Tradicionalni recepti

Anthony Bourdain želi ‘vidjeti kako je ludilo začinjeno bundevom utopljeno u vlastitoj krvi’

Anthony Bourdain želi ‘vidjeti kako je ludilo začinjeno bundevom utopljeno u vlastitoj krvi’

Anthony Bourdain podijelio je mnogo o svom Reddit AMA -u, uključujući i svoju averziju prema ludilu začina od bundeve

Wikimedia Commons

Iskreno, nismo iznenađeni što Bourdain mrzi latte sa začinima od bundeve.

Anthony Bourdain, voditelj dokumentarnih filmova i ličnost u hrani, odvojio je vrijeme za svoj raspored obroka jedući u udaljenim afričkim zemljama i šaljivo primijetivši kako bi napravio dugačak AMA (Ask Me Anything) na Redditu.

Jedna od najvažnijih stvari koje smo naučili je da Anthony Bourdain nije ljubitelj pomame od začina od bundeve: “Volio bih vidjeti kako je pomama od začina od bundeve utopljena u vlastitoj krvi. Brzo."

Također misli da je čišćenje sokom zbunjujuće: "Ako ste ikada imali kolonoskopiju, liječnik će vam dati nešto što će vas brzo očistiti, tako da zaista ne razumijem čišćenje sokova."

Evo više smo naučili Bourdain Reddit AMA:

Ne nedostaje mu boravak u kuhinji:

„Dođavola ne! Imao sam 30 godina od toga. Volim prditi po hotelskim čaršavima! ”

Njegovo omiljeno jelo moglo bi vas iznenaditi:

Cacio e pepe (špageti sa sirom i biberom) ili špageti a la bottarga (špageti preliveni tunjevinom)

Najviše cijenjena kuhinja:

„Kineska hrana za nas i dalje ostaje misterija, zapravo nije ništa poput onoga što jedu u Kini. Naše znanje o japanskom nije tako sjajno. Zemlje koje su [sic] hrana je nedovoljno zastupljena, Brazil, Peru, meksička hrana višeg ranga, burmanska, zapadnoafrička. Hrana iz Senegala i Gane je nevjerovatna, ukusna, kompleksna i zanimljiva. ”

On voli Keitha Richarda:

On bi htio da uradi a Nema rezervacija emisija s Keithom Richardsom o pomorskoj povijesti, a Richards bi također bio jedan od njegovih „pet ljudi s kojima bih najradije večerao“.


Kulinarske zapovijedi Anthonyja Bourdaina

Ne znam mnogo o Anthonyju Bourdainu, osim što bih volio da mi kuha neko vrijeme. Znam da je kuhar, autor i televizijski voditelj nagrađen Emmyjem (njegovi projekti uključuju Nema rezervacija, The Layover, a nedavno Nepoznati dijelovi) ali nisam shvatio koliko je prokleto cool do sinoć na Reddit AMA -i.

On nije samo slavni kuhar, već i strastveni putnik i iznenađujući prizemnik za nekoga ko je većinu svog odraslog života živio u centru pažnje slavnih. Njegova omiljena hrana za udobnost su mac i sir sa brzom hranom (i upoređuje to što ga viđaju sa izlaskom iz porno radnje sa video zapisom u naručju). On uspoređuje modernu opsesiju demoniziranjem glutena s tretiranjem kao ". Ekvivalent Al Qaide." Kaže i da svako ko hot dog nazove sendvič treba predati FBI -u. On je smiješan. On se može odnositi. A evo i njegovih kulinarskih zapovijedi.

Koristite pravilo bake

Ako jedete pod tuđim krovom, Bourdain kaže da biste trebali proždrijeti sve što se ponudi. "Mislim da mi je dužnost kao gosta uvijek prihvatiti kada moj domaćin ponudi dobru stvar. Kada se ljudi izražavaju onim što nude, smatram da mi je dužnost ako je potrebno uzeti jednu za tim." On to naziva 'bakino pravilo'. "Možda mi se ne sviđa bakina ćurka, ali ja sam u bakinoj kući, pojest ću je. I nasmiješit ću se i reći da mi se sviđa. Mislim da su to samo dobri maniri", rekao je.

