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No Reservations: Now With 100% Less Pig!!!
By Anthony Bourdain on December 10, 2008 6:51 PM | Permalink | 233 Comments
They've broken out the Santa hats at the Majestic in Saigon—and at the Galle Face in Colombo, Sri Lanka, hotel staff in cheery red and white caps greet us in the heat whenever we come back from a day's shooting. They're a little more incongruous in Colombo, mixed in as they are with cammo fatigues and AK-47's. Things are made more odd there by an air of general goodwill and smiles — even at the checkpoints. Fingers are never far from triggers — and there's a gun crew manning what looks like a 50 caliber on the rooftop next door, but even in the armed camp that the hotel grounds have become after decades of civil war, holiday spirit is in abundance.
Became aware of a NO RESERVATIONS-related anomaly in Colombo. Watching the New Orleans show on Travel and Living Channel in my room, it slappped me upside the head: "Where's the final scene with Donald Link of Cochon restaurant? What happened to the suckling pig scene in his backyard?" Gone. Replaced by an artfully re-edited pork-free ending. It dawned on me: Malaysia. Java. Singapore. A lot of muslims for whom the sight of yet another identifiable cloven hooved beastie can be well….offensive. I don't know in what little office—or where—some poor guy has to nip and tuck our increasingly pig-centric show into an hour of de-porked entertainment, but they've sure got their work cut out for them.
Producer Tom Vitale looks a little queasy today. The room temperature "pizza" squares, sitting under an anemic heat lamp in the airline lounge screamed "Warning!" to me—but apparently not to Tom. He had curiously little appetite at dinner, in spite of the fantastic array of Vietnamese goodies coming our way. As I've told the crew before: I may not be the smartest guy in the world, but I've done a LOT of travelling and eating these last 8 years. If, as you approach a pre-wrapped egg salad sandwich at an English sandwich shop, or ponder the jambalaya option on the menu in Namibia, the chicken Caesar in Puebla—or consider the exotic delights of Sri Lankan airport pizza, you see me shaking my head and smiling fiendishly? Maybe you shouldn't eat it.
It's Christmas Wonderland in the lobby at the Majestic. Snow capped tree, a vast landscape of elves and reindeer, brightly colored packages, twinkling lights—the North pole. Then you step onto Dong Khoi Street and there's no question where you are. Back in Viet Nam.
Took a walk down to the square in front of the Continental and Givral's and the opera house, appropriately buying a pirated copy of The Quiet American on the way. ( I read it every time I come to Viet Nam). Nothing has changed and everything has changed since last time I was here. More cars, fewer bikes. Everybody wears helmets now. There are Vuitton and Gucci boutiques where the bric-a-brac shops selling fake wartime Zippos used to be—but it smells the same, and once sitting on a low plastic stool with a glass of strong iced coffee, eating banh xeo (sizzling crepes filled with pork and baby shrimp and sprouts, I am reassured that all is right with the world.
Philippe (from Les Halles) arrived from Vientiane last night—and has the same blissed out grin on his face I have. Happy to be alive and in Saigon. Looking forward to our first bowl of pho with a ferocity bordering on the desperate.
Ended the day with the crew at the rooftop bar. Gin and tonics while watching the ferries fill with scooters then disgorge, a current of headlights fanning out on both sides of the Saigon River….. .
233 Comments
Anthony Bourdain
Meet Anthony Bourdain
Anthony Bourdain is a 28-year veteran of professional kitchens, having worked as a dishwasher, line cook and chef in places good, bad and horrible -- most of them in New York City. Read Anthony Bourdain's full biography.
About No Reservations
"No Reservations" dives headfirst into life's colorful and rich pageant. Join Anthony Bourdain as he circumnavigates the globe on his conquest to discover the cities, villages and countries that provide life's truest surprises. Learn more about the show.
- Alternate Universe
- I Told You I Smelled Emmy!
- …..I Shall Wear the Bottoms of My Trousers Rolled
- FOR PARENTS ONLY
- Big Sky ... Thick Jungle ... Zero Tolerance (and Diane Saves The Day)
- State of Siege
- I'm Not Angry
- A Drive by Shooting
- Tony 'n' Zamir's Excellent Adventure
- Swag Bags For All My Friends!
- Antonio/Antonia
- Dear Rachael
- How Can I Miss You, When You Won't Go Away?
- Not Fade Away
- Hierarchy of Pork
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Tony, you are missed! Looking forward to MORE MORE MORE N.R. Happy Holidays!
Man, I agree with you there. Pho.. That delicious wonderful golden elixir. I have never been happier then when eating Pho (or making it for that matter) with a group of my closest friends and a heaping platter of sprouts, basil, cilantro, chiles, and other goodies in the middle of the table for folks to drop in their soup!
Life without pork would be a miserable existence. Yes, you are missed - life without Tony is even worse.
Despite the lack of pork in the New Orleans episode, it was a moving and honest view of life after Katrina without the candy coating. Bravo, Mr. B. Your candor and snark are appreciated here.
Maybe I should have been more explicit. The "pork-free" versions of NO RES seem to air only in the Southeast Asian market. US, South American and European versions remain unmolested in their original pig-centric versions.
Long live the pork. Looking forward to the new season, Tony.
Apparently the Malaysian/Javanese/Singaporean censors and the new American administration ( :-) !!!) have the same problem - removing the pork from what is essentially a pork-centric entity. Best of luck to all of them...(though I prefer your type of pork).
Looking forward to the new season. Enjoy the Pho!
Tony, I can't wait to see what you're seeing. You and your family have a Merry Christmas and a Happy New Year.
"Ended the day with the crew on at the rooftop bar. Gin and tonics while watching the ferries fill with scooters then disgorge, a current of headlights fanning out on both sides of the Saigon River..."
Beautiful, Tony. Nice writing.
I would imagine the censors would have a difficult time cutting out all the pork scenes from the upcoming Philippines episode. You'd be left with a 5 minute episode.
Of course you realize this calls for a "Blasphemous Foods" episode, featuring dishes likely to get you decapitated somewhere in the world.
I just wrote a blog entry about you and I am thrilled you have added yet another blog entry yourself. I simply cant wait for the new season, a generic fan I know, however, No Reservations is my virtual passport and a visually stimulating classroom in which, I learn and salivate beyond my control.
Take care and all the best.
-Lauren
I believe your pork edits go untouched in Pakistan. A place better than India for a Jalfrezi by the way. Excellent cooking all round in fact. Which probably means your blog is popular there. Which no doubt means another 30 minute edit coming up!
Do they do the same to Zimmern? I wonder if steamed Armadillo lung is on the list too
Wonder why they don't just give out warnings/ratings on the show -- like a PG (Porcine Gustatory) rating.
I just wrote about you on my blog! Cant wait to salivate some more with the enticing food you discuss and the visually stimulating cinematography, that is, No Reservations.
Ah pig a magical beast if I say so. Safe travels to you and your crew Tony.
Tony I also want to wish you and your family a wonderful Hoilday Season and a Happy New Year.
I remember being afraid to try Vietnamese cuisine. Foolish girl I was. Nothing better than pho. Enjoy.
Maybe I missed an episode, but have you never filmed an episode of No Reservations in San Francisco.
Breakfast at the Crepevine.
Lunch at El Toreador. I go there just for the salsa. Just for the SALSA! It is that damn good.
Then finish it up with dinner at Cha Cha Cha's.
Can't beat it.
Keep up the good work Tony
I do regret that during my time in Vietnam (and especially in Saigon) we didn't eat from street vendors and/or joints frequented by the locals. I was part of a veterans/humanitarian group and we tended to eat in places that could satisfied Western appetites in bulk--i.e. touristy joints. They do get good prawns out that way, do they not?
But, Jesus, did I love pho for breakfast. And the Majestic made a nice bowl 'o pho. Big bowl of broth with noodles and chikin and chilies and veggies. Nirvana. No, gotta add a big glass of creamy Vietnamese coffee. Jesus, where's my passport...
Tony,
I'm sitting in Singapore reading this and thinking about the vast quantities of pig, among other things, I have been eating here. While a pretty sterile country with nothing to do but eat or shop, I think its a must that you come here and shoot an episode. I've spent 2 weeks eating my way through here between days at work and I still have so much to try...
-dhs
Hey Tony,
In the broadcast of last Monday - I don't know exactly where you were - you paraglided.
Well, I've been paragliding for almost 1 year, so my heart was beating more than usually during the broadcast. I can remember that before my first flying I was totally frightened and thought: "What is a young girl (16) doing here on the top of the 500-meter-high hill? Go home, now!". But when we got off I felt something really good. All of my fears faded away in the air and I realized I want to do it again and again.
In the middle of the summer I could reach 1200 meters. Probably that was my most amazing and dreadful time. I was totally alone without any voices and all the problems seemed so far away. Nevertheless, I started feeling something scary, but don't know why. Perhaps it was too new experience for me. In any case, I wanna go back so high to find out why.
Would you come with me? :)
Merry - 100% porky - Christmas!
Cheers from Hungary
Hey Tony! Good to hear an update from your travels. Out of curiosity, how much do you like Vietnamese Bun Bo Hue? I can imagine you'd enjoy the coagulated blood. As a kid I loved bun rieu and pho but now it's all about Bun Bo Hue for me. I'm looking forward to the next episode!
I've been chewing on this issue of the cloven foot as verboten for a while now, considering how many other taboos have gone by the wayside, and I think I have it figured out: Tearing into a joint of roast grease-beast always produces that glistening stream of nummy running down the forearm to drip off the elbow. Makes me horny as hell. If others have the same response, Like me, they may fall into fits of standing-up-against-the-nearest-wall sex with the nearest other so well slathered. That, as the Baptists have taught us, could led to DANCING, and once a jig breaks out, it's a swift slide down the slope and into the very pit of aitch-ee-double hockey sticks.
