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no reservations food porn

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hope all of you who love eric are watching... :)

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  1. You betcha! Didn't even need to see the food.

    1 Reply
    1. re: JoanN

      You may love how Eric looks but I love how Martin cooks. Plus i can actually afford to eat at his restaurant. :)

    2. Just want to say that I loved the food porn show. I want, want, want that taleggio and short rib sandwich. And I want everything on David Chang's menu... with a side of onion rings.
      And if that wasn't enough, it was a genuine thrill to see Martin Picard and his crew; Hugue, Mehdi, and Emily. I eat at Au Pied de Cochon whenever I visit Montreal. I am a huge fan of those people. They are the culinary equivalent of rock stars to me.

      1 Reply
      1. I was digging the reblochon tart at Picholine until it was topped with parmagiano before going into the broiler. Horrific. The cows in Thones must have shed a tear.

        1. Was I the only Chowhound who was deeply disappointed in this episode. I thought the film porn metaphor was strained and not funny. It was, in actuality, a theme clip show (not unlike a VH-1 countdown show) with an extended and tiresome and trite metaphor uniting it, and more than a tablespoon of snark.

          I loved the Chicago show

          10 Replies
          1. re: Dave Feldman

            i thought it was awful actually. turned it off. really boring and trite. oh just saw you used trite too - but it's appropriate!

            1. re: Dave Feldman

              Oh, come now. First, it was not just a "clip show" because several of the "clips" had never aired before (in fact, I think the only pieces that had been aired previously were in the montage toward the end). The theme was contrived, and some of the execution of it even more so (the mock cooking show), but the "No Talk All Action" metaphor was appropriate, and the food was fantastic - Ripert's dish (though it's really not so revolutionary - there's an izakaya in my 'hood that does an uni & ikura pasta), Terrance Brennan's cheeses, Momofuku, Picard (I thought the shirtless bit was pretty funny). This was exciting food, and I felt (particularly the Momofuku scenes) like TB was genuinely excited about it - something that to my perception has been increasingly rare in recent episodes, which has somewhat diminished the show's entertainment value for me.

              1. re: Frodnesor

                I love uni and ikura! Please, please what is the name of the izakaya that serves the uni and ikura pasta?!?!

                Also, does anyone have a recipe for this dish?

              2. re: Dave Feldman

                I loved the idea and framework, but there was literally nothing served the entire episode that made me want to eat what they were eating. It really made me feel like a much pickier person than I would normally feel like. I just cannot get excited about a bowl of soup, no matter what you call it, or salt "air" or whatever. That pig reconstruction was just disgusting to me and everyone sitting around ripping into it naked just made me think how awful it must have smelled in that room, between the pork and all the funk. Maybe I'm just too pedestrian to really think of myself as a chowhound.

                1. re: Dave Feldman

                  No, Dave, you're not the only one who was disappointed. I kept waiting for the "food porn" to arrive, and it never did.

                  But maybe it's a matter of definition. For me, "food porn" is photography of food (still or motion) that is so gloriously framed, lighted, and arranged that it sets your mouth watering just looking at the picture. I found none of that on this show. There were some interesting dishes, but watching Tony Bourdain with pho noodles hanging out of his mouth is not my idea of "food porn."

                  1. re: Caroline1

                    Different strokes, I guess. The sandwich at Picholine as well as the entire meal at Momofuku had me audibly moaning. And the thought of Pho with marrow fat floating on top sends me to my happy place as well.

                    1. re: rcianci

                      Exactly! Different strokes for different folks. For me the closest thing on the entire show to food porn was Eric. He's certainly drop dead sexy gorgeous! But then when he desecrated the sea urchin roe AND the caviar by mixing them up with other things, I wanted to smack him up alongside the head! Those are both MAJOR no-nos! Yup. To each his own.

                    2. re: Caroline1

                      Caroline that maybe one type of food porn but I think Tony made some real connections even in his sleazy approach. Restaurants are in the pleasure service, no question about that. The connection to food TV and porn is real. Cooking for someone, wanting them to enjoy it to the hilt is an act not unlike sex. I think Tony made mention to that in his book Kitchen Confidential.

                      Watching Tony slurp down pho is not food porn, that I agree. But that is a matter of opinon as well. Looks like Tony was having a good time.