Prepustite se ovisnosti o brzoj hrani

Trke brze hrane obično su rezervirane za vožnju u 3 sata ujutro ili mamurne šetnje srama. Ali Bourdain kaže da i on postaje željan prljave hrane. "Imam nečastivu i krivu privlačnost prema makaronima i siru iz brze hrane. Tokom jutra dobijem tu užasnu želju za Popajevim makom i sirom, i, uh, često ću se maskirati da pokušam uvući se u Popaje." Dobre vesti? Nemate paparazze na kućnom pragu. "Mrzim Twitter, jer me odmah slikaju kako držim dokaze u ruci. To je kao da vas uhvate kako izlazite iz porno radnje s video zapisom u naručju. Vrlo neugodno."

Oduprite se trendovima i čisti

Prvo su to bili ugljeni hidrati. Onda je bio šećer. Tada je to bila mast. Zatim su to bile samo određene vrste masti. Bourdain kaže da su ovi trendovi uglavnom glupi. "Ne razumijem čišćenje soka. Mislim, ako ste ikada imali kolonoskopiju, liječnik će vam dati nešto što će vas brzo očistiti, tako da ne razumijem čišćenje soka", kaže on. "Vjerujem da je celijakija vrlo ozbiljna bolest i ako vam je dijagnosticirana, zadovoljan sam što sada postoje opcije bez glutena, ali ti ljudi koji liječe gluten kao, znate, ekvivalent Al Qaede zabrinjavaju. Zabrinuta sam zbog toga. " Što se tiče Starbucksovih lattea sa začinima od bundeve? "Volio bih vidjeti ludost začina od bundeve utopljenu u vlastitoj krvi. Brzo."

'Artisinal' je otmjeni sinonim za 'preskupo'

Svi smo dobro upućeni u zanatsko pivo, sireve i bombone. Pogotovo ako živite u istočnom Londonu. Ali ponekad je to samo hrpa gluposti. "Znate, zanatski čips od krompira? Šta to znači osim skupog čipsa?" pita Bourdain. "Oh, također nisam veliki obožavatelj osuđujućih barista i štreberskih piva. Mislim, volim dobar zanat, ali nemojte da se osjećam loše zbog izbora piva. Znate kakvo pivo volim? Ja poput hladnog piva. "

Meksičkoj hrani treba više ljubavi

Nije sve u Wahaci za Bourdaina. "Volio bih da ljudi zaista plate više za vrhunsku meksičku hranu. Mislim da je to najcjenjenija svjetska kuhinja koja je podcijenjena i s ogromnim potencijalom." Za Bourdain -a, veliki izbor ove jako izražene kuhinje su složeni okusi. "Ovo su u mnogim slučajevima zaista složeni, divni umaci, posebno iz Oaxace, na primjer, koji potječu iz Europe."

Izbjegavajte izazove u hrani koji služe kao turističke zamke

Osim ako nemate četiri dana za provesti toalet, Bourdain preporučuje izbjegavanje stvari poput izazova habanera (nabijanje što više začinske paprike u usta) ili jedenje hamburgera od 6 kilograma u jednoj sjednici. "Usput, ako razmišljate o odlasku u Nashville, imajte na umu da sami Nashvillians ne jedu ekstra vruću prženu piletinu. Oni znaju bolje."

Scotch je za posebne prilike

Već znate da smeđe stvari više nisu samo piće za spavanje vašeg oca. Ali za Bourdaina, to poboljšava raspoloženje. "Znate da za mene uvijek postoji posebno vrijeme kada prelazim na škotski. Općenito, kad sam u filozofskom, refleksivnom ili na neki drugi način gorko -slatkom raspoloženju, kada pijem sam, sam slušam muziku. Ali nije kao svaki dan. Obično pijem pivo. Pa ako pijem skupi viski, to će biti poseban događaj. "

Scena hrane u LA -u je podcijenjena

Skoro svugdje gdje idete ovih dana postoji bradati kuhar s rukama prekrivenim tetovažama i vlastitom linijom zanatske hrane. Što znači da svugdje možete dobiti odličnu hranu. Ali Bourdain posebno napominje da ga zanimaju Nashville, TN, Asheville, NC, Minneapolis, Seattle i Portland. Novije na sceni? "Mislim da je Los Angeles jako podcijenjen, bio je poznat godinama i cijenjen zbog hrane u tržnim centrima, korejske, meksičke i latino hrane. Ali, čovječe, neki od restorana koji su se otvarali u posljednjih 10 godina zaista su dobri. Gledam nekako na jug. Charleston, NC, je još jedan. "