Anthony, can't wait for the new season. And glad I live where pig is honored.
I am really excited for the new season, Tony!
I don't really understand the censoring thing. I mean, really. Your love of pork is practically the entire premise of your show! If I have to watch Andrew Zimmern eat spiders (which, by the way gives me the full body shivers) seeing you eat pig can't be that bad. But then, I guess I wouldn't know.
My students watched your episodes on Sweden and Germany to help them prepare for the international business communication portion of their final exams. You are helping corrupt young minds! I mean, create future generations of foodies. Seriously, they loved it. They always do.
From the title of this entry I though you were going to say that you were going vegetarian. A declaration like that could give you one more reason to loathe yourself. Could be fun.
I was just curious where you are going to be finding yourself in the next season....have you ever been to honduras?? I would really love to see a show on one of the most under-rated countries ever...keep on keepin on....looking forward to the new season..
Love the show, but live for this rich writing. Until maybe there's interactive TV that allows me to just reach out and steal your plate. Or, preferably, steal your seat.
Hi Tony!!!! It was great seeing you on the streets of Saigon today (we were the ones stalking you on Ngô Thời Nhiệm Street). You rock!!
P.S. Was Philippe in the episode where you went back to Les Halles? Just wondering.
Huge props from Chicago, big fan of the sexy, scintillating, snarky Mr. Bourdain and NO RES!!
Tony, Love your show! I'm looking foward to the new season! Hope you and your family have a great holiday season!
me and my Gf are in the majestic as well!
we've been exloring the foodie scene...baht mi, bun xeo, bun cha...noodlepie.com is a great resource
Have been swimming in fruit, durian, milk fruit, custard apple, mangosteens!!! it's amazing
There was a wild group dressed in all pink at the bar with a crazy transvestie song and dance show...I was hoping they were gonna wrangle you into a karaoke session for your show!!!
well I am looking forward to this episode!
Tony, While your original concept for NR might have been all things food, it really has evolved over the past 5 seasons to become a microscope of other cultures, which, at the end of the day, is more valuable than whether pork shows up in it, or not. The best episodes now, for me, are the ones that emphasize what a country has gone through, what it continues to go through, and how differences in the way we act, think, and appear can fade away over a good food and drink (see, the brillant Ireland episode).
Tony,
Don't be so hard on Tom and his uncanny appetite for unscrupulous airport snacks and egg salad sandwiches. After all, isn't that the same thing you told Zamir about luke-warm sheep's brains and liver in Uzbekistan? And did you pass it up? No. After all, "You never insult your host", even if it is a United Red Carpet Club attendee.
Glad to hear from you again.
A pork free Tony? I understand why... but it seems odd. As for Vietnam... it seems that you have a special affection for the place that really comes through. I've been listening to favorite books (long ass commute) and A Cook's Tour of course has been listened to more than once. Your descriptions of Vietnam, and the emotions you have there... are some of your most poetic and riveting. I'm really looking forward to this NR episode.
I'm not worried; the new year won't be pork-free for you, Tony! Happy Holidays and New Year to you and yours. Looking forward to a new season (and a new year for me hopefully more healthy. Too many problems recently, including gall bladder surgery. No pork for me for a while!) Cheers, artnlit a.k.a. Bonnie in Pittsburgh
sounds magical.
Merry Christmas and Happy New Year Mr. Snarkilicious!!
Don't get too policitically correct or you'll lose your snarkiness (and your street cred). All the best!!!
hey TONY i watch your show all the time and sometimes when theres a marathon I watch it all day I think you are awesome and I am jealous of your adventures hahhaha
Cant wait for new season. hope all is going well. Would love to see Munich/ Hofbrauhaus show sometime. Inordinately large beer/ pretzel/ sausage thing might hit your demographic right in the nads. I was there in 7 and dont remember a damn thing. Could you at some point maybe highlight this BEERcentric locale. All the best, TP
I love pho so so so much. Pholicious. Photastic. So jealous I'm GREEN. Welcome back Mr. Bourdain, you were missed...
A lot of muslims for whom the sight of yet another identifiable cloven hooved beastie...
Didn't wear sandals there, didja?
Mr. Bourdain, have you ever been or plan on going to Armenia? I've become fascinated by Armenian culture ever since I found out I'm part Armenian, and met a pretty girl from Yerevan, Armenia. I know it's so close to the problems in Georgia, but I believe Armenia would be just fine. Sh'norakal 'em! (Thank you!)
Tony - Since we shut down the commercial ridden cable the only show we really miss is yours. My husband and I are avid travelers the past few years, going to Spain for New Year's 2008! We downloaded the Spain show ... just to catch up. We love your style as we too live to drink, eat and smoke in adventerous places and live life ... one pork loin at a time!! Can't wait to download the next season!
Tony you my hero! Think i'll go get a bowl of pho for mysyself...good pho u! cheers and I'm excited about the new season!
Wow...even though I'm not a big pork product fan (no....I'm not a veg), it's hard to imagine an episode without the gratuitous bow to the glories of pork. It's almost as unimaginable as an episode without your signature wit, snarky quips, and thoughtful closing voiceovers. I've always wanted to go to Sri Lanka and I still do. Just remind me NOT to tune in to No Reservations if I'm there! I'll only watch your show if I can see it in its intended entirety!
Keep truckin' my friend. Looking forward to the season premier on Jan. 5th.
Both my husband and I follow your adventures through the epicurean world. I must thank you for opening our eyes to the wonders of Asian cooking of all types. We have this wonderful Vietnamese market a short walk from home and most of our shopping is done there. Pork is at the top of our list of meats to eat closely followed by chicken. Nothing beats fresh ingredients, even up here in Canada. You just have to take the time to look to find them!
All the best to you and your family. Enjoy your daughter, they grow up so fast.
Merry Christmas, Happy New Year and all that commercial schlock!
Come in Romania,Tony, you must try the taste of our country!
Nothing to do with pork. I just watched your trip to Laos. A simple thank you. It was must see TV for my 13 year old to take in a thoughtful dialogue about the aftermath of war. Again, my gratitude for providing visually what is so hard to discuss in a straight on context. Food once more provides the appropriate emulsion.
Heard you were in Colombo filming, and was watching the New Orleans show that night wondering if you'd gotten to tasted Dutch/ Indonesian Lamprais and Kottu and Sri Lankan vadai, also black pork curry with burnt coconut
We've been discussing the edited pig scene and, since we have Indian friends, wonder if beef dishes get edited in India?
Tony-
Our lives are paralell!! Keep on truckin'
Gabba Gabba Hey!!
Dearest Anthony,
Oh how I wish I could experience the foods you have eaten over your life. How does a lucky college kid from Minneapolis get you join you in one of your adventures?
Tony,
A couple recommendations for you while you are still in Sai Gon...One - Ya gotta go to QUAN AN NON. Its in Dist 1 across from Reunification Palace. Ask any local, they'll point you to it. Each dish is prepared by a former street vendor who now works there only preparing her specialty. Its also in a renovated French Villa as well. Enjoy.
Also, ya gotta stop by DOGMA. Its a propaganda art gallery selling originals and prints of, well, war-time propaganda. Cool t-shirts too.
Keep up the good work.
Jeff
Tony,
I love Sai Gon! So many sights, smells and tastes. I was there last Christmas, and the celebration was unlike any that I have had here in the US in my 53 years. It was a full night street celebration with so many lights that Clark Griswold would be beside himself.
Try the Black Cat restaurant near the Majestic and Renaissance. Great mix of food. Geoff Dietz, the chef/owner and his lovely wife Thuy have become good friends.
I would like to apply for the annoying sidekick position...
Hey Tony!
We can't get enough of that pork. I just remember the Bali episode..wow! That's food porn!
If you need a translator for another episode in Germany, Austria or elsewher, let me know. I am free of charge (just let me eat!)
Greetings
Hilmar (teacher, Eisbein lover)
Hi Tony!!!
I just wanted to thank you for your show on Indonesia a few months ago. I've been a big fan of yours for some time now despite all your rantings about Amtrak (I'm a Conductor there) and I really respect your opinions.
Last spring I was trying to decide where I would spend my vacation when I caught your show on Indonesia. On the show you said that if you were ever going to quit everything and move away forever you would go to Indonesia. Well that did it!!! You sold me!!!
I was there for a month starting in the middle of October so I really got a feel for the place. I've been lucky enough to have traveled to about twenty-five different countries but I've never been as impressed with a place as I was with Indonesia. I spent time in Java, Bali, Lombok and a lovely piece of paradise called Gillie Air. Between all the magical live volcanoes and all the beautiful terraced rice fields stretching up impossibly steep hills, the fabulous food, the worlds friendliest people and the fact that it's all amazingly cheap I absolutely fell in love with the place. Now I have to find a way to quit everything and move away to there forever!!! Thanks again for your recommendation.
. . . Counting the days till the new season debuts. My Monday nights are reserved for No Reservations. Anthony Bourdain has my undivided attention. :-)
Re-reading The Quiet American every time you visit Vietnam, eh? A pirated copy as well - that's beautiful! Reading this entry - made my night!
Enjoy the xmas-atmos Asian style! I'm writing a post about Christmas in India for The Silk Road Gourmet that should be posted soon.
Glad the blog is back - I missed it.
It's sad that the most basic of food groups (pork) has been missing lately...
Long live pork and it's cherished followers!
