Rebel chef Anthony Bourdain tells it like it is, with a few reservations
By Robin Mather Jenkins
Tribune staff reporter

June 7, 2006

Anthony Bourdain wanted a classic Chicago dog.

Bourdain visited Chicago last week to promote "The Nasty Bits: Collected
Varietal Cuts, Useable Trim, Scraps and Bones" (Bloomsbury, $24.95), the
newest of his eight in print. When a guy like Bourdain--not just a prolific
author but also star of the lauded series "No Reservations" on the Travel
Channel--says he wants a hot dog, people jump.

At least this person did.

Not that Bourdain was demanding. Though he prides himself on a reputation
for snideness, we found Bourdain completely affable as we ferried him around
Chicago in search of a proper dog. Recognized over and over--"Bourdain? Love
the show!" someone yelled as we drove down Milwaukee Avenue--his sincere
generosity contradicted that bad-boy gestalt.

For example, a man came out of a bar and walked up to the parked car.

Guy: "Hey, aren't you ... ?"

Bourdain: "Yeah, hey, how you doin'? Let me get this window rolled down so I
can shake your hand."

G: "You don't remember me, I'm Steve ... You did a great thing for my
kitchen staff last year, they really appreciated it. Come back some time."

B: "You know, I'm just in town for a really quick book tour--leaving
tomorrow. But I will come back, the next time I'm in town. I had a great
time with you guys."

And you know what? Steve believed him. So, maybe, did we.

Yet we saw glimpses of His Snarkiness.

In many ways, one doesn't have a conversation with Bourdain as much as an
audience. At least, if you happen to be a reporter, you don't. He talked, we
listened.

Bourdain on food and politics: Chicago's looming foie gras ban outrages
Bourdain, who said the ban makes the city look like "some stupid cow town."

"I called the alderman who sponsored it an idiot on the radio this morning,"
he said as he loped along. "Said I thought maybe his brain was riddled by
spongiform." That would be the same thing that Mad Cow causes in the brains
of cows.

Bourdain on Emeril Lagasse, whom he has lambasted in the past, and on the
celebrity chef phenomenon:

"I've done a complete turnaround on Emeril," he said. "You know, I have to
think: `How much love does that guy need?' It's getting kind of pathetic.
But the cool thing about the celebrity chef syndrome is that a bunch of guys
like Mario Batali"--Bourdain clearly adores Batali: his name kept coming
up--"can get together and decide, `OK, this coming year, we're going to
serve pork belly,' or something. They can really set an agenda.

"Even somebody like Rachael Ray: If she gets people thinking, `Hey, I can do
that,' " Bourdain said, then they're on their way to learning more about
food. "The one who really gets me, though, is Sandra Lee (of the Food
Network's "Semi-Homemade with Sandra Lee"). She teaches people that `squeeze
cheez' and crackers really are OK."

Bourdain, the classically trained chef, clearly thinks "squeeze cheez" and
crackers are not, in fact, OK.

Bourdain on why men become chefs:

They go into the business because they want love and approval, but there's a
certain performance anxiety. "If a customer comes into the kitchen and says,
`That's the best chicken I ever ate,' the first thing the chef thinks is, `I
don't think you're qualified to judge that.' " Actually, Bourdain says, a
lot of chefs are very shy, not very articulate; all are essentially softies.
"A lot are dyslexic," Bourdain says. "The proportion is like, 40 percent, I
read, and I've had chefs tell me that `Kitchen Confidential' (the book that
made him famous) was the first book they'd read all the way through since
school."

Once a heroin addict, Bourdain still has the junkie's build--thin almost to
emaciation--that gives him guilt-free hot dog indulgences. He's hungry for
some prole food.

Unfortunately, the first hot dog joint proffered a Chicago dog sans pickle
spear or tomatoes. The second suffered from "a lack of structural
integrity," as the amused Bourdain put it, watching the contents of ours
spill out of its mushy steamed bun.

He'll keep doing "No Reservations" as long as the Travel Channel will have
him, he said. Judging from the frequent recognition he gets--and the
pleasure he takes in it--we're guessing that'll be a long time hence.

http://www.chicagotribune.com/featur...ck=1&cset=true

Ubiquitous wrote:
> Anthony Bourdain wanted a classic Chicago dog.
>
> Bourdain visited Chicago last week to promote "The Nasty Bits: Collected
> Varietal Cuts, Useable Trim, Scraps and Bones" (Bloomsbury, $24.95), the
> newest of his eight in print. When a guy like Bourdain--not just a prolific
> author but also star of the lauded series "No Reservations" on the Travel
> Channel--says he wants a hot dog, people jump.