Rad u ugostiteljstvu NIJE glamurozan

Iako svaki kuhar s kamionom s hranom ovih dana traži svojih 15 minuta slave, šanse su da posao neće ići tako lako. Najbolji način za ulazak u ugostiteljsku industriju, kaže Bordain, je jednostavan i jednostavan naporan rad. "Iskustvo je manje važno kao dugogodišnji poslodavac, kao kuhar. Ono što tražim je neko ko se svaki dan pouzdano pojavio na vrijeme, na koga se može potpuno računati da će se pojaviti na vrijeme i poštovati da poštuje svoje osnovne predanost svojim suradnicima i njihovim poslodavcima. Pretpostavljam da ste osoba koja se pouzdano pojavljuje na vrijeme i ne žali se, vrijedni ste da odvojim svoje vrijeme da vam pružim iskustvo. Spremnost za učenje Mislim da je to razlog zašto toliko ljudi više voli promovirati perilice posuđa izvan mreže nego zaposliti nekoga tko vjerojatno ima iskustva. "

No, prije nego što se pripremite da uništite svoj društveni život i da se svake večeri vraćate smrdljivi poput luka, Bourdain inzistira: "To je jako, jako težak, neglamurozan posao, bez obzira na to šta mislite o gledanju televizije. Vjerovatno nećete budi na TV -u, ideš kući svake noći s mirisom dimljenog lososa i češnjaka. To je ubistvo za tvoj društveni život. Znaš, vjerovatno nije najlakše što je fizički zahtjevno. Mentalno zahtjevno. Ali neki ljudi, poput mene, vole to. "

Za više Bourdainovih savjeta, uključujući najbolji sendvič u New Yorku, vrhunski slomljeni studentski obrok i ono na što bi potrošio zadnjih 20 dolara u New Yorku, pogledajte potpunu Reddit AMA.


Kulinarske zapovijedi Anthonyja Bourdaina

Ne znam mnogo o Anthonyju Bourdainu, osim što bih volio da mi kuha neko vrijeme. Znam da je kuhar, autor i televizijski voditelj nagrađen Emmyjem (njegovi projekti uključuju Nema rezervacija, The Layover, a nedavno Nepoznati dijelovi) ali nisam shvatio koliko je prokleto cool do sinoć na Reddit AMA -i.

On nije samo slavni kuhar, već i strastveni putnik i iznenađujuće prizemni za nekoga ko je većinu svog odraslog života živio u centru pažnje slavnih. Njegova omiljena hrana za udobnost su mac i sir sa brzom hranom (i upoređuje to što ga viđaju sa izlaskom iz porno radnje sa video zapisom u naručju). On uspoređuje modernu opsesiju demoniziranjem glutena s tretiranjem kao ". Ekvivalent Al Qaide." Kaže i da svako ko hot dog nazove sendvič treba predati FBI -u. On je smiješan. On se može odnositi. A evo i njegovih kulinarskih zapovijedi.

Koristite pravilo bake

Ako jedete pod tuđim krovom, Bourdain kaže da biste trebali proždrijeti sve što se ponudi. "Mislim da mi je dužnost kao gosta uvijek prihvatiti kada moj domaćin ponudi dobru stvar. Kada se ljudi izražavaju onim što nude, smatram da mi je dužnost ako je potrebno uzeti jednu za tim." On to naziva 'bakino pravilo'. "Možda mi se ne sviđa bakina ćurka, ali ja sam u bakinoj kući, pojest ću je. I nasmiješit ću se i reći da mi se sviđa. Mislim da su to samo dobri maniri", rekao je.

Prepustite se ovisnosti o brzoj hrani

Trke brze hrane obično su rezervirane za vožnju u 3 sata ujutro ili mamurne šetnje srama. Ali Bourdain kaže da i on postaje željan prljave hrane. "Imam nečastivu i krivu privlačnost prema makaronima i siru iz brze hrane. Tokom jutra dobijem tu užasnu želju za Popajevim makom i sirom, i, uh, često ću se maskirati da pokušam uvući se u Popaje." Dobre vesti? Nemate paparazze na kućnom pragu. "Mrzim Twitter, jer me odmah slikaju kako držim dokaze u ruci. To je kao da vas uhvate kako izlazite iz porno radnje s video zapisom u naručju. Vrlo neugodno."

Oduprite se trendovima i čisti

Prvo su to bili ugljeni hidrati. Onda je bio šećer. Tada je to bila mast. Zatim su to bile samo određene vrste masti. Bourdain kaže da su ovi trendovi uglavnom glupi. "Ne razumijem čišćenje soka. Mislim, ako ste ikada imali kolonoskopiju, liječnik će vam dati nešto što će vas brzo očistiti, tako da ne razumijem čišćenje soka", kaže on. "Vjerujem da je celijakija vrlo ozbiljna bolest i ako vam je dijagnosticirana, zadovoljan sam što sada postoje opcije bez glutena, ali ti ljudi koji liječe gluten kao, znate, ekvivalent Al Kaide zabrinjavaju. Zabrinuta sam zbog toga. " Što se tiče Starbucksovih lattea sa začinima od bundeve? "Volio bih vidjeti ludost začina od bundeve utopljenu u vlastitoj krvi. Brzo."