Military Food, The Army, It brings to mind beans and slop heated up out of the same bag you’re going to eat from. Not everything you eat is made from the MRE, although one with a little imagination can turn a meal into a wartime feast.
I would like it if you would come to see the great things that Army cooks can do, as well as the grunt in the field. No TV crew required. Just for you to see for your own eyes. It is a different world here, one that spawns great potential from some, and utter culinary failure from others.
Kids and 30 something’s alike join up with the ideal to serve their country. This is exactly what they are doing and then some; talk to them and see how the largest VOLUNTEER Army in the world keeps rolling.
I am “now” a Health-Inspector for the Army and understand where they’re coming from.
As for myself, I started as a pot scrubber “Hobart” as they called me, after the name of the automatic washer. It sucked but I worked my way up. To make a long story short, I busted my *** for 8 years in a kitchen until I was spent. I never found fame or even a job I could love, so I pusyout and did something easy..I joined the Army as a cook. Thought there would be less stress! "oops"
Well there are more stories that led to where I am at now, But I Can Say from experience. The Army Cook is understated and overdue for some love!
Thats awsome that you are doing an episode in Sri Lanka. Its a beautiful island going through some very difficult cultural times. Enjoy some Lion Lager and hope for the end of the conflict in Lanka
Bacon wrapped filets, ribs cooked all day, and warmly seasoned pork tamales all washed down with fresh pina coladas happily occupy those of us who mostly travel by armchair.
I guess I just won't ever understand why watching someone eating pork would be offensive. Maybe it's because I'm not a religious person, but if it offends someone's religious beliefs maybe you just turn it off, or read the warning at the beginning of each show. It's clearly stated that some content may be offensive to some viewers. This means you.
And nothing makes me feel better than a hot bowl of pho. They say chocolate can sometimes give you the sensation of love. For me, it's definitely pho.
Tony, I thought you and your team would appreciate that all that bonding you've had over a location's plumbing situation is shared by others. My team travels as you do, and we've heartily agreed over the years that we aren't ready to roll in a place until that first drink, over which the intricacies and nuances of one's hotel commode (and the location's potential for extreme usage of said porcelain) is discussed at glorious, colorful length. In particular, don't get us all started about our fanaticism over the latest model of Toto....Merry Xmas to you and yours! Can't wait for the coming season.
Hey Bourdainy what's goin on!
Interested to see what's on tap for next year - hopefully raw, visceral & unedited. BTW - I think Rachael Ray could kick your *** in an arm wrestling match.
Tony, thanks for taking us around the world with you. Through your eyes, we find beauty, laughter, joy and the overall wierdness that humanity creates. I don't know how you do it, but you manage to make us feel at home wherever you go, and although you like to come across as the hard cynic, you have a heart full of wonder (and Pork).
Hi Tony! One thing I have never seen you talk about or had a show about is a pauwau (pow wow). As an Indian, I have been to plenty of them right here in New York State. Since many people have no idea or are totally misinformed what a pauwau is, I believe it would be quite an interesting show. The food is fast food style, with booths where you can eat buffalo, gator, turkey and NO PORK! Pauwau are open to the public and with special permission (I can help you there) you can film them as the Smithsonian Institute often does. You can even go to POWWOWS.COM and consult a complete schedule of the year's pauwaus right here in New York State. Who knows, you can even be invited to a pauwau right on a reservation, as I often am. Please take this into consideration when doing a cultural show about New York...after all, the Native American culture that started it all out here are still alive n' kickin' and enjoying our culture. Please be our guest! P.S. I truly enjoy your show! Star
I'd gone to Colombo a few years back. The food at Sri Lanka rocks. Where else would you start the day with spciy mutton curry and paratha? Tony hope you figured out that we see very ancient episodes of yours in Travel and Living. Have mercy!
can't wait to see the new season! why did you stop blogging top chef? it was always the best one on the site!!!!
@paula - Apparently (and I can't check the validity of this information) Tony wasn't invited back to participate in Top Chef this season after strong words he had about Padma Lakshmi.
Read more here:
http://blogs.miaminewtimes.com/shortorder/2008/11/all_the_nasty_bits_from_an_eve.php
Saigon! Damn great coffee and awesome food. Now I crave for pho, banh mi, and generally everything in Ngon.
Seriously, though, I await this upcoming Vietnam episode with giddiness.
Looking forward to January. Love your show. I especially liked the rerun of Australia and have become obsessed with finding the cookbook Est Est Est by Donovan Cooke. I have searched forever and cannot find any old copies.
Do you have any suggestions? I heard this cookbook was one of the best at the time.
I will be going to Les Halles over Christmas with my family. My 13 year old is an aspiring chef, she already makes her own pate. (I am a chef as well).
Happy Holidays....
@phil thanks for the update totally sucks though!
What the Pho!
So when are you coming to h-town? It may not be Vietnam but we have some delicious pho nonetheless.
What? less pigs!!! oh come on Tony!!! hahah great show I can't wait for the new season to air. It's one of my fav shows. I love it when you go on "Top Cheff" as well. Happy Xmas have a blast and thank you!
Tony, please come to Tulsa (Oklahoma). I know the challenge of finding an original, authentic dining experience in this "wasteland" of culinary ineptitude could be a funny and entertaining show (and a field day for your snark). Furthermore, there are gastro crimes being perpetrated here (e.g. establishments surreptitiously incorporating supermarket fare in their dishes), and I know you are the one to expose them. Indeed, "suffering" in suburbia would help you appreciate all those exotic foods and lands all the more. Besides, nothing could be worse than Namibia...Right?
I'm a fan. Especially a fan of anyone who writes anything about New Orleans and Louisiana cooking. I appreciate all the insider information you post about the show. De-porking? Sad but realize it is necessary. We eat everything but the oink! Christmas, traditionally, has us making head cheese and pork cracklings. Then for dinner there is the garlic stuffed pork roast AND Virginia ham. Keep blogging, it is a refreshing read.
I watch your show on Discovery Travel & Living here in Kuala Lumpur, Malaysia.
Your show shown here pork and all as are all other shows on Discovery and the Asian Food Channel. So iguess our Malaysian censors are not that senseless after all. That would make for a very short show indeed!!
We enjoyed (i think, karma and all!) watching Tony kill that Pig on the Sarawak show.. berjala and all.
Keep it up and I hope that you would make another stop in Malaysia soon.
Ah... no pork unless you have connections... I remember the days. Most of the last 5 years have been spent that way for me working in the Middle East. But luckily for me I usually could either make it to a US military base to buy pork imported from Germany or knew someone who could. Gotta tell you my evilness was huge during Ramadan just because of all the restrictions so I made sure I could break most every rule. My dream is at prayer call being in bed smoking, drinking, eating bacon, and doing the nasty while the poor souls below are heading to an unending prayer with 4 more hours of hunger and cigarette cravings ahead. Evil but fun!! As horrible as Ramadan is you really should go to come ME country during Ramadan. The Hilton in Kuwait has a tent with a huge amount of wonderful food after evening prayer of course! Oh but watch out for flights that are just in the Middle East... I'm not a huge fan of Labna and dates but you get it to break your fast on airplanes!
Tony,
I hope you are well. As a traveler and food lover I enjoy watching your show very much. I like how you offer an objective opinion where ever you go. I have noticed that you have never made a show in Israel/Palestine. Now I'm sure you've have plenty of people telling you that you should let them take you here or there (especially after that contest), but I really feel I could show you an awesome time in Israel and Palestine. I am a native of upstate New York (right near Vassar College and the CIA) and lived in Israel for two years. I currently live in Portland, OR. Although I am Jewish, I try to remain in the middle and look at the world objectively. You could easily find an Israeli or Arab guide to take you around, but they would probably be very in-your-face and pushy, like many living over there. I am not a chef, but love to cook and eat, and I feel I could take you to some of the best food spots in the country as well as many great sites. I studied the history of the region in New York and in Jerusalem and could provide you with as little as or as much historical info as you would like along the way. I don't expect a reply, as I know you are very busy, but if you every consider an Israel/Palestine episode please consider me as your guide or just a travel companion. Anyway, I hope you are well, and look forward to your new season. -Jared
When is the Colombo, SL show being aired on tv?? I can't wait to see it!
Hope you're taking care of yourself Anthony! Still smoke free? Looking forward to the new season. Thanks for the brilliant perspectives.
Hello Tony, Sorry to bother you, I've got a show for you in Great Britain, it involves traditional country activities such as Hunting, fishing, shooting Depending on the time of year. I Have the Village Pub where we serve Nose to Tail, game and other country fare. We know the Local Breweries, Game Keepers, Farmers and Huntsmen, my landlords are the Duke and Duchess of Rutland. Its very Old fashioned around here, the people are Interesting, Im sure we could sort out something great. get in touch you're interested, Many Thanks.
Oh yes on a food related note, My Partners Uncle Alan Has a Pie Shed Where they make the Melton Mowbray Pork Pie and we're not to far away from Colston Bassett where they make the finest Stilton, Though I'd just add that, Shall not bother you again. Good Luck!
Tony - the largest city in the southern hemisphere, Sao Paulo, the metropolitan region has more than 20,000,000 people, descendants of the largest colonies outside their countries as Portuguese, Italian, Japanese living with nationalities as Spanish, Alemans, Jews, Korean, Arabic, Chinese and many others - the greater variety of foods and peoples of the world - outside the carnival, caipirinhas, feijoada, and more. And you never came to visit and show in your program - and sad
I got scared for a minute when I read the title. I mean, a NR with NO pig, that'd just be impossible, and wrong. Infact I don't even want to think about it. So keep up the good work and keep eating that pig!!
