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(Refinery29)   Anthony Bourdain discusses why he visited legendary cronut creator Dominique Ansel for web series, reveals he has lost the war on pumpkin spice and will now shut up about it. "I sound like a complete curmudgeon at this point"   ( refinery29.com) divider line
    More: Amusing, big-name food celebs, web series Raw, English-language films, personal industry heroes, Ina Garten, Popular culture, American films, Balvenie whiskey  
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957 clicks; posted to Entertainment » on 04 Nov 2017 at 12:50 PM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



46 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2017-11-04 09:41:56 AM  
Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.
 
2017-11-04 10:10:43 AM  

vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.


Pumpkin Spice Enema?
 
2017-11-04 11:28:02 AM  
I decided to be trendy and put pumpkin pie spice in my coffee grounds before being yesterday. Remind me not to do that again.
 
2017-11-04 11:51:12 AM  
Meh. I stick with pumpkin pie and cheesecake. All of the other crap is easy enough to avoid - you can smell it a mile away.
 
2017-11-04 01:10:12 PM  

ox45tallboy: I decided to be trendy and put pumpkin pie spice in my coffee grounds before being yesterday. Remind me not to do that again.


Don't do that again.
 
2017-11-04 01:20:13 PM  
Mr. Bourdain,

Please just shut up.  And wherever you go to shut up, take Guy Fieri and Skip Bayless with you.
 
2017-11-04 01:20:35 PM  
Now if we can all settle down about bacon, I think we'd all be better off as a society.

It's just strips of fried pig, dammit, not a religious experience.
 
2017-11-04 01:20:58 PM  
stop spicing what i don't spice!
 
2017-11-04 01:21:14 PM  

vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.


Why on earth would he go back to a busy hot line when he can just get paid, alot, to travel to exotic places and interview interesting local folks? He's getting paid to do what he seems to enjoy. I get it, you don't like him, but his fame isn't fleeting...it's a bankable commodity that's making money for his entire crew and network. If not, he would've been canned 10 years ago.
 
2017-11-04 01:24:51 PM  
he may have lost that particular war, but doesn't mean he was wrong

//pumpkin spice flavoring is the boy band of the cooking world
 
2017-11-04 01:26:56 PM  

vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.


I mean, only because he's like 60 now, he did it in his prime at one of the hottest, literally, restaurants in manhattan. Do you also run up and scream at veterans that they cant finish boot camp anymore, so they should STFU?

/thinks you probably do.
 
2017-11-04 01:30:21 PM  

ox45tallboy: I decided to be trendy and put pumpkin pie spice in my coffee grounds before being yesterday. Remind me not to do that again.


Just checking in to remind you to try that pumpkin pie spice in your coffee like you've been meaning to do
 
2017-11-04 01:41:01 PM  
Pretty cool video actually, worth watching
 
2017-11-04 01:44:33 PM  

vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.


i0.kym-cdn.comView Full Size
 
2017-11-04 01:54:44 PM  

vudukungfu: You wouldn't last a week on your feet on a busy hot line.


Bourdain is on record stating he wouldn't last a minute.  But you would know that if you spent three seconds researching the guy instead of yelling at clouds while you wait to pick up passengers at the airport in your taxi.
 
2017-11-04 02:28:18 PM  
"I sound like a complete curmudgeon at this point"

"at this point"

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2017-11-04 02:33:08 PM  
Ahh Bourdain, the hipster Diogenes.
 
2017-11-04 02:34:17 PM  
My wife made chili last week. At one point she needed more liquid, do she added some beer:

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Yes, she effectively made pumpkin spice chili.

/ We larfed about it
 
2017-11-04 02:34:22 PM  

Tr0mBoNe: Meh. I stick with pumpkin pie and cheesecake. All of the other crap is easy enough to avoid - you can smell it a mile away.


http://thebeeroness.com/2012/09/27/pu​m​pkin-ale-cheesecake-with-beer-pecan-ca​ramel-sauce/

ci.memecdn.comView Full Size
 
2017-11-04 02:39:57 PM  
One of us

One of us
 
2017-11-04 03:38:33 PM  

ox45tallboy: I decided to be trendy and put pumpkin pie spice in my coffee grounds before being yesterday. Remind me not to do that again.


Pumpkin spice isn't pumpkin pie spice; it became a thing because food scientists figured out how to chemically synthesize the rough pumpkin pie flavor and make it easy to add to everything.
 
