SLAUGHTER ON UNION SQUARE?? by Anthony Bourdain

Webcast by Barnes and Noble, 7 p.m. Monday Dec. 3 (link in right column of main page)

Finally, a chance for concerned Food Network viewers, obsessive foodies, tormented loners, renegade hair-stylists and fans of such books as ELEMENTS OF COOKING to pin Ruhlman down and ask him the burning questions all of us have been dying to put to him.  Oh, yes!  At 7PM, December 3rd. Tomorrow night, already weakened by a long book tour, he'll be trapped like a rat at the Barnes and Noble on Union Square where the merciless questioning will begin.  One would not be surprised if Michael were called upon to answer such questions as :

Despite the fact that you are "long time friends and associates" of Chef Michael Symon--and that your kids call him "Unky Mike", we find you judging Next Iron Chef America--a contest which (curiously), Symon wins! Coincidence? Or conspiracy?

Please explain the sudden, Trotsky-like disappearance of Symon's photo from the photo on your website.

On a recent trip to Cleveland, Michael Symon was allegedly witnessed installing new gutters, weatherproofing , a carp pond and an outdoor jacuzzi on your property. Can you confirm or deny this sighting?

Where were you EXACTLY on the day of the Kennedy assassination?

How come there's like..no Italian terms in your book? What? Like Italy doesn't exist?! Like they didn't teach those French cocksuckers to cook in the first place? Elements of WHAT KIND of cooking? Fancy ass FRENCH cooking is what!!They don't have Italian cooking in Cleveland? Explain yourself!!

Didn't you--ever--even for a second--want to wipe that look off Andrew Knowlton's face? Like with a meat mallet?Especially when he was right?

What brand of conditioner do you use? America wants to know!!

If your public doesn't demand answers, I will!!

UPDATE: RUHLMAN RESPONDS

Ah, Rat-face is back, with more of his deplorable accusations—excuse me while I wipe the spittle off.  I’ve addressed these baseless accusations before, can’t you read?  I have the receipts for all home improvements, what business is it of yours if Symon wants to pick up a little extra spending money, and I was not yet 4 months old when Kennedy was shot, while you were already peddling weed on some schoolyard street corner.

As for Francophilic Elements of Cooking—guilty as charged (a fact I address in a recent column I’ll post later), but I don’t ignore Italy.  I got pasta in there.  I got gremolata.  I threw in a reference to brodo.  Lay off.  You wrote the intro (for extortionist fees and I had to pretty much rewrite it from scratch it was so unintelligible—lay off the bottle when you’re trying to compose, Drunkspeare)--you could have whined there.

Now, Tony.  I have no beef with you’re current book, No Rez—it could have been a cut and paste job, a compendium of refuse left over from your show—but it’s actually not a bad overview of your amazing travels.  And, you didn’t totally embarrass Cleveland except with the ridiculous Skyline Chili ruse.

But: You will no doubt be interested to know, that in the stack of holiday books I’ve received is the new The Martha Stewart Living Cookbook: The Original Classics.  Why, reader, is this significant?  Well, I was idly perusing it when I came across the cassoulet recipe, written well before Mr. Bourdain’s freak rise to fame, while in fact he was in what we might call his “habituated” phase—and upon checking the Les Halles Cookbook, found them all but identical.  I began to peruse further.  The daube of beef, the duck confit, the pate, even the tripe, were the same.  Bourdain's arch headnotes, Martha's thinly disguised recipes.

Checking with some of his older cooks, admittedly ones he stiffed on his way out of the kitchen, they were only to happy to offer what they wished an otherwise sycophantic media had never asked.  Yes, it was true.  Bourdain always arrived at the restaurant with a copy of the latest Martha Stewart Living magazine squirreled away in his knife kit.

Fess up, Bourdain. You owe what little talent you have for cooking to Martha.

Comments

[Tags]

It's getting harder not to make the two-hour trek to NY from Philly tomorrow night. But just knowing that it'll be packed like pigs in a sardine factory is enough to decide against it.

