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TB sells out

I just watched TB make a 'BB'. It was pathetic! Then he has the nerve to warn people not to let the BB "boil" while the camerman/woman shows his pathetic 'BB' sit there and happily boil away. What's with him these days?
I used to like the guy. Read all his books. Seems to me we are going to read another book of his in a year or two telling us what a farce this episode was to tape. NOT HAPPY TONY! NOT HAPPY!

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    1. re: sydthekyd

      I, too, am failing to grasp the acronyms.

        1. re: indelibledotink

          That's what I thought too. And for BB I came up with bouillabaisse. =}

          1. re: youareabunny

            I was thinking BB = burre blanc, and wondered how Tuberculosis would factor in. I'm lost as usual.

            1. re: vanderb

              I thought tuberculosis and Breaking Bad as well

            2. re: youareabunny

              I came up with Breaking Bad, as I'm currently obsessed with that show. I don't think Bourdain could break any badder :)

              1. re: coney with everything

                I'm obsessed, too. Can't wait until Sunday night. I think we should be allowed to talk about BB on CH since technically, Walter White cooks on the show:)

                1. re: KrumTx

                  We can talk about roof pizza and chicken from Los Pollos Hermanos on CH. :)

                  1. re: 4X4

                    And breakfast! Many, many breakfasts!

          2. Methinks Puffin3 put a little air in the bottle last night?....:)

            12 Replies
            1. re: Veggo

              I'm so clueless that I don't know what BB *or* putting air in the bottle means.

              1. re: DGresh

                And you call yourselves 'Chow hounds'!
                Tony Bourdain.
                'BB' is Beef Bourguignon.
                Using crappy cheap burgundy NOT first reduced so the alcohol won't sour the taste of the beef. Scraping the pan with a steel set of tongs?
                In his Les Halles book he calls for flour and garlic and bouguet garni. In the video he leaves these ingredients out. Too busy I guess.
                Oh yeah in the book he calls for a "wooden spoon" to scarp up the fond.
                My point is he was acting 'careless' in the kitchen in the video like he didn't care. This sends the wrong message to people working in any kitchen.
                Just my 'OCD' showing I guess. LOL

                1. re: Puffin3

                  A television rerun of No Reservations - Season 6 - "Techniques"? I would've liked to have seen it. I can't find any kind of video online.

                  1. re: Puffin3

                    Maybe because some chowhounds aren't watching TV or reading books that tell them what to eat. Perhaps they're discovering it on their own or with the help of other CHs. I can say that I've never watched an episode of TB's shows and I don't think I've missed anything because of that. Go forth and cook and eat instead of watching someone else doing it.

                    1. re: Bkeats

                      There's nothing wrong with doing both. I watch some travel shows just so I can determine where in the world I want to go eat.

                      1. re: Bkeats

                        You could apply that same logic to this site and suggest people need to quit reading on here about where to eat and how to cook.

                        1. re: carolinadawg

                          I did include getting help from other CHs. I find travel food shows to be of little to no value in me travel dining plans. I much prefer asking questions here to other CHs in the places I plan to be. I can get tailored advice that fits what I'm looking for. Works for me. Best way to experience being a CH is to get out there and do it. Don't want to be a monday morning qback. Best food advice I get is from people who have never heard of TB or the travel channel.

                          1. re: Bkeats

                            There ain't a whole of CHers in South America, Africa and many countries. You can do what makes you happy but your generalization just doesn't fly.

                            1. re: Worldwide Diner

                              Andrew Zimmern is the only travel/food show I watch. He gets down with the locals.

                              AB is too much of a condescending son-of-a-gun to be authentic. But he has become more laid back in the past few years, esp. in The Layover.

                              1. re: Worldwide Diner

                                There are CHs everywhere if by CHs we mean people who appreciate food which is what I meant. Not all CHs post here. In fact most CHs don't know this site exists at all. Didn't mean to imply that. But is your view is that TV shows will give you better insight to where to eat than locals or others who have been there? If so, I think your generalization doesn't even make it down the runway. But hey, you can rely upon travel channel for where to eat in singapore and I will talk to my colleague who was born here.

