Once in a while I like to talk about my guilty pleasure, TV cooking shows.
I don’t get the channels most people do. I just get the lower 20. I feel somewhat deprived at times especially when it comes to cooking shows. But, I don’t mind paying the 10 or so bucks that the bill amounts to.
So, when I really need a fix, I now — thanks to modern technology — can download from Netflix and watch.
Recently I saw that Anthony Bourdain has a new (to me) season. I really get a kick out of Tony. He loves to party and doesn’t hide it. Not a closet drinker for sure.
I was watching his show filmed in Korea, and it all started with a interview in the afternoon when he began drinking Soju a Korean liquor. I think he had several shots with the woman he was interviewing. I think Koreans like to have a good time, too.
After that he somehow got hooked up with some Korean business men — Karaoke included —and he got pretty hammered. He kept drinking many shots of Soju interspersed with beer and all kinds of food. This went on late into the night.
The next day he was so hung over you could almost feel how horrible he felt. It was no act. I don’t know why it was so funny, but it was.
He did carry on with the show after a rather brutal scrubbing at a spa. I am not sure it felt all that good. It didn’t seem to help his hangover at all.
Another show I loved is “Cooked” with author Michael Pollan. It was fascinating. There were four shows in this series, Fire, Water, Air, Earth. “An enlightening and compelling look at the evolution of what food means to us through the history of food preparation and its universal ability to connect us,” one review explains.
This is a Netflix series so even if you have all the channels you might not be able to see it without being a subscriber.
Unless it is included in “On Demand” which I also don’t get. Sometimes I wonder how I survive.
— Lucy
I’ve been watching more YouTube videos about cooking lately than TV shows about cooking.
My latest obsession is watching elderly Italian women using 32-inch long rolling pins to make huge sheets of pasta.
It’s quite inspiring.
No pasta machine needed. Sometimes the old ways are the best ways.
— LOU