[Tags]

And don't forget that foodwise, France and Italy are suburbs of China.

[Bob delGrosso]

You've lost it. This is sad: so much promise gone so soon. Sniffle.

[bob]

Holy jealous ex-girlfriends! Every since Mike and Mike started making time publicly, you just don't come around anymore. Caterina de Medici called, she wants the chip on her shoulder back.....

[thespian]

So much promise gone so *soon*? Are you expecting him to live to 400 or something?

(I expect the conditioner answer to be posted.)

[Dan]

Yowza! Someone's having a bit of a rough go shaking his nicotine dependency.

Hang in there, Tony. Baby steps, man.

[Russ]

Chef Tony:

When I met you in Minneapolis you seemed unusually subdued... it's good to see the rapier wit and prose so finely tuned.

[Natalie Sztern]

I always grew up with the mindset of "it's not what you know but who you know"..right Uncle Mikey? Welcome to the real world, Uncle Tony, oh but you already know that!

[Natalie Sztern]

OH OH OH- currently on tv is Iron Chef Michael standing on his podium for the holiday battle royal, but Cat Cora was chosen instead...Girl Power, luv it

[lux]

Luckily for the both of you, Skawt and his warthog obsession will be here in California.

[Skawt]

Bourdain:

Did those Cook's Tour DVDs I gave you work on your DVD player?

[Russ H]

Hey! Didn't Bourdain read the rules about only saying on the blog, what you would be willing to say to Michale's face...uh...oh wait!

Never mind!

[Sakurako]

I always thought he looked more like Lenin.

[Sakurako]

His photo, I mean. Not the disappearance. I guess that was Trotsky-like.

[Annie]

As for where Ruhlman was for the Kennedy ssasination: Tony, I think the little momzer wasn't even born yet.

[Tags]

Close, he was in diapers.

http://en.wikipedia.org/wiki/Michael_Ruhlman

When he was born, "So Much In Love" by the Tymes was the number one song. You don't want to know what song was number one when Bourdain was born.

Almost as bad as "Tammy" by Debbie Reynolds when I was born.

[Tags]

Alright, just this once...

http://www.youtube.com/watch?v=s9bJnjCCebw

[Bored]

This whole Bourdain vs. Ruhlman shtick is getting as old and tired as the Food Network. Look in the mirror Tony--it ain't pretty.

[sheila]

Ah shut up all of you. What happened to your sense of humour? Lighten up, don't you know it's all in fun?

[Gregorio]

Hekyl and Jekyl strike again!

Have fun at the Union Square B&N tomorrow. Expect mass-foodie invasion (the Greenmarket will be on that day).

[Chad Edward]

Tony Bourdain cooks? Since when? Eats, travels, writes, slurs a string of drunken pop philosophy into a camera, yes. But cooks?

Perhaps Bourdain should dust off his knife kit and challenge Iron Chef Symon if he's so skeptical of Ruhlman's choice?

[kanani]

"Bourdain always arrived at the restaurant with a copy of the latest Martha Stewart Living magazine squirreled away in his knife kit."

I suppose someone had to carry the torch while she was in the slammer. No doubt, it was Bourdain.

As for Symon the fixit man, please leave his card. I have gutters to be cleaned, and it would seem Knowlton the fixit guy is painting your trim.

[bob]

SSSSSSUUUHNAP! Damn Ruhlman, take no prisoners!
ps sorry bout the cuss word

[French Laundry at Home]

While you're at B&N, be a dear and reshelve Aunt Sandy's new fauxmoir "Made From Scratch" for me, k? I've moved many of them here in the DC area to Horror, Fiction, Death & Dying, and Comedy, or in the Health and Wellness section next to books about diabetes or fellatio. Good times.....

Is Symon shoveling your snow tonight?

[Skawt]

Apparently Bourdain and Ruhlman have taken time out of their busy schedules (taking turns beating me with a sack of oranges) to lash out at each other for once.

Maybe now I can escape from Ruhlman's basement before I have the spend the rest of the winter neck deep in Skyline chili.

