A friend is asking "What's the secret in making Hawaii style "moist"
banana pie? I've never heard of it, but I'd never heard of bone in
brisket until yesterday either. Do we know it by another name? Any
tips to pass along?


--

sf

On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
> A friend is asking "What's the secret in making Hawaii style "moist"
> banana pie? I've never heard of it, but I'd never heard of bone in
> brisket until yesterday either. Do we know it by another name? Any
> tips to pass along?
>
>
> --
>
> sf

My guess is that it's different from an American banana pie in that it's not a cream pie but pretty much an apple pie using bananas. I had a banana pie for my birthday. I'm not a fan of the pie but anything is better than having cake for one's birthday. I hate eating cake on my birthday!

The Hawaiian banana pie probably has it's origins from the Chinese. Most of the ones that I've seen were done in a Chinese style.

http://allrecipes.com/recipe/royal-hawaiian-pie/

On 6/17/2015 12:28 PM, dsi1 wrote:
> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>> A friend is asking "What's the secret in making Hawaii style "moist"
>> banana pie? I've never heard of it, but I'd never heard of bone in
>> brisket until yesterday either. Do we know it by another name? Any
>> tips to pass along?
>>
>>
>> --
>>
>> sf
>
> My guess is that it's different from an American banana pie in that it's not a cream pie but pretty much an apple pie using bananas. I had a banana pie for my birthday. I'm not a fan of the pie but anything is better than having cake for one's birthday. I hate eating cake on my birthday!
>
> The Hawaiian banana pie probably has it's origins from the Chinese. Most of the ones that I've seen were done in a Chinese style.
>
> http://allrecipes.com/recipe/royal-hawaiian-pie/


OT: Do you watch Anthony Bourdain's CNN program?

http://www.cnn.com/shows/anthony-bourdain-parts-unknown

He just did Hawaii:

http://www.cnn.com/go/?show=83419&featured=true

You might find the tack he took, really examining what comprises a
"native " Hawaiian, as opposed to what a Hawaiian national is, to be useful.

He did a fine job showing how the immigrant Asian cultures in Hawaii are
careful not to misrepresent themselves as pure Hawaiians and then
traveled to Molokai to examine the supposedly least friendly (to Haulis)
island.

The food aspect was very under-represented in this show, a pig roast,
some poi, plate lunches, beach cookout, and not much more.

It was all about the people, and I submit this guy does as good a job as
anyone at peeling back who and what a culture is comprised of.

On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
> > A friend is asking "What's the secret in making Hawaii style "moist"
> > banana pie? I've never heard of it, but I'd never heard of bone in
> > brisket until yesterday either. Do we know it by another name? Any
> > tips to pass along?
> >
> >
> > --
> >
> > sf
>
> My guess is that it's different from an American banana pie in that it's not a cream pie but pretty much an apple pie using bananas. I had a banana pie for my birthday. I'm not a fan of the pie but anything is better than having cake for one's birthday. I hate eating cake on my birthday!

Yes, he said it's a two crusted pie like an apple pie. He says what
he has attempted has been dry. I can't imagine a dry banana pie, but
I'd never imagined a two crusted pie before he asked, so that one goes
in the bone-in brisket column. Two new things in two days! I wonder
what I will learn about tomorrow?
>
> The Hawaiian banana pie probably has it's origins from the Chinese. Most of the ones that I've seen were done in a Chinese style.
>
> http://allrecipes.com/recipe/royal-hawaiian-pie/

Thanks, I'll pass this on to him. He's like you, raised in Hawaii...
except he left, not sure at what age.


--

sf

On 6/17/2015 8:45 AM, La Mirada wrote:
> On 6/17/2015 12:28 PM, dsi1 wrote:
>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>> brisket until yesterday either. Do we know it by another name? Any
>>> tips to pass along?
>>>
>>>
>>> --
>>>
>>> sf
>>
>> My guess is that it's different from an American banana pie in that
>> it's not a cream pie but pretty much an apple pie using bananas. I had
>> a banana pie for my birthday. I'm not a fan of the pie but anything is
>> better than having cake for one's birthday. I hate eating cake on my
>> birthday!
>>
>> The Hawaiian banana pie probably has it's origins from the Chinese.
>> Most of the ones that I've seen were done in a Chinese style.
>>
>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>
>
> OT: Do you watch Anthony Bourdain's CNN program?
>
> http://www.cnn.com/shows/anthony-bourdain-parts-unknown
>
> He just did Hawaii:
>
> http://www.cnn.com/go/?show=83419&featured=true
>
> You might find the tack he took, really examining what comprises a
> "native " Hawaiian, as opposed to what a Hawaiian national is, to be
> useful.
>
> He did a fine job showing how the immigrant Asian cultures in Hawaii are
> careful not to misrepresent themselves as pure Hawaiians and then
> traveled to Molokai to examine the supposedly least friendly (to Haulis)
> island.
>
> The food aspect was very under-represented in this show, a pig roast,
> some poi, plate lunches, beach cookout, and not much more.
>
> It was all about the people, and I submit this guy does as good a job as
> anyone at peeling back who and what a culture is comprised of.
>

There's not much native Hawaiians over here - most of them died over a
hundred years ago. OTOH, what little Hawaiian blood there is, is a
ticket to certain rights and privileges. I can't go to this school, but
my granddaughter probably could if she wanted.

https://en.wikipedia.org/wiki/Kamehameha_Schools

As far as Bourdain goes, he's a straight-shooter with an eye that
doesn't miss much. I'd be interested in what his eyes saw here. I have
not been able to catch that segment but will try to catch it. Thanks!

On 6/17/2015 9:36 AM, sf wrote:
> On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
> wrote:
>
>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>> brisket until yesterday either. Do we know it by another name? Any
>>> tips to pass along?
>>>
>>>
>>> --
>>>
>>> sf
>>
>> My guess is that it's different from an American banana pie in that it's not a cream pie but pretty much an apple pie using bananas. I had a banana pie for my birthday. I'm not a fan of the pie but anything is better than having cake for one's birthday. I hate eating cake on my birthday!
>
> Yes, he said it's a two crusted pie like an apple pie. He says what
> he has attempted has been dry. I can't imagine a dry banana pie, but
> I'd never imagined a two crusted pie before he asked, so that one goes
> in the bone-in brisket column. Two new things in two days! I wonder
> what I will learn about tomorrow?