'Artisinal' je otmjeni sinonim za 'preskupo'

Svi smo dobro upućeni u zanatsko pivo, sireve i bombone. Pogotovo ako živite u istočnom Londonu. Ali ponekad je to samo hrpa gluposti. "Znate, zanatski čips od krompira? Šta to znači osim skupog čipsa?" pita Bourdain. "Oh, ni ja nisam veliki obožavatelj osuđujućih barista i štreberskih piva. Mislim, volim dobar zanat, ali nemojte da se osjećam loše zbog izbora piva. Znate kakvo pivo volim? Ja poput hladnog piva. "

Meksičkoj hrani treba više ljubavi

Nije sve u Wahaci za Bourdaina. "Volio bih da ljudi zaista plate više za vrhunsku meksičku hranu. Mislim da je to najcjenjenija svjetska kuhinja koja je podcijenjena i s ogromnim potencijalom." Za Bourdain -a, veliki izbor ove jako izražene kuhinje su složeni okusi. "Ovo su u mnogim slučajevima zaista složeni, divni umaci, posebno iz Oaxace, na primjer, koji potječu iz Europe."

Izbjegavajte izazove u hrani koji služe kao turističke zamke

Osim ako nemate četiri dana za provesti toalet, Bourdain preporučuje izbjegavanje stvari poput izazova habanera (nabijanje što više začinske paprike u usta) ili jedenje hamburgera od 6 kilograma u jednoj sjednici. "Usput, ako razmišljate o odlasku u Nashville, imajte na umu da sami Nashvillians ne jedu ekstra vruću prženu piletinu. Oni znaju bolje."

Scotch je za posebne prilike

Već znate da smeđe stvari više nisu samo piće za spavanje vašeg oca. Ali za Bourdaina, to poboljšava raspoloženje. "Znate da za mene uvijek postoji posebno vrijeme kada prelazim na škotski. Općenito, kad sam u filozofskom, refleksivnom ili na neki drugi način gorko -slatkom raspoloženju, kada pijem sam, sam slušam muziku. Ali nije tako svaki dan. Uglavnom pijem pivo. Ako pijem skupi viski, to će biti poseban događaj. "

Scena hrane u LA -u je podcijenjena

Skoro svugdje gdje idete ovih dana postoji bradati kuhar s rukama prekrivenim tetovažama i vlastitom linijom zanatske hrane. Što znači da svugdje možete dobiti odličnu hranu. Ali Bourdain posebno napominje da ga zanimaju Nashville, TN, Asheville, NC, Minneapolis, Seattle i Portland. Novije na sceni? "Mislim da je Los Angeles jako podcijenjen, bio je poznat godinama i cijenjen zbog svoje hrane u tržnim centrima, korejske, meksičke i latino hrane. Ali čovječe, neki od restorana koji su se otvarali u posljednjih 10 godina zaista su dobri. Gledam nekako na jug. Charleston, NC, je još jedan. "

Rad u ugostiteljstvu NIJE glamurozan

Iako svaki kuhar s kamionom s hranom ovih dana traži svojih 15 minuta slave, šanse su da posao neće ići tako lako. Najbolji način za ulazak u restoransku industriju, kaže Bordain, je jednostavan i jednostavan naporan rad. "Iskustvo je manje važno kao dugogodišnji poslodavac, kao kuhar. Ono što tražim je neko ko se svaki dan pouzdano pojavio na vrijeme, na koga se može potpuno računati da će se pojaviti na vrijeme i poštovati da poštuje svoje osnovne posvećenost svojim suradnicima i poslodavcima. Pretpostavljam da ste osoba koja se pouzdano pojavljuje na vrijeme i ne žali se, vrijedni ste da odvojim vrijeme da vam pružim iskustvo. Spremnost za učenje Mislim da je to razlog zašto toliko ljudi više voli promovirati perilice posuđa izvan mreže nego zaposliti nekoga tko vjerojatno ima iskustva. "

Ali prije nego što se pripremite da uništite svoj društveni život i da se svake večeri vraćate smrdljivi poput luka, Bourdain inzistira: "To je jako, jako težak, neglamurozan posao, bez obzira na to šta mislite o gledanju televizije. Vjerovatno nećete budi na TV -u, ideš kući svake noći s mirisom dimljenog lososa i češnjaka. To je ubistvo za tvoj društveni život. Znaš, vjerovatno nije najlakše što je fizički zahtjevno. Mentalno zahtjevno. Ali neki ljudi, poput mene, vole to. "

Za više Bourdainovih savjeta, uključujući najbolji sendvič u New Yorku, vrhunski slomljeni studentski obrok i ono na što bi potrošio zadnjih 20 dolara u New Yorku, pogledajte potpunu Reddit AMA.


