Another ^

**facepalm**

Some of the comments are hysterical though. ^

^

That recipe is hysterical.

A lot of ex junkies like Bourdain wear it like a badge of honor, like it has a cool factor to it. While I like Bourdain, he sometimes steps over the bounds, well not sometimes, usually, but it is part of his stichke and appeal.

It is hardly a "cover-up" to not discuss your medical history and health on TV. HIPPA was passed for a reason.

I just don't have anything at all nice to say about Paula Deen and her drug endorsement so I am going to stop typing now before I tell ya'll what I really think.

Count me on Team Bourdain.

Aye.

Have you read his books?

Totally agree.... none of our business what her personal medical history is... she was not forcing anyone to eat the food she cooked.... and she never said she did not have health problems.

I have. I enjoy his writing. It's interesting, to say the least. I guess I'm a "fan", but I say that with a pinch of salt. I'd not go out of my way to get an autograph. I just happen to enjoy his personality.

If I ate the way he does on his shows, I'd be 250 lbs. I'm surprised he remained so thin. Must be his incessant smoking combined with the fact that he probably does not eat as much as it appears on his shows.... OR.... his metabolism is setting world records.

One of my favorite pieces from his book "Kitchen Confidential" (Pardon the mis-quote, I'm generalizing)...

"As I peered out the kitchen window I saw our Chef with the bride bent over a barrel as he was giving her a proper "Send-Off". It was THEN, dear reader, that I KNEW I WANTED TO BE A CHEF!"

Have you read his last one Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook? Seeing as how it's basically an addendum to Kitchen Confidential, it's interesting to see how much he has matured as a writer and how much he has changed as a person.

Interesting.
I just had received this on my Nook a few days ago, before I read your post.
I'll check it out and RSVP.
Thanks for the tip.

Sandra Lee would put that english peas 'recipe' in the 'advanced' category. Anyone familiar with 'Kwanza Cake'? Sandra Lee is a youtube treasure trove, and joke.

Kudos to Sandra. I've never dared use acorns in any food I've made. All that pounding and soaking and leaching and drying, but there she is, adding toasted acorns as if unbitter acorns were the most normal and natural ingredient in the world.
The addition of acorns transforms the Kwanzaa cake into an impossibly exotic concoction.

Frankly, both Anthony and Paula grate on me big time. But, being born and raised in the south, I must say our food tastes better, especially the fried stuff. I long for the day when a supermarket I owned used to sell large quantities of 25 lb buckets of lard (pig fat), and 25 lb bags of flour complete with a free towel attached. Now you can barely sell 5 lbs of flour and 4 lbs of lard. Must be all the yankees that have moved into my area, plus the premature deaths of the locals

I love going to Biscuitville just to watch them make the biscuits.

I don't understand the hate for Sandra Lee. She is what she is and doesn't present herself as a chef or gourmet. I guarantee you that most people in the US cook more like she does than the chefs you see making high end meals.