Comments? Questions? Happy to answer queries (such as who really made that cassoulet, and why wasn’t tony out there surfing?).
–oh, and meant to put this link up, the world’s largest used bookstore and Twinkie syrup dispenser.
–and The Sausage Shoppe.
Great episode tonight. Always a pleasure to see you give Bourdain a run for his money. It’s too bad I’m all the way out in Massachusetts, because my Polish ancestry was salivating during those meal scenes. My Dziadu would have been proud.
Potty mouth.
Dear Michael – It was a real enjoyment to see this episode. Since winter you and Tony have mentioned the week making the Cleveland episode often on your blog and was familiar with where you took Tony and the crew, and meeting Harvey and Markey but, the graphic visuals and the desolate neighborhoods gave the show so much richness. Almost as rich as that cassoulet Tony made. ha
There are a few nieghborhoods in Chicago that have that worn with pride look, they are changing rapidly along with our butcher markets too.
Thanks for bringing No Reservations to Cleveland. Been there three times – now I have to go back to see that bookstore. Amazing.
- question..I’ve been looking for a pate terrine like that, ist it French? Most are too wide.
tony, surprising though it may seem, knows his way around a pig with a knife. in fact, i haven’t seen the guy look happier than when he had a big knife in his hand and actually working with food and deli paper and working in an actual kitchen.
show taped mid january, VERY cold.
cassoulet of course couldn’t be shown start to finish. tony came to cleveland a week early to cure and cook the confit and make the sausage.
A very entertaining episode! Although pretty much anything that includes cassoulet is good in my book…
Also a nice salute to midwestern foods without dwelling on the prevalence of “salads” that include Jell-O as their primary ingredient!
a glorious display of porcine gluttony
Comon Mr. Ruhlman, your acting just isn’t that good. You couldn’t hide your enjoyment of Skyline Cuisine.
Next for you, is straight to Chico’s in El Paso.
Admit it man, you love Gov’ment cheese!!!!
How much did the editors have to condense the making of the cassoulet, time-wise? That thing’s quite the multi-day affair, as I understand it.
(Unrelated: I just made the fennel-cured salmon from the Charcuterie book, and it was declared a total success in my household. Great stuff; looking forward to trying more recipes from the book.)
when was that taped?
Good show! Love seeing you and Mr. Bourdain together. Thanks for featuring Michael Symon and Lola. It was cool to see the inside of that place. I’d only seen photos of the work in progress (which was rather like The Agony And The Ecstasy).
ok, I’ll accept Cleveland into society, simply based on the meat content.
I don’t care who made the Cassoulet. I’m just happy that ANYONE did!!
Not so sure about turd-surfing though….
Methinks the missus deserves a nice piece of jewelry or some other bling for allowing Bourdain within 50 feet of your children.
hey m.,
when will we see the iron chef battle of pardus/ruhlman vs. lagasse/bourdain? i’d work a year for free to witness that!
i’ll only say that we still can’t use the downstairs bathroom.
Did you have to instruct Mr. Soft Palms on how to cut up the pig? And speaking of soft palms, I actually think he said “If there’s no in room porn, I’m not getting any exercise at all”. Was that the PG rated version?
Did you guys put on your PJs and have a pillow fight when the taping was over? Just curious.