DAMN, bad timing on my part! I'm in Chicago this week for work, and I
would have stood in line to get a chance to meet him and get my book
signed. He's a seriously good writer. Hope he swings through D.C. on
his book tour.
And don't you love how he singled out our favorite SL as the worst
blight on Food TV?! The man has wisdom.

Sandy

wrote:

>DAMN, bad timing on my part! I'm in Chicago this week for work, and I
>would have stood in line to get a chance to meet him and get my book
>signed. He's a seriously good writer. Hope he swings through D.C. on
>his book tour.

I enjoy his shows, but a full hour of him can be too much sometimes.

>And don't you love how he singled out our favorite SL as the worst
>blight on Food TV?! The man has wisdom.

Oh yes, I laughed and laughed.

"Ubiquitous" > writes:

>In many ways, one doesn't have a conversation with Bourdain as much as an
>audience. At least, if you happen to be a reporter, you don't. He talked, we
>listened.

Surprise, surprise. I was really looking forward to his show "No
Reservations" and watched the first several eagerly. But it didn't take
long to get tired of his attitude towards some more colorful locals --
he's open-minded about the food but not so much about the people -- and
his long-winded monologues about how meaningful everything is just got
old and pretentious. Okay, you've got a great job, people pay you to go
to exotic locales. We know.

>Bourdain on food and politics: Chicago's looming foie gras ban outrages
>Bourdain, who said the ban makes the city look like "some stupid cow town."

And he's such a diplomat.
Let's see... there's, what, maybe a couple other cities he can go to
where he can get fois gras? I think we have cities here in America.
I'll have to look it up to be sure, but yeah, I think I've heard of a
few. They probably serve fois gras.

>"I've done a complete turnaround on Emeril," he said. "You know, I have to
>think: `How much love does that guy need?' It's getting kind of pathetic.

Holy shit. Uh, Bourdain has 8 books, two shows, specials.... how much
love does HE need? ****ing hypocrite.

>Bourdain on why men become chefs:

So why do women become chefs, Tony? Jackass.

>He's hungry for some prole food.

Again: Jackass.

Stacia

In article >,
"Ubiquitous" > quoted:

> Rebel chef Anthony Bourdain tells it like it is, with a few reservations
> By Robin Mather Jenkins
> Tribune staff reporter

Rebel chef? Is there any phrase that _more_ nweeds to be spoken
like Gene Hackman in "Superman" saying "Otisburg?"

--
William December Starr >

Hopefully he has improved as a writer. His first book was essentially
one chapter: repeated over. and over.

wrote:
>
> DAMN, bad timing on my part! I'm in Chicago this week for work, and I
> would have stood in line to get a chance to meet him and get my book
> signed. He's a seriously good writer. Hope he swings through D.C. on
> his book tour.
> And don't you love how he singled out our favorite SL as the worst
> blight on Food TV?! The man has wisdom.
>
> Sandy
>

in article , William December Starr at
wrote on 6/27/06 3:48 PM:

> In article >,
> "Ubiquitous" > quoted:
>
>> Rebel chef Anthony Bourdain tells it like it is, with a few reservations
>> By Robin Mather Jenkins
>> Tribune staff reporter
>
> Rebel chef? Is there any phrase that _more_ nweeds to be spoken
> like Gene Hackman in "Superman" saying "Otisburg?"

I picture him in the gray civil war uniform

maybe driving a Dodge Charger with a Confederate flag on top

"We served this har meal at Andersonville"

Dennis wrote:
> Hopefully he has improved as a writer. His first book was essentially
> one chapter: repeated over. and over.

I think Bourdain's Cook's Tour book is great.

Ubiquitous wrote:
> wrote:
>
> >DAMN, bad timing on my part! I'm in Chicago this week for work, and I
> >would have stood in line to get a chance to meet him and get my book
> >signed. He's a seriously good writer. Hope he swings through D.C. on
> >his book tour.
>
> I enjoy his shows, but a full hour of him can be too much sometimes.
>
> >And don't you love how he singled out our favorite SL as the worst
> >blight on Food TV?! The man has wisdom.
>
> Oh yes, I laughed and laughed.

He's taken jabs at SL before -- without naming her, but it was
perfectly clear who he was talking about.