[CalloohCallay]

Oh, man, what a rush. I pity da foo' who drinks anything while reading Mr. Bourdain's posts, and I will never admit to refreshing this page hoping for a worthy rebuttal from Mr. Ruhlman. I will be (theoretically) safe at work three hours away; I'm calling on any and all Youtubers (?!) for clips from tomorrow night's throwdown.

CC

[FoodPuta]

Did you run out of Warthog Tony?

[Jeff Ewald]

There's a joke in there somewhere...

Bourdain and Stewart in the same cell block, trading recipes, Bourdain cribbing from her book, arguing who's the biatch...

Michael, Skawt help me out here...

[Adele]

Let me echo the request for You-tubing the Union Square event, if it's at all possible.

I missed Tony, in Chicago, due to illness, and Michael continues to spurn our fair city.

[TJB]

Many of you need to step away from the blog and search for your lost senses of humors.

[Kal]

I also echo the request for Tube of You re: Union Square! The blogging boxing matches are excellent but so much more fun, I am sure, in living color.

[CalloohCallay]

PS: "Drunkspeare" = WIN.

CC

[carri]

Ouch!

[CalloohCallay]

PPS: I see a Martha Stewart banner on this site..."Whose Responible?"

[kanani]

WOW! Carri is from Two Sisters Bakery up in Homer. I've traveled more than once to your beautiful town. I LOVE this bakery. It rocks! It's the best baked goods... especially after morning of fishing.... or night at the Salty Dawg. What great people there are on this blog!

[Dervin]

Eh, the question I'd ask Bourdain is what persona he'll embody after the pseudo-rebel-cook is played out?

[Sandy]

So, that WASN'T a cow I saw in Ruhlman's yard...

Ouch.

[janet]

Maybe if you want to lay to rest all the accusations regarding NIC judging, you should stop bringing the subject up.

[carri]

GEEZ, Kanani, thanks for the shout,yo...we aim to please! (it's all part of our world domination plan...)

[the dude]

Martha Stewart ouch! Wow, we all know Tony has talent, but it's not necessarily in the kitchen. So Mikey, as few besides your family have ever tasted your cooking - don't hit him where it hurts too bad. IMO, and I'm not sorry to say because it's mostly true, you're both brillant wannabes. And we're lucky to have you - maybe see you tomorrow, err... later today.

[The Professor]

Most excellent round gentlemen, most excellent. Now ten paces and write again at the drop of my hanky.

[InkaDinkaDoo]

I actually have a copy of a Martha cookbook, cover photo featuring her in a demure pink gingham dress with apron and sporting pearls, autographed by her with a pink neon marker-- courtesy of another life when I worked at Robert Mondavi Winery and she was there for a few days as a featured "Great Chef" back in the '80s. No, I didn't buy it but I found it among my mother's effects when she passed away and couldn't resist adding it to my cookbook collection.

So you're heading to Vancouver. Do a weather check. We're right at the 49th parallel and had loads of snow over the weekend, I'm listening to a torrent of rain right now, and floods are predicted through late Tuesday. But this is WA and not BC; your experience may vary.

[Gabe]

carri - I too love the Two Sisters Bakery. My parents live in Homer and your shop is a must-hang place whenever I visit.

[AcidQueen]

I can't believe the comments have gotten this far without somebody mentioning the Glaring Grammar Gaffe in this line:

"I have no beef with you’re current book"

...

nevermind. ;)

[Vinotas]

Nice to see two old friends at it again. Keep it up boys, and while I won't be able to stop in at the Barnes & Noble appearance I wish you well.
And we all know Tony was Martha's bitch before he got all famous...
Cheers!

[rockandroller]

Does this mean I don't have to be ashamed about my Woman's Day cookbook anymore?

[mirinblue]

Michael and Tony!

What a fine way to start my snowy, cold Monday morning at work...laughing 'til I can no longer breathe! And for that, I thank you.