What I'd do is make a gel out of cinnamon, sugar, corn starch, and lemon
juice. Just cook that on the stove, add the bananas and then fill and
bake the pie. OTOH, I don't think a banana pie should be all drippy like
an apple pie. OTOH, the guy has got to make the pie according to what
his mind's eye sees.

>>
>> The Hawaiian banana pie probably has it's origins from the Chinese. Most of the ones that I've seen were done in a Chinese style.
>>
>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>
> Thanks, I'll pass this on to him. He's like you, raised in Hawaii...
> except he left, not sure at what age.
>
>

I fried up some canned biscuits last night. That oil was some raunchy
stuff! No matter, you coat those things with sugar and it's all good. My
wife took most of it to work. I asked her how it was. She said she gave
one to my son who was working with her and when she turned around, it
was all gone. Her co-worker said it was good stuff. I told my wife not
to tell anyone what it was - that's gonna spoil everything!

On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
> > A friend is asking "What's the secret in making Hawaii style "moist"
> > banana pie? I've never heard of it, but I'd never heard of bone in
> > brisket until yesterday either. Do we know it by another name? Any
> > tips to pass along?
> >
> >
> > --
> >
> > sf
>
> My guess is that it's different from an American banana pie in that it's not a cream pie but pretty much an apple pie using bananas. I had a banana pie for my birthday. I'm not a fan of the pie but anything is better than having cake for one's birthday. I hate eating cake on my birthday!
>
> The Hawaiian banana pie probably has it's origins from the Chinese. Most of the ones that I've seen were done in a Chinese style.
>
> http://allrecipes.com/recipe/royal-hawaiian-pie/

Thanks! Once I started searching for double crust banana pie, I got
lots of hits - most were exactly that recipe or slight variations. I
bet all of them originated with the recipe in this cookbook
<https://books.google.com/books?id=R39hcOnbyXAC&pg=PA91&lpg=PA91&dq=two%20cr ust%20banana%20pie&source=bl&ots=EyUGez-sxq&sig=JvF9RBgXT0OKsEvSm_Q2eDtbQOc&hl=en&sa=X&ei= vs6BVaqjKILJtQW8hLWYBA&ved=0CEwQ6AEwBw#v=onepage&q =two%20crust%20banana%20pie&f=false>
However, I found one completely different and interesting that calls
for rum. I made a banana cake last night and added rum - it was
verrrry tasty!
http://www.cooks.com/recipe/iu85v06e...d-rum-pie.html

--

sf

On 6/17/2015 1:49 PM, dsi1 wrote:
> On 6/17/2015 8:45 AM, La Mirada wrote:
>> On 6/17/2015 12:28 PM, dsi1 wrote:
>>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>>> brisket until yesterday either. Do we know it by another name? Any
>>>> tips to pass along?
>>>>
>>>>
>>>> --
>>>>
>>>> sf
>>>
>>> My guess is that it's different from an American banana pie in that
>>> it's not a cream pie but pretty much an apple pie using bananas. I had
>>> a banana pie for my birthday. I'm not a fan of the pie but anything is
>>> better than having cake for one's birthday. I hate eating cake on my
>>> birthday!
>>>
>>> The Hawaiian banana pie probably has it's origins from the Chinese.
>>> Most of the ones that I've seen were done in a Chinese style.
>>>
>>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>>
>>
>> OT: Do you watch Anthony Bourdain's CNN program?
>>
>> http://www.cnn.com/shows/anthony-bourdain-parts-unknown
>>
>> He just did Hawaii:
>>
>> http://www.cnn.com/go/?show=83419&featured=true
>>
>> You might find the tack he took, really examining what comprises a
>> "native " Hawaiian, as opposed to what a Hawaiian national is, to be
>> useful.
>>
>> He did a fine job showing how the immigrant Asian cultures in Hawaii are
>> careful not to misrepresent themselves as pure Hawaiians and then
>> traveled to Molokai to examine the supposedly least friendly (to Haulis)
>> island.
>>
>> The food aspect was very under-represented in this show, a pig roast,
>> some poi, plate lunches, beach cookout, and not much more.
>>
>> It was all about the people, and I submit this guy does as good a job as
>> anyone at peeling back who and what a culture is comprised of.
>>
>
> There's not much native Hawaiians over here - most of them died over a
> hundred years ago. OTOH, what little Hawaiian blood there is, is a
> ticket to certain rights and privileges. I can't go to this school, but
> my granddaughter probably could if she wanted.
>
> https://en.wikipedia.org/wiki/Kamehameha_Schools
>
> As far as Bourdain goes, he's a straight-shooter with an eye that
> doesn't miss much. I'd be interested in what his eyes saw here. I have
> not been able to catch that segment but will try to catch it. Thanks!

You're most welcome.

He appears to have had as good a time as one would expect while still
turning out some valid insights.

I love the part on the native double hull canoe sailing voyage to Tahiti.

http://www.hokulea.com/voyages/our-story/

On 6/17/2015 2:08 PM, dsi1 wrote:
> On 6/17/2015 9:36 AM, sf wrote:
>> On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>>> brisket until yesterday either. Do we know it by another name? Any
>>>> tips to pass along?
>>>>
>>>>
>>>> --
>>>>
>>>> sf
>>>
>>> My guess is that it's different from an American banana pie in that
>>> it's not a cream pie but pretty much an apple pie using bananas. I
>>> had a banana pie for my birthday. I'm not a fan of the pie but
>>> anything is better than having cake for one's birthday. I hate eating
>>> cake on my birthday!
>>
>> Yes, he said it's a two crusted pie like an apple pie. He says what
>> he has attempted has been dry. I can't imagine a dry banana pie, but
>> I'd never imagined a two crusted pie before he asked, so that one goes
>> in the bone-in brisket column. Two new things in two days! I wonder
>> what I will learn about tomorrow?
>
> What I'd do is make a gel out of cinnamon, sugar, corn starch, and lemon
> juice. Just cook that on the stove, add the bananas and then fill and
> bake the pie. OTOH, I don't think a banana pie should be all drippy like
> an apple pie. OTOH, the guy has got to make the pie according to what
> his mind's eye sees.
>
>>>
>>> The Hawaiian banana pie probably has it's origins from the Chinese.
>>> Most of the ones that I've seen were done in a Chinese style.
>>>
>>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>>
>> Thanks, I'll pass this on to him. He's like you, raised in Hawaii...
>> except he left, not sure at what age.
>>
>>
>
> I fried up some canned biscuits last night. That oil was some raunchy
> stuff! No matter, you coat those things with sugar and it's all good. My
> wife took most of it to work. I asked her how it was. She said she gave
> one to my son who was working with her and when she turned around, it
> was all gone. Her co-worker said it was good stuff. I told my wife not
> to tell anyone what it was - that's gonna spoil everything!