                      1. re: scubadoo97

                        I didn't say my definition of food porn is the only definition, nor did I intend to imply that none of Anthony Bourdain's TV shows are void of food porn. His first show on Tokyo certainly was laden with it. As was his visit to The French Laundry, much as I dislike the concept of turning one's taste buds into drunken sluts by drowning them in an endless onslaught of flavor challenges. But WATCHING the endless onslaught was indeed a form of food porn in it's most eleitist format.

                        For me, this particular No Reservations food show was to food porn what the Charles Atlas black and white comic panels in the back of a comic book were to the full color page-long stories of Superman or, indeed, Daffy Duck. '-).

                  2. Tony Bourdain blows! And I mean that in the most complimentary sense. The Food Porn Show was without a doubt the single greatest hour of food television in history. Perhaps this is why when left to my own devices on Bourbon Street I go to Acme Oyster Bar instead of a topless bar or if wandering the streets of Manhattan I'll look for a sushi bar instead of a massage parlor. I've eaten at Jaleo, Jose Andres' Spanish place in DC but must try his other restaurants that Tony has profiled. That tongue taco got me hot. I wanted to deep throat Alan Wong's abalone dish. By the time Ripert was finished noodling with his uni/caviar pasta (anyone else notice the uni left on his chin?), I was sweating. Terrence Brennan's poached egg covered in reblochon fondue and truffels made me take off my bathrobe. I was aching to try the pho from Vietnam that Tony was slurping. I am a slut for anything cooked by David Chang-Momo Fuk Me. Finally, I got completely naked along with Martin Picard and the crew from Au Pied de Cochon, (which, like Tony, is my favorite restaurant in North America), when Mrs. GG walked in on me. Oh the shame. Thanks Tony. Was it good for any other hounds?

                    3 Replies
                    1. re: guttergourmet

                      Hang on, I'm smoking my post-coital cigarette.

                      1. re: guttergourmet

                        You said it! That poached egg left me drooling, as did the urchin pasta & all the Chang dishes. Maybe the dessert was a tad bit excessive....nah. It's all good.

                        1. re: guttergourmet

                          "By the time Ripert was finished noodling with his uni/caviar pasta (anyone else notice the uni left on his chin?), I was sweating."

                          Oh yeah. That was good for me too. Watching him eat it sent me over the edge.
                          *pant pant pant*

                        2. Just watched last night. Although not his best episode it was not the worst. I have to say that I agree food is the "new porn" and I think he knows it and the food network knows it. There are so many similarities that he highlighted.

                          1. He it the nail on the head - I have the same visceral reaction to incredible food as to incredible sex. I even have the same motivations and desires in terms of wanting to do it better, more intensely - wanting to satisfy my partner/eater. I want to learn more techniques, understand what works and what doesn't, create new sensations... the analogies are endless - if these are not the same things, then they are undoubtedly activating the same areas of the mind.

                            Some of what he showed hit the mark, some didn't - I'm sure that would be the same for us all. Some like skinny, some like curves, etcetc... You can't tell me Bourdain didn't know exactly what he was doing. Ripert's Uni spaghetti with enough caviar to drown a small horse jump-started me. The entire meal at Momofuku almost did me in. But the Au Pied du Cochon to finish - that was brilliant, with the clips as denouement, leaving time for the cigarette. I'm not a big chocolate fan, but my wife enjoyed that segment. But then the Pho was a highlight for me - not so much for her. We both could have completely forgotten that made up TV cooking show segment, but I suppose he was trying to make a point. He would have made it better if the gal's V-neck was cut lower, but I guess it was a family show... ;-)

                            2 Replies
                              1. re: guttergourmet

                                Yeah, but then, her head would have to have been about twice as large...

                            1. i thought the show was ok. every man needs an editor and tb is no exception. lose the voiceover, lose the tired film-house metaphor and flood the tv screen with really decadent food. the show was ok. it could have been much better. pity.

                              i will make the short rib/cheese "sammich" this weekend. including the pickled onion part. the cheese i have (taleggio) came from murray's: special trip by deb to help me pull this off. not sure what soup to pair with it but i'll come up with something. probably a leftover.

                              1. The episode had some "bloat" to it but overall was excellent. A show that features taleggio to Picard to Momofuku is right with me.

                                7 Replies
                                1. re: fame da lupo

                                  made the taleggio, short rib, pickled onion grilled cheese sandwich today. it was outstanding.