[Artful]

Funny stuff. For a more macabre brand of humor check out Mario Batali as Santa Claus at Women's Wear Daily. Yeesh!

[Claudia]

Tags, get on the train from Philly NOW - I'm leaving work early and will hold a seat for you (!) (And, yes, I have on my viciously pointy-toed, steel-tipped cowboy boots today, so the CAFO feed lot of fans at B&N today will NOT be a problem. Trust me. I just crushed my way through a horrendous morning rush hour with no caffeine, so you know I'm ready for a Bourdain book-signing!) Poor Ruhlman. I TOLD him Thursday it's gonna be a zoo tonight . . .

[Big Red]

OH how I wish I had a sitter for your appearences in NYC. Oh how I long for the Snarky Ruhlman, and the NJ-ite wit of Bourdain! And it was my birthday yesterday too! Ok, I am whining like one of my kids, but I would be in the front row with a big bowl of popcorn and a copy of Ruhlman's and Martha's....Sorry I mean, **TONY'S** book for you guys to sign. No seriously, the schtick never gets old, despite some other comments. It is nice to see well matched adversaries go at it as I am sick to death of the crap that gets peddled on shows like "the View" where I could really give to flying shits hitting the white house about what dumb-ass Hasselbeck has to say in her twisted conservative mind. Enough said I think.
Keep it up guys I need something somewhat mentally stimulating to keep me sane now that I no longer rule like a dictator in a kitchen. (Oh how I miss those days! *sentimental sniff*)

[Line cook]

Nipping recipes from Martha is much better than slurping Rayray in the desperate hope that a few more units might fly off the shelves, Michael.

[sheila]

Ha ha, French Laundry at home - what a brilliant idea - I spend a lot of time at the B&N in Union Square, and from now on that's how I'll be spending some of my time - hiding the dreaded Sandra and RR! Cheers. I'm going tonight, God, I suppose I should get there at 4 o'clock. Sigh.

[jez]

I just snarfed oatmeal. With pecans.

Owie.

*returns to lurk mode*

[Lisa]

If the "slaughter" lives up to its billing, will the winner make a delicious stock with the loser's bones? Looks like the required roasting of said bones has already begun!

Have fun tonight, boys!

[Ben]

"I have no beef with you’re current book..."

"you're"? "you're"?! Good lord, man.

[lux]

Claudia & Tags, remember that we SFites expect a full recounting of the night's festivities -- that is, if anyone manages to survive the carnage.

Watch out for flying Jagermeister bottles and unbridled snark!

[Claudia]

Protected by a thick hide, a lawyer on speed dial and the will to survive, I plan to go down into the pit, a la Dr. Gonzo, and come up licking the blood off my lips. And no doubt, laughing my ass off. If I DON'T survive, Lux, you know how to get my next of kin (!)

[Kovalic]

Drunkspeare.

Shouldn't that be "Shakesbeer"?

:-)

[truenorthern]

Ruhlman and Bourdain, the 'Martin and Lewis' of contemporary food commentary.

Ruhlman pay no attention to Bourdain, he's just pissed he's the last punk standing after C.B.G.B.s' closed. Last time I looked Bourdain's Les Halles was serving French food. He doesn't get to be the Italianate mayster.
______________________________________________

@inkadinkadoo-snowed like hell all weekend in Vancouver. Raining like hell today. Old guy building a boat in the parking lot. Lots of animals milling around...bad sign, do you think?

[jonfoxx]

Thank God Tony is back! I thought a rif had developed in the Ruhlman camp and that Tony was banished... all is right with the world again!

[luis]

He is... a punk type o'guy. He doesn't cook anything on the air worth eating...and what he eats.... well... very very irritating sort of fellow. My issue is... why is Rulhman bothering with this psycho?

[veron]

Tell me you jest, Michael! I just made Bourdain's cassoulet . I have sworn never to touch Martha Stewart recipes. I feel cheated!

[gailsie]

Boys, boys, boys; clearly you have too much time on your hands. Get outside and finish raking up the leaves. One more thing, don't make me come out there and separate you two.

