mcfez
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Chef Rick Bayless Plays Not My Job
Twenty-five years ago, a guy from Oklahoma opened a restaurant in Chicago that served Mexican food — and since then, things have gone pretty well for
him. Rick Bayless is now an award-winning celebrity chef, a best-selling author, star of his own TV show, and a Top Chef Masters Champion. Soon, he'll
be making his stage debut as an actor.
More.........http://www.npr.org/2012/03/10/148307299/chef-rick-bayless-plays-not-my-job
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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DENNIS
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I like his Baja segments where he ends up cooking something on the beach in a hurricane. Sure looks like fun. 
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sancho
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The last 6 weeks on Sat., his shows were on Baja, from
the Cape, TJ, Ensenada, Guadalupe Valley for
wine, Mag Bay where he was on the Isle
cooking lobster, Todos Santos
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vgabndo
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Here's a URL for a behind the scenes look at the filming of the episodes in Baja as seen by his personal assistant. I got locked-in for sure. 
http://www.fronterafiesta.com/discuss/behind-the-scenes-baja...
[Edited on 3-13-2012 by vgabndo]
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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Iflyfish
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Good one! Love the background scenes better than many of the episodes! More like Anthony Bourdaine meets Rick Bayless, only he isn't on acid.
Iflyfish
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Bajahowodd
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Sorry. But for a number of reasons, I consider Bayless to be either a Mexican cuisine fraud, or hoar.
Fact is that he lived for quite some time in Los Angeles, given that his brother, Skip, was a sports writer for the LA Times. Given Rick's time in LA,
it appears that he decided to that the Mexican Cuisine battle was way too competitive, so he fled to Chicago, where he basically was the only game in
town.
That said, as a so-called master chef, he seems to open way too many cans. His work is not really from scratch. And all that canned crap contains
mountain of sodium.
In my opinion, he is just a lucky second rate cook.
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wessongroup
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Mood: Suicide Hot line ... please hold
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Wood, you trying to get along with others again ...
It all helps ... thanks 
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Bajahowodd
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| Quote: | Originally posted by wessongroup
Wood, you trying to get along with others again ...
It all helps ... thanks |
Just my two cents, Wylie.
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Stickers
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"Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. Having begun his culinary
training as a youth, he broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture.
After finishing his undergraduate education at the University of Oklahoma, he did doctoral work in Anthropological Linguistics at the University of
Michigan and, from 1980 to 1986, lived in Mexico with his wife, Deann, writing his first book Authentic Mexican: Regional Cooking From The Heart of
Mexico.[2]"
Seems he took a very scholarly approach to Mexican cooking before opening a restaurant.
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DanO
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| Quote: | Originally posted by Bajahowodd
Sorry. But for a number of reasons, I consider Bayless to be either a Mexican cuisine fraud, or hoar.
Fact is that he lived for quite some time in Los Angeles, given that his brother, Skip, was a sports writer for the LA Times. Given Rick's time in LA,
it appears that he decided to that the Mexican Cuisine battle was way too competitive, so he fled to Chicago, where he basically was the only game in
town.
That said, as a so-called master chef, he seems to open way too many cans. His work is not really from scratch. And all that canned crap contains
mountain of sodium.
In my opinion, he is just a lucky second rate cook. |
See what this respected food blogger had to say about Bayless basically throwing L.A.'s mexican food scene under the bus when Bayless opened a
restaurant here awhile back, and his review of the restaurant. Brutal. After this, I wasn't inclined to try to run the gauntlet to get into the
place, so I can't offer an opinion, but food critic (and Pulitzer Prize winner) Jonathan Gold was similarly unimpressed.
http://www.streetgourmetla.com/2010/08/red-o-tinga-tu-madre-...
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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vgabndo
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Mood: Checking-off my bucket list.
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Gourmet shmormet, I don't care if HE can cook, there is just a lot of good solid Baja fish taco porn in those segments.
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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Bajahowodd
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| Quote: | Originally posted by DanO
| Quote: | Originally posted by Bajahowodd
Sorry. But for a number of reasons, I consider Bayless to be either a Mexican cuisine fraud, or hoar.
Fact is that he lived for quite some time in Los Angeles, given that his brother, Skip, was a sports writer for the LA Times. Given Rick's time in LA,
it appears that he decided to that the Mexican Cuisine battle was way too competitive, so he fled to Chicago, where he basically was the only game in
town.
