As CNN continues to change its format, they’ve unveiled the first promo for Anthony Bourdain’s new show, ‘Parts Unknown’. Anthony has long been known for traveling to remote parts of the world and eating remote parts of animals, but with this new show, he’ll go beyond just the food. First up? Myanmar.
‘Parts Unknown’ debuts Sunday at 9pm ET on CNN. Looks interesting.
Watch the clip after the jump.
I know Twitter (and blogs) have made everyone into cultural commentators, comedians, pundits, etc. As annoying as this is, there’s one type of person the internet has created that’s far worse than all the others combined: the everyone poet!
I love food, I love eating food, I love talking about food, looking at pictures of food. I love food. I love Ruth Reichl’s passion for food, but what I don’t love is her insistence on tweeting her thoughts about food into 140 character ‘micro-poems’ on a nearly daily basis.
“Park sparkling up at me. Trees wrapped in snow. A day for coca heaped with whipped cream. Croissants: crisp flakes. Strawberry jam: color!” That’s just one example that will make you want to vomit, but there are several others. Another? “The Kishnus have arrived from Ojai! Tender, tiny, juicy, sweet. Filling my pockets, handing them to everyone I see. A citrus valentine.”
I imagine her sitting at her desk with her weimaraner-in-a-sweater sitting next to her as she types. All giddy and happy with herself.
I know. You’re probably thinking exactly what I’m thinking. All this just makes you want you to see her with a big, fat dildo up her ass. Totally. It brings it all back down to Earth.
There are few things I like as much as good food. There’s at least one thing I can think of right now, but I’ll keep this post PG-13.
Chicken & waffles has gotten super trendy lately (Lay’s even has a C&W chip flavor out now), but that won’t stop me from eating, loving, and writing about them. Especially when they’re as good as the chicken and waffles are at Brown Sugar Kitchen in West Oakland.
After chatting with a friend about good C&W, he nearly spit in my face for saying 900 Grayson has the best in the area (their ‘Demonlover’ is quite tasty, BTW). He scoffed and suggested we go to Brown Sugar Kitchen and explore their C&W. And who am I to argue, really?
I was not aware of the restaurant, so I started some Google searches. I was pleased with what I found. The owner and chef, Tanya Holland learned how to cook from her grandmother in Louisiana, studied food in France, and wound up in the Bay Area. Sounds good to me.
She opened the small, friendly restaurant in
Danny Bowien from Mission Chinese Food now has a second location in New York. I went to the original in San Francisco only once and while I liked it, I didn’t necesarrily love, love, love it like I thought I was supposed to.
While I liked the no frills atmosphere, the very friendly service, and the unusual choices on the menu—it was super salty. Now, this is coming from someone who loves salt and salty food. My mouth’s edges were burning from all the salt.
I do want to make my way back there. The menu always changes. Watch the above clip of Danny talking about food, one of his favorite restaurants in New York and even Sonic Youth. He seems very cool.
Sam Bompas and Harry Parr are two British food artists who work in jellies. If you’re unfamiliar with jellies, they’re the molded gelatin desserts every self-respecting Briton would have at their best party. You can flavor them however you like and put them into molds of all shapes and sizes. They jiggle like Jell-O. In fact, Jell-O is the white trash American version of the old-timey British treat.
Bompas & Parr take jellies to the next level. They make
DO YOU EVER REALLY KNOW WHAT YOU’RE EATING?
So, apparently, I’ve spent the better part of my restaurant going experience eating pig buttholes. I squeeze a little lemon on them, maybe dip them in some marinara, or preferably, sweet chili sauce. Now, don’t misunderstand me, I wasn’t choosing to eat a pig’s ass—I thought I was eating calamari.
I love eating little rings of deep-fried squid, but it seems pig poopchute is a whole lot cheaper. You see, apparently some restaurants have been substituting the costlier (and better sounding) seafood for hog hole and not telling us.
This is all according to a recent