[Brad]

"My issue is... why is Rulhman bothering with this psycho?"

LUIS: The thing to remember about Tony {Bourdain} is that most of his trash talking is just verbal stylin. Think of it as the literary equivalent of friendly shoulder pummeling and gratuitous abuse among friends. I gather that M.R. is one of T.B.'s favorite 'straight men' to poke fun at ... and Michael gave as good as he got (better in fact) with that well honed Martha Stewart crack. I got a good belly laugh out of that one.

In any case, calling T.B. a psycho is a little off the mark. He has a carefully cultivated NY Tough rough-around-the-edges style about him, but he otherwise strikes me as a very decent and entertaining person underneath it all.

It'd be an honor, and great fun, to someday cook and/or do some drinks with the guy.

Life's an adventure, and it's people like Tony who help make this collective (and all too brief) journey of ours fun.

[Bev]

"Shakesbeer"

*snort*

Good one.

[lux]

"Shakesbeer" !

Love it.

[Reverend Xenakaboom]

Tony, you are becoming a veritable WC Fields for our times.

[Richie]

Ruhlman--
Nice mention in FoodArts year end issue.

[juliette]

Hahaha! So Bourdain -does- know about the many and varied criticisms and comes to bury (well, at least mock) the critics, not praise them.

And if Ruhlman had snarked like this on ICA it would have been a helluva lot more entertaining.

Very lively exchange, you two! Unfortunately, as always, give the public a little and they just want more and more. Too bad you're both too busy and successful to host a snarking/sniping/love-fest commenting about food on PBS, like the old Siskel/Ebert show. It would be a foodie's delight.

[Wilmita]

This past Saturday at the Central Free Library of Philadelphia, I had the distinct pleasure to hear Anthony Bourdain give an hour's talk with a Q & A session and later a book signing.

I am a great fan of his and stood nearly two hours without a seat to see him speak upstairs via an LCD Projector, then stood again outside in the freezing cold to queue up for him to sign two books.

He soundly iterated his support for undocumented Latino immigrants, (and quite right too), who are responsible for most of the cooking in Fine Dining and other restaurants in the US today.

When asked what his favorite restaurant was in Philadelphia, he replied that he really had not eaten in Philadelphia for a long time and did not really know the restaurant scene here.

He also said he would return to New York that evening to be with his family and especially his baby daughter from whom he had been away for some time, which is QUITE understandable.

Given his historical acumen, erudition, his defense of mestizo chefs coupled with the fact of his being in Philadelphia ranting and raving about the current "deification and celebrity of chefs", I was a bit surprised that he would not have touched upon, (however briefly), how Blacks in Philadelphia, and elsewhere were chefs and caterers from the early 1800's as written in the Dr. W.E.B. du Bois historical work, "The Philadelphia Negro."

With regard to American Culinary history, Blacks cooked privately, in restaurants, on railways, in fine dining establishments and ran high-class catering businesses that were considered the "créme de la créme until the late 1960's to early 1970's when they were de-throned, (at least in Philadelphia), by mostly gay white males not to be seen in such prominent numbers again.

The top echelon of Fine Dining in the culinary industry had been dominated traditionally by African-American chefs, waitstaff etc. Whereas, today as Bourdain pointed out, customers would not like to see even 'mestizo' chefs etc. out front in fine dining establishments.

The glamorization of chefs today that Chef Bourdain mocks, derides and in some fashion enjoys is a direct result of the displacement of African-American chefs who were not limited just to Southern cooking but also whatever was presented before them to execute, (as many Latino cooks in US kitchens do today.)

In fact, they traveled and/or were sent to foreign places to learn dishes their 'employers' wished cooked for them.

Eventually. they lent their influences to said dishes at home as well as continuing to execute them with classical technique whenever bidden.

The dearth of prominent chefs of color applies to many ethnic groups, but is not as starkly evident as with African-American chefs today.

As an Afro-Latina I was disappointed that Bourdain did not touch upon any of traditional African-American chef/cook/caterer history while here in Philadelphia since the history of the history of culinary arts resonates within him as strongly as "The Ramones" theme song to his "No Reservations" program on the TC.

His lack of interest in the restaurant scene here, (Come on, I mean not even Georges Perrier or Mark Vetri?), just felt wrong for a good restaurant city with a long diverse culinary history.

That said, I would still come to see "El Flaquito" again. If I could find out how he quit smoking, I should promise NEVER to serve semi-dressed warthog rectum if he promises to get some much needed sleep!

However, I cannot speak for Fergus Henderson.

Red Beans and Ricely Yours,

Wilmita

[Mike]

I enjoyed the event tonight, though wish it would have lasted longer. Two questions I would have liked to ask to you Michael...

1. When you come to New York City, what restaurants do you frequent?

2. What are some of your favorite food blogs?

One for Anthony if you want to pass along his way...

1. What are your favorite Vietnamese restaurants in New York City? I know he loves Vietnam, and as someone who used to live there, and has traveled the country widely, I miss the food now that I live in New York.

[Chris]

Just got back from the book signing at B and N. All my friends and I agree, Michael Ruhlman is a a gracious, funny, thoughtful person with many interesting things to say about food and culture. Anthony Bourdain--not so much. Totally disappointed. I wish I had saved my $35 dollars on what is, as Ruhlam says, "a compendium of refuse" tht didn't make it into his show.

[sheila]

I too, just got home from said B&N discussion and book-signing. As Chris just said, Ruhlman was gracious, charming, intelligent and (well, I'm saying this) 10 times better looking in person than on t.v. But they were both hilarious and I wouldn't have missed it for anything. I think Bourdain had the jitters from smoke deprivation. To the fans who couldn't make it tonight and wanted us to put it on UTube, check out the B&N website tomorrow, they taped it and will be showing it......www.bn.com - enjoy!

[CalloohCallay]

ACK!!! Why is the audience not miked?!?

I am enjoying the (re?)broadcast anyway.

CC

(Thirded on "Shakesbeer"!)

[Mike]

"Anthony Bourdain--not so much."

Oh come on, have you read his other books or seen No Reservations? A Cook's Tour is a fantastic read about his travels around the world in search of the perfect meal. It's colorful and engaging. No Reservations is an engaging look at food AND culture around the world. It's a sympathetic and fun look at food and those who eat it. Say what you want about Bourdain being a little wired and chatty tonight, but he certainly has many interesting things to say about food and culture. In fact, I think that's the strong point of his show... his ability to fuse the two into an engaging hour long program.

[CalloohCallay]

@Mike (and Chris):

A Cook's Tour is a fantastic read about his travels around the world in search of the perfect meal. It's colorful and engaging. No Reservations is an engaging look at food AND culture around the world. It's a sympathetic and fun look at food and those who eat it.

Say what you want about Bourdain being a little wired and chatty tonight, but he certainly has many interesting things to say about food and culture. In fact, I think that's the strong point of his show... his ability to fuse the two into an engaging hour long program.

Got it in one.

Cheers,

CC

[French Laundry at Home]

Anyone out there know how to get the webcast to work on a Mac? BN.com only offers it for Windows and even when I download the Windows media player, it doesn't work.

[Claudia]

B &N said the whole floor was miked, so it's a pity you could not hear the audience.

The bad news is that Barnes & Nazis told us they'd take us down faster than a Komodo dragon pulling down an injured hog if we'd videotaped and youtube'd tonight. The good news is that, not only did they stream it live on barnesandnoble.com as you can see by the link at the top, but it will be available ad infinitum for viewing on their site. Tony and Michael tormented each other for 35 wonderfully snarky minutes only. And, yes, the lady in the caramel colored shirt to whom Tony says, "Hi, Claudia!" IS me.

[carri]

I had that same problem with my Mac...arghh!

[CalloohCallay]

Holy poo, B&N took it down _already_? Or do I just need another cuppa joe?!?

