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Started By
Message
Bourdain comments on the douche economy.
Posted on 5/9/17 at 8:26 am
Posted on 5/9/17 at 8:26 am
Yeah, yeah, mock the AOL link. Anyway, you guys ordering kobe beef sliders and truffle fries are contributing to the douche economy. Bourdain was also ripping brunch, which I thought was funny given a long OT thread about it last week.
LINK /
LINK /
21
Posted on 5/9/17 at 8:27 am to Bunk Moreland
He's right.
Posted on 5/9/17 at 8:35 am to Bunk Moreland
He may have a point but he also come across like a douche for complaining so much.
Posted on 5/9/17 at 8:37 am to Bunk Moreland
This is an old Bourdain quote on brunch:
Brunch menus are an open invitation to the cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday nights. How about hollandaise sauce? Not for me. Bacteria love hollandaise. And nobody I know has ever made hollandaise to order. And how long has that Canadian bacon been festering in the walk-in? Remember, brunch is only served once a week - on the weekends. Cooks hate brunch. Brunch is punishment block for the B-Team cooks, or where the farm team of recent dishwashers learn their chops.
Brunch menus are an open invitation to the cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday nights. How about hollandaise sauce? Not for me. Bacteria love hollandaise. And nobody I know has ever made hollandaise to order. And how long has that Canadian bacon been festering in the walk-in? Remember, brunch is only served once a week - on the weekends. Cooks hate brunch. Brunch is punishment block for the B-Team cooks, or where the farm team of recent dishwashers learn their chops.
Posted on 5/9/17 at 8:37 am to Bunk Moreland
That guy has been putting brunch on blast for 20 years. Find a new target; his shtick is almost as old as putting things on blast.
Posted on 5/9/17 at 8:43 am to Clint Torres
Waffle House makes my Sunday brunch to order.
Posted on 5/9/17 at 8:57 am to Bunk Moreland
The article notes: "Most commercial truffle oils are created by mixing olive oil with a lab-produced chemical."
I've told a couple of people this, and they don't want to believe it. Liquid smoke is a more natural product than so-called truffle oil.
I've told a couple of people this, and they don't want to believe it. Liquid smoke is a more natural product than so-called truffle oil.
Posted on 5/9/17 at 9:01 am to Twenty 49
quote:
"Most commercial truffle oils are created by mixing olive oil with a lab-produced chemical."
yeah truffle oil is nasty.
He needs to get over him self. Typical lib
Posted on 5/9/17 at 9:10 am to Bunk Moreland
I love Bourdain 
Posted on 5/9/17 at 9:23 am to greenwave
I love him too, but fck the brunch bashing. I love going out a couple of times a year for a nice celebratory late morning brunch. It's as much about the experience as the food.
Posted on 5/9/17 at 9:23 am to Bunk Moreland
quote:
ripping brunch
Why?
Posted on 5/9/17 at 9:26 am to BRgetthenet
Brunch is a New Orleans institution. He probably wants statues removed, too. Yankee scum.
LINK
quote:
History Madame Bégué, neé Elizabeth Kettenring, immigrated to New Orleans from Germany in 1853 to join her brother Philip Kettenring, a butcher in the French Market. [3] Not long after her arrival, Elizabeth Kettenring met and married Louis Dutreuil. In 1863, the couple opened Dutrey’s Coffee House near the open-air market in the French Quarter, serving primarily butchers and the Market’s vendors. [4] After Dutreuil’s death in 1875, Kettenring married the bartender, Hypolyte Bégué and in 1880, changed the name of the coffeehouse to Bégué‘s. [5] Madame Bégué served one multi-course meal starting at 11 a.m., a popular time for those who began work before dawn in the Quarter and on the docks. [6] During the 1884 Cotton Exposition, the popularity of the restaurant exploded, becoming a top tourist attraction. Tourists and locals alike thronged to Bégué‘s, wanting to experience its unique second breakfast and Madame Bégué‘s quality cooking. [7] In response to this fame, the Southern Pacific Railroad published “Madame Bégué‘s Creole Cookery” in 1900, a small cookbook containing several of Madame Bégué‘s famous recipes. [8] Madame Bégué died in 1906. In 1917, after the death of Hypolyte, the property was sold to Tujague’s, a competing restaurant just a few doors down. [9]
LINK
Posted on 5/9/17 at 9:29 am to Bunk Moreland
quote:
wangus
Found my new favorite word
This post was edited on 5/9/17 at 9:30 am
Posted on 5/9/17 at 9:40 am to BlackenedOut
quote:
That guy has been putting brunch on blast for 20 years. Find a new target; his shtick is almost as old as putting things on blast.
Yeah, he's sort of become a parody of himself, and cannot see that he is not much different than that what he rails against.
Posted on 5/9/17 at 9:42 am to Bunk Moreland
I wholeheartedly agree with his disdain for misrepresentation of food products. The use of buzz words by restaurants and markets that prey on the public's lack of knowledge of the production processes or products themselves is bad for the food production industry.
They have created markets based on smoke and mirrors and bait and switch because there isn't anyone who actually verifies what they are claiming is true.
They have created markets based on smoke and mirrors and bait and switch because there isn't anyone who actually verifies what they are claiming is true.
Posted on 5/9/17 at 9:57 am to Bunk Moreland
It's funny that people in the US actually think they are eating real Kobe beef
Posted on 5/9/17 at 10:00 am to Bunk Moreland
Bourdain is a pompous douche. He's a fricking dork who thinks he can just mouth off about shite. He's really pathetic actually.
Posted on 5/9/17 at 10:01 am to tilco
quote:
He's a fricking dork who thinks he can just mouth off about shite.
I mean...he can. It is kinda his thing and what has made him popular.
Posted on 5/9/17 at 10:15 am to Bunk Moreland
Bourdain has kind of jumped the shark to be honest. Also, his wise arse, tough guy persona was kind of wreaked when he let his wife cuckold him.
Posted on 5/9/17 at 10:53 am to Mo Jeaux
My wife happily shells out an extra 2-3 bucks for anything that says truffle. I honestly think it tastes like arse.
Bourdain has echoed my thoughts on all the truffle, wagyu, fancy beer stuff in this article.
Bourdain has echoed my thoughts on all the truffle, wagyu, fancy beer stuff in this article.
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