Bourdain had his best show ever tonight. Cambodia.

[NillaWafers]

What a great show.

I think he is a pompous ass most of the time.

But his first two shows of this season have been outstanding.

[fishwax]

1. d'oh! I forgot that was tonight -- have to catch the replay

I thought last week's show in Haiti was interesting. The sequence in which their good intentions backfire horribly was a good bit of television. You could see the horror/helplessness as he watched that unfold.

[NillaWafers]

2. Yeah. That scene in Haiti kind of blew his cover.

It was disturbing scene because I did not see any females there...fighting for food.

[shanti]

3. one of many bests

i liked this line (re spicy noodles), "if robin williams ate this shit, his back hair would burst into flames". :rofl:

[prole_for_peace]

9. I wanted those damn noodles so bad...

Just about everything he ate in this episode looked so good.

[Mopar151]

4. His show on Laos was outstanding

As was the one on New Orleans. I think that the show (and those 2 in particular) has made him be a much better person

[SwampG8r]

5. bourdain will always have a free pass as far as i am concerned

i am a cook for all my life
i do it because i have to its what i do
for 20 some years my wife watched as i moved from job to job
she knows how good i am and the lack of pay and respect confused her
and then she read "kitchen confidental"
after that she understood and bourdain may well have saved my marriage and by extension my life
god bless you tony

[KurtNYC]

7. read "Kitchen Confidential" back b4 Bourdain did much TV

so my first impressions were, I think, like yours based on that book. For those who haven't read it: Bourdain talks about what goes on in the restaurant business. How pretty the front of the house looks, how different the kitchen might be. And the grind and the passion.

Loved the opening bit about eating cold soup on the Queen Mary at 10 years old (?) and having that epiphany that sets him on the journey he is still on.

I was a line cook for 2 years and then worked as a trainer and cook at a ski resort. It was enough to make me really respect those that that keep the passion and the quality in the food. Me and 2 other cooks put out 300 to 700 dinners in 4 hours, night after night; about 180,000 meals. I really respect any restaurant that keeps their quality consistently high and any cook who can keep the passion in his work and his food.

[SwampG8r]

8. i know the knitchen you speak of

or one just like it i am
in my 38th year in the BOH and i still get a rush when the push comes
we are the invisible men

[elleng]

6. Was excellent, and followed Monday nite w Cairo + Saudi Arabia.

Kept me up 'til 3 a.m.