Apparently those canned dough products have 3 tears to get all their
trans fat out according to the latest FDA ruling.

The get away with 1/2 a gram as zero now due to rounding down.

On 6/17/2015 10:08 AM, sf wrote:
> On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
> wrote:
>
>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>> brisket until yesterday either. Do we know it by another name? Any
>>> tips to pass along?
>>>
>>>
>>> --
>>>
>>> sf
>>
>> My guess is that it's different from an American banana pie in that it's not a cream pie but pretty much an apple pie using bananas. I had a banana pie for my birthday. I'm not a fan of the pie but anything is better than having cake for one's birthday. I hate eating cake on my birthday!
>>
>> The Hawaiian banana pie probably has it's origins from the Chinese. Most of the ones that I've seen were done in a Chinese style.
>>
>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>
> Thanks! Once I started searching for double crust banana pie, I got
> lots of hits - most were exactly that recipe or slight variations. I
> bet all of them originated with the recipe in this cookbook
> <https://books.google.com/books?id=R39hcOnbyXAC&pg=PA91&lpg=PA91&dq=two%20cr ust%20banana%20pie&source=bl&ots=EyUGez-sxq&sig=JvF9RBgXT0OKsEvSm_Q2eDtbQOc&hl=en&sa=X&ei= vs6BVaqjKILJtQW8hLWYBA&ved=0CEwQ6AEwBw#v=onepage&q =two%20crust%20banana%20pie&f=false>
> However, I found one completely different and interesting that calls
> for rum. I made a banana cake last night and added rum - it was
> verrrry tasty!
> http://www.cooks.com/recipe/iu85v06e...d-rum-pie.html
>

It's pretty much true that people don't make these kinds of banana pies
at home, at least, I don't know of anyone that ever did. I don't know
why that is so - it looks pretty easy to me. For the banana and rum pie,
I'd recommend dunking the bananas in a acidic mixture to suppress browning.

As far as banana cake goes, I'm thinking of letting a banana go all
brown and mushy and then make a mash and letting that ferment a bit. Hoo
boy, that ought to be something. :-)

On 6/17/2015 2:29 PM, Bruce wrote:
> On Wed, 17 Jun 2015 09:49:46 -1000, dsi1
> > wrote:
>
>> On 6/17/2015 8:45 AM, La Mirada wrote:
>>> On 6/17/2015 12:28 PM, dsi1 wrote:
>>>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>>>> brisket until yesterday either. Do we know it by another name? Any
>>>>> tips to pass along?
>>>>>
>>>>>
>>>>> --
>>>>>
>>>>> sf
>>>>
>>>> My guess is that it's different from an American banana pie in that
>>>> it's not a cream pie but pretty much an apple pie using bananas. I had
>>>> a banana pie for my birthday. I'm not a fan of the pie but anything is
>>>> better than having cake for one's birthday. I hate eating cake on my
>>>> birthday!
>>>>
>>>> The Hawaiian banana pie probably has it's origins from the Chinese.
>>>> Most of the ones that I've seen were done in a Chinese style.
>>>>
>>>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>>>
>>>
>>> OT: Do you watch Anthony Bourdain's CNN program?
>>>
>>> http://www.cnn.com/shows/anthony-bourdain-parts-unknown
>>>
>>> He just did Hawaii:
>>>
>>> http://www.cnn.com/go/?show=83419&featured=true
>>>
>>> You might find the tack he took, really examining what comprises a
>>> "native " Hawaiian, as opposed to what a Hawaiian national is, to be
>>> useful.
>>>
>>> He did a fine job showing how the immigrant Asian cultures in Hawaii are
>>> careful not to misrepresent themselves as pure Hawaiians and then
>>> traveled to Molokai to examine the supposedly least friendly (to Haulis)
>>> island.
>>>
>>> The food aspect was very under-represented in this show, a pig roast,
>>> some poi, plate lunches, beach cookout, and not much more.
>>>
>>> It was all about the people, and I submit this guy does as good a job as
>>> anyone at peeling back who and what a culture is comprised of.
>>>
>>
>> There's not much native Hawaiians over here - most of them died over a
>> hundred years ago. OTOH, what little Hawaiian blood there is, is a
>> ticket to certain rights and privileges. I can't go to this school, but
>> my granddaughter probably could if she wanted.
>>
>> https://en.wikipedia.org/wiki/Kamehameha_Schools
>>
>> As far as Bourdain goes, he's a straight-shooter with an eye that
>> doesn't miss much. I'd be interested in what his eyes saw here. I have
>> not been able to catch that segment but will try to catch it. Thanks!
>
> Bourdain has a team that tell him where to go and what to say.

Most TV does work from a producer/director hierarchy.

> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
> head.

The resulting shows are darned good TV.

> Bourdain's a poser.

He's a fine chef, an unusually good writer, and a keen observer.

> Any other questions?

Sure, who the **** are YOU to to take shots at HIM?