I like Bourdain's Cook's Tour and No Reservations Shows. Well, I like
the No Reservations Shows where he goes somewhere interesting. The
ones where he went to Vegas or NJ did not prove worth my while.

What impresses me about Bourdain is how he can eat all that street food
in all those foreign countries without getting the runs. He must have a
cast-iron stomach.


Irulan
from the stars we come
to the stars we return
from now until the end of time.

"Irulan" > wrote in message
. ..
> What impresses me about Bourdain is how he can eat all that street food
> in all those foreign countries without getting the runs. He must have a
> cast-iron stomach.

Actually, when I'm in southeast Asia, I trust the street food more than food
in restaurants. On the street, I can actually SEE what's being cooked and
how it is handled. In a restaurant, I have to trust the cooks who are out of
sight in a kitchen that is surely not as "inspected" as those in the U.S. I
have never gotten sick from street food in Thailand, Laos, Cambodia, or
Vietnam.
--


--Rich

wrote:

>What impresses me about Bourdain is how he can eat all that street food
>in all those foreign countries without getting the runs. He must have a
>cast-iron stomach.

Do you pay attention to what he washes it all down with? :-)

On Wed, 28 Jun 2006 16:00:00 -0400, Ubiquitous >
wrote:

wrote:
>
>>What impresses me about Bourdain is how he can eat all that street food
>>in all those foreign countries without getting the runs. He must have a
>>cast-iron stomach.
>
>Do you pay attention to what he washes it all down with? :-)
>

Yeah, when you are taking in that much alcohol it is unlikely that
anything can survive. Still, it's impressive that he eats all of that
stuff. Some of it looks quite good, but I'm not ready to eat fried
bugs or stewed porcupine.

shawn wrote:
> On Wed, 28 Jun 2006 16:00:00 -0400, Ubiquitous >
> wrote:
>
> wrote:
> >
> >>What impresses me about Bourdain is how he can eat all that street food
> >>in all those foreign countries without getting the runs. He must have a
> >>cast-iron stomach.
> >
> >Do you pay attention to what he washes it all down with? :-)
> >
>
> Yeah, when you are taking in that much alcohol it is unlikely that
> anything can survive. Still, it's impressive that he eats all of that
> stuff. Some of it looks quite good, but I'm not ready to eat fried
> bugs or stewed porcupine.

Even Bourdain didn't like the porcupine -- which says something I
suppose. Actually, I'm sure I'd like most of what Bourdain eats when
he's in, say, Vietnam or Thailand.

And I'd love to try some of that Vietnamese (so-called) moonshine. Not
twenty shots of it, though.

in article ,
at wrote on 6/28/06 5:13 PM:

> On 28 Jun 2006 13:50:57 -0700, wrote:
>
>>
>> shawn wrote:
>>> On Wed, 28 Jun 2006 16:00:00 -0400, Ubiquitous >
>>> wrote:
>>>
>>>> wrote:
>>>>
>>>>> What impresses me about Bourdain is how he can eat all that street food
>>>>> in all those foreign countries without getting the runs. He must have a
>>>>> cast-iron stomach.
>>>>
>>>> Do you pay attention to what he washes it all down with? :-)
>>>>
>>>
>>> Yeah, when you are taking in that much alcohol it is unlikely that
>>> anything can survive. Still, it's impressive that he eats all of that
>>> stuff. Some of it looks quite good, but I'm not ready to eat fried
>>> bugs or stewed porcupine.
>>
>> Even Bourdain didn't like the porcupine --
>
> I've had porcupine jerky. It was quite tasty.

Was it long and skinny and you sucked out the juices?

> We had a native gentleman who made every kind of jerky you can imagine. He
> called it 'RoadKill Jerky'. No joke.
> People lined up to buy his jerky and smoked fish. It was the best.
>
>> which says something I
>> suppose. Actually, I'm sure I'd like most of what Bourdain eats when
>> he's in, say, Vietnam or Thailand.
>>
>> And I'd love to try some of that Vietnamese (so-called) moonshine. Not
>> twenty shots of it, though.
>

wrote:
> On Wed, 28 Jun 2006 16:00:00 -0400, Ubiquitous > wrote:
>
> wrote:
> >
> >>What impresses me about Bourdain is how he can eat all that street food
> >>in all those foreign countries without getting the runs. He must have a
> >>cast-iron stomach.
> >
> >Do you pay attention to what he washes it all down with? :-)
> >
> LOL!
> He certainly isn't on the wagon now. He's a drunk, but he has the fame and money
> to support the behavior.

