Indian Simmer: Anthony Borday Was Here

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Travel Rant #1: If you’re part of a destination that’s beloved by travelers for being authentic, under-the-radar and non-touristy, don’t blow it by covering every other 400-year-old facade with signs that say “Recommended by Lonely Planet.” Yes, we all have the same guidebook, but it kinda ruins the whole exploring-the-ends-of-the-earth thing when every five feet we’re bombarded by English-language signage reminding us that millions of others have been here before.

That annoyance aside, Jaisalmer — a dusty desert city on the edge of Rajasthan, just 30 miles short of the Pakistan border — is a pretty magical place, full of honey-colored forts, amazing traditional music, and camel rides out onto the desert dunes.

Speaking of magic, culinary-wise Jaisalmer is best known for one hole-in-the-wall establishment: the bhang shop, a refreshment stand offering “magic lassis” — yogurt-based drinks spiked with with a certain magic herb that I’ll leave to your imagination. Apparently, ES BFF Anthony Bourdain visited the Bhang Shop during the Rajasthan episode of No Reservations, and they were so happy about it that they hung up a sign praising “Anthony Bourday.” Love it. You get some quaintness points back for that one, Jaisalmer.

PS – Travel Rant #2: I appreciate being made to feel at home, but please, please — just serve me what you eat for breakfast here, not a bizarre interpretation of what you think I might eat at home. I was just served a bowl of comically stale cornflakes seeping in — I kid you not — steaming hot milk. Amazing.

Cheflebrity Smörgåsbord: Back to Basics

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The latest and greatest news about celebrity chefs, served up buffet style.

– Hey, Anthony Bourdain isn’t just about deep-fried cobra heart.   Being a good cook begins with the basics.

– Speaking of the fundamentals, Alice Waters‘ new cookbook takes you back to square one with the help of well-known chefs.  And you thought she only cared about the Slow-Food extremists!

After the jump…chefs that are:  annoying, dangerous (!?) and just plain cool.

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Cheflebrity Smörgåsbord: Everybody Loves Sam

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The latest and greatest news about celebrity chefs, served up buffet style.

– Sorry, ladies (and gents of that persuasion)!  Looks like Chef Talbot is off the market.

– Sweet God in heaven, why would you put Paula Deen on American Idol?  It’s like two crappy tastes that taste crappy together.

After the jump…an updated Delicious Dish, alternative medicine and the culinary world collide and one of The New York Times’ recent cutbacks must have been in their linguistics department.

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Cheflebrity Smörgåsbord: Masters of the Foodiverse

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The latest and greatest news about celebrity chefs, served up buffet style.

– The crew for the second season of Top Chef Masters was announced and includes Wylie Dufresne.  I’m installing him as an early 4-to-1 favorite and placing the over/under for foams at 7.5.  I suggest you take the over.

– Speaking of Top Chef, you can now pay to take a TC-themed walking tour of NYC.  Just remember…our Top Chef NYC guide is free!!!

After the jump…Tony Bourdain freelances in the sports section, The Ripper regresses to his dorm room days and our latest Old Media Update.

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Cheflebrity Smörgåsbord: Tater Tats

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The latest and greatest news about celebrity chefs, served up buffet style.

– The Bleep Bloop crew takes on the Iron Chef video game.  The winner?  Apparently, companies that make cheap attachments for your Wiimote.

– I think we can safely say:  Food tattoos are rarely a good idea.  Yes, that is Eric Ripert.

After the jump…the Food Network Empire keeps growing and it’s getting HOT in here.

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Cheflebrity Smörgåsbord: Everything’s Coming Up Gail

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The latest and greatest news about celebrity chefs, served up buffet style.

– Sweet News: Smörg fave Gail Simmons will be the host of Top Chef: Just Desserts.

– And she’ll also be a regular judge on the second season of Top Chef: Masters beginning April 14th.

After the jump…taking shots as Alice Waters, the Jersey Shore crew contributes to our knowledge of the mixology and Food Network gets muy caliente!

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Putting It All on the Line

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We’ll it’s been far too long ES readers. I sure have missed the Endless Simmer gang and the requisite bacon-themed snarkiness!

Please forgive the absence, but in fairness, I’ve been kinda busy.  After all these years of tinkering around in my own kitchen, building the cookbook collection and even writing about the exploits on the Interwebs, I decided to put up or shut up. So I took a full-time cooking job working the line in a real restaurant (a good one), with real line cooks (that speak mostly in Spanish and just call me ‘gringo’), with real chefs screaming at me about how awful my shit looks (really awful. I still fuck up a lot). No culinary school, no previous experience, just trial by fire…very much literally.

But I knew most of that going in. What really surprised me while making the shift from my lazy 9-5 to my new, bone-crushing post was how many fellow aspiring chefs out there in Yuppieland admitted to having their own dreams about giving up their 401(k)s, social lives, mental stability, weekends and all major holidays so they can work a lot more and earn a lot less.

So I figured I’d offer a few observations about the last few months of my life and put a little unsolicited advice out there for anyone hoping to make an appearance on Top Chef 16. My own little Kitchen Confidential if you will…except without the heroin…at least for the moment anyway.

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