On 6/17/2015 10:15 AM, La Mirada wrote:
> On 6/17/2015 2:08 PM, dsi1 wrote:
>> On 6/17/2015 9:36 AM, sf wrote:
>>> On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>>>> brisket until yesterday either. Do we know it by another name? Any
>>>>> tips to pass along?
>>>>>
>>>>>
>>>>> --
>>>>>
>>>>> sf
>>>>
>>>> My guess is that it's different from an American banana pie in that
>>>> it's not a cream pie but pretty much an apple pie using bananas. I
>>>> had a banana pie for my birthday. I'm not a fan of the pie but
>>>> anything is better than having cake for one's birthday. I hate eating
>>>> cake on my birthday!
>>>
>>> Yes, he said it's a two crusted pie like an apple pie. He says what
>>> he has attempted has been dry. I can't imagine a dry banana pie, but
>>> I'd never imagined a two crusted pie before he asked, so that one goes
>>> in the bone-in brisket column. Two new things in two days! I wonder
>>> what I will learn about tomorrow?
>>
>> What I'd do is make a gel out of cinnamon, sugar, corn starch, and lemon
>> juice. Just cook that on the stove, add the bananas and then fill and
>> bake the pie. OTOH, I don't think a banana pie should be all drippy like
>> an apple pie. OTOH, the guy has got to make the pie according to what
>> his mind's eye sees.
>>
>>>>
>>>> The Hawaiian banana pie probably has it's origins from the Chinese.
>>>> Most of the ones that I've seen were done in a Chinese style.
>>>>
>>>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>>>
>>> Thanks, I'll pass this on to him. He's like you, raised in Hawaii...
>>> except he left, not sure at what age.
>>>
>>>
>>
>> I fried up some canned biscuits last night. That oil was some raunchy
>> stuff! No matter, you coat those things with sugar and it's all good. My
>> wife took most of it to work. I asked her how it was. She said she gave
>> one to my son who was working with her and when she turned around, it
>> was all gone. Her co-worker said it was good stuff. I told my wife not
>> to tell anyone what it was - that's gonna spoil everything!
>
>
> Apparently those canned dough products have 3 tears to get all their
> trans fat out according to the latest FDA ruling.
>
> The get away with 1/2 a gram as zero now due to rounding down.
>
>

This is why I never read the ingredients on a can of biscuits!

On 6/17/2015 10:29 AM, Bruce wrote:
> On Wed, 17 Jun 2015 09:49:46 -1000, dsi1
> > wrote:
>
>> On 6/17/2015 8:45 AM, La Mirada wrote:
>>> On 6/17/2015 12:28 PM, dsi1 wrote:
>>>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>>>> brisket until yesterday either. Do we know it by another name? Any
>>>>> tips to pass along?
>>>>>
>>>>>
>>>>> --
>>>>>
>>>>> sf
>>>>
>>>> My guess is that it's different from an American banana pie in that
>>>> it's not a cream pie but pretty much an apple pie using bananas. I had
>>>> a banana pie for my birthday. I'm not a fan of the pie but anything is
>>>> better than having cake for one's birthday. I hate eating cake on my
>>>> birthday!
>>>>
>>>> The Hawaiian banana pie probably has it's origins from the Chinese.
>>>> Most of the ones that I've seen were done in a Chinese style.
>>>>
>>>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>>>
>>>
>>> OT: Do you watch Anthony Bourdain's CNN program?
>>>
>>> http://www.cnn.com/shows/anthony-bourdain-parts-unknown
>>>
>>> He just did Hawaii:
>>>
>>> http://www.cnn.com/go/?show=83419&featured=true
>>>
>>> You might find the tack he took, really examining what comprises a
>>> "native " Hawaiian, as opposed to what a Hawaiian national is, to be
>>> useful.
>>>
>>> He did a fine job showing how the immigrant Asian cultures in Hawaii are
>>> careful not to misrepresent themselves as pure Hawaiians and then
>>> traveled to Molokai to examine the supposedly least friendly (to Haulis)
>>> island.
>>>
>>> The food aspect was very under-represented in this show, a pig roast,
>>> some poi, plate lunches, beach cookout, and not much more.
>>>
>>> It was all about the people, and I submit this guy does as good a job as
>>> anyone at peeling back who and what a culture is comprised of.
>>>
>>
>> There's not much native Hawaiians over here - most of them died over a
>> hundred years ago. OTOH, what little Hawaiian blood there is, is a
>> ticket to certain rights and privileges. I can't go to this school, but
>> my granddaughter probably could if she wanted.
>>
>> https://en.wikipedia.org/wiki/Kamehameha_Schools
>>
>> As far as Bourdain goes, he's a straight-shooter with an eye that
>> doesn't miss much. I'd be interested in what his eyes saw here. I have
>> not been able to catch that segment but will try to catch it. Thanks!
>
> Bourdain has a team that tell him where to go and what to say.
> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
> head.
> Bourdain's a poser.
>
> Any other questions?
>
>

Hee hee?

On 6/17/2015 2:40 PM, dsi1 wrote:
> On 6/17/2015 10:15 AM, La Mirada wrote:
>> On 6/17/2015 2:08 PM, dsi1 wrote:
>>> On 6/17/2015 9:36 AM, sf wrote:
>>>> On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
>>>> wrote:
>>>>
>>>>> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
>>>>>> A friend is asking "What's the secret in making Hawaii style "moist"
>>>>>> banana pie? I've never heard of it, but I'd never heard of bone in
>>>>>> brisket until yesterday either. Do we know it by another name? Any
>>>>>> tips to pass along?
>>>>>>
>>>>>>
>>>>>> --
>>>>>>
>>>>>> sf
>>>>>
>>>>> My guess is that it's different from an American banana pie in that
>>>>> it's not a cream pie but pretty much an apple pie using bananas. I
>>>>> had a banana pie for my birthday. I'm not a fan of the pie but
>>>>> anything is better than having cake for one's birthday. I hate eating
>>>>> cake on my birthday!
>>>>
>>>> Yes, he said it's a two crusted pie like an apple pie. He says what
>>>> he has attempted has been dry. I can't imagine a dry banana pie, but
>>>> I'd never imagined a two crusted pie before he asked, so that one goes
>>>> in the bone-in brisket column. Two new things in two days! I wonder
>>>> what I will learn about tomorrow?
>>>
>>> What I'd do is make a gel out of cinnamon, sugar, corn starch, and lemon
>>> juice. Just cook that on the stove, add the bananas and then fill and
>>> bake the pie. OTOH, I don't think a banana pie should be all drippy like
>>> an apple pie. OTOH, the guy has got to make the pie according to what
>>> his mind's eye sees.
>>>
>>>>>
>>>>> The Hawaiian banana pie probably has it's origins from the Chinese.
>>>>> Most of the ones that I've seen were done in a Chinese style.
>>>>>
>>>>> http://allrecipes.com/recipe/royal-hawaiian-pie/
>>>>
>>>> Thanks, I'll pass this on to him. He's like you, raised in Hawaii...
>>>> except he left, not sure at what age.
>>>>
>>>>
>>>
>>> I fried up some canned biscuits last night. That oil was some raunchy
>>> stuff! No matter, you coat those things with sugar and it's all good. My
>>> wife took most of it to work. I asked her how it was. She said she gave
>>> one to my son who was working with her and when she turned around, it
>>> was all gone. Her co-worker said it was good stuff. I told my wife not
>>> to tell anyone what it was - that's gonna spoil everything!
>>
>>
>> Apparently those canned dough products have 3 tears to get all their
>> trans fat out according to the latest FDA ruling.
>>
>> The get away with 1/2 a gram as zero now due to rounding down.
>>
>>
>
> This is why I never read the ingredients on a can of biscuits!