AFAIK, he was never on the wagon. He is a former heroin addict. When
he visited San Francisco for his Cook's Tour program and book, he came
up with a good line (I'm paraphrasing): "San Francisco junkies make my
old crew from the methadone clinic look like the Osmond Family."

Stacia > wrote:
>>"I've done a complete turnaround on Emeril," he said. "You know, I have to
>>think: `How much love does that guy need?' It's getting kind of pathetic.
>
> Holy shit. Uh, Bourdain has 8 books, two shows, specials.... how much
>love does HE need? ****ing hypocrite.

He's about 1% of the imperial presence Emeril has become.

Emeril is on way too many products.

He's the Hello Kitty of America.

>>Bourdain on why men become chefs:
>
> So why do women become chefs, Tony? Jackass.

Because girls cook.

>>He's hungry for some prole food.
>
> Again: Jackass.

That's the reporter, not Bourdain. And if Bourdain wanted
he could eat foie gras and pig face every meal for the rest
of his life. So he probably has to get up a yen for a dog.

--Blair

On Thu, 29 Jun 2006 01:57:32 GMT, Blair P. Houghton > wrote:

>Stacia > wrote:
>>>"I've done a complete turnaround on Emeril," he said. "You know, I have to
>>>think: `How much love does that guy need?' It's getting kind of pathetic.
>>
>> Holy shit. Uh, Bourdain has 8 books, two shows, specials.... how much
>>love does HE need? ****ing hypocrite.
>
>He's about 1% of the imperial presence Emeril has become.
>
>Emeril is on way too many products.
>
>He's the Hello Kitty of America.

Not until he gets his own vibrator product.

>>>Bourdain on why men become chefs:
>>
>> So why do women become chefs, Tony? Jackass.
>
>Because girls cook.

How about because they like it.
>
>>>He's hungry for some prole food.
>>
>> Again: Jackass.
>
>That's the reporter, not Bourdain. And if Bourdain wanted
>he could eat foie gras and pig face every meal for the rest
>of his life. So he probably has to get up a yen for a dog.

Bourdain has shown a willingness to go for just about anything from
the fanciest of foods to the most common.

Blair P. Houghton > wrote in
:

>>>"I've done a complete turnaround on Emeril," he said. "You know, I
>>>have to think: `How much love does that guy need?' It's getting kind
>>>of pathetic.

He really said that?

That's in poor taste (no pun intended). Bourdain has the enviable
position of travelling around the world and doing a more "provocative"
show than Emeril ever could (stuck in that TV studio). That AND he's not
on Food TV Network!

Imho,

Andy

> wrote in message > >> >
>
> Have you seen the sitcom based on his first book? It's pretty funny. I
> downloaded all 13 episodes and watched the straight through.
>
> http://www.tv.com/kitchen-confidenti...8/summary.html

Thanks for the site. Can't wait to download. Just purchased The Nasty Bits.
d

wrote:
> On 28 Jun 2006 18:36:00 -0700, wrote:
>
> >
> wrote:
> >> On Wed, 28 Jun 2006 16:00:00 -0400, Ubiquitous > wrote:
> >>
> >> wrote:
> >> >
> >> >>What impresses me about Bourdain is how he can eat all that street food
> >> >>in all those foreign countries without getting the runs. He must have a
> >> >>cast-iron stomach.
> >> >
> >> >Do you pay attention to what he washes it all down with? :-)
> >> >
> >> LOL!
> >> He certainly isn't on the wagon now. He's a drunk, but he has the fame and money
> >> to support the behavior.
> >
> >AFAIK, he was never on the wagon.
>
> Have you seen the sitcom based on his first book? It's pretty funny. I
> downloaded all 13 episodes and watched the straight through.
>
> http://www.tv.com/kitchen-confidenti...8/summary.html

Thanks for the link. I haven't seen any of it, although I've read the
book.

On 2006-06-29, Andy <q> wrote:
> Blair P. Houghton > wrote in
> :
>
>>>>"I've done a complete turnaround on Emeril," he said. "You know, I
>>>>have to think: `How much love does that guy need?' It's getting kind
>>>>of pathetic.
>
> He really said that?