Kulinarske zapovijedi Anthonyja Bourdaina

Ne znam mnogo o Anthonyju Bourdainu, osim što bih volio da mi kuha neko vrijeme. Znam da je kuhar, autor i televizijski voditelj nagrađen Emmyjem (njegovi projekti uključuju Nema rezervacija, The Layover, a nedavno Nepoznati dijelovi) ali nisam shvatio koliko je prokleto cool do sinoć na Reddit AMA -i.

On nije samo slavni kuhar, već i strastveni putnik i iznenađujuće prizemni za nekoga ko je većinu svog odraslog života živio u centru pažnje slavnih. Njegova omiljena hrana za udobnost su mac i sir sa brzom hranom (i upoređuje to što ga viđaju sa izlaskom iz porno radnje sa video zapisom u naručju). On uspoređuje modernu opsesiju demoniziranjem glutena s tretiranjem kao ". Ekvivalent Al Qaide." Kaže i da svako ko hot dog nazove sendvič treba predati FBI -u. On je smiješan. On se može odnositi. A evo i njegovih kulinarskih zapovijedi.

Koristite pravilo bake

Ako jedete pod tuđim krovom, Bourdain kaže da biste trebali proždrijeti sve što se ponudi. "Mislim da mi je dužnost kao gosta uvijek prihvatiti kada moj domaćin ponudi dobru stvar. Kada se ljudi izražavaju onim što nude, smatram da mi je dužnost ako je potrebno uzeti jednu za tim." On to naziva 'bakino pravilo'. "Možda mi se ne sviđa bakina ćurka, ali ja sam u bakinoj kući, pojest ću je. I nasmiješit ću se i reći da mi se sviđa. Mislim da su to samo dobri maniri", rekao je.

Prepustite se ovisnosti o brzoj hrani

Trke brze hrane obično su rezervirane za vožnju u 3 sata ujutro ili mamurne šetnje srama. Ali Bourdain kaže da i on postaje željan prljave hrane. "Imam nečastivu i krivu privlačnost prema makaronima i siru iz brze hrane. Tokom jutra dobijem tu užasnu želju za Popajevim makom i sirom, i, uh, često ću se maskirati da pokušam uvući se u Popaje." Dobre vesti? Nemate paparazze na kućnom pragu. "Mrzim Twitter, jer me odmah slikaju kako držim dokaze u ruci. To je kao da vas uhvate kako izlazite iz porno radnje s video zapisom u naručju. Vrlo neugodno."

Oduprite se trendovima i čisti

Prvo su to bili ugljeni hidrati. Onda je bio šećer. Tada je to bila mast. Zatim su to bile samo određene vrste masti. Bourdain kaže da su ovi trendovi uglavnom glupi. "Ne razumijem čišćenje soka. Mislim, ako ste ikada imali kolonoskopiju, liječnik će vam dati nešto što će vas brzo očistiti, tako da ne razumijem čišćenje soka", kaže on. "Vjerujem da je celijakija vrlo ozbiljna bolest i ako vam je dijagnosticirana, zadovoljan sam što sada postoje opcije bez glutena, ali ti ljudi koji liječe gluten kao, znate, ekvivalent Al Qaede zabrinjavaju. Zabrinuta sam zbog toga. " Što se tiče Starbucksovih lattea sa začinima od bundeve? "Volio bih vidjeti ludost začina od bundeve utopljenu u vlastitoj krvi. Brzo."