Lol.

Now you won't have to either!

sf wrote:
>
> I made a banana cake last night and added rum - it was
> verrrry tasty!
> http://www.cooks.com/recipe/iu85v06e...d-rum-pie.html

lol Good one! ;-D

On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:

>Bourdain has a team that tell him where to go and what to say.
>Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>head.
>Bourdain's a poser.
>
>Any other questions?

Which TV chefs /don't/ fit that definition (being a poser)?
Not many... if any at all.

Bourdain also has that NY manner going on as well, which I can't
stand. He kind of creeps me out a little.

On 6/17/2015 4:01 PM, wrote:
> Bourdain also has that NY manner going on as well, which I can't
> stand. He kind of creeps me out a little.

Feel free not to watch then, Oz has it's own little TV network, eh?

On 2015-06-17, Jeßus > wrote:

> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:

>>Bourdain's a poser.

> Which TV chefs /don't/ fit that definition (being a poser)?

He is NOT a TV/celebrity chef. All his notoriety comes from writing
and an author and script writer of a travel show. Yes, he is World
reknown cuz he was once a chef, but it boils down to his books. One
episode of one of his shows has a friend who related how he was shocked
to discover Anthony was a chef, not merely a struggling writer.

Listening to him talk on his shows, he reveals he is very well read
and has a good --if a NYC-- sense of humor. His ability to string
together catchy phrases while being both humorous and informative is
quite well developed. I hope you don't think anyone but himself is
writing the dialogue for his various travel shows.

If you don't think he's a writer, read his other book, A Cook's Tour,
to see how hard he works at being a writer. That book had Tony flat
wearing out every thesaurus he could lay his hands on.

nb

On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:

>On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
> wrote:
>
>>On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>
>>>Bourdain has a team that tell him where to go and what to say.
>>>Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>head.
>>>Bourdain's a poser.
>>>
>>>Any other questions?
>>
>>Which TV chefs /don't/ fit that definition (being a poser)?
>>Not many... if any at all.
>
>True, but in the book that started his fame, he describes how much he
>hates those types.

No real surprise there if he's made it to television. As he has.

>>Bourdain also has that NY manner going on as well, which I can't
>>stand. He kind of creeps me out a little.
>
>But it doesn't come naturally to him. He has a post-it note on his
>bathroom mirror. "Note to self: remember that you're a tough, cynical
>guy from the big city".

Yes... that's the kind of thing I was referring to.

On 18 Jun 2015 00:05:43 GMT, notbob > wrote:

>On 2015-06-17, Jeßus > wrote:
>
>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>
>>>Bourdain's a poser.
>
>> Which TV chefs /don't/ fit that definition (being a poser)?
>
>He is NOT a TV/celebrity chef. All his notoriety comes from writing
>and an author and script writer of a travel show.

<shrug>, whatever. He's still on TV and from what I have seen of his
shows, still revolves around food. I just prefer people act naturally
rather than put on an act (and they ALL do to some degree) - this is
one of many reasons why I don't watch any TV to speak of.

>Yes, he is World
>reknown cuz he was once a chef, but it boils down to his books. One
>episode of one of his shows has a friend who related how he was shocked
>to discover Anthony was a chef, not merely a struggling writer.
>
>Listening to him talk on his shows, he reveals he is very well read
>and has a good --if a NYC-- sense of humor. His ability to string
>together catchy phrases while being both humorous and informative is
>quite well developed. I hope you don't think anyone but himself is
>writing the dialogue for his various travel shows.

I would have no idea how his shows are prepared.

>If you don't think he's a writer, read his other book, A Cook's Tour,

I don't think he is or isn't anything, I wouldn't know. I'm just
commenting on the little I *have* seen him do, which is on TV.

>to see how hard he works at being a writer. That book had Tony flat
>wearing out every thesaurus he could lay his hands on.

On 2015-06-18, Jeßus > wrote:

> shows, still revolves around food.

Does that make Sandra Lee of Semi-Homemade a real chef? I think not.

nb

On 18 Jun 2015 00:56:08 GMT, notbob > wrote:

>On 2015-06-18, Jeßus > wrote:
>
>> shows, still revolves around food.
>
>Does that make Sandra Lee of Semi-Homemade a real chef? I think not.

I don't think so either? But I'm no longer sure what it is we're
supposed to be arguing about?

On 6/17/2015 5:58 PM, Bruce wrote:
>> Bourdain also has that NY manner going on as well, which I can't
>> >stand. He kind of creeps me out a little.
> But it doesn't come naturally to him.

You assbag!

You have NO clue what comes naturally to him.

> He has a post-it note on his
> bathroom mirror. "Note to self: remember that you're a tough, cynical
> guy from the big city".

And you're a cynical Joey, bugger off.