                                1. re: Bkeats

                                  Lucky you! I don't have a colleague who was born in Singapore.

                      2. re: DGresh

                        A bottle once filled with liquid now contains mostly air.

                      1. It's not like he's denying that he's selling out. I'm not a fan and I have respect for him but he's been pretty honest about his selling out.

                        2 Replies
                        1. re: Worldwide Diner

                          Lots of people sell out when they find themselves having to support a family.


                          1. re: Worldwide Diner

                            I meant to say I have little respect for him but dishonesty isn't something that I fault him for.

                          2. Anthony Bourdain is an accomplished writer and a great entertainer. And my favorite episode was when he went back to his former restaurant and worked the line. He fell behind, forgot orders, wrong plating, and didn't have the stamina to last the entire shift.

                            When it comes to learning, I will stick with St. Julia, Sara Moulton, Ming, and that former French guy whose name I can never remember.

                            5 Replies
                            1. re: INDIANRIVERFL

                              Jacques Pepin? I am really enjoying Bourdain's CNN show "Parts Unknown," particularly enjoyed last week's recap show. I had apparently missed most of them! It was entertaining, funny and interesting. And he said he was a chef for 30 years on that episode. I'm sure he remembers, but it seems like once he started writing, his chefing probably decreased and that episode you mention is one of the few we've seen him cook in at all. Kitchen Confidential was released in 2000 and it wasn't his first. Interesting note: Kitchen Confidential is assigned high school reading in the school district I live in. Stacks of it are wedged in between Lord of the Flies and Dante's Inferno at Barnes and Noble. Perhaps appropriately. :)

                                1. re: Lambowner

                                  I just started reading Bourdain's latest book (I think), Medium Raw. As expected, it's funny, direct and oddly introspective. I like him a lot, he's a good writer, and you never have to scratch your head about what he's trying to convey.

                                  1. re: sandiasingh

                                    I think the best 'work' Tony has done is with his novels. They really are very well written IMO. 'Bobby Gold' Bone in the throat, Gone Bamboo, etc. I'm waiting for his next novel.

                                  2. re: Lambowner

                                    Monsieur Pepin's book: "The Apprentice: My Life in the Kitchen" is a MUST read. He's the consummate chef/server/sommelier & gentleman all rolled into one.

                                2. Yeah like the majority here did not get most of the the OP said or was trying to say.

                                  Are you sure it wasn't simmering and not boiling?

                                  1. He sold out long ago. He is chiefly a "personality", not a chef. And I am joining the minions who would prefer way fewer acronyms that only make me feel stupid.

                                    23 Replies
                                      1. re: chicgail

                                        'sold out' doesn't make any sense in this context. If it wasn't for his writing and TV shows he wouldn't be known outside of a small group of Manhattan customers. His books about cooking are better known than his cookbook(s).

                                        1. re: paulj

                                          What I meant by "sold out" is that Bourdain gave up cooking for celebrity long ago. That's not bad or wrong. It's just what's so.

                                          1. re: chicgail

                                            That's like say Samuel Clemens sold out when he quit river piloting and took up writing.

                                            1. re: paulj

                                              First he was a draft dodger. Then he became a reporter.

                                              1. re: paulj

                                                Hey, take it easy on ol' Samuel - he's my uncle...

                                                1. re: paulj

                                                  Like I said, it's not bad or wrong, just what's so.

                                                  1. re: chicgail

                                                    So your definition is more neutral than this?

                                                    Selling out is the compromising of integrity, morality, or principles in exchange for personal gain, such as money.

                                                    1. re: paulj

                                                      TB will do anything short of making out with Paula Deen to make a buck.

                                                            1. re: Worldwide Diner

                                                              yes, what's your point? that if you do something shitty you're selling out?

                                                              it's my recollection he wanted to try and make a mainstream tv show to see if he could do it. taking on a new and different challenge, so to speak.

                                                              still waiting for some real evidence. seen any commercials with him in it?
                                                              do you really think he hasn't been offered any?

                                                          1. re: Worldwide Diner

                                                            I would kiss PD if the price were right.

                                                          2. re: paulj

                                                            Paul, lighten up.