                                  i saw the food porn show on monday and had some leftover short ribs in the fridge. my wife picked up some authentic taleggio from murray's cheese shop in manhattan on thursday. she pickled a red onion saturday morning using judy rodger's technique in the zuni cafe cookbook. i bought a round of italian bread saturday afternoon made from nancy silverton's dough.

                                  we liked this grilled cheese sandwich.

                                  1. re: steve h.

                                    just out of curiosity -- is there such a thing as INauthentic taleggio?

                                    1. re: linguafood

                                      yup. taleggio has been granted dop status. lombardy and parts of piedmont and the veneto are included in the official production area.

                                      1. re: steve h.

                                        ah, good to know. must check the wrapper at wegmans & look for the circle designs.

                                        1. re: linguafood

                                          hi linguafood. i'm going to hedge on the circle stuff. i'm not sure all authentic taleggio cheese has it. i'm sorry for any confusion i may have caused.

                                          1. re: steve h.

                                            well. i bought it often enough to be familiar with the type of wrapping those big, square hunks come in, but i will pay more attention to the design. it's my favorite cheese, after all :-D

                                            1. re: linguafood

                                              i'm eating it as we speak, er, type.

                                2. Is there a reason why this isn't replaying at all for the next month or so? Usually No Reservations is repeated quite a bit on the Travel Channel but I did a search and this episode isn't being shown at all.

                                  Was it called something other then "Anthony Bourdain's: No Reservations?" So upset I missed this...especially since Eric Ripert was apparently in it. I worship at the alter of all things Ripert :)

                                  1. I have to admit, I didn't hate this episode but it really didn't do a whole lot for me. Not nearly enough street food which is great FP in my mind.


                                    5 Replies
                                    1. re: Davwud

                                      I kinda have to disagree about the streetfood being FP. Of course, it's entirely subjective - personal tastes - so no slight intended as to yours. But true FP, to me, is incredibly gorgeous and refined. The sauces, the colors, the smells, the textures - the anticipation of it in your mouth makes you almost... FP is something that someone both created and slaved over, with technique and experience - someone did this for YOU!

                                      Don't get me wrong, I love streetfood. And I do see where some of what I just wrote could easily apply to streetfood. But I think of the streetfood I love - the humble grilled potato knish, split with mustard, or a great hot dog or the meat sticks heated over sterno, souvlaki in pita... all these things that I associate with the street - as good as they are, they just don't bring me to a swoon in the same way that the talegio/short rib/pickled onion sandwich did. Perhaps it's the idea that the street vendor just cooked something factory made - although there are plenty of streetfood examples where the food is made from scratch. The empanada lady may just fry it in front of you, but she made it by hand that morning. The care and experience involved with Speed's hot dog transforms a factory dog into something special. I get that. But it's just not the same as a dish of incredible, perhaps exotic looking food.

                                      I look back at Bourdain's original show (A Cook's Tour) trip to The French Laundry, and what Keller and crew create there is plate after plate of food porn. What I think of as streetfood in NYC or Boston - not so much. Even my memories of the schnitzel-brots in Germany, the crepes in Paris - yeah a little more, but just not quite. Maybe a trip to Mexico, Singapore or Tokyo would change my mind.

                                      1. re: applehome

                                        Perhaps it stems for my disinterest in food presentation. Taco's, burritos, a plate of Italian sausage with a bowl of pasta. A bowl of Pho. A loaf of artisan bread. To me that's presentation. A tower of food with three chives cantilevered on top is just annoying to me. So, much like real porn, food porn is in the eye of the beholder.


                                        1. re: Davwud

                                          As with the actual porn industry, whatever floats your boat.... it takes all kinds.... etc..... it's a good thing that we are all turned on by different types of food - street food, fancy food, bizarre food, whatever!

                                          1. re: harryharry

                                            Yep. That's why they make chocolate and vanilla. I like 'em both but I like chocolate much better.


                                            1. re: harryharry

                                              Yeah in the porn world they call that a fetish

                                      2. I really liked the content of the segments, that dish Eric Ripert made looked like it should be against the law to serve in most places. David Chang re-affirmed my taste for Chicken McNuggets which are always my fast food "go-to" meal. I could have done without some of the seedy theater footage...just a bit weird backdrop for a food show. Other than that this was a great episode.