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Bourdain in London

MagnumWino Feb 11, 2008 06:46 PM

Ok, I'm watching "No Reservations" in London and I'm frustrated. I'm enjoying the show foodwise, it all looks good and the Marco Pierre White segment was very interesting. But the show would have been well served by utilizing english sub-titles. I could not understand most of what was being said, between the din of the background noise and the heavy cockney accents, very frustrating. I would think when reviewing the show during editing, someone would have picked up on this. But perhaps it's just me? Bloody 'ell!!

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  1. mnosyne Feb 11, 2008 07:00 PM

    Why don't you turn on the subtitles? I did!

    4 Replies
    1. re: mnosyne
      MagnumWino Feb 11, 2008 07:06 PM

      I must be a dinosaur, how do you do that? But it's good to hear that you were in the same boat as me!

      1. re: MagnumWino
        mnosyne Feb 11, 2008 07:09 PM

        Pfress the "menu" button on the remote, click over to "set up"; it should show up there.

        1. re: mnosyne
          MagnumWino Feb 11, 2008 07:25 PM

          Thanks, I'll give it a go.

      2. re: mnosyne
        Davwud Feb 13, 2008 09:07 AM

        Or Vol ^.....

        Just kidding

      3. steve h. Feb 11, 2008 07:25 PM

        it was a good show. i enjoyed it.

        1 Reply
        1. re: steve h.
          Davwud Feb 13, 2008 09:07 AM

          Me too. Thought it was one of the better ones.

          No problem understanding anything said.


        2. d
          Docsknotinn Feb 12, 2008 03:40 AM

          Wow, Really? I thought it was one of the best episodes ever. Focus on Food not travel. Not a bunch of wasted film on drinking and smoking. I thought they did a great job on focusing on traditional food. Great chef profiles. Fresh venison. Overall I thought it was an excellent show.

          3 Replies
          1. re: Docsknotinn
            MagnumWino Feb 12, 2008 05:12 AM

            Like I said, I enjoyed the show itself, my problem, and maybe it is just me, is that I had a hard time understanding the dialogue, that's all.

            1. re: MagnumWino
              Docsknotinn Feb 12, 2008 09:43 AM

              I had a hard time understanding the guy in the purple suit as well. Not that I thought that was a bad thing.

            2. re: Docsknotinn
              waldrons Feb 16, 2008 03:18 PM

              >>Not a bunch of wasted film on drinking and smoking. <<

              I personally thought the whole rock n roll/poetry recording stuff was a waste of time. For me the "artier" they try and get, the less I like the show. The multiple screens, the scripted episodes like Tuscany, all "not my cup of offal".


            3. trentyzan Feb 12, 2008 07:40 AM

              It's funny that they subtitled some New Orleanians, but not any English dialects! I had no problem understanding either, but it strikes me as kind of amusing. Look for Closed Captioning (cc) in your tv setup menu for subs...

              1. The Librarian Feb 12, 2008 07:12 PM

                Hate to be the dissenting vote, but...No one has enjoyed watching Tony Bourdain as much as I have from the beginning, but - if I have to see him kill one more animal or watch endless footage of pig's heads and other pre-butchered meat in the name of manliness and authenticity, I'm going to stop watching! Am I the only one who finds this upsetting? Yes, I know that the meat I eat looks like that before it's cut up, but I really don't want to see it! I'm trying to exist in a state of denial here...

                7 Replies
                1. re: The Librarian
                  steve h. Feb 12, 2008 08:53 PM

                  howdy librarian,
                  you struck a chord.
                  i won't stop watching. tb highlights the obvious.

                  1. re: The Librarian
                    Docsknotinn Feb 13, 2008 04:53 AM

                    Field to table is absolutly what I enjoy about AB. BTW What is meaningless authenticity??? The whole idea of getting back to basics was the premise of the show. I'll take my freshly shot venison rare thank you.

                    1. re: Docsknotinn
                      LindaWhit Feb 17, 2008 11:17 AM

                      Minor correction - The Librarian said "...in the name of manliness and authenticity", not meaningless authenticity. :-)

                    2. re: The Librarian
                      romansperson Feb 14, 2008 10:35 AM

                      What I want to see is TB dressing his own meat. Shooting the deer and then having someone else dress it is cheating!

                      What I'm tired of is the recent celebration of organ meat. Not one of my favorite things. I know how that stuff smells when it's cooking. Ergh.

                      1. re: romansperson
                        Docsknotinn Feb 14, 2008 03:28 PM

                        I agree!

                      2. re: The Librarian
                        Jackpot Feb 15, 2008 08:53 AM

                        I feel the same way.

                        I thought this episode was decent, but this season seems to be off to a weak start. Maybe I'm just in a foul mood or something, but I really haven't enjoyed the last two shows very much. Something seems to be missing.

                        1. re: The Librarian
                          Toadberry Feb 17, 2008 03:26 PM

                          I grew up in Europe and seeing half a pig or cow in the corner butchers shop was everyday, even today if you went to a market you'd see poultry with had and feet intact, and quite possibly pig heads too. The term "manliness and authenticity" makes about as much sense as "meatless meat". No, it's not a ploy to shock you, they are simply showing thing the way they are, instead of censoring it for the squeamish.