                                                            Whether or not AB is cooking, writing, being a celebrity simply doesn't mean anything - and it doesn't even mean anything that it doesn't mean anything.

                                                            1. re: chicgail

                                                              I always chuckle when people whose opinions are challenged respond by saying it doesn't matter. If it doesn't matter, why do they offer an opinion in the first place?

                                                    1. re: chicgail

                                                      Sold out or moved on? He's very candid about not having been a chef for at least 8 years. He's also very entertaining while presenting a very insightful view into places we already know and some we might not. With a lot of respect, not an arm's lengthy approach to culture, food, and societies.

                                                      I like him a lot, EVEN THOUGH he's on The Taste, which really, RILLY blows.

                                                      1. re: mcf

                                                        Exactly. I don't know what all the fuss is about. He hasn't sold out, he's moved on. He has never claimed to one of the world's best chefs. He's always said he was a cook.

                                                        I believe that he was already writing novels when he was approached to write Kitchen Confidential. Someone liked his writing and so it began. And why shouldn't he? He's articulate, amusing and intelligent. He'd be an idiot to pass on such a great opportunity. I love his no bullshit attitude.

                                                        Ok, the Taste is lame but at least he's not doing commercials for cheese slices or something like that.

                                                        1. re: chefhound

                                                          or worse, those godawful Kraft-crap commercials that Carla Hall and Rocco DiSpirito are in, with the big heads...now THAT'S a good example of talented chefs selling out!

                                                            1. re: DGresh

                                                              He was.

                                                              Ate in his place before the infamous show came out. It was an exceptional dinner.

                                                      1. Sorry if I seem dumb but what is TB and what is BB? Oh wait - tony Bourdain..... and bb?

                                                        6 Replies
                                                        1. re: wincountrygirl

                                                          Beef Bourguignon.

                                                          Altho' I'm also now using a Beauty Balm, which could add a creamy element...

                                                          1. re: pine time

                                                            2nd on the BB..actually I just started using YSL's BB and it is fantastic! As foir Mr. Bourdain's Beef Bourg. I make his version all the time. Never allow it to boil and it is also fantastic...these days, its the only TB positive aspect....my bad boy has turned into a sell-out wimpy boy!

                                                              1. re: kcshigekawa

                                                                LOL!! Yup!! Yves St. Laurent and the BB cream is spectacular!

                                                            1. re: pine time

                                                              Are we talking about Mr. Netanyahu here?

                                                            2. re: wincountrygirl

                                                              Tampa Bay and base on balls or a walk.

                                                              1. re: Bkeats

                                                                I never thought I'd see the day when I'd watch Tony walk around with a 'belly' sticking out. Never! Something very wrong with that image. He ought to do what Tyler Florence ended up doing on his shows: Wearing big loose fitting flowing golf shirts wearing a corset underneath.
                                                                Some might claim it was a 'back support' but it was a corset.

                                                                1. re: Puffin3

                                                                  He eats for a living and is aging. It's to be expected.

                                                                  1. re: Lambowner

                                                                    I think the aging part is the key, not only to physical changes, but attitudinal ones, as well. Some natural mellowing out/life change perspectives can be viewed by the uber-young as selling out. Just my 2 cents, as an aging one, myself, whose perspectives and judgment of others has mellowed over the decades.

                                                                    1. re: pine time

                                                                      30 years from now Bourdain could be the Keith Richards/ Betty White of food.

                                                                  2. re: Puffin3

                                                                    I read that Tyler wears a back support and has trouble breathing heavily on camera due to it. Probably why he's not on tv much anymore.

                                                                2. I could just imagine the reaction if he started doing ads for Olive Garden and Applebees. Foodie heads would explode!

                                                                  1 Reply
                                                                  1. re: 4X4

                                                                    Not only that, Chowhound servers would come to a screeching halt because of all the furious posting in the Food Media and News forum!

                                                                  2. Sitting here in my dining room, I can hear him laughing all the way to the bank. I don't think he gives two shits.

                                                                    2 Replies
                                                                    1. re: linguafood

                                                                      Hm-mmm....money, or arbitrarily-perceived-by-others integrity? So hard to choose...