On 6/17/2015 6:05 PM, notbob wrote:
> On 2015-06-17, Jeßus > wrote:
>
>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>
>>> Bourdain's a poser.
>
>> Which TV chefs /don't/ fit that definition (being a poser)?
>
> He is NOT a TV/celebrity chef. All his notoriety comes from writing
> and an author and script writer of a travel show. Yes, he is World
> reknown cuz he was once a chef, but it boils down to his books. One
> episode of one of his shows has a friend who related how he was shocked
> to discover Anthony was a chef, not merely a struggling writer.
>
> Listening to him talk on his shows, he reveals he is very well read
> and has a good --if a NYC-- sense of humor. His ability to string
> together catchy phrases while being both humorous and informative is
> quite well developed. I hope you don't think anyone but himself is
> writing the dialogue for his various travel shows.
>
> If you don't think he's a writer, read his other book, A Cook's Tour,
> to see how hard he works at being a writer. That book had Tony flat
> wearing out every thesaurus he could lay his hands on.
>
> nb
>
>
+1

On 6/17/2015 6:29 PM, wrote:
> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>
>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>> > wrote:
>>
>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>
>>>> Bourdain has a team that tell him where to go and what to say.
>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>> head.
>>>> Bourdain's a poser.
>>>>
>>>> Any other questions?
>>>
>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>> Not many... if any at all.
>>
>> True, but in the book that started his fame, he describes how much he
>> hates those types.
>
> No real surprise there if he's made it to television. As he has.
>
>>> Bourdain also has that NY manner going on as well, which I can't
>>> stand. He kind of creeps me out a little.
>>
>> But it doesn't come naturally to him. He has a post-it note on his
>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>> guy from the big city".
>
> Yes... that's the kind of thing I was referring to.
>

Why don't you two shrimps take your jealous Auzzie snark and berloody
**** the hell off!

On 6/17/2015 6:36 PM, wrote:
> this is one of many reasons why I don't watch any TV to speak of.

Then your opinion is worth precisely that - nothing.

On 6/17/2015 7:05 PM, wrote:
> On 18 Jun 2015 00:56:08 GMT, notbob > wrote:
>
>> On 2015-06-18, Jeßus > wrote:
>>
>>> shows, still revolves around food.
>>
>> Does that make Sandra Lee of Semi-Homemade a real chef? I think not.
>
> I don't think so either? But I'm no longer sure what it is we're
> supposed to be arguing about?
>
Then bugger off outta here, Joey.

On Thu, 18 Jun 2015 11:33:52 +1000, Bruce > wrote:

>On Wed, 17 Jun 2015 19:28:59 -0600, La Mirada > wrote:
>
>>On 6/17/2015 6:29 PM, wrote:
>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>
>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>> > wrote:
>>>>
>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>
>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>> head.
>>>>>> Bourdain's a poser.
>>>>>>
>>>>>> Any other questions?
>>>>>
>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>> Not many... if any at all.
>>>>
>>>> True, but in the book that started his fame, he describes how much he
>>>> hates those types.
>>>
>>> No real surprise there if he's made it to television. As he has.
>>>
>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>> stand. He kind of creeps me out a little.
>>>>
>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>> guy from the big city".
>>>
>>> Yes... that's the kind of thing I was referring to.
>>>
>>
>>Why don't you two shrimps take your jealous Auzzie snark and berloody
>>**** the hell off!
>
>Just because we're talking about an American (of French descent),
>doesn't mean it's an Australia vs. US thing, you defensive simpleton.

LOL, who cares what it thinks? Would have been better to pretend it
*was* an Australia vs. US thing

On 6/17/2015 7:33 PM, Bruce wrote:
> On Wed, 17 Jun 2015 19:28:59 -0600, La Mirada > wrote:
>
>> On 6/17/2015 6:29 PM, wrote:
>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>
>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>> > wrote:
>>>>
>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>
>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>> head.
>>>>>> Bourdain's a poser.
>>>>>>
>>>>>> Any other questions?
>>>>>
>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>> Not many... if any at all.
>>>>
>>>> True, but in the book that started his fame, he describes how much he
>>>> hates those types.
>>>
>>> No real surprise there if he's made it to television. As he has.
>>>
>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>> stand. He kind of creeps me out a little.
>>>>
>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>> guy from the big city".
>>>
>>> Yes... that's the kind of thing I was referring to.
>>>
>>
>> Why don't you two shrimps take your jealous Auzzie snark and berloody
>> **** the hell off!
>
> Just because we're talking about an American (of French descent),
> doesn't mean it's an Australia vs. US thing, you defensive simpleton.
>

Oh puleeeze, that's all you sheep-shaggers do is toss crap at America.

Pretty damned obvious this time too.

On 6/17/2015 8:03 PM, Bruce wrote:
> On Thu, 18 Jun 2015 11:58:01 +1000, Jeßus
> > wrote:
>
>> On Thu, 18 Jun 2015 11:33:52 +1000, Bruce > wrote:
>>
>>> On Wed, 17 Jun 2015 19:28:59 -0600, La Mirada > wrote:
>>>
>>>> On 6/17/2015 6:29 PM, wrote:
>>>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>>>
>>>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>>>> > wrote:
>>>>>>
>>>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>>>
>>>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>>>> head.
>>>>>>>> Bourdain's a poser.
>>>>>>>>
>>>>>>>> Any other questions?
>>>>>>>
>>>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>>>> Not many... if any at all.
>>>>>>
>>>>>> True, but in the book that started his fame, he describes how much he
>>>>>> hates those types.
>>>>>
>>>>> No real surprise there if he's made it to television. As he has.
>>>>>
>>>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>>>> stand. He kind of creeps me out a little.
>>>>>>
>>>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>>>> guy from the big city".
>>>>>
>>>>> Yes... that's the kind of thing I was referring to.
>>>>>
>>>>
>>>> Why don't you two shrimps take your jealous Auzzie snark and berloody
>>>> **** the hell off!
>>>
>>> Just because we're talking about an American (of French descent),
>>> doesn't mean it's an Australia vs. US thing, you defensive simpleton.
>>
>> LOL, who cares what it thinks? Would have been better to pretend it
>> *was* an Australia vs. US thing
>
> Generally, I ignore him, but sometimes it's too tempting.
>
Staying true to your roots here, eh "John"?

On Wed, 17 Jun 2015 10:23:12 -1000, dsi1
> wrote:

> As far as banana cake goes, I'm thinking of letting a banana go all
> brown and mushy and then make a mash and letting that ferment a bit. Hoo
> boy, that ought to be something. :-)

These ripened in their jackets and were so ripe they were weeping, but
they were mostly yellow with some brown spotting. When I opened them,
they were soft but not mushy. Very odd. Good for me though.