- Rachel
i love your show thanks 4 all u hard and beatyful work
and i hope one day u can visit my contry too Guatemala u can find a lot of beaty there too so think about it please kiss for 4 Tony.
your Dear fan Aura M.
Just finished reading a blog entry about banh xeo and can not wait to taste it. Working hard to move to South East Asia in 2011. Off to sleep
A friend of mine once had a similar reaction to "heat lamp pizza" in a strip club. I mean REALLY who's eating ANYTHING in a strip club?? Not sure even Andrew Z. would! ;)
-j
Anthony writes like a midsummer night's dream...who else could make pig or crackers or water, for that matter, sexy. Bravo!
Anthony- When in Rome do not eat pork
I was shocked myself when I saw the less pork tag on the title. I didnt figure Tony to knuckle under to politcally correct absurdity and am pleased that all will be right with the world when the new season starts.
When are you going to Taipei, Taiwan? The food there is so great. I can give you some recommendations! :)
Tony - Will Zamir be any of the epsisode this season? I love the 2 of you together...another blogger suggested taking him to a dude ranch which I think is fabulous idea!!
Tony:
I'm a producer for a bookstore in Chile and we'd like to invite you to our country. We'd love to have you here for a Master Class in one of our universities, and to sign some of your books. Please contact us via e-mail.
Hi Anthony. I Love your Blog :)
A very useful list and article.
You are hot. Really hot. It'd be sweet if you were closer to 25 than 52, but oh well. A girl can still fantasize ;)
I almost had a heart attack myself when I read the title of this blog! Tony and no pork?!?! WTF? I can't wait for the new season on the 5th. My boyfriend and I have been looking forward to it for months! Looking forward to seeing you on Travel Channel, WITH tons of pork and Heineken, Tony! :)
YOU ARE THE BEST. KEEP UP THE GOOD WORK. PORK ES MUY BUENO. YUMMY, YUMMY EAT 'EM UP!!!!
I've had that prewrapped egg salad sandwich at Heathrow. I fought for that lonely last sandwich--almost prying it out of a man's hands as he was debating over that and the roast beef--and somewhere 30,000 feet over the Atlantic, the sandwich fought back.
el senor chef,
READING KITCHEN CONF. SO FAR SO PERFECTO! JUST WONDERING ANY PLANS TO TRAVEL TO EL SALVADOR TO TRY SOME CHUCKO? PUPUSAS? OR JUST PLAIN MEET GOOD HONEST PEOPLE?
CHUCKO IS A VERY OLD MEAL THAT I DONT THINK MANY IN EL SALVADOR STILL MAKE BUT MY GRANDMOTHER THATS 90 STILL MAKES FOR ME. YOU HAVE TO TRY ONES.
peace and love buddy
Tony - Please let us know the next time you are coming to SXM. The chef at Bistro Nu has changed, but we all gather once a month at Millet Bay for a huge BBQ. Would love to have you join us.
Im trying to find that egyption restuarant
queens that you went to in the N.Y. episode. A address would be much appreciated
Hey Tony you should check out Iran - We have great dishes that i am pretty sure you would love.
Love your show keep up the great work :)
Dear Anthony:
It amazes me how snarky and sexy you can be at the same time. :) Come visit us in Santa Fe, NM!
Tony,
You rock. Love your shows. I'm an attorney in Tampa,FL. My wife and I never miss an episode. Thanks to you, we've been traveling off the beaten path over the last couple of years. Just returned from "rural" Kenya. Much more rewarding. Keep it going my brother. Have a great Christmas!
Andrew
Aloha,
Saw you this evening at the Maalea Grill in Maui this evening. We ae big fans, love your show,etc. I must say that my son and I were a little star struck by you dining at one of our favorite places.
Mele Kalikimaka!
WITH ALL THAT ACTION and EXCITEMENT, Tony, here's a little PEACE coming your way! Hope your's is grand!
http://www.happydaycards.com/holidays_jm/Hijrah2.html
er.... you do't have a "specific" email address. (smile)
Salmon EtTufe'
I read your post on Romania. Having lived overseas for several years, mostly in Asia I it is best to use a local familiar with the food and culture. Your show usually does this, so something went awry in Romania, but your show is very good. I think you might be able to bring more local color beyond food with a natives or expats (only pointing out striking places or cultural events). You hit the ball out of the park with the show on Laos, which was outstanding.
@ Hollie - Star struck? Bourdain is hilarious and has a great gig, but he IS just a human being. Anytime you are tempted to be "Star struck" just imagine that the person has to sit on the toilet to go #2 and then wipe afterwards just like the rest of us. That should put things in perspective for you.
You need to go to Honduras.
My husband and I just watched your Xmas Special and loved it. You rock! Regards form Canada.
Hi Tony,
I am fresh out of watching No Reservations re-runs and reading Kitchen Confidential, the former before the latter, during the Holiday break. What I admire most is that you have carved out an authentic life (albeit with Wutshoffer knives), which many of us cannot claim. As a Hindu who loves bacon more than sex, I hope that your next life is everything you dreamed it would be...but I have a feeling that nirvana is already within your reach.
Hey, I have a big crush on Anthony Bourdain. I love watching the show. It almost makes me feel like I am traveling the world over. It must be the coolest job ever.
Hi Tony--My wife and I just got back from Vietnam on Friday, a trip in no small part inspired by your professed love of the place. Needless to say, we were not disappointed. Now I see that we were in Saigon at the same time! Small world...
You're going to be in my (current) home town of Durham, NC, in February. If your schedule permits, I hope you will find your way to the Super Taqueria (don't be put off by the name--it's the real thing) on Roxboro Road, about a 5-min drive north of downtown. The torta cubana there is a work of art, a symphony flavor, texture, and meat.
Keep up the great work!
I can't wait for the new season. I start culinary school on the same day!
HELP ME
I have to do the backstage catering for Leonard Cohen and Simply Red
I do not particularly want to look directly at either of them, any tips?
Tony - I love your show. It's edgy with your dry sense of humor and features all things good about food and the social engagements foods always foster no matter where you are in the world. However yo have so far missed the "Happiest country in the world" according to CBS 60 minutes. Denmark or as we Danes say Danmark (with an a) I would love to show you the real down and dirty side of my home country. The little kingdom with 5.5M people which produced The Little Mermaid, Hans Christian Anderson, Lego's, the best open sandwiches in the world, best potatoes, strawberries, all things dairy, beer and not to forget some of the best jazz music in the world.
Dear Anthony,
I am a 35-year-old Filipino-American who loves cigarettes, whiskey, eating, and cooking. I invite you to focus your show on something that represents something unique about the world – similarity in cooking. My father’s family, originally from eastern Kentucky, and my mother, from the Philippines, are from opposite ends of the globe. However, one thing that both spectrums of this Earth share is the style of cooking.
My cooking is often described as soul food Asian and this would not have happened if it were not for my background. Although on the opposite side of the globe, Asia and Appalachia, not only start with the letter “A”, but share something else in common. Style of cooking.
They fry, stew, and eat everything that is available to them, especially meat. From pig’s feet to fried pig ears, nothing is spared. Cooking everything available is the only means to survive by man. And, by the way, it is all pretty delicious. I have yet to try all the things of both worlds, but invite you to join me to do so.
Your show often represents how a country is unique, but I invite you to do something different. Show the commonalities of countries so different in culture, yet somehow the same, when it comes to food. And, I think we might discover cultural commonalties on the way.
Think about it. We would have a good time.
Julie
PS. This might be an interesting variation (and new direction) for the show.
Wish you'd come up to Brattleboro, VT. We have a thriving foodie area, a big localvore movement, a bunch of retired NYC cooks and year-round twice a week Farmer's Markets. Great restaurants and clubs all within stumbling distance of each other-not to mention The Strolling of the Heifers.
Love your show. Happy trails and good food~
You know where I wish that Anthony B. would go? Dubai. I have seen and read so much about the wild and wonderful architecture. The indoor ski slope, the man made concrete beaches, the world's tallest hotel...and so much more! Dubai draws celebrities and the rich and famous. I would hazard to guess that there is a bounty of delicious food just waiting. Would be a fascinating show!
Tony,
I haven't see your No Preservation in Saigon. I'm looking forward to that to see where you visited. I hold a hope that you did travel to Mekong Delta and smaller towns near Saigon and tried real local food so people can see how beautiful my country and how friendly people from South Vietnam.
Hi Tony,
the show is always cool, because of it I put every year some pounds on but that is not why I write to you. Go on man, continue for the rest of your life, you save the U.S male. I'm fed up with the steril non smoking, politically correct and castrated U.S males portrayed usually in many shows. Please smoke, swear and go on acting like you do.This is colour, life, the beauty in this world. This separates us from little robots trained to say yes to everything having their brains bottled somewere in a closet. Stay cool and enjoy life. A Happy New Year, ( I hope not boozefree ) A dentist from Romania married with the most sexy hawaiian girl- don't get me wrong, I'm 44 she's 48,- love it...!
Nice piece of writing Tony.
I can't wait to see your new episode!!!
I love No Reservations and look forward to every new episode. I've seen some episodes I know at least 4 or 5 times each. I especially liked the one in Puerto Rico. I'd like to see more episodes of your spear fishing. I used to do a lot of spear fishing in my youth. I had pho for breakfast by the way. It's easy to make. Thanks for the great entertainment. I appreciate it.
come on!
you gotta love pig!!
i hope the guy who cuts the pig scenes is well paid...
kisses!
nina
Tony, glad to see you went to Chicago for the new season. Was wondering when that would happen.
