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(Eater)   Anthony Bourdain recruits chef pals to recreate "Ocean Liner Dinner," a grand, decadent multicourse French-Continental meal no longer offered by hip modern joints. "Much of this stuff was taught in school early in our lives, but seldom seen since"   (eater.com) divider line 56
    More: Cool, Anthony Bourdain, Ocean Liner Dinner, Parts Unknown, Eric Ripert, Daniel Boulud, chefs, meals, schools  
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3993 clicks; posted to Entertainment » on 19 Nov 2013 at 9:45 AM (39 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-11-19 06:02:28 PM

vudukungfu: Bareefer Obonghit: It's impossible to get good lobster thermidore anymore.

Use monk fish and lobster base if you're serving cretans.

Use Maine lobster and a good sherry with a pink roux.


But what if you're serving Thebans or Atticans? What if your serving Cypriots?
 
2013-11-19 06:18:57 PM

Contrabulous Flabtraption: Everything about this story, including this thread, is awful.


I knew you'd be in here. Your hatred of Bourdain verges on that of a creepy stalker. I just picture you hunched in a bush outside his house masturbating furiously next to a bag filled with knives and duct tape.
 
2013-11-19 09:37:41 PM

fusillade762: Contrabulous Flabtraption: Everything about this story, including this thread, is awful.

I knew you'd be in here. Your hatred of Bourdain verges on that of a creepy stalker. I just picture you hunched in a bush outside his house masturbating furiously next to a bag filled with knives and duct tape.


Feel free to never explain your interpretation of anything to me ever again.

My brain hurts after that.
 
2013-11-19 11:27:04 PM

CoonAce: It's crucial to maintain culinary traditions.  At least it is for me.  I'm off to prep Cajun meat pies & shrimp etouffee pies (crawfish aren't in season yet).  Yes, I'm from New Orleans.


The nice thing about going back to cuisine at the turn of the 20th century is that we actually know exactly how most of these dishes were cooked, as there are excellent cookbooks with good instructions from that era.  Once you start going back before middle of the 19th century, things become hazy really quickly.
 
2013-11-19 11:32:35 PM

thornhill: I want to know how many pounds of butter they're going to use.


Answer: all of them.  All the butters.
 
2013-11-20 09:33:24 AM

Dwight_Yeast: CoonAce: It's crucial to maintain culinary traditions.  At least it is for me.  I'm off to prep Cajun meat pies & shrimp etouffee pies (crawfish aren't in season yet).  Yes, I'm from New Orleans.

The nice thing about going back to cuisine at the turn of the 20th century is that we actually know exactly how most of these dishes were cooked, as there are excellent cookbooks with good instructions from that era.  Once you start going back before middle of the 19th century, things become hazy really quickly.


Yep, there's an awesome show called The Supersizers that goes through certain periods of food history.

The weirdest thing I noticed was that vegetables being considered unhealthy or healthy flip flops throughout time. Even the poor didn't eat veggies during the "unhealthy" periods.

Also, a lot of food culture is just a fashion statement.
 
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