On Jun 17, 9:31*am, Dave U. Random <anonym...@anonymitaet-im-
inter.net> wrote:
> (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
> deep fryer 14 to 16 hours a day, and that was the world he thought
> he'd be in for the rest of his life. Then, his book "Kitchen
> Confidential" came out, and his life changed almost overnight...
>
> The past 10 years of eating and drinking and traveling have
> provided plenty of fodder for Bourdain's new book, "Medium Raw - A
> Bloody Valentine to the World of Food and the People Who Cook"
> (Amazon:http://xrl.us/MediumRaw). In it, he details a very
> different food world from the one he saw from the deep fryer in
> which celebrity chefs inspire cultlike followings, and nothing
> not even the classic American hamburger is sacred...
>
> Continued:http://xrl.us/MediumRaw2

We can thank, or villify, Bourdain for taking the 'back of the house'
out of the closet and bringing it into the light of day.
People had no idea what really went on in restaurant kitchens till his
book came out.
Whether the revelations were a good or a bad thing depends on which
side of the kitchen doors you are on.

I do like the man though. He's grown on me over the years.

"ImStillMags" > wrote in message
...
On Jun 17, 9:31 am, Dave U. Random <anonym...@anonymitaet-im-
inter.net> wrote:
> (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
> deep fryer 14 to 16 hours a day, and that was the world he thought
> he'd be in for the rest of his life. Then, his book "Kitchen
> Confidential" came out, and his life changed almost overnight...
>
> The past 10 years of eating and drinking and traveling have
> provided plenty of fodder for Bourdain's new book, "Medium Raw - A
> Bloody Valentine to the World of Food and the People Who Cook"
> (Amazon:http://xrl.us/MediumRaw). In it, he details a very
> different food world from the one he saw from the deep fryer in
> which celebrity chefs inspire cultlike followings, and nothing
> not even the classic American hamburger is sacred...
>
> Continued:http://xrl.us/MediumRaw2

We can thank, or villify, Bourdain for taking the 'back of the house'
out of the closet and bringing it into the light of day.
People had no idea what really went on in restaurant kitchens till his
book came out.
Whether the revelations were a good or a bad thing depends on which
side of the kitchen doors you are on.

I do like the man though. He's grown on me over the years.


I'm with you on this. He does grow on you. And, the biggest thing that
impresses is the fact he admits he has warts and skeletons in his closet and
makes no denials or excuses, he is what he is.

I just read a blog posting on one of his latest rants. He's trying to
convince his young child the 'evils' of fast food. Hilarious.
-ginny

On Jun 17, 12:11*pm, "Virginia Tadrzynski" > wrote:
> "ImStillMags" > wrote in message
>
> ...
> On Jun 17, 9:31 am, Dave U. Random <anonym...@anonymitaet-im-
>
> inter.net> wrote:
> > (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
> > deep fryer 14 to 16 hours a day, and that was the world he thought
> > he'd be in for the rest of his life. Then, his book "Kitchen
> > Confidential" came out, and his life changed almost overnight...
>
> > The past 10 years of eating and drinking and traveling have
> > provided plenty of fodder for Bourdain's new book, "Medium Raw - A
> > Bloody Valentine to the World of Food and the People Who Cook"
> > (Amazon:http://xrl.us/MediumRaw). In it, he details a very
> > different food world from the one he saw from the deep fryer in
> > which celebrity chefs inspire cultlike followings, and nothing
> > not even the classic American hamburger is sacred...
>
> > Continued:http://xrl.us/MediumRaw2
>
> We can thank, or villify, Bourdain for taking the 'back of the house'
> out of the closet and bringing it into the light of day.
> People had no idea what really went on in restaurant kitchens till his
> book came out.
> Whether the revelations were a good or a bad thing depends on which
> side of the kitchen doors you are on.
>
> I do like the man though. *He's grown on me over the years.
>
> I'm with you on this. *He does grow on you. *And, the biggest thing that
> impresses is the fact he admits he has warts and skeletons in his closet and
> makes no denials or excuses, he is what he is.
>
> I just read a blog posting on one of his latest rants. *He's trying to
> convince his young child the 'evils' of fast food. *Hilarious.
> -ginny

Ginny, could you post a link? Thanks.

