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No Reservations: Food Porn II

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californiabeerandpizza Apr 20, 2010 09:19 AM

As much as I hate to say this, I think No Res may have run its course.

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  1. linguafood RE: californiabeerandpizza Apr 20, 2010 09:22 AM

    Really? I was drooling pretty much all the way thru..... mmmmmmmmm red meat.

    1. K K RE: californiabeerandpizza Apr 20, 2010 10:16 AM

      The only footage I liked was Cesare's cured meats and of course Sushi Yasuda, but this whole food porn theme is horrendous. The moment the missus saw the pig's head being used as toy masks, she got grossed out and stopped watching.

      Regarding Yasuda, the man is also a tuna specialist (in addition to eel). Bourdain also neglected to mention how Yasuda preps and ages the tuna, in addition to the wide varieties of fish offered, as well as expert nigiri tasting pairings of similar fish. Typical chef whore that he is only focuses on uni and toro....oh well. But at least he finally made the point about rice is god. I'd say this was the major saving grace of the episode.

      5 Replies
      1. re: K K
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        californiabeerandpizza RE: K K Apr 20, 2010 12:03 PM

        It seemed like yet another New York City episode with Ron Jeremy thrown in to give it a different theme.

        1. re: californiabeerandpizza
          linguafood RE: californiabeerandpizza Apr 20, 2010 12:19 PM

          oh, mos def could've done w/out jeremy. to think this guy had a porn career >shudders<

          but yasuda took me back to my lunch there a few weeks ago, and made me ache for kochiko...

          and the charcuterie and steaks? oh my. orgasmic '-D

          1. re: linguafood
            buttertart RE: linguafood Apr 20, 2010 12:23 PM

            I missed Bourdain and Ron Jeremy together? Damn. Do they repeat shows?

            1. re: buttertart
              linguafood RE: buttertart Apr 20, 2010 12:27 PM

              I'm pretty sure they do. Maybe next Monday before the new episode? Otherwise, check the travel channel website for repeats.

              1. re: linguafood
                buttertart RE: linguafood Apr 20, 2010 12:37 PM

                Comment on porn career: I think he was successful in it because he was easy to identify with for a large part of the audience. At the time he wasn't too horrendous looking.

      2. raidar RE: californiabeerandpizza Apr 20, 2010 12:38 PM

        I know it's not realistic, but after watching, I thought 'geez, how many specials can we have this season..it seems like we have one every week'.

        I wasn't sold on Vol 2. of Food Porn, compared with Vol 1. Don't get me wrong, there are moments of complete decadence, but it's not that entertaining. Only so much moaning and slow pan shots can happen before I'm looking for the FF button so I can get some proper dialogue.

        1. rozz01 RE: californiabeerandpizza Apr 20, 2010 05:56 PM

          I'm just getting bored with the pork / red meat thing all season. It has its place but there are three whole episodes with nothing much else.

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            waldrons RE: californiabeerandpizza Apr 20, 2010 07:26 PM

            Did anyone catch the name of the pastry-encrusted item with boar, pheasant, etc. that Tony had with Daniel Boulud? I think it was something de gibier.....

            7 Replies
            1. re: waldrons
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              worldwarz RE: waldrons Apr 20, 2010 07:33 PM

              Yeah I was trying to figure out how one would make that and still have a crust, I would think that the juices from the meat would make it soggy. Nevertheless it looked amazing.

              1. re: waldrons
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                worldwarz RE: waldrons Apr 20, 2010 07:50 PM

                Nevermind I found out how and it looks to be a pain.

                1. re: worldwarz
                  meatnveg RE: worldwarz Apr 24, 2010 12:31 PM

                  That was the 'Tourte de Gibiers'

                  4-5 types of wild game, (wild boar, elk, pheasant, foie gras)
                  wrapped in a pastry crust with aspic separating the meat and the pastry.

                  Recipe:
                  *this is the closest thing I could find online. It's translated from French*
                  http://translate.google.ca/translate?...

                  1. re: meatnveg
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                    worldwarz RE: meatnveg Apr 24, 2010 05:19 PM

                    Yeah its like a Pâté en Croûte but with different meats.

                    Has to be a pain to make, but looks amazing.

                    1. re: meatnveg
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                      akmar RE: meatnveg Jul 20, 2010 01:15 PM

                      I was just at Bar Boulud this weekend and had the Tourte de Caille, (quail, berkshire pork, foie gras, apricots and pistachios) and its incredible... If anyone has a recipe or tequniue for this, please forward! I cant seem to find anything similar.

                      1. re: akmar
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                        worldwarz RE: akmar Jul 21, 2010 11:40 AM

                        http://chefsblade.monster.com/trainin...

                        Our just look in some old french cook books.

                        1. re: worldwarz
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                          akmar RE: worldwarz Jul 22, 2010 07:14 PM

                          Thanks for sending this... I actually just made the pate, and its in the oven... I was missing the aspic part.

                2. c
                  celfie RE: californiabeerandpizza Apr 21, 2010 10:12 AM

                  the recent northern china and central vietnam highlands were INCREDIBLE episodes - two of the best, especially the vietnam one

                  1. n
                    nemis RE: californiabeerandpizza Apr 21, 2010 01:04 PM

                    Californiabeerandpizza,totally agree with you, could not have said it better myself.
                    This show has gone WAY downhill.

                    1. epabella RE: californiabeerandpizza Jul 25, 2010 02:34 PM

                      bourdain has more to offer but this episode suffered some poor inclusions. everyone now knows how good pho is and needs no further reminder. lamonaco's food looks dated - for truly porn-like steak, adam perry lang is the way to go. ron jeremy could've been used better than as a stooge - he could've been bourdain's dining companion with his own spicy commentary on what is served. boulud's two segments could've been folded into one. feels like the producers rushed to patch this episode together.

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