It must be tough to have a weekly televised travel show where you have to continually beguile women with your rugged sexuality and prowess in certain rooms of the house and impress men with your formidable brawn and ability to attract beautiful escorts anywhere in the world.
I certainly know how difficult that challenge is when it comes to maintaining the magic of a multi-media global adventure travel humor website—or a “blog” as it is called by nonprofessionals (and my wife).
In this week’s episode of No Reservations, with our beguiling and brawny host, Anthony Bourdain, he takes us to the kitchen, (which room of the house were you expecting?) rather than to some far off destination, to show us “how it gets done.” The cooking, that is.
In addition to learning secret recipes and special kitchen techniques, we get the point of knife skills, especially when applied to boning a chicken.
I once took a cooking class on just that skill and let me tell you, it was the first—and last time—I ever intend to undertake that task. Not only is it grossly messy, but after starting with a full bird that weighed maybe four pounds, after my botched butchery debacle, I think I ended up with about four ounces of meat and a HUGE pile of bones, skin…and apparently a bunch of discarded chicken.
There is this video clip that shows legendary French chef Jacques Pepin demonstrating his best boning, and had it been filmed any closer, you might have mistaken it for a porno that went very bad and became a nasty slasher movie.
Maybe it was his little smirk that really made me nervous.
You can pick up on the usual complement of other video clips and slideshows associated with this episode here.
I watched the clip on “How should waiters treat customers?,” but I found the discussion boring and not very informative. Tony did most of the talking and was trying his darnest to get the guy to say something, but to no avail.
But, it did remind me of something our longtime travel guide cautioned me before we went to Paris, France for the first time. Many Americans seem to expect rude waiters in Paris (and this started long before our previous, unpopular President and so-called Freedom Fries), but Rick Steves wrote that the waiters in France were more hurried than harried and typically treated ALL customers with apparent distain.
We found that we were offered no more—and no less—brisk service than everyone else, locals included.
Frankly, we were much more disturbed by the ubiquitous choking cigarette smoke than not having a touchy-feely waiter.
Personally, I would rather dice an onion blindfolded than ever attempt to bone another chicken.
(Any additional innuendos are on you.)