....saw this article today and wondered what the real experts in this group may think.


http://livetastefully.msn.com/Articl...spx& GT1=8634

I have been reading, enjoying and learning from your posts. Thank you.

HH Smith

H Smith wrote:
...saw this article today and wondered what the real experts in this group may think.


http://livetastefully.msn.com/Articl...spx& GT1=8634

I have been reading, enjoying and learning from your posts. Thank you.

HH Smith

Bourdain is one of the few TV foodies I give much credence to. I'd have
to concur with him on this one.

JD

"H Smith" wrote in message
...
....saw this article today and wondered what the real experts in this group
may think.


http://livetastefully.msn.com/Articl...px& GT1=8634I have been reading, enjoying and learning from your posts. Thank you.HH SmithSomewhere on that site or at Amstel Light's site there is a free offer forhis latest book. That was a couple of weeks ago though and it was "whilesupplies last". But, maybe they have some really large supplies! ;-)

On Fri, 27 Oct 2006 15:16:26 -0400, "H Smith"
wrote:

...saw this article today and wondered what the real experts in this group may think.


http://livetastefully.msn.com/Articl...spx& GT1=8634

I have been reading, enjoying and learning from your posts. Thank you.

HH Smith



Well,

Not quite accepting a mantle of 'Expert" in this group aside, I would
say that A.B. pegged it. Unlike other food folk who have made their
mark on TV, Bourdain is a chef first and foremost, AND a chef of the
more recent American ilk....one who continually seeks out new food
experiences and the history behind them.

When I worked in the restaurant biz, I was lucky enough to work in the
heart of the "Gourmet Ghetto" of the San Francisco bay area. It was
not unusual for the chefs at the restaurants I worked with to spend
hours each week searching for rare or imported cookbooks, travelling
to unusual hole-in-the-wall restaurants that served some unique
cuisine, all to learn more about different cultures and their cooking
and often to incorporate something from them into their own recipes.

We had a benefit for a Native American group at our restaurant once
and the chef spent 2 months researching authentic Native American
foods and early recorded recipes and creating a menu for the benefit
night. Only time I've had beaver tail (wasn't bad).

But back to Bourdain. Yep, he got it right. Not sure about the
comment about Texans "slathering sauce on something" as the BBQs I
went to in Tx served sauce begrudgningly..



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Chef Juke wrote:
On Fri, 27 Oct 2006 15:16:26 -0400, "H Smith"
wrote:

...saw this article today and wondered what the real experts in this group may think.


http://livetastefully.msn.com/Articl...spx& GT1=8634

I have been reading, enjoying and learning from your posts. Thank you.

HH Smith



Well,

Not quite accepting a mantle of 'Expert" in this group aside, I would
say that A.B. pegged it. Unlike other food folk who have made their
mark on TV, Bourdain is a chef first and foremost, AND a chef of the
more recent American ilk....one who continually seeks out new food
experiences and the history behind them.

When I worked in the restaurant biz, I was lucky enough to work in the
heart of the "Gourmet Ghetto" of the San Francisco bay area.

Cool. The best barbecue I ever ate was at an inexpensive Taiwanese
place right in that neighborhood.