'Artisinal' je otmjeni sinonim za 'preskupo'

Svi smo dobro upućeni u zanatsko pivo, sireve i bombone. Pogotovo ako živite u istočnom Londonu. Ali ponekad je to samo hrpa gluposti. "Znate, zanatski čips od krompira? Šta to znači osim skupog čipsa?" pita Bourdain. "Oh, ni ja nisam veliki obožavatelj osuđujućih barista i štreberskih piva. Mislim, volim dobar zanat, ali nemojte da se osjećam loše zbog izbora piva. Znate kakvo pivo volim? Ja poput hladnog piva. "

Meksičkoj hrani treba više ljubavi

Nije sve u Wahaci za Bourdaina. "Volio bih da ljudi zaista plate više za vrhunsku meksičku hranu. Mislim da je to najcjenjenija svjetska kuhinja koja je podcijenjena i s ogromnim potencijalom." Za Bourdain -a, veliki izbor ove jako snažne kuhinje su složeni okusi. "Ovo su u mnogim slučajevima zaista složeni, divni umaci, posebno iz Oaxace, na primjer, koji potječu iz Europe."

Izbjegavajte izazove u hrani koji služe kao turističke zamke

Osim ako nemate četiri dana za provesti toalet, Bourdain preporučuje izbjegavanje stvari poput izazova habanera (nabijanje što više začinske paprike u usta) ili jedenje hamburgera od 6 kilograma u jednoj sjednici. "Usput, ako razmišljate o odlasku u Nashville, imajte na umu da sami Nashvillians ne jedu ekstra vruću prženu piletinu. Oni znaju bolje."

Scotch je za posebne prilike

Već znate da smeđe stvari više nisu samo piće za spavanje vašeg oca. Ali za Bourdaina, to poboljšava raspoloženje. "Znate da za mene uvijek postoji posebno vrijeme kada prelazim na škotski. Općenito, kad sam u filozofskom, refleksivnom ili na neki drugi način gorko -slatkom raspoloženju, kad pijem sam, sam slušam muziku. Ali nije tako svaki dan. Uglavnom pijem pivo. Ako pijem skupi viski, to će biti poseban događaj. "

Scena hrane u LA -u je podcijenjena

Skoro gdje god da idete ovih dana, postoji bradati kuhar s rukama prekrivenim tetovažama i vlastitom linijom zanatske hrane. Što znači da svugdje možete dobiti odličnu hranu. Ali Bourdain posebno napominje da ga zanimaju Nashville, TN, Asheville, NC, Minneapolis, Seattle i Portland. Novije na sceni? "Mislim da je Los Angeles jako podcijenjen, bio je poznat godinama i cijenjen zbog svoje hrane u tržnim centrima, korejske, meksičke i latino hrane. Ali čovječe, neki od restorana koji su se otvarali u posljednjih 10 godina zaista su dobri. Gledam nekako na jug. Charleston, NC, je još jedan. "

Rad u ugostiteljstvu NIJE glamurozan

Iako svaki kuhar s kamionom s hranom ovih dana traži svojih 15 minuta slave, šanse su da posao neće ići tako lako. Najbolji način za ulazak u restoransku industriju, kaže Bordain, je jednostavan i jednostavan naporan rad. "Iskustvo je manje važno kao dugogodišnji poslodavac, kao kuhar. Ono što tražim je neko ko se svaki dan pouzdano pojavio na vrijeme, na koga se može potpuno računati da će se pojaviti na vrijeme i poštovati da poštuje svoje osnovne posvećenost svojim suradnicima i poslodavcima. Pretpostavljam da ste osoba koja se pouzdano pojavljuje na vrijeme i ne žali se, vrijedni ste da odvojim vrijeme da vam pružim iskustvo. Spremnost za učenje Mislim da je to razlog zašto toliko ljudi više voli promovirati mašine za pranje posuđa van mreže nego zaposliti nekoga ko vjerovatno ima iskustva. "

Ali prije nego što se pripremite da uništite svoj društveni život i da se svake večeri vraćate smrdljivi poput luka, Bourdain inzistira: "To je jako, jako težak, neglamurozan posao, bez obzira na to šta mislite o gledanju televizije. Vjerovatno nećete budi na TV -u, ideš kući svake noći s mirisom dimljenog lososa i češnjaka. To je ubistvo za tvoj društveni život. Znaš, vjerovatno nije najlakše što je fizički zahtjevno. Mentalno zahtjevno. Ali neki ljudi, poput mene, vole to. "

Za više Bourdainovih savjeta, uključujući najbolji sendvič u New Yorku, vrhunski slomljeni studentski obrok i ono na što bi potrošio zadnjih 20 dolara u New Yorku, pogledajte potpunu Reddit AMA.


Kulinarske zapovijedi Anthonyja Bourdaina

Ne znam mnogo o Anthonyju Bourdainu, osim što bih volio da mi kuha neko vrijeme. Znam da je kuhar, autor i televizijski voditelj nagrađen Emmyjem (njegovi projekti uključuju Nema rezervacija, The Layover, a nedavno Nepoznati dijelovi) ali nisam shvatio koliko je prokleto cool do sinoć na Reddit AMA -i.

