Anthony Bourdain tells the story of saving certain steaks for those who like their steak well-done. The steaks aren't the best but since the steak is being cooked beyond recognition, the customer isn't likely to know or tell the difference.
One of the few food writers that I came across when I started this blog many years ago was David Shaw, who wasn't really even a food writer. Shaw would write on occasion for the love of a rare burger. While my love is for a nice medium-rare burger, I always loved Shaw's take on properly cooked meat.
In one of Bourdain's books, he extolled the virtues of cooking meat to be medium-rare. I feel certain he loved the approach in Florence with how little steaks are cooked there.
Cook to 160°F minimum a sign to look elsewhere for meat
The philosophy of cooking meat
Medium-rare burger a rare find in Canada, especially buffalo and elk
North Carolina holds on to radical views on medium-rare burgers
David Shaw, R.I.P.
I could talk about Bourdain's TV shows and how he explored scrunchions in Newfoundland and seal meat in Quebec with bows to our sister blog, CanadianCrossing.com. His sense of food, travel, and adventure made you want to be him. Most of us are not that brave to jump in and eat just about anything. It was fun to watch him do all those things.
Anthony Bourdain takes CNN's Parts Unknown to the mysterious land of Newfoundland
Anthony Bourdain left us far too soon for his own reasons. His death was a punch in the gut, which is part of why this tribute isn't all that timely. We can't be him even if we did want to be him. The question is how to live to honor the chase he had with food.
Find your own food adventures. Try something you haven't tried. If you get invited into someone's home when traveling, take that chance. I had a story in Paris with a traveling Italian family. They barely knew English and my Italian came up way short, but they fed me like one of their own.
If you aren't that adventurous, take one of Bourdain's recommendations. I'll offer up a place that I discovered thanks to Anthony Bourdain. The Swan Oyster Depot in San Francisco is now on my list thanks to his recommendation. The place is not in a tourist area and not even open for dinner. The seating is one long counter. There is usually a long line to get into the restaurant. The menu is fairly simple and absolutely delicious. Even if your seafood is not your thing, there are literally hundreds of recommendations for other places.
Be gracious when you travel. Don't be the ugly American. Bourdain was loud and brash on many levels but always humble before someone making food.
Anthony Bourdain had wondrous travel adventures that we can retrieve through the written word or on video. Take advantage of his wisdom to enhance your food life.
photo credit: Instagram Anthony Bourdain
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