"ImStillMags" > wrote in message
...
On Jun 17, 12:11 pm, "Virginia Tadrzynski" > wrote:
> "ImStillMags" > wrote in message
>
> ...
> On Jun 17, 9:31 am, Dave U. Random <anonym...@anonymitaet-im-
>
> inter.net> wrote:
> > (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
> > deep fryer 14 to 16 hours a day, and that was the world he thought
> > he'd be in for the rest of his life. Then, his book "Kitchen
> > Confidential" came out, and his life changed almost overnight...
>
> > The past 10 years of eating and drinking and traveling have
> > provided plenty of fodder for Bourdain's new book, "Medium Raw - A
> > Bloody Valentine to the World of Food and the People Who Cook"
> > (Amazon:http://xrl.us/MediumRaw). In it, he details a very
> > different food world from the one he saw from the deep fryer in
> > which celebrity chefs inspire cultlike followings, and nothing
> > not even the classic American hamburger is sacred...
>
> > Continued:http://xrl.us/MediumRaw2
>
> We can thank, or villify, Bourdain for taking the 'back of the house'
> out of the closet and bringing it into the light of day.
> People had no idea what really went on in restaurant kitchens till his
> book came out.
> Whether the revelations were a good or a bad thing depends on which
> side of the kitchen doors you are on.
>
> I do like the man though. He's grown on me over the years.
>
> I'm with you on this. He does grow on you. And, the biggest thing that
> impresses is the fact he admits he has warts and skeletons in his closet
> and
> makes no denials or excuses, he is what he is.
>
> I just read a blog posting on one of his latest rants. He's trying to
> convince his young child the 'evils' of fast food. Hilarious.
> -ginny

Ginny, could you post a link? Thanks.


http://www.guardian.co.uk/lifeandsty...-war-fast-food

On Jun 17, 4:15*pm, "Virginia Tadrzynski" > wrote:
> "ImStillMags" > wrote in message
>
> ...
> On Jun 17, 12:11 pm, "Virginia Tadrzynski" > wrote:
>
>
>
>
>
> > "ImStillMags" > wrote in message
>
> ....
> > On Jun 17, 9:31 am, Dave U. Random <anonym...@anonymitaet-im-
>
> > inter.net> wrote:
> > > (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
> > > deep fryer 14 to 16 hours a day, and that was the world he thought
> > > he'd be in for the rest of his life. Then, his book "Kitchen
> > > Confidential" came out, and his life changed almost overnight...
>
> > > The past 10 years of eating and drinking and traveling have
> > > provided plenty of fodder for Bourdain's new book, "Medium Raw - A
> > > Bloody Valentine to the World of Food and the People Who Cook"
> > > (Amazon:http://xrl.us/MediumRaw). In it, he details a very
> > > different food world from the one he saw from the deep fryer in
> > > which celebrity chefs inspire cultlike followings, and nothing
> > > not even the classic American hamburger is sacred...
>
> > > Continued:http://xrl.us/MediumRaw2
>
> > We can thank, or villify, Bourdain for taking the 'back of the house'
> > out of the closet and bringing it into the light of day.
> > People had no idea what really went on in restaurant kitchens till his
> > book came out.
> > Whether the revelations were a good or a bad thing depends on which
> > side of the kitchen doors you are on.
>
> > I do like the man though. He's grown on me over the years.
>
> > I'm with you on this. He does grow on you. And, the biggest thing that
> > impresses is the fact he admits he has warts and skeletons in his closet
> > and
> > makes no denials or excuses, he is what he is.
>
> > I just read a blog posting on one of his latest rants. He's trying to
> > convince his young child the 'evils' of fast food. Hilarious.
> > -ginny
>
> Ginny, could you post a link? * Thanks.
>
> http://www.guardian.co.uk/lifeandsty...bourdain-w...- Hide quoted text -
>
The guy's long winded. A word non-smith. He could say what he wants
to say using 1/10th of the number of words he used. If that.