--

sf

On Thu, 18 Jun 2015 12:03:58 +1000, Bruce > wrote:

>On Thu, 18 Jun 2015 11:58:01 +1000, Jeßus
> wrote:
>
>>On Thu, 18 Jun 2015 11:33:52 +1000, Bruce > wrote:
>>
>>>On Wed, 17 Jun 2015 19:28:59 -0600, La Mirada > wrote:
>>>
>>>>On 6/17/2015 6:29 PM, wrote:
>>>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>>>
>>>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>>>> > wrote:
>>>>>>
>>>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>>>
>>>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>>>> head.
>>>>>>>> Bourdain's a poser.
>>>>>>>>
>>>>>>>> Any other questions?
>>>>>>>
>>>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>>>> Not many... if any at all.
>>>>>>
>>>>>> True, but in the book that started his fame, he describes how much he
>>>>>> hates those types.
>>>>>
>>>>> No real surprise there if he's made it to television. As he has.
>>>>>
>>>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>>>> stand. He kind of creeps me out a little.
>>>>>>
>>>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>>>> guy from the big city".
>>>>>
>>>>> Yes... that's the kind of thing I was referring to.
>>>>>
>>>>
>>>>Why don't you two shrimps take your jealous Auzzie snark and berloody
>>>>**** the hell off!
>>>
>>>Just because we're talking about an American (of French descent),
>>>doesn't mean it's an Australia vs. US thing, you defensive simpleton.
>>
>>LOL, who cares what it thinks? Would have been better to pretend it
>>*was* an Australia vs. US thing
>
>Generally, I ignore him, but sometimes it's too tempting.

Well, that's his job here, so it thinks at least.

On Wednesday, June 17, 2015 at 8:29:14 PM UTC-5, La Mirada wrote:
> On 6/17/2015 6:29 PM, wrote:
> > On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
> >> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
> >> > wrote:
> >>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
> >>>> Bourdain has a team that tell him where to go and what to say.
> >>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
> >>>> head.
> >>>> Bourdain's a poser.
> >>>> Any other questions?
> >>> Which TV chefs /don't/ fit that definition (being a poser)?
> >>> Not many... if any at all.
> >> True, but in the book that started his fame, he describes how much he
> >> hates those types.
> > No real surprise there if he's made it to television. As he has.
> >>> Bourdain also has that NY manner going on as well, which I can't
> >>> stand. He kind of creeps me out a little.
> >> But it doesn't come naturally to him. He has a post-it note on his
> >> bathroom mirror. "Note to self: remember that you're a tough, cynical
> >> guy from the big city".
> > Yes... that's the kind of thing I was referring to.
> Why don't you two shrimps take your jealous Auzzie snark and berloody
> **** the hell off!

I don't care for him either - I tried to read Kitchen Confidential, but
couldn't get past the first 3 or so chapters. I will agree that
he works hard at being a writer. That was part of what made the book such
a slog for me - I could see how HARD he was working at writing. Also,
he strikes me as a cynical gasbag, more interested in making a snarky
comment than anything else.

I'm not sure why you have such a violent reaction to some stranger
on the internet not agreeing with your taste in television. "Darned good
tv" is, obviously, a matter of personal taste.

On 6/17/2015 11:41 PM, Bruce wrote:
> On Wed, 17 Jun 2015 22:14:47 -0600, La Mirada > wrote:
>
>> On 6/17/2015 8:03 PM, Bruce wrote:
>>> On Thu, 18 Jun 2015 11:58:01 +1000, Jeßus
>>> > wrote:
>>>
>>>> On Thu, 18 Jun 2015 11:33:52 +1000, Bruce > wrote:
>>>>
>>>>> On Wed, 17 Jun 2015 19:28:59 -0600, La Mirada > wrote:
>>>>>
>>>>>> On 6/17/2015 6:29 PM, wrote:
>>>>>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>>>>>
>>>>>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>>>>>
>>>>>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>>>>>> head.
>>>>>>>>>> Bourdain's a poser.
>>>>>>>>>>
>>>>>>>>>> Any other questions?
>>>>>>>>>
>>>>>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>>>>>> Not many... if any at all.
>>>>>>>>
>>>>>>>> True, but in the book that started his fame, he describes how much he
>>>>>>>> hates those types.
>>>>>>>
>>>>>>> No real surprise there if he's made it to television. As he has.
>>>>>>>
>>>>>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>>>>>> stand. He kind of creeps me out a little.
>>>>>>>>
>>>>>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>>>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>>>>>> guy from the big city".
>>>>>>>
>>>>>>> Yes... that's the kind of thing I was referring to.
>>>>>>>
>>>>>>
>>>>>> Why don't you two shrimps take your jealous Auzzie snark and berloody
>>>>>> **** the hell off!
>>>>>
>>>>> Just because we're talking about an American (of French descent),
>>>>> doesn't mean it's an Australia vs. US thing, you defensive simpleton.
>>>>
>>>> LOL, who cares what it thinks? Would have been better to pretend it
>>>> *was* an Australia vs. US thing
>>>
>>> Generally, I ignore him, but sometimes it's too tempting.
>>>
>> Staying true to your roots here, eh "John"?
>
> Whatever you say, "Lohman", "Casa Boner" and who knows what else.
>

PKB mate, PKB!

On 6/17/2015 11:43 PM, Bruce wrote:
> On Wed, 17 Jun 2015 22:12:27 -0600, La Mirada > wrote:
>
>> On 6/17/2015 7:33 PM, Bruce wrote:
>>> On Wed, 17 Jun 2015 19:28:59 -0600, La Mirada > wrote:
>>>
>>>> On 6/17/2015 6:29 PM, wrote:
>>>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>>>
>>>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>>>> > wrote:
>>>>>>
>>>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>>>
>>>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>>>> head.
>>>>>>>> Bourdain's a poser.
>>>>>>>>
>>>>>>>> Any other questions?
>>>>>>>
>>>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>>>> Not many... if any at all.
>>>>>>
>>>>>> True, but in the book that started his fame, he describes how much he
>>>>>> hates those types.
>>>>>
>>>>> No real surprise there if he's made it to television. As he has.
>>>>>
>>>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>>>> stand. He kind of creeps me out a little.
>>>>>>
>>>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>>>> guy from the big city".
>>>>>
>>>>> Yes... that's the kind of thing I was referring to.
>>>>>
>>>>
>>>> Why don't you two shrimps take your jealous Auzzie snark and berloody
>>>> **** the hell off!
>>>
>>> Just because we're talking about an American (of French descent),
>>> doesn't mean it's an Australia vs. US thing, you defensive simpleton.
>>>
>>
>> Oh puleeeze, that's all you sheep-shaggers do is toss crap at America.
>>
>> Pretty damned obvious this time too.
>
> Anthony Bourdain is not "America", simple man.

