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No Reservations: Food Porn II

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

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

    1. 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

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

        1. re: californiabeerandpizza

          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

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

            1. re: buttertart

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

              1. re: linguafood

                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. 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. 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.

          1. 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

              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

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

                1. re: worldwarz

                  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

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

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

                    1. re: meatnveg

                      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: worldwarz

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