I am a recent, "Anthony" fan. My husband has watched your show for years, and I always thought you were that, "weird dude (we live in San Diego) that ate all that crappy "stuff" when you would go to other countries.
What I have learned! You are a trained and working professional chef that LOVES food. Of all kinds. Granted, I have seen you eat a few things that I would never consider even putting into my mouth, but I have learned so much from your show.
I truly enojy how you sample the local flavor and avoid most of the "tourist crap" - except for the Sopranos tour you took! That was a laugh. Have to admit, even as an avid Soprano viewer myself, I did not get many of the triva answers correct.
Another thing that has surprised me about you. How well you write - if, of course, you really are the person posting to this blog. Hum, a professional Chef that can write (and speak ) well??? Just kidding! I work with Chefs all the time and they are extremely multi-talented people.
Another SHOCKING thing I have learned about you! Your "Near Nude" Photo with the humungous bone from someone, somewhere. Hammanamanama......
Come to San Diego, Dude! Explore the world of yummy, fresh, fish tacos....
Sometime in the past couple of years my son and his wife decided that they weren't going to eat pork anymore. They about freaked out when I let my grandson have a bite of something that had been on the same plate as some baked beans! If I wasn't sure that I had raised the boy, I would think that he had been switched at birth.
Without a doubt Anthony Bourdain's No Reservation is one of the best programs of our generation. Real people in real places. It provides it's viewers with insight into the cultural divesity that creates our world. It broadens the mind to the challenges of everyday people, while also exploring the elite lifestyles. Without reservation, Anthony's adventures into our world will make those with open minds and hearts a better place to live. To the man, crew and people who make Anthony Bourdain's No Reservation happen, thank you for sharing your adventures! Happy New Year!
God's Speed and Peace as you and your crew transverse our globe to bring us another great season.
I don't love your show. You are on our TV hour after hour, and your show is more for the Food Network, than travel. You are often really disgusting and not very sexy as you get older. Your excessive cynicism is boring and total rude, crude, etc. as we used to say in the 80's.
Drunk you are unbearable and shouldn't be on the screen; your editors at least could remove those segments of inebriation.
Hey there, L. Sparks, old buddy.
You do realize that, to *know* that the show is on "hour after hour" -- or, for that matter, to know anything about Bourdain's putative "excessive cynicism" or "segments of inebriation" on the show, you have to... erm... sorry to bring this up, but you know how it is... watch it?
People like you amuse hell out of me, in a sort of sour, scornful, dismissive way. You're like antipornography crusaders who have to read EVERY SINGLE PAGE of a given piece of filth to know EXACTLY HOW FILTHY IT IS.
Well, I have a really original -- nay, innovative -- nay NAY, ground-breaking and world-altering -- idea for you. Don't like the show? Don't watch it.
Yes, I know, I know... it's a concept so unique in its sheer brilliance that it literally never occurred to you...
Sparks,
How someone *traveling* the globe does not qualify for the Travel Channel is beyond me. And what does being sexy have anything to do with discovering good food? Granted, I think Anthony is probably the sexiest man on tv, quite possibly planet earth, but that's only, uh, a small percentage of why I watch the show.
Hi Tony, I love your show, to the max. I wanted to suggest a wonderful place you should visit, but I didn't know where to write to you. So I chose your blog. The place that you should check out isn't far away at all. The best place in the Caribbean is the Bahamas. And I'm not talking about all the tourist joints, such as Atlantis, on paradise island. Nope, I'm talking about Exuma. Its just one of the many islands of the Bahamas. Why you should go there your probably wondering. Well if you love the locals, hate the tourists, and dig into the island food. Exuma is the place for you! If you travel farther down, you end up in Little Exuma. Theres a food shack called Santanas.It has the BEST local food ever. The people who own it are even better then the food. Santanas is outdoors, right next to the ocean, and can only fit about 12 people. Its seriously the perfect place for you. Grab a Kalik(the local beer) and fresh deep fried grouper. You will never want to leave! I'd be amazed if you actually ended up there, or read this. Damnit I hope you read this, so I don't sound so dumb. All is good. ciao.
Tony- Great show! Can I suggest a trip to Cyprus in the future! A fusion of Pheonecian, Egyptian, Persian, Roman, Ottoman, Greek, Brittish all combined to create the Cypriot culture, rich history, beautiful scenery, hospitable people and great cuisine....
Hey Tony, I just seen the Egypt show again, one of my favs, I would really love that kale soup recipe.
I would say that yes Pork must be a god because of it heavenly taste. Keep up the good work Anthony!
Please the name of the canned seafood in Spain,(1-10-90 at the wonderful bar. Hey Tony YOU ROCK!!!!
I love your show. But if you're going PC to satisfy the intolerant, that's a real shame. I love pork. Live free, eat pork or die, that is my motto.
Loved your shows and am looking forward to the new season.
The restaurants can cover up the 'pork' menues the same as in Egpyt we ate chicken that flew out of the pigeon coops.
And there are hundreds of pigeon coops and I never saw any chicken houses or chickens scratching on the ground.
I love your clever and honest writing style. Though I wish you had more photos from your travels on your blog!
Happy New Year ya! :)
to petunia68-"Professional working Chef"? You didn't see the Les Halles episode. Tony was a working Chef, now he's a travel/food show host. No disrespect.
Speaking of 100% less pork...Anthony you should go to Israel!!!
Dear Tony,
Just wanted to say thanks for an inspirational trip to NYC pinballing our way around your favorite jaunts. Good recommendations! I loved that episode of you "driving" the old cab cathardically down 42 street (I miss the colorful hookers too) ripping the new new york as you got all meloncholy about the old daze!
Now the pitch: Look, I know you must avoid San Fran like the plauge, I mean all that chi chi gourmet international city BS and Napa Valley wines and brie (or maybe Humboldt fog) just up the road but perhaps you could do a show out here nonetheless. (Sonoma is far less snooty) In Chinatown there a actual pigs and ducks hanging on hooks in the front restaurant windows! OK maybe not, maybe a show feature SF's dark and evil twin sister Oak-town (the underbelly of the bay) would be more to your taste... lots of vietnamese and soul food here brother! A show (sort of a best of NR) on the morning after hangovers would be great as well.
By the way... have you given up on Thailand? I haven't seen a show of you there since you were discussing mouse turd peppers on... ahem, that other network.
Bust a leg in your new season AB. We will be watching!
Tony -
Big fan, love the show yada, blah, blah....I had a crazy dream last night about you which now makes me think of you in a completely different way. You and I were hugging, and being very intimate - your shirt was off and you were at the same time on the phone with your producer. Very romantic, huh? Needless to say, after waking from the dream I thought about you all day, guess it's just because of the full day marathon of AB No reservations. Glad you settled down and had a child, shows that jerk in India how much he knows,huh? Good luck on the new season and I am very happy to hear you quit smoking! That means more seasons of NR for us.
Cheers!,
Jill
Have you ever done a show on the Mission district in San Francisco? Great street food especially including La Palma Mexicatessen where they still make tortillas by hand. It's hard to believe nobody took you to Dahan's near the Azhar when you were in Cairo or to the Azhar park and that you evidently were never served karkadei. Perhaps on another visit.
Who the F would eat egg salad, anywhere, anyway? Especially room temp. ugggghh egg salad eaters deserve what they get! Mayonnaise was invented by a mental defective. Oily egg gnarl!!
You're show is awesome, do an episode in Australia. I saw you live in Lincoln Nebraska, and it too was awesome. You should come back.
Love, Love, Love, the show. Tony I need you to travel to Puerto Rico again. The island is yet more diverse and there's many more things to see and do. The west coast of P.R. would be a better show. And then there's the PORK. We live for Pork. Keep the dark humor going.
nice pho..
karınca yumurtası, tala, tala yağı, karınca yumurtası satış
I LIVE for that fiendish smile...... :p
Tony, we still love the episode of Spain, and love the Spanish cuisine. My wife and I were hoping you were going to author a book on those recipes, however, all we could find was your French cooking guide at Barnes & Noble.
From the Basque region and southern region's refinement and style,we think it would be an excellent production for those that have a bit of sentiment in their cooking.
We are eagerly awaiting your next season, and if you ever want the skinny on Pittsburgh food, let us know.
Joe & Pam
solominsky@gmail.com
P.S. Please, please, do not stop bashing Rachel Ray!!!!!
Tony,
I haven't had a TV in years after I quit my corporate job in Manhattan and that shlep from the UES to midtown (BTW what is the best mexican on the UES?). I went off traveling and working in China but just caught your shows while visiting friends in Hawaii. This is what good television and life is all about. The marathon that was just on reminded me to never go back to corporate life and keep bouncing around the world (I have been to many of the same places you went in Uruguay, Shanghai, Vietnam, New Mexico..but now I inspired to see that Uzbecki disco..) Anyway thanks for great entertainment and reminders of what life should be.....btw we got the same bday and both monkeys in chinese (but I am 68)I just hope I am still out there soaking it all in too in 10 years..peace.
eric
that should read born in 68..
Tony-
Talk to me about the Azores. I'm probably not the guy you want to take along ( I have about 10 words of Portuguese) But my Grandmother was born on Flores, grew up in P-town (where i spent most of my summers as a kid). As a serious lifelong "foodie" (ugh...)I went on my recent honeymoon....looking for the food I grew up with. We should at least talk about what I found.
BTW, the malassadas (a/k/a "flippers" as in the Portuguese Bakery) were wonderful.
All the best,
Bob W
Your show is my favorite of all time. Can't wait for the
new season.
