Technique Special on No Reservations Tonight

kwilkinson · Apr 6, 2010

Pretty boring, IMO. Disappointing.

Reggs · Apr 6, 2010

Anthony Bourdain recently made a guest appearance on Yo Gaba Gaba! where he played Dr. Tony.

He also made a Yo Gaba Gaba! reference on his recent Egypt show.

ChicagoRon · Apr 6, 2010

Originally Posted by kwilkinson

Pretty boring, IMO. Disappointing.
I have to agree... 1> I learned 1 new thing - I've always put the garlic into my pasta sauce directly, I like the oil infusion technique 2> Jacques Pepin's omelet didn't look so good to me. It was like scrambled eggs on top of a slightly burnt crust - someone posted Julia Child making one recently, was much better 3> I knew harder shelled lobsters were better, but I did not know why (interesting tip about 25% more meat) 4> Onion cutting has been done and redone, and much better by other TV chefs - although the commentary on how it hurts your pride more than your finger when you cut yourself was uniquely Bourdain

HitMan009 · Apr 6, 2010

Originally Posted by ChicagoRon

I have to agree... 2> Jacques Pepin's omelet didn't look so good to me. It was like scrambled eggs on top of a slightly burnt crust - someone posted Julia Child making one recently, was much better
This show was obviously dumb downed for the masses. If anyone has watched Pepin making an omelet, the one he made was a country style omelet. It was made to look easy. When me makes the classic french omelet which requires a bit more skill, that's where he shows his talents. Anyhows, the show sucked but that is because most of the stuff shown is nothing new to us. Scott Conant has done that pasta dish way better and explained better when he showed it elsewhere.

ChicagoRon · Apr 6, 2010

Originally Posted by HitMan009

This show was obviously dumb downed for the masses. If anyone has watched Pepin making an omelet, the one he made was a country style omelet. It was made to look easy. When me makes the classic french omelet which requires a bit more skill, that's where he shows his talents. Anyhows, the show sucked but that is because most of the stuff shown is nothing new to us. Scott Conant has done that pasta dish way better and explained better when he showed it elsewhere.
I know... I was hoping for something like the "obsessions" show, which I thought was very entertaining.... He should have thrown in something fun, like pizza tossing or fugu cleaning... not that any lawsuits could have come from showing the latter

A Y · Apr 6, 2010

That roast chicken looked amazingly perfect. Maybe it's just me, but it's amazing how Keller's perfectionism can come through even in something as simple as that.

I think that show kind of suffered from the same problem as the primetime thing Gordon Ramsay did a couple of months ago where he tried to teach normal people how to make a meal. It was too much rote instead of giving people tools that they can apply to wide variety of things, so they didn't learn anything except to repeat the recipe given. Perhaps that's too much to expect from a 42-minute TV show.

--Andre

gomestar · Apr 6, 2010

Originally Posted by A Y

Perhaps that's too much to expect from a 42-minute TV show and an American population raised on Chef Boyardee, McNuggets, and delivery pizza.

fixed

HitMan009 · Apr 6, 2010

Originally Posted by A Y

That roast chicken looked amazingly perfect. Maybe it's just me, but it's amazing how Keller's perfectionism can come through even in something as simple as that. --Andre
No, It's not really Keller! That's a product of a damn great oven and a organic free range bird.

A Y · Apr 6, 2010

Originally Posted by gomestar

fixed

My good friend AF tells me that the new Dominos pizza crust is pretty great and has value.

--Andre

kwilkinson · Apr 6, 2010

Originally Posted by HitMan009

No, It's not really Keller! That's a product of a damn great oven and a organic free range bird.

What are you expecting to hear back?
Yeah, Keller has a great kitchen with top of the line products. Even though the restaurant looks like it sucks, Bourdain's Les Halles probably has a great kitchen with top of the line products too. This show was about technique, it wasn't 30 minute meals with Rachael Ray. Did you want Keller to use a ****** electric range and a tiny ************* non-convection oven like people have at home? I promise you, promise you, promise you, promise you, that even if Keller was using a $2/lb Perdue mass-produced bird and a ****** oven, his product would still come out better than anyone you've ever met because of his attention to detail and his perfect.......wait for it...... technique.

HitMan009 · Apr 6, 2010

Originally Posted by kwilkinson

What are you expecting to hear back?
Yeah, Keller has a great kitchen with top of the line products. Even though the restaurant looks like it sucks, Bourdain's Les Halles probably has a great kitchen with top of the line products too. This show was about technique, it wasn't 30 minute meals with Rachael Ray. Did you want Keller to use a ****** electric range and a tiny ************* non-convection oven like people have at home? I promise you, promise you, promise you, promise you, that even if Keller was using a $2/lb Perdue mass-produced bird and a ****** oven, his product would still come out better than anyone you've ever met because of his attention to detail and his perfect.......wait for it...... technique.

Touchy Touchy

No argument there that Keller has technique down. However he mentioned that once it's in the oven, he doesn't touch it. If he was using a ****** non-convection oven, I am sure he will move it around and rely on his honed techniques get out a damn good roast chicken. I think he was too simplistic in his description because he didn't mention that the oven he uses cost as much as someone mortgage and that the chicken he uses is not the supermarket variety.

Relax, Jesus!

kwilkinson · Apr 6, 2010

Originally Posted by HitMan009

Touchy Touchy

No argument there that Keller has technique down. However he mentioned that once it's in the oven, he doesn't touch it. If he was using a ****** non-convection oven, I am sure he will move it around and rely on his honed techniques get out a damn good roast chicken. I think he was too simplistic in his description because he didn't mention that the oven he uses cost as much as someone mortgage and that the chicken he uses is not the supermarket variety.

Relax, Jesus!

Well that's all true. Bourdain also made beef bourguignon with only three ingredients. So basically, the show was ****** all around.

HitMan009 · Apr 6, 2010

Originally Posted by kwilkinson

Well that's all true. Bourdain also made beef bourguignon with only three ingredients. So basically, the show was ****** all around.

Yes, the show does too many shortcuts to be a show on techniques. I don't think anyone hoping to learn anything from the show will get much out of it. The shows Jacques Pepin did on technique were very very good.

Master-Classter · Apr 6, 2010

Adam Sandler eating a BLT, tsk tsk... that's sooo not kosher

DNW · Apr 6, 2010

I generally agree that the show was way dumbed down for anyone who's been paying any attention to food and cooking. That said, I learned the infused oil technique for the red sauce, and that Keller puts the chicken directly on a pan, sans oil.

I was hoping for moar, though.

Technique Special on No Reservations Tonight

Having a Ball

Distinguished Member

Distinguished Member

Senior Member

Distinguished Member

Distinguished Member

Super Yelper

Senior Member

Distinguished Member

Having a Ball

Senior Member

Having a Ball

Senior Member

Distinguished Member

Distinguished Member

FEATURED PRODUCTS

Similar threads

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: