November 2011
1 post
October 2011
1 post
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Cooking in Everyday English: Rejected Book Titles
Chef Todd English’s new book, Cooking in Everyday English, is out today.
According to an internal memo we obtained, the following alternate titles were rejected by the publisher:
English Only
Se Habla Inglés
English Lessons
English for Dummies
Introduction to English
Olde English
Broken English
The Idiot’s Guide to English
English Class
Spanglish
September 2011
2 posts
1 tag
5 Ways to Improve "The Chew"
Here are five simple ways that ABC can quickly turn around the disaster that is “The Chew”:
1. Shackle Mario Batali to the kitchen counter so he can’t escape to go golfing.
2. Get rid of Daphne Oz and bring in Frank Oz, who can do the voice of Animal from the Muppet Show.
3. Less Ester C. More Special K.
4. Bring back Michael Symon’s soul patch. The show is soulless...
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Mein Fanf
Although a bit douchey, Alton Brown has done an impressive thing by publishing his “Fanifesto” detailing exactly how fans should deal with him on his book tour. I thought I would expand on it with “Mein Fanf,” some rules for how fans should treat all celebrity chefs.
• Please don’t ask a celebrity chef to talk to someone on the phone. Unless, that is, you have Ferran Adria...
August 2011
1 post
Is Frank Bruni Biased Toward Paula Deen?
I noticed something odd about Frank Bruni’s headshot when reading his latest op-ed column.
I’m not saying he’s definitely under Paula Deen’s influence, but look what happens when you zoom in on his collar. Isn’t that sort of strange?
July 2011
2 posts
2 tags
June 2011
3 posts
1 tag
There. That Looks Better.
May 2011
3 posts
1 tag
Anthony Bourdain on Ruth Bourdain →
I think I know, and it ain’t that hard to figure out, but I really don’t want to know. I’m pushing it out of my brain. I hope he/she has a long and glorious career doing exactly what he/she is doing. Just the repartee between Ruth Bourdain and Tom Colicchio makes it all worthwhile. So, I don’t want to know. I’ve expunged it. Anyone who tells me who it is or who they think it is, I’ve...
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Welcome to Guilt Taste
Welcome to the beta launch of Guilt Taste, the ultimate online destination for your guiltiest food pleasures.
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Whoever he or she is, Ruth Bourdain wins a Beard →
Ruth Bourdain: acerbic, androgynous, foul-mouthed, totally fictitious and now…? James Beard Foundation winner.
On Friday, the so-called Oscars of the food world honored Ruth Bourdain — the made-up online mash-up of culinary icons Ruth Reichl and Anthony Bourdain — with its first ever award for humor writing.
In some ways the award was a nod not just to the still anonymous man or woman...
April 2011
2 posts
1 tag
Bravo: "Who is @RuthBourdain?" →
“Oh, I just love the fact that RuthBourdain has been nominated for a Beard Award,” Reichl squealed.
Reichl said she was glad the handle could bring a little levity to the awards show, and is really pulling for the mysterious tweeter to win, not only because she loves the Tweets, but to figure the true identity.
“I’m really hoping that he/she will win and will come...
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March 2011
9 posts
1 tag
LA Weekly: Ruth Reichl on Ruth Bourdain →
Not only does she enjoy the mystery tweeter who mashes up her tweets with those of Anthony Bourdain, Reichl is pulling for the handle to win the James Beard Award for humor. Who does Reichl think is behind the spoof? She claims to not know, but says she has a suspicion it’s actually someone who serves as a guest judge this season.
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Ruth on Ruth →
ELAINE: What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?
RUTH: I think it’s great! I agree with Tony Bourdain! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!
But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked...
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Bourdain on Bourdain →
I am, however, rooting for Ruth Bourdain to win in the new humor category. Because I’m pleasantly surprised to find the Beardies even discovering the existence of a sense of humor. Because it will be interesting to hear how the mysterious hermaphroditic on-line parody of Ruth Reichl and yours truly will accept the award if she/he wins. And because, apparently, some in the food writing ...
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Food Writers Fret About James Beard's Humor... →
“This week’s announcement of James Beard Foundation award nominees triggered another round of hand-wringing among food writers over whether the newly created humor award cheapens culinary journalism.”
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The Independent: "Twitter avatar shortlisted for... →
“Put celebrity chef Anthony Bourdain under a curtain of restaurant critic Ruth Reichl’s hair and you get the culinary lovechild Ruth Bourdain, a snarky, hilarious Twitter avatar whose irreverence has been recognized by the James Beard Awards.”
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Ruth Bourdain Nominated for a James Beard Award →
“I’m incredibly flattered. James Beard and I smoked a shitload of tarragon back in the day, so this means a great deal to me. What a great day for journalism.”
February 2011
1 post
3 tags
Ask RuBo: Are Celebrity Chef Restaurants Worth It? →
My latest column for CHOW.
January 2011
4 posts
1 tag
Sexy Chefs: 10 Hottest Men in the Food Industry... →
Breaking the glass ceiling: Ruth Bourdain tops Slashfood’s “Sexy Chefs: 10 Hottest Men in the Food Industry 2011”
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Chef Eric Ripert on the Identity of Ruth Bourdain
SI: Okay, probably you get asked this question a lot, but who do you think [famously anonymous Twitter mashup] Ruth Bourdain is?
ER: Ah. I think I have an idea, but I don’t want to say because I don’t want to kill it. But I think I know who it is. I would love to be wrong.
SI: Do you know this person?
ER: I think I do. [Laughs.] I think I do. But I cannot say more than that,...
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"11. Who is Ruth Bourdain?" →
“2010: a pop culture quiz,” The State
December 2010
5 posts
1 tag
SF Weekly: "Top 10 Fictional Foodies of All Time" →
Ruth Bourdain gets a nod.
2 tags
RuBo on CHOW, Part Deux →
My latest column for CHOW, in which I answer all of your fucking holiday questions.
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Vote Ruth Bourdain "Eater of the Year"! →
Vote Ruth Bourdain for “Eater of the Year” in the Huffington Post/Endless Simmer Poll!
RuBo on CHOW
Yes, the rumors are true. I’m contributing a biweekly etiquette column to CHOW for the next two months. The first installment is already up.
Anthony Bourdain: ATTENTION, PASSENGERS! THIS IS... →
anthonybourdain:
This is to notify you that my partners and I at ZERO POINT ZERO (maybe you know them from such shows as…mine) are hijacking this Facebook page. 868,000 “likes” on Facebook as of this writing. That’s a lot of people. And up til now, I have had absolutely NO involvement in either the…
September 2010
3 posts
Food 101: The Mouth (A.K.A. the Gateway to...
I’ve noticed that some of you are a little confused about gastronomy and could use an education, so I’ve decided to give back and provide you with some insights from my many years of learning and experience in the dark arts of edible pleasure.
First up, a bit of basic anatomy: The Mouth.
The mouth is arguably the body’s most important orifice. Don’t get me wrong: The...
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Bourdain on Bourdain
Anthony Bourdain on Ruth Bourdain:
Your celebrity has become the focus of Internet parodies, including Ruth Bourdain (a blog and Twitter account “mashup” of Bourdain and former Gourmet editor Ruth Reichl.) Do you think imitation is the sincerest form of flattery? Well, not always. But I think the Ruth Bourdain stuff is pretty funny. I drop in and read it, I check in about once a...
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Ruth Bourdain Named One of the CHOW 13
I’m fucking honored to be named among the 13 food movers and shakers anointed by CHOW for its annual CHOW 13 awards. Here’s an excerpt from the profile (check out the interview too):
For delivering a sharp send-up of the food world. There isn’t a lot of Watergate-esque secrecy in food writing: no Deep Throats or Primary Colors–style anonymous bylines. At least there...
August 2010
7 posts
1 tag
Dear RuBo: I'm a Horrible Stepmother in Need of...
In the New York Times, Florence Fabricant gives advice on the fine points of entertaining at home and eating in restaurants. Here, Ruth Bourdain takes those questions and gives her own fucking answers.
Q. I have remarried and live in a family home with my new husband’s twin 18-year-old daughters. (They live here part time.) He and I had gone out to dinner and I did not finish my meal, so I...
WatchThe second of two videos from the “Chez Pansies” incident. Almost as puzzling as the Zapruder film.
WatchOne of two videos of the “Chez Pansies” incident. Your guess is as good as mine, people.
Reader Mail: The "Chez Pansies" Incident
I just received a mysterious and somewhat incomprehensible email from a potential crazy person devoted reader “Amy” describing a recent meal at “Chez Pansies,” along with the above photo of a Chez Panisse worker wielding an “I heart Jenny” sign and two videos vaguely involving me and my intern Jenny.
Dear RB,
While dining at Chez Pansies this afternoon...
“A poached egg, for instance, arrives after being cooked at 147 degrees, so that...”
– Sam Sifton on LudoBites 5.0. Now, the next logical question would be this: How much for a dime-bag in South Central? Seriously. How much? And, where exactly may I procure some of this substance?
July 2010
12 posts
“At Le bernardin we love you so much you earn the title of ‘La...”
– Chef Eric Ripert on Twitter
1 tag
bigolpoofter asked: I have a seriously niche garden starting to ripen, and I'm curious how you'd about the permutations of flavor and color available. Along with a few puny pickling cucumbers, I have enormous snake melon, also called Armenian cucumbers; and I've already harvest 6 18" long by 12" around Armenian wonders. I also have eight varieties of heirloom tomatoes, including Black Krim,...
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The Followables: 10 Twitter Performance Art... →
Wow. This is considered “performance art,” according to Flavorpill.
Anonymous asked: I was invited to a small dinner party of three couples with good friends. Between the appetizer and the main course, they passed a pipe around the table as an intermediary "appetizer". However, I found the thought of sharing the pipe after everyone had just eaten the appetizer rather unappetizing indeed. Am I wrong to not want to find particles of food on the pipe, or should I not be...