                        2. r
                          rich in stl Feb 12, 2008 09:20 PM

                          Remember, England and the US are two nations separated by a common language.

                          I turned the subtitles (closed captioning) on as too much Jefferson Airplane, Rolling Stones, Grateful Dead and 20 years of classroom teaching have taken a toll on my hearing - and I find that my wife (who's hearing is fine) likes them too.

                          1. nanette Feb 12, 2008 11:42 PM

                            'Cor blimey... I've seen the show and I'm in the UK. Not all of the accents are cockney (East London). Northern English accents are much tougher to figure out than the cockney and it might have been those.

                            1. toro head Feb 13, 2008 10:12 AM

                              Most of the NR shows have at least one segment where Tony is eating in someone's home. It usually involves an older generation cook preparing time-tested dishes from the past. 99% of the time, these seem to be his favorite food experiences of the episode. London/Scotland did not have any of this.

                              I would love to ask Tony why that was. Are there no British staple dishes, handed down over centuries, that are worthy of a home cooked dinner segment? Or, do the Brits only do take-out?

                              1 Reply
                              1. re: toro head
                                Davwud Feb 13, 2008 11:37 AM

                                Maybe the filmed the segment and it ended up on the floor.


                              2. Glencora Feb 14, 2008 05:39 PM

                                I undertstood everyone except the Fergus guy, and I'm convinced that that's because he wasn't actually speaking English -- or any other language. He'd twinkle behind those thick glasses and smile impishly and bather something about birds flying overhead. I think he's bonkers. (Not that I'm bashing him, I'm sure he's very talented.)

                                I have to say that I'm getting tired of the offal and dead deer and the pigs' heads. Meat comes from animals. I get it.

                                3 Replies
                                1. re: Glencora
                                  cmballa Feb 15, 2008 08:00 AM

                                  Fergus Henderson suffers from Parkinson's.

                                  He's got a remarkable personality, anyway.

                                  1. re: cmballa
                                    Glencora Feb 15, 2008 08:02 AM

                                    Now, I feel awful. I did get a great sense of his personality, though I couldn't understand much.

                                    1. re: Glencora
                                      Scortch Feb 21, 2008 10:53 AM

                                      Glencora, I wouldn't feel too bad, you didn't know and Henderson is speaking very softly with a pretty solid accent. As for his personality, I think that playful eccentricity that everyone seems to enjoy about him (he is universally liked) is probably more of what you saw rather than the Parkinson's. Yes, he IS bonkers, but in that marvelous way that any really fun genius gets to be!

                                2. rockandroller1 Feb 15, 2008 04:01 PM

                                  Hi everyone, just watched this and have a stupid question. When they were in Scotland and showed shots of Kitchin's kitchen, there were two shots of this weird looking seafood, obviously still alive, and neither me nor mr. rockandroller could identify what it could possibly be. Not so surprising since I am not a big seafood eater, but mr. has worked in a lot of kitchens and he's never seen it either.

                                  All I can tell you is it was a tied up bundle of what looked like about 20 long, gray, thin legs with white wiggly parts sticking out about 2 inches off of the end of the legs. Can someone tell me what this was?

                                  3 Replies
                                  1. re: rockandroller1
                                    mnosyne Feb 15, 2008 04:56 PM

                                    Wasn't it a bundle of razor clams?

                                    1. re: mnosyne
                                      Davwud Feb 15, 2008 05:30 PM

                                      I'm pretty sure that's what she's taking about.



                                      1. re: Davwud
                                        rockandroller1 Feb 15, 2008 06:06 PM

                                        hmm. Not sure. the pic above doesn't have the white, wiggly stuff coming out of the bottom.

                                        I searched Google images and found another with the squiggly stuff sticking out. That's definitely what it was! Thanks everyone!

                                  2. j
                                    Jaxie Waxie Woo Feb 21, 2008 10:03 AM

                                    While the "chippie" is very much a standard in almost any British town, the show did the Scottish palate a great disservice by shooting at one instead of exploring some of the more unique and substantive meals/delicacies that are common there. An inquisitive segment on haggis (not the deep-fried variety!), blood pudding, etc. would have been far more interesting to watch...

                                    Edinburgh is a great city rich with historical, architectural, and possibly even culinary significance. It's too bad this part of the show felt so rushed, like it was done on the fly as an afterthought to a show on London...

                                    1 Reply
                                    1. re: Jaxie Waxie Woo
                                      Scortch Feb 21, 2008 11:05 AM

                                      Jaxie, I have to agree, it did seemed a bit tacked on. I think it was more a result of wanting to hang out with buddy Ian Rankin and showcase Tom Kitchin rather than evaluate the whole of Edinburgh. That said, would there have been much to seeing TB munch on Haggis, etc and go "yum"? I think the show functions first and foremost as entertainment. Unique and informative at best, but still entertainment.

                                      I DO think that the Edinburgh segment showed that there was a renaissance starting there as well as London and that it dealt with using the local ingredients and traditions in a very attentive and inventive manner. In THAT, it was very thematically tied to the rest of the show.

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