Hey Tony
Love the show and sounds like an awesome place...i was wondering if you had considered going to Guatemala for an episode.
how sad we'll be leaving for our first trip to vietnam without getting to check out the new vietnam episode! (hmm, unless you want to give a girl a sneak preview?) we leave in early feb, and i'm guessing this one won't hit the screen till later in the season... i've been dying to get to vietnam for ages and used the excuse of a honeymoon to wheedle 3 weeks off of work. (who says no to a honeymoon, right??) very jazzed to read your take on the majestic too as this is where we'll spend our last night in the country. any must-do's and must-eat's you can share with a viet newbie?
and on a side note, git your *** to boston, will you? promise to show you an amazing cuban sandwich and some of the best oysters in town. maybe a little nostalgia trip to p'town is in order too... love the show!
agree with the person who suggested 'Tulsa, OK' (I think that's where it was it was), in that exploring some of the suburbia can help give a new, more appreciated perspective of the exotic. However- What could be worse than Namibia??? Cleveland. That was the saddest episode I've ever seen! They ran out of footage and 'interesting' places to see/things to do (or they got got scared by what they HAD seen and just gave up) and had to waste 10 minutes at the end for some ridiculous cartoon/car chase thing that made me wish I had experimented with drugs. So explore suburbia all you want- just don't have another episode like Cleveland. And for all you Clevelanders who no doubt are getting your panties in a bunch, I think MY city (Allentown, PA) would make an awful episode as well.
As for the pork-free episodes...at least you don't have to shoot them pork-free. Thank God for editing!!!!
hey tony let me tell u my wife shes a fan of ure show and we fight because when ure show start she say hey stop your noise right now because iam going to watch my favorite show so please if u can send a message or said hi to her at this email, alma_dhr@yahoo.com shes cam from mexico and me i cam from guatemala i like ure show to and i think some day u can go to guatemala u can find a lot food and nice tradition on that country tanks for ure time tu read thes message and congragulation
Nice to see so good informations. Very good blog.
Hey Tony,
Husband asks 'how's your bat swinging?'We look foward to that food network ball team.
Ann
Tony,
Poor ole Racheal Ray. Folks sure like to dog her. I decided that startin' tonite I am gonna start a 'We love you RR website. She works hard in the kitchen.
Another Martha
Dude, you should totally do a "Blasphemous Foods" episode! That was a great idea #11 had! I admire your world view and your writing, and wish you continued success.
Tony we just love you out here in Utah... thanks for keepin it real! We want you to come out here to enjoy some of our local favorites...as in my husbands own sandwich "The Andy" at the best pizza parlor in the lower 48. The Factory has it all, even our own mexican father. Please! Please!
We would have a blast, I promise!
I find it hard to believe Anthony Bourdain blogs. I find it even harder to believe that I'm commenting on a blog. Anyways, I was at the bar last night with my friends and just thought I'd mention how many 20-23 year old girls are oddly attracted to Anthony.It's the whole daddy complex, I'm guessing. I guess being able to melt the pants off of a room full of college girls is noteworthy. Congrats.
Welcome back! Give up pork? I think not. I just got your big cook book for Christmas, my daughter had put from AB on the gift tag and put it under the tree for me. Looking forward to watching your new show! Sammy
Hi Tony, I'm excited about the new season! The best blog !
Tony, you had me at “I’ll have another drink,” but I have to admit that I like – okay, REALLY like -- watching your show simply because you don’t aim for the hotspots in a thriving town. (Except for that Shanghai gig in the wheelchair and operating table – what was up with that??) You show something worth seeing -- you choose the road less traveled and you walk it with the locals. You share the cultures, traditions, and the bare soul behind a culture’s comfort, their food and drink. That education is well worth my attention.
What is curious is that you have yet to tap the Heart and Soul of the hottest eats in the grand ole US of A, southeast Texas. Larger than life itself, it’s the home of Douget rice, majestic longhorns, rugged cowboys, real cowgirls, and black gold. Sure you tested Texas culinary waters with Ted Nugent and he gave you a taste of Waco in a heavily-armed fashion (which was awesome--rock on Ted) but I have to be frank and say you just have not tasted the soul of this great state until you have eaten off the grill of the state’s bravest, the firefighters of Beaumont, Texas.
BBQ ribs that melt off the bone, a brisket so tender it falls apart when utensil meets meat, and of course a thick, juicy, fresh beef steak seasoned and grilled to perfection and round off with a grilled potato and a tall glass of MJs famous sweet tea. For a truly delectable treat, have the boys boil you a batch of spicy mudbugs complete with potatoes, corn, garlic, and ‘shrooms, and chase with copious amounts of ice cold beer. Then you can be satisfied that you have truly tasted Texas!
Travel On!
Jenn Nesom
Pho is food for the soul. :)
I've been salivating for the new season of No Reservations - catch my review of Tony's foxy bad-boy style (almost as good as pork) coming soon!
Ah, Bourdain! You are enough to inspire many a post-menopausal hot flash. Alas, I am four years your senior. There's that and you are both a newlywed and new father. Sincere congratulations and best wishes, on both counts! I have otherwise been a steadfast fan and consistently (semi-respectfully) smitten with your onscreen antics since the time you did the hysterical VO (voice-over to those not in the industry) while eating the egregiously bad iguana tamale, followed by the long, long cleansing swallow of cerveza. I literally laughed so hard I rolled off my couch. It was the funniest thing I've seen since Dan Akroyd debuted the Bass-O-Matic on SNL.
A former beau once told me that I paid him the best compliment he'd ever received when I told him I could be eating shredded cardboard and water while with him, and the dining experience would still be wonderful. He has long since had to concede that ability to magically transmogrify the consumption of inedibles into ambrosial Zen, to you. Though I draw the line at replicating your Namibia experience. It's a case of me feeling that I wouldn't want a self-respecting cannibal to target that part of my anatomy, much me less eating that part of any other mammalian body. My New England bred mother drilled into me the axiom of “Waste not, want not,” but there are some things I'd rather waste.
My tastes in food are otherwise fairly adventurous and far-ranging, though raw octopus, sea urchins and quail eggs are about as exotic as I get. Though I will also be honest enough to admit that whenever I am suffering from a prolonged bout of blues or sniffles, I reach for – not the bottle of 3r-year-old single malt – but rather a box of Kraft Macaroni and Cheese. Yes! My mother, much as I otherwise revere and adore her was never much of a real cook and will tell anyone, “My children learned to be very good cooks out of self-defense.” Nevertheless, if we are indeed what we eat, my feel-good hormone producing glands, were built on a foundation of boxed mac and cheese, frozen TV dinners and rice crispy cereal drowned in milk and fortified with countless spoonfuls of refined white sugar.
Or it is nothing shy of miraculous that most of Baby Boomers didn't succumb to diabetic coma, before age 12.
Now I'm catching you, as able, on No Reservations, and am surprised to find I'm enjoying the somewhat more subdued, Bourdain, as much as I did the wild man of yore – who honestly caused me, at one point, to wonder if there is a distant kinship to Howard Stern?
For years, I've been toying with the idea of going to Spain. After watching you eat and drink your way through the best place, it's no longer a matter of maybe I will go, but rather, I must! I must try all these wonderful things -- quite apart from also paying my respects to Guadi's unfinished masterpiece, the Iglesia Sagrada Familia and making a gleeful fool of myself trying out flamenco dancing. But what do expect of someone who was once, briefly, a dancer with Sha-Na-Na?
Respectfully yours,
Subsisting in Santa Fe
We went to Bali weeks after your show aired in the states. We were lucky to have friends that flew over from Java to show us around, and when we said, "Take us to Bu Oka, we'll buy you lunch", they gladly took us, but stopped at McDonalds on the way to by burgers. It occurred to me then, duh, they are muslim. I tried to apologize, but they wouldn't hear of it and giggled, " You will eat at Bu Oka, I hear it's good". That was the only time we differed really. And thanks to our friends and you, we still daydream about that unbelievable pig.
The Traverse City (MI) Film Festival this last summer had a track called, "Films from People Who Want to Kill us", a great selection of current Muslim films. Maybe you should do "Foods from People Who Want to Kill Us." Just an idea.
What no pork! Ever done a show about bread? The simple stuff's the best, right?
I really enjoy your show, I sometimes get jealous, never traveled but within my own geographical area, so... when I watch your show, I have to fantasize about it. The food, the scenery, its a great show. Thanks for enlightening me. I still want the kale soup ingredients from the Egypt show, por favor!!!!!
Anthony...Love your show and Your books!
I just watch the repeat of the Puerto Rico episode. Please tell your producers, if you ever consider doing a second show in the Island: 1. Do not recruit a "Neuyorican" as your guide, please! 2. Research better the many legends in the Island-there are many more valuable lengends than Jacinto and the f****ing cow 3. NEVER trust any bar that makes Pina Colada in industrial quantities...
Saludos!
can't wait to see the episode of Vietnam!
Tony,
Pretty sure you'll never read this, but what the hell. I commented on one of your crew member's blogs and thought I might as well email the "boss".
Anyway, I'll just post what I wrote him. Promise you won't get generic and will be exposed to lots of different cuisine: pibil, gibnut, hikiti, conch/cowfoot soup, serre, journey cakes/fried jacks, Garifuna "boil-up", falmou, Belizean escabeche and copious amounts of street food (plus lots of Marie Sharps and Belikins). Our friend's family owns the local meat shop!
Bring your appetite, leave your liver!
Sincerely,
Paul
To Alex:
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I have certainly enjoyed "No Reservations" over the years and wanted to thank you for all the work you guys have done to put together such a good show (there aren't many these days).