He IS an American, period.

> Is this type of reaction a symptom of your mental illness?


IS this more little brudderism from the rest of the Unfree Kingdom's refuse?

On 6/18/2015 6:34 AM, Michelle wrote:
> On Wednesday, June 17, 2015 at 8:29:14 PM UTC-5, La Mirada wrote:
>> On 6/17/2015 6:29 PM, wrote:
>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>> > wrote:
>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>> head.
>>>>>> Bourdain's a poser.
>>>>>> Any other questions?
>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>> Not many... if any at all.
>>>> True, but in the book that started his fame, he describes how much he
>>>> hates those types.
>>> No real surprise there if he's made it to television. As he has.
>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>> stand. He kind of creeps me out a little.
>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>> guy from the big city".
>>> Yes... that's the kind of thing I was referring to.
>> Why don't you two shrimps take your jealous Auzzie snark and berloody
>> **** the hell off!
>
> I don't care for him either - I tried to read Kitchen Confidential, but
> couldn't get past the first 3 or so chapters.

Must be a personal distaste, his prose is impeccable.

> I will agree that
> he works hard at being a writer. That was part of what made the book such
> a slog for me - I could see how HARD he was working at writing.

That's also snark.

> Also, he strikes me as a cynical gasbag, more interested in making a snarky
> comment than anything else.

Well now it's a regular snark fest with your on top of his!

> I'm not sure why you have such a violent reaction to some stranger
> on the internet not agreeing with your taste in television. "Darned good
> tv" is, obviously, a matter of personal taste.

I'm dismissing all critiques from our foreign wannabes in Oz and
Canuckistan.

Our TV, our elections, our corporations.

They can all berloody well bugger off and tend their own gardens.

Period.

On 6/18/2015 7:12 AM, Bruce wrote:
> On Thu, 18 Jun 2015 05:34:32 -0700 (PDT), Michelle
> > wrote:
>
>> On Wednesday, June 17, 2015 at 8:29:14 PM UTC-5, La Mirada wrote:
>>> On 6/17/2015 6:29 PM, wrote:
>>>> On Thu, 18 Jun 2015 09:58:49 +1000, Bruce > wrote:
>>>>> On Thu, 18 Jun 2015 08:01:04 +1000, Jeßus
>>>>> > wrote:
>>>>>> On Thu, 18 Jun 2015 06:29:21 +1000, Bruce > wrote:
>>>>>>> Bourdain has a team that tell him where to go and what to say.
>>>>>>> Bourdain has become what he once (Kitchen Confidential) loathed: a TV
>>>>>>> head.
>>>>>>> Bourdain's a poser.
>>>>>>> Any other questions?
>>>>>> Which TV chefs /don't/ fit that definition (being a poser)?
>>>>>> Not many... if any at all.
>>>>> True, but in the book that started his fame, he describes how much he
>>>>> hates those types.
>>>> No real surprise there if he's made it to television. As he has.
>>>>>> Bourdain also has that NY manner going on as well, which I can't
>>>>>> stand. He kind of creeps me out a little.
>>>>> But it doesn't come naturally to him. He has a post-it note on his
>>>>> bathroom mirror. "Note to self: remember that you're a tough, cynical
>>>>> guy from the big city".
>>>> Yes... that's the kind of thing I was referring to.
>>> Why don't you two shrimps take your jealous Auzzie snark and berloody
>>> **** the hell off!
>>
>> I don't care for him either - I tried to read Kitchen Confidential, but
>> couldn't get past the first 3 or so chapters. I will agree that
>> he works hard at being a writer. That was part of what made the book such
>> a slog for me - I could see how HARD he was working at writing. Also,
>> he strikes me as a cynical gasbag, more interested in making a snarky
>> comment than anything else.
>
> I like that Bourdain speaks his mind, as opposed to some travelling tv
> chefs who love love love everything. But Bourdain can be downright
> rude to people who are, basically, helping him make his show. Or he
> puts them down afterwards in his voice-over.

Your idea of what you believe constitutes(for him) a "put down" is
laughable hypocritical after the hatchet work you've done here on
various things American.

Bugger off, toady.

>> I'm not sure why you have such a violent reaction to some stranger
>> on the internet not agreeing with your taste in television. "Darned good
>> tv" is, obviously, a matter of personal taste.
>
> Because, for some demented reason, he sees it as an attack on his
> country, even though he constantly puts down Australia himself. Not
> that I care

Chicken-egg mate, YOU and the rabbit-killer came after US first.

I just know enough about to Oz to speak to your particularly convoluted
culture with something approaching resident acumen.

Sucks when you get gut-punched back doesn't it, shrimpy?

On Thu, 18 Jun 2015 05:34:32 -0700 (PDT), Michelle
> wrote:

> I'm not sure why you have such a violent reaction to some stranger
> on the internet not agreeing with your taste in television. "Darned good
> tv" is, obviously, a matter of personal taste.

It's typical rfc behavior, but I agree with you. I am not a Bourdain
fan either.

--

sf

On 6/18/2015 11:06 AM, sf wrote:
> On Thu, 18 Jun 2015 05:34:32 -0700 (PDT), Michelle
> > wrote:
>
>> I'm not sure why you have such a violent reaction to some stranger
>> on the internet not agreeing with your taste in television. "Darned good
>> tv" is, obviously, a matter of personal taste.
>
> It's typical rfc behavior, but I agree with you. I am not a Bourdain
> fan either.


Regardless, the man puts together good insightful travel and food TV.

He gets into and under the culture as few other hosts do, even the Globe
Trekker bunch.

His wife is a competitive kick boxer whom he admits could kick his ass,
so cut him some slack ;-)

On Thu, 18 Jun 2015 11:11:17 -0600, La Mirada > wrote:

> His wife is a competitive kick boxer whom he admits could kick his ass,
> so cut him some slack ;-)

Maybe we should put his wife and Robert Irvine's (professional
wrestler and model) in a ring together

--

sf