Like AB is anyone to criticize. A drunken ex-junkie who's never
distinguished himself by actually cooking, but by gossiping about the
slimey underbelly of commercial cooking. It might be entertaining if
he was even remotely funny, but he's not. They should title his next
endeavor, No Class Ass!

nb

notbob > wrote in
:

> On 2006-06-29, Andy <q> wrote:
>> Blair P. Houghton > wrote in
>> :
>>
>>>>>"I've done a complete turnaround on Emeril," he said. "You know, I
>>>>>have to think: `How much love does that guy need?' It's getting kind
>>>>>of pathetic.
>>
>> He really said that?
>
> Like AB is anyone to criticize. A drunken ex-junkie who's never
> distinguished himself by actually cooking, but by gossiping about the
> slimey underbelly of commercial cooking. It might be entertaining if
> he was even remotely funny, but he's not. They should title his next
> endeavor, No Class Ass!
>
> nb


nb,

So what? The guy is only on once a week. We have RR and Emeril several
times a day over at Food TV Network. Pick yer poison!!!

And hey, my brain doesn't have to commit idiotic cooking details to
memory!

YMMV,

Andy

Andy wrote:
> notbob > wrote in
> :
>
> > On 2006-06-29, Andy <q> wrote:
> >> Blair P. Houghton > wrote in
> >> :
> >>
> >>>>>"I've done a complete turnaround on Emeril," he said. "You know, I
> >>>>>have to think: `How much love does that guy need?' It's getting kind
> >>>>>of pathetic.
> >>
> >> He really said that?
> >
> > Like AB is anyone to criticize. A drunken ex-junkie who's never
> > distinguished himself by actually cooking, but by gossiping about the
> > slimey underbelly of commercial cooking. It might be entertaining if
> > he was even remotely funny, but he's not. They should title his next
> > endeavor, No Class Ass!
> >
> > nb
>
>
> nb,
>
> So what? The guy is only on once a week. We have RR and Emeril several
> times a day over at Food TV Network. Pick yer poison!!!

One "No Reservations" is worth a million "$40 a Day" episodes.
Bourdain is genuinely entertaining, IMO -- and when he dislikes the
taste of something, he says so. Ray reacts the same way (with feigned
bliss) to everything she puts in her damned mouth.

Michael "Dog3" Lonergan wrote:
>
> oups.com:
>
> >
> > Andy wrote:
> >> notbob > wrote in
> >> :
> >>
> >> > On 2006-06-29, Andy <q> wrote:
> >> >> Blair P. Houghton > wrote in
> >> >> :
> >> >>
> >> >>>>>"I've done a complete turnaround on Emeril," he said. "You know,
> >> >>>>>I have to think: `How much love does that guy need?' It's
> >> >>>>>getting kind of pathetic.
> >> >>
> >> >> He really said that?
> >> >
> >> > Like AB is anyone to criticize. A drunken ex-junkie who's never
> >> > distinguished himself by actually cooking, but by gossiping about
> >> > the slimey underbelly of commercial cooking. It might be
> >> > entertaining if he was even remotely funny, but he's not. They
> >> > should title his next endeavor, No Class Ass!
> >> >
> >> > nb
> >>
> >>
> >> nb,
> >>
> >> So what? The guy is only on once a week. We have RR and Emeril
> >> several times a day over at Food TV Network. Pick yer poison!!!
> >
> > One "No Reservations" is worth a million "$40 a Day" episodes.
> > Bourdain is genuinely entertaining, IMO -- and when he dislikes the
> > taste of something, he says so. Ray reacts the same way (with feigned
> > bliss) to everything she puts in her damned mouth.
>
> "This is soooo Good" comes to mind with RR and the phrase "cool" also is
> right up there. What other dumb phrases can you think of?

The obvious one, of course, is "Yum-O!" Then there's that annoying
Pillsbury Doughboy giggle. Then there's the rolling of the eyes. Et
cetera.

wrote:

> Bourdain is genuinely entertaining, IMO -- and when he dislikes the
> taste of something, he says so. Ray reacts the same way (with feigned
> bliss) to everything she puts in her damned mouth.
>
I wish we'd see MORE of that honesty. My local newspaper does supposed
restaurant reviews, which in truth are probably just advertising
sponsors, so you never get to read them say anything could be improved
or was downright terrible. It isn't worth the paper it is printed on.