CC

[Mike]

CC, what did this post mean?

"@Mike (and Chris):

A Cook's Tour is a fantastic read about his travels around the world in search of the perfect meal. It's colorful and engaging. No Reservations is an engaging look at food AND culture around the world. It's a sympathetic and fun look at food and those who eat it.

Say what you want about Bourdain being a little wired and chatty tonight, but he certainly has many interesting things to say about food and culture. In fact, I think that's the strong point of his show... his ability to fuse the two into an engaging hour long program.

Got it in one.

Cheers,

CC"

[Mike]

Another question for you... you are admittedly a huge admirer of French technique and cuisine. What do you think about the many Asian cuisines? Chinese? Japanese? Vietnamese? Etc?

[Pookha]

This has been so much more fun than Food Network.

[CalloohCallay]

@Mike (and therefore Chris)

The prior quote pretty much sums up why I'm grateful to Mr. Bourdain (and Mr. Ruhlman, for that matter). They've broadened my knowledge of food and culture immensely and enjoyably.

CC

[artnlit]

This sounds like the event of the year, albeit a brief one (35 minutes of snark still would have been worth the trek!)

Ruhlman, Claudia tells me that you helped Tony open the gift I sent for him? Nice. And I hope you liked the onesie and specially created packaging, Tony. See you in March in Pittsburgh. Feel free to use the "info" I provided btw. ;-) Cheers, Bonnie (artnlit)

[sheila]

Claudia, I saw you there last night, as I was keeping my eyeballs peeled for the lady with the cowboy boots! Didn't want to get shin-kicked! But how did Tony know your name?

[sheila]

Claudia, I saw you there last night, as I was keeping my eyeballs peeled for the lady with the cowboy boots! Didn't want to get shin-kicked! But how did Tony know your name?

[Adele]

Just went to the B & N website, and it does look like the webcast is already gone. I'm sooo disappointed. Is there any way to get it put up again?

On another note, let me say how much I love this blog. Wilmita, you raised some interesting issues, and I loved reading your post. Whether it's cooking, culture, or laughs, this is a great place to visit.

[veron]

yeh webcast is gone :(.

[Darcie]

Webcast is available via the following address: http://www.barnesandnoble.com/flash/webcasts.asp?PID=20790&popupclose=0&z=y&cds2Pid=19578

[artnlit]

Can't seem to get it to play. (And I do have Windows Media downloaded.)

[realitybites]

Thanks Darcie. It works.

[Danielle]

It was a pleasure meeting you last night! Thanks for the big smile when I introduced myself, that made my evening.

[JoP in Omaha]

Thanks for posting the link to the podcast. Next best thing to being there!

[Claudia]

Sheila, you should've said hello - since I was "abandoned" by Tags and all my other peeps! Tony knows my name only after years of book signings and my habitual need to embarass myself publicly on eGullet and the Ruhlman blog - full stop. (Usually, though, when he takes a question from the audience, he maintains the fourth wall and does not acknowledge people by name. So, yes, I was a little surprised when he said hi to me from the stage, but I tried to roll with it - like Helen Thomas of the AP, at a White House press conference. They're just used to seeing her, after 94,000 years on the White House beat . . . (!))

[Sakurako]

I used to wonder how anyone could complete a book tour without becoming hopelessly cynical. I'm still not sure it can be done.

Can it?

[Sakurako]

I used to wonder how anyone could complete a book tour without becoming hopelessly cynical. I'm still not sure it can be done.

Can it?

[hongshai]

Welcome to my site : http://www.chinesefoodmore.com THS ^o^

[ntsc]

Atleast he was 'borrowing' from Marth Stewart not Sandra Lee

[The Professor]

Darcie,thanks a million for putting the link up, it was great but all too short. Ruhlman, you did a fine job of not biting on every comment he tossed at you, as per usual, I am sure, Bourdain dominated the session. He is an entertainer and you Ruhlman are a gentleman. All in all really fantastic.I second the motion of you two having your own show in some sort of venue,how about the new "webisode"format?