I was just talking to my wife (from Belize), and we were wondering if you guys have ever thought about doing a show in Belize? I think you would find that between the cuisine (Caribbean/African/Central American influences), culture, and natural wonders (Mayan ruins, Rain Forest, and 2nd largest Barrier Reef/3 Atolls), there would be plenty for you guys to create an awesome, unique show. It's close enough to the States that it would probably be cheap to produce, too.
At any rate, my wife's family has unique access to remote parts of the country both on land and on sea (where normal tourists do not/can not go).
Should you ever decide on doing a show in Belize, please feel free to contact me and we would be more than happy to show you and your crew around (e.g. her family owns www.belizerays.com) the "untouched" parts of Belize.
PDD
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So excited your new show is finally airing! Your words, your intellect, your humour ... damn, if you aren't a savory stew of the finest ingredients around! Better than pork rinds and bone marrow.
Can I just say, "I freaking love your show!" My husband and I look forward to it weekly (owning all the DVDs) - it is something we enjoy greatly. Considering we recently had a child this is our "date" every Monday night. Plus we're such foodies. Thanks for the awesome and always insightful experience.
Tony, what up with the Provincetown hoodie in your new episode? Represent!
Have you ever worn P-town slippers?
Hey Tony, I hear you are heading to Grand Cayman. My aunt has a hot peppered shrimp, head and skin on, that she wants you to try while you are there. Hit me back for details. Can't wait to see your eyes water from the heat and to watch your hands reach for a handful more of the shrimp. The stuff is addicting.
I'm a huge fan. I actually wrote my college essay partially about you. It got me into vanderbilt this year so it can't be terrible:
Buried under a heap of textbooks and assignment sheets, I sit at my desk deliberating how long it would take for all of Lake Michigan to drain if it were losing water at an increasing rate proportional to the decreasing size of the lake’s circumference. My thoughts shift from integrals and related rates to pondering the idea that mathematics and sciences are supposed to focus on universal truths, but the irrationality of this problem questions what usefulness it provides. I shift back in my chair, these heavy thoughts beckoning to lead me off track. In my mind’s infinite spontaneity, my eyes wander to the clock on my nightstand. I quickly fall into my habitual quirk of calculating whether the first three digits of the current time can accumulate to the final digit by inserting any mathematical operation necessary between the numbers as long as they remain in order. After confirming that 12:29 can be accomplished by (1+2)^2=9, my mind again travels to an alternate universe.
I am back where I frequently find myself, gloriously hosting a renowned cooking show in which I travel the world in search of unfamiliar cuisine and life lessons much like that of one of my heroes, Anthony Bourdain, the host of No Reservations on the Travel Channel. The sarcastically outspoken and critically acclaimed chef minds no one as he constantly mocks an American naiveté that refuses to acknowledge cuisines not featured in Gourmet Magazine. By cooking with the people of the barren countries he tours, he reveals the nobility of life in which not everything is wrapped up in perfect little 30-minute packages featured in not-to-be-named shows of celebrity chefs.
I picture myself crossing the threshold of civilization by traveling to Saudi Arabia, an ancient and complex country. There, I would uncover the culture that lies beneath the stereotypes of this land by showing how cuisine can translate the struggle and dignity of its people. A dish such as tandoori chicken, originally developed by the impoverished to conserve food by cooking in clay ovens has evolved into the national dish in which even the wealthy proudly indulge. I would attend a traditional Saudi Arabian wedding, for which a customary gift would be one for the child that the couple would hopefully conceive. In America, this might seem strange, while in the Middle East it is simply an act of love and faith that the couple will continue the family. I would explore the etiquette that revolves around food, for in Saudi Arabia all meals are served with males in one room in females in the other. The ideas behind this sacred ritual are centuries old and reveal a profound sense of tradition that it little understood in the Western world. Traversing tens of thousands of miles, I would next find myself in the urban ghettos of Sao Paolo, Brazil, unearthing ideas of local hospitality; perhaps visiting a churrascaria, which is an all-you-can-eat meat barbecue in which the ideas of family and sharing trump any notion of just self.
I have to admit: it is highly unlikely that I will be the next celebrity cook, combining culinary feats while unveiling virtuous truths revealed in even the most desolate of locales. After all, I am what they call a “math/science kid.” But perhaps I can put my math and science abilities to use with these ideas in mind. Images of my grandfather enter my reverie. He was a great civil engineer, who felt it was his responsibility to better the world by taking his skills to third world countries such as India, Vietnam and Bangladesh, building bridges and airports and bringing back with him a broad understanding of people and cultures so little understood. I hope to follow in his footsteps. But for now, I guess it is best to just dream big, which will probably come in handy in the math or science field that I pursue.
My reverie ends as my subconscious guilt starts to remind me that I have not yet finished my homework. I glance over at the clock again. It’s 12:38, (1x2)^3=8; that was a long journey, but I am amazingly refreshed.
Tony, you need to get your *** to Cajun country. We will re-do that cochon de lait for you in a jiffy. And don't tell me you just went to New Orleans. Its very, very different. Hell, my fiance is from New Orleans and he didn't even know what maque choux was until he moved here (Lafayette, LA).
The new season is off to a great start. After some lackluster episodes over the summer, I thought Mexico brought the show back to its cultural and foodie roots. Great work.
Tony, I fell in love with you today...
It’s no accident that the institution of the café is so closely associated with the French. And what do we have here? We have a cup of coffee and a ham sandwich, basically a row of chairs all pointing in one direction, little table staring out into the street. What a simple thing. Sitting in a chair, and observe. The simplest of life’s pleasures. And yet for many Parisians this can be an afternoon’s entertainment, and I think this gets right to the kernel of what distinguishes the French.
What are the French famous for? Perfume that smells good. Sense of smell. Food that tastes good. Sense of taste. Art, architecture. Visual sense. Okay, there is really no explanation for their crap pop music, but you know, three out of four is not bad. These are all matters of the senses. It’s their attitude towards pleasure, and sensuality, and food in general being the best example.
In the English speaking world there has always been certain ambivalence about taking pleasure at the table. There has been this notion, this puritanical notion that if you take too much pleasure in your food that it might somehow lead to bad character. It might lead to harder stuff like sex for instance. I think the French have always understood, that yeah, hell yeah it does lead to sex and it should. That residual sense of food being good, food being important, food being worth waiting for, and food being worth spending time with. Eating is and should be a joyous occasion, as should the use of all your senses.
So America, perhaps you should try it. Maybe duck out of the office when the boss isn’t looking, or call in sick for that boring meeting. Pull up a chair at a local joint, grab a tasty beverage, and eat a ham sandwich, really eat a ham sandwich. You just may find that you not only love the French again, but you may also love life, and ultimately the world.
*A few minutes ago, I was savoring a cup of coffee, while watching No Reservations. Now, I am drinking in this well expressed passage by Tony Bourdain from his episode in pretty Paris. I wish I had a croissant to help me soak in all of the romance.
PS I just discovered you show last week. And I have been eating a few episodes every day. Yay for DVRs! I usually don't watch television, but your take on the world is sensational and your style is sexy. Yum!
A few minutes ago, I was savoring a cup of coffee, while watching No Reservations. Now, I am drinking in this well expressed passage by Tony Bourdain from his episode in pretty Paris. I wish I had a croissant to help me soak in all of the romance.
I just discovered you show last week. And I have been eating a few episodes every day. Yay for DVRs! I usually don't watch television, but your take on the world is sensational and your style is sexy. Yum!
I adore your show. Its like going on a date with a cool guy from high school that would never speak to me.
In one show I believe you went to a place called "Topnar" in africa. There was a single plant that provided nurishment in various forms from jerky to jelly. I am wondering if it is exported?
Also years I used to recieve cashew fruit as a gift, then all sources for it vanished? Any clues. It was tasty stuff.
Tony,
I've spent much of this Christmas break catching up on episodes of No Reservation. I love watching you take in all of the sights, sounds, smells and tastes around the world. How sexy!! I'll just say last year my crush was John Hamm this year it's Anthony Bourdain. Come to KC for some barbeque and fried chicken!
What a life?! Keep on doing what you are doing!
Prospero ano nuevo, Tony"
Thanks for, once again, presenting Mexican people and culture in such a fair and positive light in the "Mexico" episode which I watched last night. When I was in Mexico last summer I learned that Chinese, French, and Mexican are the only original cuisines in the world. We here in California love it, too. FYI, my vegetarian friend loves you enough to watch the pork porn.
Thanks for coming back to Vietnam, I knew you would come back because you didn't go to the South, next episode should be about the middle region (lots of spicy dishes)
Tony should be contractually obligated to blog afta every episode. Cutting pig out of episodes is bad, but going to Mexico, and to a bull fight and not showing the coup de gras is wrong. All the butchering on the show in the past, and now you wont show the poor bull. No matter your view point, show the viewer, and let them make up their minds. COURAGE! COURAGE! COURAGE!
Tony,
Thank you for your Mexico episode. Being from 'el D.F.' I felt compelled to write and thank you for showing the diverse and delicious food of my city, but mainly for giving accurate information on both the city and the country (first 'gringo' show ever where I hear that Mexico has 32 states, and very different regional cuisines, etc..). Before anyone starts complaining, I just want to add that focusing on street food was the way to go. NR viewers are an educated, well-traveled bunch, so no need to show the high-end stuff, of which Mexico City has its good share. You showed some of the most authentic, delicious food in the country and for that I thank you. You rock!! NR is truly one of best shows on TV; it's certainly on my Top 3 list.
I wish you'd stop smoking, but you really seem to enjoy it. Love you.