> wrote

> Michael "Dog3" Lonergan wrote:

>> "This is soooo Good" comes to mind with RR and the phrase "cool" also is
>> right up there. What other dumb phrases can you think of?
>
> The obvious one, of course, is "Yum-O!" Then there's that annoying
> Pillsbury Doughboy giggle. Then there's the rolling of the eyes. Et
> cetera.

Don't forget DEEEE lish!

nancy

Nancy Young wrote:
> > wrote
>
> > Michael "Dog3" Lonergan wrote:
>
> >> "This is soooo Good" comes to mind with RR and the phrase "cool" also is
> >> right up there. What other dumb phrases can you think of?
> >
> > The obvious one, of course, is "Yum-O!" Then there's that annoying
> > Pillsbury Doughboy giggle. Then there's the rolling of the eyes. Et
> > cetera.
>
> Don't forget DEEEE lish!

Yes indeed. And here's a relatively subtle one: On "$40 a Day," RR
orders a lot of sandwiches. But she doesn't call them sandwiches; she
drops the "nd" out and calls them "sawiches." It's annoying.

> wrote in message
oups.com...
>
> Nancy Young wrote:
> > > wrote
> >
> > > Michael "Dog3" Lonergan wrote:
> >
> > >> "This is soooo Good" comes to mind with RR and the phrase "cool" also
is
> > >> right up there. What other dumb phrases can you think of?
> > >
> > > The obvious one, of course, is "Yum-O!" Then there's that annoying
> > > Pillsbury Doughboy giggle. Then there's the rolling of the eyes. Et
> > > cetera.
> >
> > Don't forget DEEEE lish!
>
> Yes indeed. And here's a relatively subtle one: On "$40 a Day," RR
> orders a lot of sandwiches. But she doesn't call them sandwiches; she
> drops the "nd" out and calls them "sawiches." It's annoying.
>

To me the most annoying pronunciation of hers is PEE-CAN for pecan...
should be puh-kon!

> wrote in message
oups.com...
>
> Nancy Young wrote:
>> > wrote
>>
>> > Michael "Dog3" Lonergan wrote:
>>
>> >> "This is soooo Good" comes to mind with RR and the phrase "cool" also
>> >> is
>> >> right up there. What other dumb phrases can you think of?
>> >
>> > The obvious one, of course, is "Yum-O!" Then there's that annoying
>> > Pillsbury Doughboy giggle. Then there's the rolling of the eyes. Et
>> > cetera.
>>
>> Don't forget DEEEE lish!
>
> Yes indeed. And here's a relatively subtle one: On "$40 a Day," RR
> orders a lot of sandwiches. But she doesn't call them sandwiches; she
> drops the "nd" out and calls them "sawiches." It's annoying.
>

She is saying "samwiches". That has been around longer then Rachel. Guess
you don't get around much

"Chris Marksberry" > wrote in message
...
>
> > wrote in message
> oups.com...
>>
>> Nancy Young wrote:
>> > > wrote
>> >
>> > > Michael "Dog3" Lonergan wrote:
>> >
>> > >> "This is soooo Good" comes to mind with RR and the phrase "cool"
>> > >> also
> is
>> > >> right up there. What other dumb phrases can you think of?
>> > >
>> > > The obvious one, of course, is "Yum-O!" Then there's that annoying
>> > > Pillsbury Doughboy giggle. Then there's the rolling of the eyes. Et
>> > > cetera.
>> >
>> > Don't forget DEEEE lish!
>>
>> Yes indeed. And here's a relatively subtle one: On "$40 a Day," RR
>> orders a lot of sandwiches. But she doesn't call them sandwiches; she
>> drops the "nd" out and calls them "sawiches." It's annoying.
>>
>
> To me the most annoying pronunciation of hers is PEE-CAN for pecan...
> should be puh-kon!
>
>Paula Deen calls them pee-cans too, I think it depends on what region of
>the country you are in

"Jake" > wrote in message
...
>
>>
>
> She is saying "samwiches". That has been around longer then Rachel.
> Guess you don't get around much

I thought that was "samwidges."

;o) Rich

> wrote in message
> >> Have you seen the sitcom based on his first book? It's pretty funny. I
> >> downloaded all 13 episodes and watched the straight through.
> >>
> >> http://www.tv.com/kitchen-confidenti...8/summary.html
> >
> >Thanks for the site. Can't wait to download. Just purchased The Nasty
Bits.
> >d
> >
> Your Welcome
> I downloaded them from the alt.binaries.tv news group.
> All the episodes from the first season.
> I wish we could get the station that carries them.
>
> I'm heading out the door to pick up The Nasty Bits and two other of his
books I
> ordered last week. Looking forward to some great summer reading.

