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How Can I Miss You, When You Won't Go Away?

By Anthony Bourdain on March 7, 2009 6:33 PM | Permalink | 256 Comments


New York to LA to Palm Springs. Palm Springs to LA, car to Santa Barbara. Back again. LA to New York. Back to Palm Springs via Chicago. Palm Springs to San Franciso to New York. New York to Santiago, Chile ... One week in the life.


There's a heartbreaking bit of business in "The Wrestler" (one of many small, sad and all-too-real touches). Mickey Rourke, playing broken down, way-past-his-prime wrestler, Randy "the Ram" Robinson, finishes up a bout, changes out of his tights and packs them away -- then toddles out of the locker room dragging a wheeled carry-on suitcase behind him. That tiny, minor note hit me hard, watching it on pay-per-view somewhere between New York and some where else, a spongy hotel bed with the climate control churning out a jet engine roar, a shaky, trilling sound as the mini-bar's compressor kicked in. That damn suitcase -- looking particularly tragic trailing behind Rourke's freakish, giant, action-figure bulk reminded me of well ...me.

Continue Reading How Can I Miss You, When You Won't Go Away?.


Not Fade Away

By Anthony Bourdain on February 22, 2009 11:26 AM | Permalink | 180 Comments

We're calling Monday night's show "DISAPPEARING MANHATTAN,, but this is not to suggest that Katz's Deli, or Keen's, or Russ & Daughters are going to fade away anytime soon (if ever). What I am saying with this "Special" episode is that these are exactly the kind of old school, hometown places I love; uniquely New York institutions who have survived the brutal caprices of style and changing tastes -- and are still worth going out of your way to patronize. Let me make this clear: "Old" does not necessarily mean "good." Just cause it's a "New York institution" doesn't mean you want to eat there. If it did, New Yorkers might actually eat at Tavern On The Green -- and Luchows would still be open.

Continue Reading Not Fade Away.


The Money

By Anthony Bourdain on February 7, 2009 7:38 PM | Permalink | 138 Comments

The Oxford English Dictionary defines the word "prurient" as "having a mental itching or an uneasy or morbid craving." Secondarily, as "having or characterized by an unhealthy concern with sexual matters" or "encouraging such a concern."


With Monday night's special, FOOD PORN, "encouraging such a concern" is exactly what we were going for. Just swap the word "food" for "sexual."

Continue Reading The Money.


Tube City

By Anthony Bourdain on February 2, 2009 9:19 AM | Permalink | 239 Comments

"There are no two finer words than 'encased meats,' my friend."
--T-shirt for sale at "Hot Doug's", Chicago

In the bad old days of the culture wars, when the "Forces of Darkness" had aligned against the "Forces of Goodness and Light," Chicago was a key battleground and an early, crucial loss for the good guys. Foie gras had been declared illegal and the ensuing ripples of fear spread cross country. Gutless, craven punks everywhere deserted their comrades like Vichy shopkeepers while animal "activists" terrorized chefs' families and children, vandalized businesses, and strong-armed retailers. But even though chefs like Wolfgang Puck -- for instance -- suddenly discovered their preference for fluffy cute ducks over their fellow chefs or their traditions and headed for the lifeboats, a few lone heroes stood tall, proudly extending a stiff middle finger at the advancing horde.

Continue Reading Tube City.


Snarkology, The Sweet Science

By Anthony Bourdain on January 24, 2009 11:27 PM | Permalink | 139 Comments

As far back as the early days of A COOK'S TOUR, that earlier, less good show on that other, crummier network, when it was just me, Chris Collins, Lydia Tenaglia and Diane Schutz travelling around the world together, shooting and scouting, they started calling me "Vic" - short for "Vic Chanko," whenever I'd get testy. The name emanated from a prolonged, alcohol and fatigue, fueled fit of the giggles after an enormous meal of "chanko-nabe," a less-than-light hotpot dish favored by sumo wrestlers. We found ourselves in late night Tokyo, riffing on the word "chanko," conjuring the national film career of the imaginary star of spaghetti westerns, Yugoslavian-Italian co-productions, bad Filipino-Rambo knock-offs, "Vic Chanko". It seemed funny at the time.

Continue Reading Snarkology, The Sweet Science.


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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.


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