2017-11-04 03:44:37 PM  

bigbadideasinaction: ox45tallboy: I decided to be trendy and put pumpkin pie spice in my coffee grounds before being yesterday. Remind me not to do that again.

Pumpkin spice isn't pumpkin pie spice; it became a thing because food scientists figured out how to chemically synthesize the rough pumpkin pie flavor and make it easy to add to everything.


It didn't exactly taste bad per se, it was more like it just no longer tasted like coffee. I can't imagine adding artificially synthesized gourd flavoring would have improved it.
 
2017-11-04 04:05:44 PM  

Mr.Poops: Pretty cool video actually, worth watching


The home made marshmallow in the shape of a carnation looked fantastic. The whisky-flavored caramel-infused hot chocolate seemed unbelievably delicious.
 
2017-11-04 04:08:17 PM  
For years I've made a jam cake with allspice, nutmeg, and cinnamon with penuche icing. It's nirvana.

Adding ginger and cloves wouldn't make it better. I've never known what was in pumpkin pie spice. Now, I do. It sounds  ... terrible.
 
2017-11-04 04:40:49 PM  

rjakobi: Now if we can all settle down about bacon, I think we'd all be better off as a society.

It's just strips of fried pig, dammit, not a religious experience.


  Heathen!!!
 
2017-11-04 04:53:27 PM  
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2017-11-04 04:54:33 PM  
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2017-11-04 05:36:42 PM  
Calling the creator of the Cronut legendary is a little much isn't it?

It is hardly Shakespearean.
 
2017-11-04 06:04:41 PM  
My only issue with the pumpkin pie spice craze is the idiots who thought it contained pumpkin and then got upset when things like pumpkin pie spice lattes had no pumpkin in them.  It's a freaking spice mixture, just like apple pie  spice or barbecue rub.  Would you be upset that there is no brisket in your bag of BBQ potato chips?
 
2017-11-04 06:14:10 PM  

vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.


Sure, if you forget the fact that he was a chef doing exactly that for almost 30 years.
 
2017-11-04 06:17:47 PM  

seelorq: vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.

Why on earth would he go back to a busy hot line when he can just get paid, alot, to travel to exotic places and interview interesting local folks? He's getting paid to do what he seems to enjoy. I get it, you don't like him, but his fame isn't fleeting...it's a bankable commodity that's making money for his entire crew and network. If not, he would've been canned 10 years ago.


Eh, don't mind him. He posts the exact same "hur nee nur Bourdain's not a chef!" shiat about Bourdain on every Bourdain thread, despite being constantly reminded that he was a chef for nearly 30 years.
 
2017-11-04 06:38:27 PM  

Farnn: My only issue with the pumpkin pie spice craze is the idiots who thought it contained pumpkin and then got upset when things like pumpkin pie spice lattes had no pumpkin in them.  It's a freaking spice mixture, just like apple pie  spice or barbecue rub.  Would you be upset that there is no brisket in your bag of BBQ potato chips?


No offence, but you really need to get a life.
 
2017-11-04 06:40:48 PM  
Jesus do any of you actually give a single f*ck what this narcissistic douchebag has to say?
 
2017-11-04 06:53:28 PM  

vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.


He actually went back on the line a few years ago and said it sucked.Not that I blame him. His fame isn't fleeting, he's been making TV shows for 15 years and publishing books a bit longer than that.

Contrabulous Flabtraption: Jesus do any of you actually give a single f*ck what this narcissistic douchebag has to say?


I like Bourdain, he doesn't sugarcoat shiat, and his personality is no where near where it was when he first started. Personally I like his eloquence and gift for description in his writing. Now days the shows he hosts are all about the places/people he visits and how the travels have basically completely changed how he sees the world; and as someone that aspires to travel whenever I can, I can understand that.
 
2017-11-04 06:59:06 PM  

Contrabulous Flabtraption: Jesus do any of you actually give a single f*ck what this narcissistic douchebag has to say?


*raises hand*
I like him a lot better than I did when he first came out into the entertainment scene.   I enjoy his travel segments and insights into local culture and cuisine and have gone to some of the places from his shows.
 
2017-11-04 07:31:54 PM  
"Legendary"

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2017-11-04 07:40:22 PM  

yakmans_dad: For years I've made a jam cake with allspice, nutmeg, and cinnamon with penuche icing. It's nirvana.

Adding ginger and cloves wouldn't make it better. I've never known what was in pumpkin pie spice. Now, I do. It sounds  ... terrible.


Okay well now I want the recipe. Is this one you found on the internet, or one you made?
 
2017-11-04 10:30:18 PM  
if you're in NY, want a cronut, but don't want to wait in line for an hour to get one: go to the chain Paris Baguette (Korean-French bakery), they make their own cronuts in a couple of flavors. the lemon ones are fantastic.
 
2017-11-05 07:46:19 AM  
He is a curmudgeon. He left the kitchen and got totally boring. You're only as good as your last plate. When was that, Tony
 
2017-11-05 07:49:04 AM  

Contrabulous Flabtraption: Jesus do any of you actually give a single f*ck what this narcissistic douchebag has to say?


You can't see the white knights here defending this guy?
 
2017-11-05 09:43:43 AM  

vudukungfu: Drtfa, but I'm going to assume that he had the epiphany that like celebrity status, passing fads each have their 15 minutes, and you can rage against them, or milk them with professional timing for a good profit, much like his producers are doing with him.
Ain't that right,Tony?
You wouldn't last a week on your feet on a busy hot line.

Fame is fleeting.
That's why they named an enema after it.


Want to feel old?

Kitchen Confidential came out back in the year 2000. His first TV show started back in 2002, and he's been on steadily since '05.

That's a lot of milk.
 
2017-11-05 12:07:14 PM  

Dark Side Of The Spoon: yakmans_dad: For years I've made a jam cake with allspice, nutmeg, and cinnamon with penuche icing. It's nirvana.

Adding ginger and cloves wouldn't make it better. I've never known what was in pumpkin pie spice. Now, I do. It sounds  ... terrible.

Okay well now I want the recipe. Is this one you found on the internet, or one you made?


Basically, it's The Joy of Cooking jam cake recipe with allspice instead of cloves. Blackberry jam is best, but applesauce or strawberry jam work well too. For years, I made one of their old recipes that I think they never tested: it always collapsed and had the consistency of a flat tire. It didn't matter because it tasted so good. The current recipe is fine, too. The penuche icing I use is just brown sugar fudge. Some people like a buttercream consistency and use lots of slow cooking and cream. I like it grainy so I stir it a lot. Make more than you think the cake needs. Lay in extra insulin for shortly thereafter.

I use a bundt pan so there's this enormous well of penuche in the center. Like Mt. St. Helens waiting to explode. If I'm being honest, the cake is just an excuse for the icing.
 
2017-11-05 01:21:53 PM  

yakmans_dad: Dark Side Of The Spoon: yakmans_dad: For years I've made a jam cake with allspice, nutmeg, and cinnamon with penuche icing. It's nirvana.

Adding ginger and cloves wouldn't make it better. I've never known what was in pumpkin pie spice. Now, I do. It sounds  ... terrible.

Okay well now I want the recipe. Is this one you found on the internet, or one you made?

Basically, it's The Joy of Cooking jam cake recipe with allspice instead of cloves. Blackberry jam is best, but applesauce or strawberry jam work well too. For years, I made one of their old recipes that I think they never tested: it always collapsed and had the consistency of a flat tire. It didn't matter because it tasted so good. The current recipe is fine, too. The penuche icing I use is just brown sugar fudge. Some people like a buttercream consistency and use lots of slow cooking and cream. I like it grainy so I stir it a lot. Make more than you think the cake needs. Lay in extra insulin for shortly thereafter.

I use a bundt pan so there's this enormous well of penuche in the center. Like Mt. St. Helens waiting to explode. If I'm being honest, the cake is just an excuse for the icing.


Okay, thanks! I'll have to look it up. The edition of Joy of Cooking I have is from the seventies, not sure what version it would be.
 
2017-11-05 01:31:48 PM  

Dark Side Of The Spoon:  The edition of Joy of Cooking I have is from the seventies, not sure what version it would be.


That would be the jam cake/flat tire recipe. Delicious but not a feast for the eyes. Don't let friends and/or family mock.
 
2017-11-05 02:52:19 PM  

yakmans_dad: Dark Side Of The Spoon:  The edition of Joy of Cooking I have is from the seventies, not sure what version it would be.

That would be the jam cake/flat tire recipe. Delicious but not a feast for the eyes. Don't let friends and/or family mock.


Dang it! The thing I like about the 70's version is that it still has some older recipes in it. The thing I don't like is the occasional dud.
 
2017-11-05 04:18:52 PM  
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