“Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.”Anthony Bourdain
Still, the raw vegan lasanga recipe is worth a try (especially since heirloom tomatoes and zuchini are in season). Thinks raw ratatouille.
EBL: Bad Vegan
AoSHQ: Morning Report 08.02.24
“A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.”
― Anthony Bourdain, A Cook's Tour: Global Adventures in Extreme Cuisines
AmPowBlog: Breakup Grief?EBL: Kate Spade, RIP
Political Orphans: Remembering Tony BourdainEater: Anthony Bourdain Dead at 61
CNN: Anthony Bourdain dead at 61, apparent suicideVictory Girls: The Death of Anthony Bourdain, And Thoughts On Mental Health
Lem's Place: Anthony Bourdain Dead (I share Chip's anger, suicide leaves more than one victim)
Instapundit: More on Bourdain, The Bourdain Cult, Andrew Klavan on Suicide, Family Suicide Secret, Vodka Pundit: Sad Passing, Charlie Martin: Dealing with Suicide, Think of the survivorsPeople do care: National Suicide Prevention Lifeline is available 24/7 at 1-800-273-TALK (8255)
“Low plastic stool, cheap but delicious noodles, cold Hanoi beer.” This is how I’ll remember Tony. He taught us about food — but more importantly, about its ability to bring us together. To make us a little less afraid of the unknown. We’ll miss him. pic.twitter.com/orEXIaEMZM— Barack Obama (@BarackObama) June 8, 2018
In a piece titled “4 Ways Mainstream Animal Rights Movements Are Oppressive,” Mahealani Joy explains how problematic it is that “when mainstream vegan feminists talk about animal rights,” they are “super trans-exclusionary.”
(Yes, not just regular trans-exclusionary, but “super trans-exclusionary.”)As Katherine Timpf has noted, when it comes to food, it is tough out there for women too.
Fun Fact: CNN currently employs a human cannibal. #CNNisISIS https://t.co/4ePFxNH2RA— Stefan Molyneux (@StefanMolyneux) June 4, 2017
 |
| The best grilled cheese? Yeah, it has Wisconsin cheddar... |
 |
| Who are the "chefs" supporting such a ban? Okay, Bourdain has some crazy eyes here. Maybe I should have picked a less scary image... |
 |
| This one is probably better! |
 |
| Slow simmered octopus in tomato sauce is delicious... |
 |
| Isn't an egg a chicken fetus? |
 |
| Then again, it does not fire me up like bacon does... |
I suppose this may be cheesy, but I like Nigella and Bourdain and they are friends...so if there is on screen chemistry who knows. It could be like Regis and Kathie Lee (only good). Or Two Fat Ladies.h/t: Ann Althouse The wise Allie Oop was on the egg thing right away I see.
Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold.
Oh, I'll accomodate them, I'll rummage around for something to feed them, for a 'vegetarian plate', if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine.
 |
| One few too many drinks Jeffrey? |
 |
| Jeffrey? Is that you? |
I wish I could say the same for one of the “lions” of the food writing community—someone who (until this trip) I had always liked and looked up to. Over the course of a few days, he revealed himself to be the most vicious, abusive, misogynistic, back-biting piece of shit I have ever met in my life. (and after 30 years in the restaurant business, that’s saying something). I’m hardly the nicest or most polite guy in the world. But even I was shocked. When not shouting profanities at the chefs, bursting into noisy and prolonged bouts of flatulence during the traditional tea ceremony, insulting and belligerently interfering with my crew by petulantly flashing his cell phone camera directly into their eyes while they were working (“I’m a journalist! I’m allowed!”), this guy was drinking himself stupid. It was only through their infinite mercy—and perhaps no small amount of pity for this elderly and shambolic creature, that my crew did not punch his face in. They were sorely tempted. Anyone who attended the event will surely recognize which particular steaming dribble of ordure I’m talking about.The hint is the term "lion" and that Anthony says he liked and admired him (although you don't think of him as a writer). Although we all can occasionally lose it in public with a few drinks... And talking about drinking, some one had a few too many wine pairings... He could be the guy too (but I do not recall Tony ever saying he liked him).
 |
| King Cake |
"When your signature dish is hamburger in between a doughnut, and you've been cheerfully selling this stuff knowing all along that you've got Type 2 Diabetes... It's in bad taste if nothing else," "She revels in unholy connections with evil corporations and she's proud of the fact that her food is f---ing bad for you. If I were on at seven at night and loved by millions of people at every age, I would think twice before telling an already obese nation that it's OK to eat food that is killing us. Plus, her food sucks."Paula Deen's English peas recipe.
Among the most hard-core variants of fermented food is the Icelandic delicacy hákarl. Hákarl is made from the Greenland shark, which is indigenous to the frigid waters of Iceland. It is traditionally prepared by beheading and gutting the shark and then burying the carcass in a shallow pit covered with gravelly sand. The corpse is then left to decompose in its silty grave for two to five months, depending on the season. Once the shark is removed from its lair, the flesh is cut into strips and hung to dry for several more months.
Hákarl has a pungent, urinous, fishy odor that causes most newbies to gag.
 |
| Tastes like chicken? No, it doesn't. |
An extremely acquired taste, hákarl was described by the globe-trekking celebrity chef Anthony Bourdain as "the single worst, most disgusting and terrible tasting thing" he had ever eaten.Funny, I know some political candidates that same description could be applied to. And certain people who insist we eat something we really do not want.
