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bourdain in spain

obsequious to the fames.

sorry, i was hoping for a better show. i suspect there is much more to spanish cooking.

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  1. I actually enjoyed it very much and it was one of my favorites so far. I was really hoping he would go to Mugaritz.

    Mugaritz, Adria, Arzak, and the Grill guy...not to mention some of that great seafood, basque pinxos and onion grill? Jam packed. I love it.

    4 Replies
    1. re: mexigaf

      didn't see it because of the olympics but i just couldn't read the title of this post and not think...
      "falls mainly in the plains".
      that makes me a giant loser and i'm ok with that. :)

        1. re: newfie29

          aw shucks. blush blush...
          thanks.

          1. re: AMFM

            amfm,
            that was the intent ;-)
            but hey, you knew that.

    2. The food in that part of Spain is truly out of this world stupendous. He conveyed that tonight, I just wish he had spent some more time on the traditional Basque food & culture, and maybe give us a glimpse into of one of those 'secret' gastronomic clubs. I could think of at least another dozen things he could have showcased but thems the limitations of a tv show.

      1. For more on Spanish cooking check out the recent thread on Jose Andres 'Made in Spain' show.

        For reading, I'd suggest the New Spanish Table, which does a nice task of presenting both the new and traditional.

        Bizzare Foods also has a good Spanish episode.

        While I have a number of books like this on Spanish cooking, and seen other shows, i still learned things from Tony's new show. No take-home recipes, except maybe the idea of grilling and steaming spring onions.

        3 Replies
        1. re: paulj

          Jose is my hero..... what a wonderful journey he takes us on during each of his episodes.

          1. re: smtucker

            I accidently saw one episode of his a while back. He was visiting a cheese market and making some rice pudding in a restaurant. It was so wonderful! He's such a complete Asturian goofball and really seems to know and love his local food. As I watched I kept saying "yes! it's exactly like that! yes!" because he was managing to capture the spirit and taste of a (maybe not so much anymore) terribly overlooked and delicious area so well. Who the heck is he and where did he come from?

        2. I really liked this show. The segments on Mugaritz and the grill guy was awesome. It had me scrambling through the fridge and pantry for something to eat. The grill was fascinating. I really was entranced by what that guy is doing. The grilled onions was also very very interesting, being an onion guy of longstanding.

          One thing that would be of great interest to me was when Tony made the point that Adria and the molecular gastronomy guys would not exist without the food traditions of the old ways. I would think doing a show on the linkage and lineage pertaining to that statement would eb fascinating. having the chefs themselves talk about how their cultural and culinary heritage drove them to do what they do.

          1 Reply
          1. re: Phaedrus

            Same here re. the onions.

            I usually buy too many and toss a few. Now I know to cut the tops off and plant them in the yard Who knew they'd grow into something new!

            From that alone I thank this episode!

          2. I'll watch anything to do with Spain (its my favorite European vacation destination) and I was happy to see some things that were new to me. I was especially happy how he noted that some of the best food can be found in "old men bars". I think this week-end I'll have to break out my perron, grill up some heads-on shrimp (if I can find any) and kick back with the memories he stirred up on this show. That said, I would have been happier with less time spent on the chocolate eggs and more time spent on his final meal.

            5 Replies
            1. re: Sloth

              I really was looking forward to this episode but was dissappointed. Chocolate sculptues and molecular gastronomy are two things I couldn't care less about. The small local tapas bars and seafood places were much more interesting. Mr. Bourdain still makes very good television.

              1. re: chazmo

                I thought the egg part was interesting in that it showed a true craftsman elevating his art. One might not like that medium, but it's part of the show's bigger picture of showcasing people who are absolutely passionate about a singular skill. His was chocolate, another was canned seafood, another was grilling, etc. In a world where the safe profit is doing whatever appeals to the masses, it's great to be reminded that mastering a single passion is still very special.

                And sitting in a Spanish country estate's courtyard with freinds, drinking wine and waiting for chocolate to melt a certain way is not a bad way to spend an afternoon!

                1. re: tastyjon

                  I'm a huge chocolate lover and was imagining the smell of the chocolate factory. That said, I thought he spent a little too much time on it. He could've encapsulated it in 2/3 the time I think.

                  Good episode. Made me want to grill caviar.

                  BTW, is there any reason why a mesh strainer wouldn't work as a saute "Pan" as he used it??

                  DT

                  1. re: tastyjon

                    FWIW, the scraper he used to mix the chocolate around on the table was, I'm almost certain, a Stanley brand drywall tape knife. Interesting example of cross-over tool use.

                  2. re: chazmo

                    The sculptures and molecular gastronomy were added at show that Spain is now currently the culinary epicenter. While I found the molecular gastro interesting I certainly lean more toward traditional cooking. Spain has it all.

                    I thought this was a fantastic episode.