And what station would that be, please? Just about to download. Bookmarked
cuz I thought things would get a little hectic, which it did 8-} Kitchen
Confidential had a few areas that lagged, but overall I think you'll enjoy
it. I'll probably read it again before I recycle it to someone else. Are
you reading his fiction novels as well?
d

On 2006-07-01, > wrote:

[snip cumulative sniveling]

> drops the "nd" out and calls them "sawiches." It's annoying.

It always amazes me how familiar you anti-EL/RR whiners are with the
on air idiosyncrasies of these celebrities. You must spend hours
watching them. How very odd.

nb

"notbob" > wrote

> It always amazes me how familiar you anti-EL/RR whiners are with the
> on air idiosyncrasies of these celebrities. You must spend hours
> watching them. How very odd.

That makes no sense. How are people to know about someone
before they watch them? Maybe the first time someone says
EVOOextravirginoliveoil it's not annoying, 10 shows later you
realize she says it every other breath ... that's when you know the
person's idiocyncrasies? And they start to become grating?

I haven't watched RR for a long time, seems nothing has changed,
especially with the shows being repeated for years. Every show
with those same idiocyncracies. That's life.

Of course I watched her enough to have a clue about her
trademark comments. Doesn't take long.

Heck, I stopped watching the View because of Star back when
Debbie M was still on, that's a long time. I still know Star is
as irritating as they come. How would I know if I hadn't seen
her at some point?

nancy

On 2006-07-01, Nancy Young > wrote:


> And they start to become grating....

You mean like this group's kvetching about EL and RR?

nb

"notbob" > wrote

> On 2006-07-01, Nancy Young > wrote:

>> And they start to become grating....
>
> You mean like this group's kvetching about EL and RR?

Precisely. How would you know if you didn't read it
all the time. You answered your own question.

nancy

On 2006-07-01, Nancy Young > wrote:

> Precisely. How would you know if you didn't read it
> all the time. You answered your own question.

The difference is, I don't tune in rfc looking for EL/RR snivels. But,
it's constantly sprung on me against my will. Here I am reading
through an rfc thread on how to truss a Slobovian anteater for wood fired
roasting when some ditz interjects, "Oh, did you see Rachel Ray's
episode on 30 minute Slobovian anteaters. Holy crap, it drives me crazy
how she's always got the exact ingredients for Slobovian anteater on
hand".

nb

On Sat, 1 Jul 2006 12:37:45 -0400, "Nancy Young" >
wrote:

>
>"notbob" > wrote
>
>> It always amazes me how familiar you anti-EL/RR whiners are with the
>> on air idiosyncrasies of these celebrities. You must spend hours
>> watching them. How very odd.
>
>That makes no sense. How are people to know about someone
>before they watch them? Maybe the first time someone says
>EVOOextravirginoliveoil it's not annoying, 10 shows later you
>realize she says it every other breath ... that's when you know the
>person's idiocyncrasies? And they start to become grating?

Very few people start off as horribly annoying. It takes time before
things begin to bother you.

>I haven't watched RR for a long time, seems nothing has changed,
>especially with the shows being repeated for years. Every show
>with those same idiocyncracies. That's life.

That's part of the problem. I see her show when I flipping between
channels and other than her weight there doesn't seem to be any
difference between one show and another. At least with a show like
Good Eats there's something unique about each show that isn't there
with Rachel Ray's "30 minute meals."

>Of course I watched her enough to have a clue about her
>trademark comments. Doesn't take long.

Yep. I think everyone in this thread has seen her "30 Minute Meals",
"$40 a day" and even her "Tasty Travels" shows at least a few times.


>

"notbob" > wrote in message
. ..
> On 2006-07-01, Nancy Young > wrote:
>
>> Precisely. How would you know if you didn't read it
>> all the time. You answered your own question.
>
> The difference is, I don't tune in rfc looking for EL/RR snivels. But,
> it's constantly sprung on me against my will. Here I am reading
> through an rfc thread on how to truss a Slobovian anteater for wood fired
> roasting when some ditz interjects, "Oh, did you see Rachel Ray's
> episode on 30 minute Slobovian anteaters. Holy crap, it drives me crazy
> how she's always got the exact ingredients for Slobovian anteater on
> hand".
>
> nb

Fark I missed that episode