"Virginia Tadrzynski" > wrote in message
...
>
> "ImStillMags" > wrote in message
> ...
> On Jun 17, 12:11 pm, "Virginia Tadrzynski" > wrote:
>> "ImStillMags" > wrote in message
>>
>> ...
>> On Jun 17, 9:31 am, Dave U. Random <anonym...@anonymitaet-im-
>>
>> inter.net> wrote:
>> > (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
>> > deep fryer 14 to 16 hours a day, and that was the world he thought
>> > he'd be in for the rest of his life. Then, his book "Kitchen
>> > Confidential" came out, and his life changed almost overnight...
>>
>> > The past 10 years of eating and drinking and traveling have
>> > provided plenty of fodder for Bourdain's new book, "Medium Raw - A
>> > Bloody Valentine to the World of Food and the People Who Cook"
>> > (Amazon:http://xrl.us/MediumRaw). In it, he details a very
>> > different food world from the one he saw from the deep fryer in
>> > which celebrity chefs inspire cultlike followings, and nothing
>> > not even the classic American hamburger is sacred...
>>
>> > Continued:http://xrl.us/MediumRaw2
>>
>> We can thank, or villify, Bourdain for taking the 'back of the house'
>> out of the closet and bringing it into the light of day.
>> People had no idea what really went on in restaurant kitchens till his
>> book came out.
>> Whether the revelations were a good or a bad thing depends on which
>> side of the kitchen doors you are on.
>>
>> I do like the man though. He's grown on me over the years.
>>
>> I'm with you on this. He does grow on you. And, the biggest thing that
>> impresses is the fact he admits he has warts and skeletons in his closet
>> and
>> makes no denials or excuses, he is what he is.
>>
>> I just read a blog posting on one of his latest rants. He's trying to
>> convince his young child the 'evils' of fast food. Hilarious.
>> -ginny
>
> Ginny, could you post a link? Thanks.
>
>
> http://www.guardian.co.uk/lifeandsty...-war-fast-food
>

In relation to who the company is that you posted in this URL,
Ginny..(McDonalds) here is something interesting to McDonalds customers
.....It was on a 'Current Affair' program last night gere in Sydney, Oz....

http://aca.ninemsn.com.au/cooking/10...or-smaller-mac
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"Bigbazza" > wrote in message
...
>
> "Virginia Tadrzynski" > wrote in message
> ...
>>
>> "ImStillMags" > wrote in message
>> ...
>> On Jun 17, 12:11 pm, "Virginia Tadrzynski" > wrote:
>>> "ImStillMags" > wrote in message
>>>
>>> ...
>>> On Jun 17, 9:31 am, Dave U. Random <anonym...@anonymitaet-im-
>>>
>>> inter.net> wrote:
>>> > (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
>>> > deep fryer 14 to 16 hours a day, and that was the world he thought
>>> > he'd be in for the rest of his life. Then, his book "Kitchen
>>> > Confidential" came out, and his life changed almost overnight...
>>>
>>> > The past 10 years of eating and drinking and traveling have
>>> > provided plenty of fodder for Bourdain's new book, "Medium Raw - A
>>> > Bloody Valentine to the World of Food and the People Who Cook"
>>> > (Amazon:http://xrl.us/MediumRaw). In it, he details a very
>>> > different food world from the one he saw from the deep fryer in
>>> > which celebrity chefs inspire cultlike followings, and nothing
>>> > not even the classic American hamburger is sacred...
>>>
>>> > Continued:http://xrl.us/MediumRaw2
>>>
>>> We can thank, or villify, Bourdain for taking the 'back of the house'
>>> out of the closet and bringing it into the light of day.
>>> People had no idea what really went on in restaurant kitchens till his
>>> book came out.
>>> Whether the revelations were a good or a bad thing depends on which
>>> side of the kitchen doors you are on.
>>>
>>> I do like the man though. He's grown on me over the years.
>>>
>>> I'm with you on this. He does grow on you. And, the biggest thing that
>>> impresses is the fact he admits he has warts and skeletons in his closet
>>> and
>>> makes no denials or excuses, he is what he is.
>>>
>>> I just read a blog posting on one of his latest rants. He's trying to
>>> convince his young child the 'evils' of fast food. Hilarious.
>>> -ginny
>>
>> Ginny, could you post a link? Thanks.
>>
>>
>> http://www.guardian.co.uk/lifeandsty...-war-fast-food
>>
>
> In relation to who the company is that you posted in this URL,
> Ginny..(McDonalds) here is something interesting to McDonalds customers
> ....It was on a 'Current Affair' program last night gere in Sydney, Oz....
>
> http://aca.ninemsn.com.au/cooking/10...or-smaller-mac
> --
> Bigbazza (Barry) Oz
>
> "Happiness is never an accident. It is the prize we get when we choose
> wisely from life's great stores"
>
>
>
>
>