That said, as a so-called master chef, he seems to open way too many cans. His work is not really from scratch. And all that canned crap contains
mountain of sodium.
In my opinion, he is just a lucky second rate cook. |
See what this respected food blogger had to say about Bayless basically throwing L.A.'s mexican food scene under the bus when Bayless opened a
restaurant here awhile back, and his review of the restaurant. Brutal. After this, I wasn't inclined to try to run the gauntlet to get into the
place, so I can't offer an opinion, but food critic (and Pulitzer Prize winner) Jonathan Gold was similarly unimpressed.
http://www.streetgourmetla.com/2010/08/red-o-tinga-tu-madre-... |
Thanks for the link. Quite a scathing review. I almost choked when he complained about sending the Red-O chef to Chicago to learn about mexican
cuisine from non-Mexicans.
Good news is that word out is that Jonathan Gold will be re-joining the LA Times.
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DanO
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| Quote: | Originally posted by Bajahowodd
| Quote: | Originally posted by DanO
| Quote: | Originally posted by Bajahowodd
Sorry. But for a number of reasons, I consider Bayless to be either a Mexican cuisine fraud, or hoar.
Fact is that he lived for quite some time in Los Angeles, given that his brother, Skip, was a sports writer for the LA Times. Given Rick's time in LA,
it appears that he decided to that the Mexican Cuisine battle was way too competitive, so he fled to Chicago, where he basically was the only game in
town.
That said, as a so-called master chef, he seems to open way too many cans. His work is not really from scratch. And all that canned crap contains
mountain of sodium.
In my opinion, he is just a lucky second rate cook. |
See what this respected food blogger had to say about Bayless basically throwing L.A.'s mexican food scene under the bus when Bayless opened a
restaurant here awhile back, and his review of the restaurant. Brutal. After this, I wasn't inclined to try to run the gauntlet to get into the
place, so I can't offer an opinion, but food critic (and Pulitzer Prize winner) Jonathan Gold was similarly unimpressed.
http://www.streetgourmetla.com/2010/08/red-o-tinga-tu-madre-... |
Thanks for the link. Quite a scathing review. I almost choked when he complained about sending the Red-O chef to Chicago to learn about mexican
cuisine from non-Mexicans.
Good news is that word out is that Jonathan Gold will be re-joining the LA Times. |
Gold's first column for the times was last Saturday.
http://www.latimes.com/features/food/la-fo-0310-gold-2012031...
What a great writer.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Bajahowodd
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Not to sound like a broken record, but.....
Virtually every time I watch Bayless preparing a Mexican dish, he uses canned stuff. Methinks he's the Paula Deen of Mexican cuisine.
And I stand by my first assertion that he went to Chicago merely because he would never have made it in LA.
That said, I've always thought, watching him, that he was just "a little off".
[Edited on 3-14-2012 by Bajahowodd]
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bajadock
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Loads of ingredients at your favorite fish taco shop comes out of a can. And Raquel Welch couldn't act.
Ensenada Fish Taco Tour video on Rick Bayless site is FUN.
Stop #2 in the vid is the lesser known Tacos Chopipo, owned/run by the architect of my home, Francisco Orosco. He claims he makes loads more profit
from his taco shop than his architecture biz. I like his architecture work.
The subject taco shops, Mariscos Norteño, Tacos Chopipo, Tacos Marco Antonio and La Guerrense are all mapped here
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Bajahowodd
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| Quote: | Originally posted by bajadock
Loads of ingredients at your favorite fish taco shop comes out of a can. And Raquel Welch couldn't act.
Ensenada Fish Taco Tour video on Rick Bayless site is FUN.
Stop #2 in the vid is the lesser known Tacos Chopipo, owned/run by the architect of my home, Francisco Orosco. He claims he makes loads more profit
from his taco shop than his architecture biz. I like his architecture work.
The subject taco shops, Mariscos Norteño, Tacos Chopipo, Tacos Marco Antonio and La Guerrense are all mapped here |
Ahhh! But, the difference is that your local taco shop never portrayed itself as Alta Cuisine.
If you are going to charge a premium, you had better have a reason for it. Canned crap doesn't cut it for me.
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