef, he often gets mentioned in the same breath as far-greater talents. imho, nn: i have never eaten at Alinea, but I ate plenty of his cooking at previous gigs.
― Fartbritz Sootzveti (Steve Shasta), Monday, 27 September 2010 20:44 (thirteen years ago) link
Genuine question: who were the pioneers of molecular gastronomy in the USA? How far behind was Achatz / Alinea?
― Tim, Monday, 27 September 2010 20:47 (thirteen years ago) link
Hostess? Actually, I'm curious what the interplay is between giant processed snack company food science culture and haute cuisine. Do they respect each other from afar, or do they draft and trade personnel pretty frequently?
― Philip Nunez, Monday, 27 September 2010 20:54 (thirteen years ago) link
Wiley had a James Beard while Achatz was still working the line at TFL.
― Fartbritz Sootzveti (Steve Shasta), Monday, 27 September 2010 21:01 (thirteen years ago) link
Haha I guess I'll need a wikipedia to understand that answer.
― Tim, Monday, 27 September 2010 21:03 (thirteen years ago) link
Ok my lovely American wife has explained "Wiley" "James Beard" and I've figured out The French laundry ( unless you mean Transport for London ....)
― Tim, Monday, 27 September 2010 21:07 (thirteen years ago) link
Sorry:
Wiley Dufresne (sp? America's best known Molecular Gastronomy chef) had a James Beard award for best rising chef while Grant Achatz was still working on the line (saucier? protein station?) at The French Laundry.
― Fartbritz Sootzveti (Steve Shasta), Monday, 27 September 2010 21:08 (thirteen years ago) link
...although from that thread I think both of you have this real hero-worship for Achatz (midwestern pride?)
?
I've never eaten at Alinea, either, so there's no hero-worship on my part. I do really want to eat there, though, which shouldn't be too surprising since it's widely considered the best restaurant in the city in which I live.
It's also possible that over the years I have also misjudged Achatz's relative importance in the culinary scene, given all the attention that he has received in Chicago (but also elsewhere, e.g. the New Yorker profile). But that's because I didn't really become interested in this stuff until fairly recently. I had never heard of Wylie Dufresne until I watched the first season of Top Chef Masters last summer.
― jaymc, Monday, 27 September 2010 21:21 (thirteen years ago) link
I have eaten there, it was v good. I was under the impression that Achatz was at the leading edge of the molecular thing in the US (if not the actual first), which is why I asked the question. Not that it makes any difference to the quality of the food, of course.
― Tim, Monday, 27 September 2010 21:30 (thirteen years ago) link
wd~50 in NYC opened a few years (03?) before Alinea to much higher fanfare (maybe due to east coast media bias lol). dufresne is much more visible, infamous for running around like a chicken with its head cut off during quickfire challenges on reality cooking program(me)s.
― Fartbritz Sootzveti (Steve Shasta), Monday, 27 September 2010 21:37 (thirteen years ago) link
shasta recommend some food (culture/crit not how to/cook) books. not bothered if writer comes off as 'mean' or 'a douchebag' or if some of the people in it are 'assholes'.
― balls, Tuesday, 28 September 2010 02:45 (thirteen years ago) link
for example zola's 'belly of paris' - should i read that? not a zola fan but who knows. anyone doing contemporary aj liebling or joseph mitchell writing about oysters and steak dinners type stuff?
― balls, Tuesday, 28 September 2010 02:48 (thirteen years ago) link
i don't think i've ever read a food culture book other than kitchen confidential or fast food nation. i'm an eater not a reader.
― Fartbritz Sootzveti (Steve Shasta), Tuesday, 28 September 2010 02:58 (thirteen years ago) link
Botany of Desire is Michael Pollan's lesser known book, but maybe his most engrossing.
― schwantz, Tuesday, 28 September 2010 03:22 (thirteen years ago) link
i'm probably the only person whose response to omnivore's dilemma was a desire to take up hunting
― balls, Tuesday, 28 September 2010 03:31 (thirteen years ago) link
That was the best bit... Mmmmmm wild boar.
― schwantz, Tuesday, 28 September 2010 03:55 (thirteen years ago) link
where does your wife work again sr. schwantz? pastry chef no?
― Fartbritz Sootzveti (Steve Shasta), Tuesday, 28 September 2010 04:00 (thirteen years ago) link
She now works as a mom, and is working toward a degree in family therapy. Pre-kids, she was executive chef at Bar Tartine, and she was sous chef at Incanto for a while. We should have dinner some time...
― schwantz, Tuesday, 28 September 2010 04:13 (thirteen years ago) link
whoa! had no idea...
― Fartbritz Sootzveti (Steve Shasta), Tuesday, 28 September 2010 04:17 (thirteen years ago) link
So wait, do you work in the business, or just love to eat?
― schwantz, Tuesday, 28 September 2010 04:30 (thirteen years ago) link
I know someone who had a similar reaction from watching the movie Babe. She'd been a vegetarian for 10 or so years, but the movie's "it's just the way things are" speech resonated with her to quite the opposite effect - it *is* the way things are, so she got a hamburger right afterwards and has been a meat-eater ever since.
― Stockhausen's Helicopter Quartet (Elvis Telecom), Tuesday, 28 September 2010 04:40 (thirteen years ago) link
balls - new yorker food book has some good stuff in it?
http://ec1.images-amazon.com/images/P/140006547X.01._SX220_SCLZZZZZZZ_.jpg
― just sayin, Tuesday, 28 September 2010 07:52 (thirteen years ago) link
― balls
Have I got a book for you! The Scavenger's Guide to Haute Cuisine.
― I've got ten bucks. SURPRISE ME. (Laurel), Tuesday, 28 September 2010 13:53 (thirteen years ago) link
Maine episode
― truly blunted rhyme fiend (J0rdan S.), Tuesday, 19 October 2010 02:19 (thirteen years ago) link
Haiti episode was solid
― reggaeton for the painfully alone (polyphonic), Tuesday, 1 March 2011 07:05 (thirteen years ago) link