On nije samo slavni kuhar, već i strastveni putnik i iznenađujući prizemnik za nekoga ko je većinu svog odraslog života živio u centru pažnje slavnih. Njegova omiljena hrana za udobnost su mac i sir sa brzom hranom (i upoređuje to što ga viđaju sa izlaskom iz porno radnje sa video zapisom u naručju). On uspoređuje modernu opsesiju demoniziranjem glutena s tretiranjem kao ". Ekvivalent Al Qaide." Kaže i da svako ko hot dog nazove sendvič treba predati FBI -u. On je smiješan. On se može odnositi. A evo i njegovih kulinarskih zapovijedi.

Koristite pravilo bake

Ako jedete pod tuđim krovom, Bourdain kaže da biste trebali proždrijeti sve što se ponudi. "Mislim da mi je dužnost kao gosta uvijek prihvatiti kada moj domaćin ponudi dobru stvar. Kada se ljudi izražavaju onim što nude, smatram da mi je dužnost ako je potrebno uzeti jednu za tim." On to naziva 'bakino pravilo'. "Možda mi se ne sviđa bakina ćurka, ali ja sam u bakinoj kući, pojest ću je. I nasmiješit ću se i reći da mi se sviđa. Mislim da su to samo dobri maniri", rekao je.

Prepustite se ovisnosti o brzoj hrani

Trke brze hrane obično su rezervirane za vožnju u 3 sata ujutro ili mamurne šetnje srama. Ali Bourdain kaže da i on postaje željan prljave hrane. "Imam nečastivu i krivu privlačnost prema makaronima i siru iz brze hrane. Tokom jutra dobijem tu užasnu želju za Popajevim makom i sirom, i, uh, često ću se maskirati da pokušam uvući se u Popaje." Dobre vesti? Nemate paparazze na kućnom pragu. "Mrzim Twitter, jer me odmah slikaju kako držim dokaze u ruci. To je kao da vas uhvate kako izlazite iz porno radnje s video zapisom u naručju. Vrlo neugodno."

Oduprite se trendovima i čisti

Prvo su to bili ugljeni hidrati. Onda je bio šećer. Tada je to bila mast. Zatim su to bile samo određene vrste masti. Bourdain kaže da su ovi trendovi uglavnom glupi. "Ne razumijem čišćenje soka. Mislim, ako ste ikada imali kolonoskopiju, liječnik će vam dati nešto što će vas brzo očistiti, tako da ne razumijem čišćenje soka", kaže on. "Vjerujem da je celijakija vrlo ozbiljna bolest i ako vam je dijagnosticirana, zadovoljan sam što sada postoje opcije bez glutena, ali ti ljudi koji liječe gluten kao, znate, ekvivalent Al Kaide zabrinjavaju. Zabrinuta sam zbog toga. " Što se tiče Starbucksovih lattea sa začinima od bundeve? "Volio bih vidjeti ludost začina od bundeve utopljenu u vlastitoj krvi. Brzo."

'Artisinal' je otmjeni sinonim za 'preskupo'

Svi smo dobro upućeni u zanatsko pivo, sireve i bombone. Pogotovo ako živite u istočnom Londonu. Ali ponekad je to samo hrpa gluposti. "Znate, zanatski čips od krompira? Šta to znači osim skupog čipsa?" pita Bourdain. "Oh, ni ja nisam veliki obožavatelj osuđujućih barista i štreberskih piva. Mislim, volim dobar zanat, ali nemojte da se osjećam loše zbog izbora piva. Znate kakvo pivo volim? Ja poput hladnog piva. "

Meksičkoj hrani treba više ljubavi

Nije sve u Wahaci za Bourdaina. "Volio bih da ljudi zaista plate više za vrhunsku meksičku hranu. Mislim da je to najcjenjenija svjetska kuhinja koja je podcijenjena i s ogromnim potencijalom." Za Bourdain -a, veliki izbor ove jako snažne kuhinje su složeni okusi. "Ovo su u mnogim slučajevima zaista složeni, divni umaci, posebno iz Oaxace, na primjer, koji potječu iz Europe."

Izbjegavajte izazove u hrani koji služe kao turističke zamke

Osim ako nemate četiri dana za provesti toalet, Bourdain preporučuje izbjegavanje stvari poput habanero izazova (nabijanje što više začinske paprike u usta) ili jedenje hamburgera od 6 kilograma u jednoj sjednici. "Usput, ako razmišljate o odlasku u Nashville, imajte na umu da sami Nashvillians ne jedu ekstra vruću prženu piletinu. Oni znaju bolje."