Caught the Mexico episode today, and had to jump on here to see if any new posts were up - In any case, thanks to Tony & the NR crew for broadening my horizons. I'm a newly minted "food enthusiast" and even though I live in TX I'm only a recent convert to the joys of a tortilla stuffed with cilantro, onions, and warm dead animal parts. I watched so much NR over the holidays that I'm literally hearing Tony's voice-overs in my sleep. The Mexico episode was very enlightening, though I agree that it's a shame to not show what really happened to the bull. Seems to be Travel Channel policy now; Zimmern is skipping entirely over the killing process too. Animal alive to animal on plate in one second of editing, great for TV, but not the reality... Such is television, I guess.
Tony,
Great new episode in Mexico City, loved the rapport you had with Carlos and Martin.It warms my heart to see the genuine love and respect you have for us Mexicanos and our food. I actually got teary eyed when watching the breakfast scene and the table full of all those delicous looking gizados and desayunos. Beautiful work.
Thanks!
Tony - I came on to see the blog about Mexico City and see the latest about you arriving in VietNam. It brought tears to my eyes and made me miss it. I have walked those same steps you describe in that blog and oh how I crave a great bowl of Pho right now. *sighs*
tony,
your bolg brought no tears to my eyes.
dont care about blogs at all,just like the show,ramons tees etc.why not take a lucky travel chanel watcher along?
im 47 male i get the jokes! have you seen what kind of people are on tv these days? how could you go wrong?
So, Tony Bourdain, when are you taking me to Costa Rica so I can show you around every good place to eat...and people's homes, as I lived there for 10 ys & go bacak aboitu ever 2; my old neighbors, my ex's family ( who still ADORE ME) and my best friend are very very 'servicial'
Now: onto my comment.
SO GLAD to have you back on the road...You are a LONE WOLF...no one wants to see you trying to make other lesser food 'people' as great as you are...no one comes close. The TABLE shall never be spoken of again.
In Costa Rica, the bars will feed you free also, like in Mexico City, but the food is called "boca"- my 86 yr old dad STILL talks about the " boca" there...he loved his house and his 5 yrs living between Heredia and South Beach.
You failed to specify that Mexicans also drink tequila in their coffee, AND most importantly, tequila is NOT to be abused,
...it should be sipped...not shot! I love Blue Agave tequila, and sometimes, it loves me back. Olé!
Tu vas a ver que mi español es tan fluído como el inglés!
WOW!!! Welcome Back Tony!!!! You have been surely missed! I was growing tired of my IPOD over and overs. I look forward to sharing your new adventures and cusine.
Tony,
While in Detroit you have to go to Eastern Market. It's the largest public historic market district in America and over 40,000 people visit it every Saturday morning to buy fresh produce, meats and other locally produced foods. http://www.detroiteasternmarket.com/
I also strongly suggest you use the website www.modeldmedia.com for info on great stuff to do in the city. For example, try out the new Mercury Slow Coffee Bar in Corktown or Slows BBQ just across the street. There's great Italian around Eastern Market at Roma Cafe and of course Greektown in downtown Detroit is a local favorite. Metro Detroit also has the largest Middle Eastern population in the U.S. so go to Dearborn for some great eats. Finally, I recommend you visit Hamtramck, a historic home to Detroit's Polish population and a place to get some greet polish food. Hope you enjoy your visit!
Nyob Zoo Anthony Bourdain! Hello and welcome to Detroit! If you're going to be in the Dearborn area you must check out this Thai joint called Bangkok 96 restaurant which was voted for best Thai in 2008 by the viewers of WDIV local Channel 4 news. In addition, Genevieve the owner of B96 made the Hmong food that was shot in Clint Eastwood's movie Gran Torino!!! If SPICY RAW BEEF SALAD, STUFFED PIG LEG WITH LEMON GRASS & other asian specialties fancy you, stop by Bangkok 96 restaurant located on 2450 S. Telegraph Rd. in Dearborn (10 minutes away from the Metro airport)
Hope to see you soon! We watch you every night!
Tony,
You are in Detroit this week oh man you are so close, but far away too. Come and do NR here in Minnesota (Zimmern can be your fixer, LOL).
I love your show and your books{Bone in the Throat, Kitchen Confidential, A Cooks Tour, and Bobby Gold). Keep up the good work. I am a cook and bartender in Asheville NC.
I assume you do not have time to read all these comments. This will probably be just a vain attempt at trying to thank you.
Thanks for inspiring me to try to connect to my culture through food. I was not raised as a Chicana woman, I was raised to hate where my family came from because my mother hates that she is from Tijuana. She tells everyone and told me that she is from Spain. She does not know that I know where she truly comes from.
I am reconnecting now because I saw how culture and food goes hand-in-hand on your show.
I am a novice cook, but hope to become better. I have gained confidence and inspiration from you.
Also, thank you for the Mexico episode of No Reservations, I knew nothing about Mexico City and that is where my dad was from.
Thank you,
Polett S.
Hey Tony,
Been a fan for a while and turned my nephew into an even bigger one! Come to Pittsburgh. I'll cook for you and you won't go hungry....I promise. Keep up the good work! ps: I too have a secret crush on you! I wouldn't kick you out of bed for eating pork rinds, that's for sure!
I want a date. We are both 1956 Monkeys (Chinese Zodiac). You choose the place! Echo....echo.....echo....
Love the Mexico opener Tony. Peace.
Anthony there are no reservations with me. I will cook something up for you.
Great start to the new season, Tony! Hope Mexico agreed with you!
Just started watching your show a few months ago by accident,sorry but true. And now i can't miss an episode! You are one cool dude.I could only dream to experience what you have.Keep up the good work,I'll keep watching.
Hey Tony,
Love ya here in SW Pennsylvania. I had always been a fan and I turned my nephew into even a bigger fan! We both think you are awesome. The one place I wish I could've gone with you was Indonesia. Man, that place looked like it would change my life!
So, come to Pittsburgh why don't ya? A nice melting pot culturally and laid-back people that I'm sure you'd love. Come to my house and I'll fix you a darn good supper. It would be a pleasure.
Keep up the good work! Love ya!
Joyce L.
ps: I wouldn't kick you out of bed for eating pork rings, by the way. I have a tremendous crush on you that even my husband doesn't know about....LOL
Tony i love your shows ! i watch them everyday reruns and all! you seem lik such a fun person to be around. keep it up baby!
Thanks..
Very Good .!
Dear Tony, Your show completely helps me to escape. I always find my mouth watering and my heart pining to be at all those outdoor roasts and grills. In my area of Northern California, there is a large mexican population and recently at the store I saw Banana Leaves! I want to cook a whole pig or something. What should I wrap and cook in the banana leaves?
Need more pork and Bourdain. DC was a pretty sweet episode.
Crazy! I just spent all afternoon drinking on the Veranda at the Galle Face Hotel. When I came home, No Reservations was on Travel and Living and I asked myself, has Tony been to Sri Lanka? And I stumble across this blog!
I really hope this episode airs soon. In the meantime, do you have any Colombo suggestions?
An idea for your or my show? ;)
Eating and traveling through the lands conquered by Genghis Kahn and family...Whole swath of the civilized world.
Yours is one of the few shows that I will actually turn on the TV for. Please keep up the great work!!!
Peter
Hey Tony;glad to see you went back to Nam. I always enjoyed the original show. I saw the show on New Orleans and I must say you handled it well still not selling out. That's why I love the show man. I can't wait til next season and this time I hope you get a chance to visit Lagos, Nigeria (I have a friend girl there), Tunis, and Algeria.
Hi Tony on april 20 show in Chicago you had lunch with jonathon B radio dude what and were was that sandwich you boyh eat it was a bread pork with bacon and cheese
Thank you for useful information. With love ...
reklam ajansları
Have been trying to reach tony to talk about a new travel show I have in mind I know I know he gets 1000`s a day but I truly believe this one will be watched and I need his insight to get started I have a great idea and I am the person that can do it Help Tony
Singapore. A lot of muslims for whom the sight of yet another identifiable cloven hooved beastie can be well
Hello Mr Tony
I like your show - its refreshing because you try new things and you like street food which is probably ten times better for you than the minute portions served in 5-star restaurants. But you missed out on a lot of the food in Sri Lanka. And you wasted your time with the Burgher lady at her house. My mother is Burgher and I know a lot of Burgher people and the lady yuo spoke to was bitter and arrogant about something she didnt know about or experience. People do not look down upon the Burgher culture. People who are Burgher are looked up to as the educated class. The lady you spoke to was living in a past way before she was even born. She also didnt serve you real lamprais - it was lacking the blachang and cutlets and others yummy things. Plus, no real burgher will show you how its made or whats in it - its a closely guarded secret. There's still more for you to see and eat in Sri Lanka - you should go back. And get a guide who has lived there - although your American friend seems nice, his accent is off-putting. You go to a country to experience its culture and get immersed into things. Its nice to hear local people speak like local people, else everyone will think we have American accents. :) But nice to see that you went to Sri Lanka - everyone else should go too. The war is over and its fairly safe to travel - im going in december. Hope to see you guys there :)
If, as you approach a pre-wrapped egg salad sandwich at an English sandwich shop, or ponder the jambalaya option on the menu in Namibia, the chicken Caesar in Puebla—or consider the exotic delights of Sri Lankan airport pizza, you see me shaking my head and smiling fiendishly?
I just returned from living in Viet Nam for a year...I know Dong Khoi street very well! Also, while I lived mainly in Nha Trang, Hoi An has my heart. I understand how it draws you and makes you want to stay forever. Especially that cau lao, huh?