If you have Comcast cable and want a jump on Anthony Bourdain’s No Reservations Season 6, the Panama episode is On Demand. No such luck with Verizon FIOS.
You may remember a debate we had back when No Reservations Hawaii aired. Winnipeg Bob thought Tony’s wife Ottavia was sitting in the background during Tony’s closing monologue after the tourist luau.
I have received confirmation from an unimpeachable source that Bob was right. It was Ottavia, and she was sitting with a crew member. Ottavia-watchers can also see her in the Tuscany episode, and she and her whole family were featured in Sardinia.
And the kudos keep rolling in…
Toronto-based Indigo Books & Music, Inc., compiled a list of 75 books of the past decade that had greatest impact on booklovers, and Kitchen Confidential made the cut.
A panel of leading British food writers also placed KC in the top 10 of the best 40 food books of the decade.
The Buffalo News named Bourdain 2009’s “Visitor of the Year” for filming a segment of his Rust Belt episode there. Poor Zamir didn’t even get honorable mention.
Journal Squared predicts 23 original thinkers who will shape 2010, and Bourdain makes his list at No. 12.
North Carolina Public Radio has posted audio of, I believe, the entire talk Bourdain delivered in Durham, NC, on February 19, 2009, when I drove 6 hours round-trip to hear him speak and meet him. Enjoy!
And since you’ve probably been dying to know (yeah, right) if I ever attempted béarnaise sauce from scratch, the answer is yes.
I used the dumbed-down 3-ingredient “Never Fail” recipe and was able to eat it, so it didn’t totally suck. But as Bourdain predicted 10 years ago in his cookbook, I fucked it up. In the time it took George Foreman to cook my rib-eye steak, the béarnaise assumed the consistency of lumpy custard.
But what pissed me off the most was that with only 3 freaking ingredients, I ended up with a sink full of pots, bowls and utensils, and congealed butter EVERYWHERE. Such a big mess for such a little bit of sauce!
But I will try again…
I’ve also got my eye on Bourdain’s cassoulet recipe because Hermione Gingold made it in Gigi and he says anyone who can make good chili (me, me!) can make cassoulet.