Ya scared me there for a minute....you typed my name then McDonalds.....I'm
like 'how'd he know that'........I haven't seen my name written Ginny
McDonald in 27 years (snort).......I only wish I was getting the 'family
dividend' from those people.
-ginny

On Thu, 17 Jun 2010 12:50:45 -0700 (PDT), ImStillMags
> wrote:

> http://xrl.us/MediumRaw2

scroll down to the second article

--
Forget the health food. I need all the preservatives I can get.

Virginia Tadrzynski wrote:
>
> "ImStillMags" > wrote in message
> ...
> On Jun 17, 9:31 am, Dave U. Random <anonym...@anonymitaet-im-
> inter.net> wrote:
> > (NPR.org) - Ten years ago, Anthony Bourdain was standing next to a
> > deep fryer 14 to 16 hours a day, and that was the world he thought
> > he'd be in for the rest of his life. Then, his book "Kitchen
> > Confidential" came out, and his life changed almost overnight...
> >
> > The past 10 years of eating and drinking and traveling have
> > provided plenty of fodder for Bourdain's new book, "Medium Raw - A
> > Bloody Valentine to the World of Food and the People Who Cook"
> > (Amazon:http://xrl.us/MediumRaw). In it, he details a very
> > different food world from the one he saw from the deep fryer in
> > which celebrity chefs inspire cultlike followings, and nothing
> > not even the classic American hamburger is sacred...
> >
> > Continued:http://xrl.us/MediumRaw2
>
> We can thank, or villify, Bourdain for taking the 'back of the house'
> out of the closet and bringing it into the light of day.
> People had no idea what really went on in restaurant kitchens till his
> book came out.
> Whether the revelations were a good or a bad thing depends on which
> side of the kitchen doors you are on.
>
> I do like the man though. He's grown on me over the years.
>
> I'm with you on this. He does grow on you. And, the biggest thing that
> impresses is the fact he admits he has warts and skeletons in his closet and
> makes no denials or excuses, he is what he is.
>
> I just read a blog posting on one of his latest rants. He's trying to
> convince his young child the 'evils' of fast food. Hilarious.
> -ginny

I like the guy and his shows too. He likes to drink and eat odd foods. I'm
there

--- news://freenews.netfront.net/ - complaints: ---

[crossposting elided]

ImStillMags > wrote:

> People had no idea what really went on in restaurant kitchens till his
> book came out.

They didn't? How about _Down and Out in Paris and London_ by George
Orwell, or Ludwig Bemelmans's stories, later collected in _Hotel
Bemelmans_ and _La Bonne Table_?

Victor

On Jun 17, 2:59*pm, (Victor Sack) wrote:
> [crossposting elided]
>
> ImStillMags > wrote:
> > People had no idea what really went on in restaurant kitchens till his
> > book came out.
>
> They didn't? *How about _Down and Out in Paris and London_ by George
> Orwell, or Ludwig Bemelmans's stories, later collected in _Hotel
> Bemelmans_ and _La Bonne Table_?
>
> Victor

Well, there's a difference in a "tell all" and fiction. I think
most people didn't see Orwell or Bemelman as reality.