Re: Anthony Bourdain and firearms

3
whitey wrote:He was the topic of discussion awhile back on tfl. I never saw the episode but apparently he had the nuge on and the topic of RKBA was discussed.

http://www.youtube.com/watch?v=d_aSglGw ... ata_player

"I used to like Anthony Bourdain. Thought he was kinda cool... smokin' his cigarettes and tellin' it like it is. Then he started apologizing for illegal immigrants. Done with him."
http://thefiringline.com/forums/showthread.php?t=306110

:lol: :lol: :lol: :lol:

Classic tfl.

Xela
"We are all born mad. Some remain so." Waiting for Godot

"...as soon as there is language, generality has entered the scene..." Derrida

Re: Anthony Bourdain and firearms

5
The "nuge" on his very best day would have to stand on his mothers shoulders just to kiss Anthony Bourdains ass on his worst day. I watched the show and I find the "nuge" a big phuquing phony.
"Hillary Clinton is the finest, bravest, kindest, the most wonderful person I've ever known in my whole life" Raymond Shaw

Re: Anthony Bourdain and firearms

8
Chefs of all political stripes like guns. I think we don't mind hunting because constantly butchering animals eliminates the typical American sentimentality towards critters ( thanks Disney ) and because we need some way to vent after dealing with assorted nuts and idiots in the kitchen.
" Hard pressed on my right. My center is yielding. Impossible to maneuver. Situation excellent. I attack." - Gen. Ferdinand Foch, 1st Battle Of The Marne ( 1914).
http://www.rudereds.blogspot.com

Re: Anthony Bourdain and firearms

9
Guns in private hands aren't nearly as noteworthy as positive depictions of them in the media.

Mr. Bourdain gets my vote because of his relish at not merely eating, but overeating the widest variety of strange stuff. Now that I can get behind.

Let's see, last night was grilled freshwater eel with ginger, garlic, and lots of red chili paste. Ginseng wine and blackberry wine. I have video of the eel parts flopping around as they're set down on the grill.

Night before last was blowfish, prepared about sixteen dozen different ways. Nobody died, so i guess the chef did it right. The liver of the blowfish is the softest, creamiest, richest taste imaginable. Plus plenty of soju-spiked beer to wash it down.

Korea's a helluva place.

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