Scotch je za posebne prilike

Već znate da smeđe stvari više nisu samo piće za spavanje vašeg oca. Ali za Bourdaina, to poboljšava raspoloženje. "Znate da za mene uvijek postoji posebno vrijeme kada prelazim na škotski. Općenito, kad sam u filozofskom, refleksivnom ili na neki drugi način gorko -slatkom raspoloženju, kada pijem sam, sam slušam muziku. Ali nije tako svaki dan. Uglavnom pijem pivo. Ako pijem skupi viski, to će biti poseban događaj. "

Scena hrane u LA -u je podcijenjena

Skoro gdje god da idete ovih dana, postoji bradati kuhar s rukama prekrivenim tetovažama i vlastitom linijom zanatske hrane. Što znači da svugdje možete dobiti odličnu hranu. Ali Bourdain posebno napominje da ga zanimaju Nashville, TN, Asheville, NC, Minneapolis, Seattle i Portland. Novije na sceni? "Mislim da je Los Angeles jako podcijenjen, bio je poznat godinama i cijenjen zbog hrane u tržnim centrima, korejske, meksičke i latino hrane. Ali, čovječe, neki od restorana koji su se otvarali u posljednjih 10 godina zaista su dobri. Gledam nekako na jug. Charleston, NC, je još jedan. "

Rad u ugostiteljstvu NIJE glamurozan

Iako svaki kuhar s kamionom s hranom ovih dana traži svojih 15 minuta slave, šanse su da posao neće ići tako lako. Najbolji način za ulazak u restoransku industriju, kaže Bordain, je jednostavan i jednostavan naporan rad. "Iskustvo je manje važno kao dugogodišnji poslodavac, kao kuhar. Ono što tražim je neko ko se svaki dan pouzdano pojavio na vrijeme, na koga se može potpuno računati da će se pojaviti na vrijeme i poštovati da poštuje svoje osnovne predanost svojim kolegama i poslodavcima. Pretpostavljam da ste osoba koja se pouzdano pojavljuje na vrijeme i ne žali se, vrijedni ste da odvojim svoje vrijeme da vam pružim iskustvo. Spremnost za učenje Mislim da je to razlog zašto toliko ljudi više voli promovirati perilice posuđa izvan mreže nego zaposliti nekoga tko vjerojatno ima iskustva. "

Ali prije nego što se pripremite da uništite svoj društveni život i da se svake večeri vraćate smrdljivi poput luka, Bourdain inzistira: "To je vrlo jako, jako težak, neglamurozan posao, bez obzira na to šta mislite o gledanju televizije. Vjerovatno nećete budi na TV -u, ideš kući svake noći s mirisom dimljenog lososa i češnjaka. To je ubistvo za tvoj društveni život. Znaš, vjerovatno nije najlakše što je fizički zahtjevno. Mentalno zahtjevno. Ali neki ljudi, poput mene, vole to. "

Za više Bourdainovih savjeta, uključujući najbolji sendvič u New Yorku, vrhunski slomljeni studentski obrok i ono na što bi potrošio zadnjih 20 dolara u New Yorku, pogledajte potpunu Reddit AMA.


Kulinarske zapovijedi Anthonyja Bourdaina

Ne znam mnogo o Anthonyju Bourdainu, osim što bih volio da mi kuha neko vrijeme. Znam da je kuhar, autor i televizijski voditelj nagrađen Emmyjem (njegovi projekti uključuju Nema rezervacija, The Layover, a nedavno Nepoznati dijelovi) ali nisam shvatio koliko je prokleto cool do sinoć na Reddit AMA -i.

On nije samo slavni kuhar, već i strastveni putnik i iznenađujuće prizemni za nekoga ko je većinu svog odraslog života živio u centru pažnje slavnih. Njegova omiljena hrana za udobnost su mac i sir sa brzom hranom (i upoređuje to što ga viđaju s izlaskom iz porno radnje sa video zapisom u naručju). On uspoređuje modernu opsesiju demoniziranjem glutena s tretiranjem kao ". Ekvivalent Al Qaide." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." Dobre vesti? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." Dobre vesti? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." Dobre vesti? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." Dobre vesti? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." Dobre vesti? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." Dobre vesti? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Pogledajte video: ROADRUNNER: A Film About Anthony Bourdain - Official Trailer. In Theatres July 16 (Decembar 2021).