Behr
Tay Tay chose wrong again. Lol. MAGA
- Joined
- Aug 7, 2009
- Messages
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Oh, Meryl Streep and it ain't close. That SNL skit was awesome, but Julie and Julia is one if my favorite movies about food. Streep was amazing.
Yea, I know how gay that is, I Dgas.
It is a great movie. I am also a fan of Big Night.
While I don’t think I have watched it with audio, I really like Ratatouille. My favorite restaurant in Napa often had it on in the bar area.
I loved watching Anthony Bourdain. I’ve got one of his cookbooks at home (I’m not at home, but will be one day!) - I’m pretty sure it’s the Les Halles one.Ratatouille is a favorite too. No Reservations is at the top of my list. The series Kitchen Confidential is the best though. Big Night I thought was okay.
What’s the series (not Bourdain; I think it’s Andrew something?) that is specifically devoted to eating the inedible? Eeewww.
Also, @Behr, what do you think of the (Netflix?) series by the Korean-American chef* that looks at food through culture-ethnic traditions? I liked the one set in NOLA-Houston dealing with Vietnamese-Cajun fusion cooking. Is there really such “we don’t do that here” in cuisine?
* too lazy to google this; bite me as Joe would say
Bizzare Foods w Andrew ZimmernWhat’s the series (not Bourdain; I think it’s Andrew something?) that is specifically devoted to eating the inedible? Eeewww.
Also, @Behr, what do you think of the (Netflix?) series by the Korean-American chef* that looks at food through culture-ethnic traditions? I liked the one set in NOLA-Houston dealing with Vietnamese-Cajun fusion cooking. Is there really such “we don’t do that here” attitude in cuisine?
* too lazy to google this; bite me as Joe would say
What’s the series (not Bourdain; I think it’s Andrew something?) that is specifically devoted to eating the inedible? Eeewww.
Also, @Behr, what do you think of the (Netflix?) series by the Korean-American chef* that looks at food through culture-ethnic traditions? I liked the one set in NOLA-Houston dealing with Vietnamese-Cajun fusion cooking. Is there really such “we don’t do that here” attitude in cuisine?
* too lazy to google this; bite me as Joe would say