10 Questions for Tony Bourdain
Time multimedia recently posted a video interview with one of my favorite food writers, Tony Bourdain, author of Kitchen Confidential, A Cook's Tour and a few other books I haven't yet read—including his latest, No Reservations, which may soon be read and reviewed here. (I have my man Z to thank for recommending Bourdain's books a few years ago. I finally got around to reading a couple earlier this year and I'm glad I did.) The video's called "10 Questions for Anthony Bourdain," but only includes 5 questions, if I've counted correctly.When asked what he'd be doing if it were not for his career in the food industry, Bourdain replies: "Had I not become a dishwasher, I would have spiraled into petty crime, ya know, looser-ville. I wouldn't have made it out of my 20s, for sure." Bourdain may be the first person to credit a dishwashing job as saving his life. (I certainly don't credit my time as a professional dishwasher as saving my life . . . or contributing anything positive to my existence!)
When asked why he always picks on Rachel Ray, Bourdain responds that he does so because "she can take it" and because she "genuinely offends" him. She annoys the hell out of me, too. Tony and I are on the same page on this one.
To the surprise of the interviewer and, perhaps, some of you, Bourdain reveals in the interview that he quit smoking 3 months ago . . . but in typical Bourdain fashion he ads: "I don't want to encourage anyone to quit smoking. In my experience, it really does make you cool in school. Chicks love it."
What would Bourdain choose as his last meal? Veal leg bone marrow, roasted and spread on a toasted baguette with sea salt, parsley and caper salad . . . or a piece of high end toro (tuna belly) sushi.
This got me thinking about what I'd choose as my last meal. I think I'd have to go with some triple creme brie on a fresh (and definitely NOT toasted) baguette. Sounds more like a snack or an appetizer than a meal. But there it is . . . that's my choice. How about you? What would you choose as your last supper?
Triple creme brie? I have only had the pleasure of trying double creme. A last meal would definitely have to include chocolate among other things.
For the main course perhaps a whole grilled white fish with some olive oil and lemon drizzled on top and a (real) greek salad.
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My last supper - mounds of raw fish, oyster shooters, seaweed salad, a bottle of Hakkaisan sake and some brown rice....hope I'm not reincarnated into a sea animal.
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what, no garlic? I choose a lobster bisque from the Four Seasons; mussels in a garlic shallot red broth with a loaf of fresh Italian bread; followed by Spaghetti Michaelangelo (olive oil with garlic/lemon/red pepper and parmesan, for the uninitiated)
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saw him on the 7th at lisner. he's an assh*le of the best variety! love him and his snarky wit and gut of steel.
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I didn't hear about his Lisner gig until the day before and it was sold out by then . . . too bad for me!
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