Anthony Bourdain A Cook's Tour Season 2 Episode 2: No Beads No Babes No Bourbon Street

welcome to my world to escargot pate freeze two green salads okay lamb chops stay screeched shouldn't you be doing something twofold fillet and a pepper snake come on make the dessert chocolate tart please as a cook tastes and smells are my memories and now i'm in search of new ones so i'm leaving new york city and hope to have a few epiphanies around the world and i'm willing to go to some lengths to do that i'm looking for extremes of emotion and experience i'll try anything i'll risk everything i have nothing to lose [Music] new orleans louisiana so finally here i am all at famous southern hospitality [Music] i knew it i told my agent new orleans was a bad idea my whole life you got to understand people have been saying to me how do you like new orleans assuming of course that as a chef i've been here before and i'm deeply deeply ashamed to say that this is the first time at age 46 that i've been here is there a more important city traditionally in american culinary history the more vibrant diverse and influential probably not count one count two what do i know about cajun and creole cuisine not that much third reason i've said some unpleasant things about the man who's perhaps new orleans favorite most respected and beloved son well you know who he is he's a chef let's put it that way you said it's a mean thing yeah that's the time bad about emerald i'm getting the message i should get the hell out of dodge for a while hey you give me read that sign get that long away from me i don't know whether i'm ready to plunge right into uh the center of town yet besides one thing i'm not interested in is the whole french quarter thing no beads no boobs and no bourbon street i want to check out the culinary margins so i decide to head out into the sticks i've heard about this kooky cajun wild bill who lives out on the bayou cooking alligators hey i've been to cambodia so it sounds fine by me gator gator gator gator fried gator smothered gator skewered gator gator gumbo hell they'll probably make you a peanut butter and gator sandwich if you ask for but the name of this place is zam's swamp tours so before i can lift a fork i find myself on a boat why do i always end up on boats in this show my taste for reptiles is well established over time so i thought it only appropriated before i delve into the mysteries in the lights of central new orleans get up close and personal with some big reptiles [Music] the words taste like chicken will never come up on this show i promise my guide is wild bill himself and as we get underway he asked me if i've ever tasted elegant you know i don't think i have it tastes like chicken i was waiting for somebody to say that it's actually it actually is a meaty taste it's not like fish anything back in around the 70s alligators on the verge of going extinct and that was it while bill started talking about alligators and tacos i know a lot more about my dinner than i needed to know as we press on i'm beginning to feel like chief brody in jaws you know setting out in search of the elusive beast with the crazy captain the afternoon sun is blazing surprised that we haven't seen any alligators yet they're not scaring anything i'm beginning to get the strange sensation i'm being watched dump a body out here it's never fun my dinner is out there somewhere there right now see him you've got to be kidding me apparently wild bill speaks alligator [Music] the babies do that to the mama the little students i guess they scared or they can't find their mom apparently he knows what he's talking about because the whole family shows up oh i'm kind of cute i wish i could say no gators were harmed for the making of this episode but hey folks check your tuners this ain't national geographic [Music] move over emerald back on his houseboat while bill is fixing up some deep fried gator nuggets once you got your meat done ready to go mix you up a little deal [Music] marinade what was that called marinade i think he said marinated i use mustard hot sauce more for flavor okay i like cayenne pepper i said you know when you stick our finger like that get everything spilled up good can you grab that meat stuff like that i'm thinking bam and put them in your fish fry you don't have fish rod that was okay you want your grease hot you know it's propane you got butane it's got natural gas [Music] uh bill [Applause] i had my curtains hanging out here like that with that fire like that man i said i won't burn the house down you know [Music] children don't try this at home all right grab the money basically like fried fish fried chicken you read about those things in the papers budding tv food network host anthony bourdain's incinerated torso was found beset by crabs and insects in a bayou here we go finally the nuggets are done and i gotta say they are at bat oh those look that is good golden brown crust dip in a cayenne pepper sauce mmm it's reptilicious [Music] real good i hate to say it tastes like chicken it's such a great day but it's kind of it is chickening i tried i like wild bill he's my kind of people today's near-death experience was just what i needed to get my priorities straight after saying my goodbyes i head out into the night to thumb a ride new orleans here i come ready or not back in town i start the new day in a full bore flop sweat i am freaking hot i could go for a frosty freezy something icy something cold i need to refrigerate my brain and quick hanson snow blizz sounds promising hi hi how you doing i need something to air condition my brain i'm hot you want to snowball or cool y'all yeah that's good right quick suddenly a block of ice is pulled out and loaded like a cannonball into a heavy steel chamber and with a flip of a switch ice shoots out of what looks like antique ductwork do they have a permit for this thing [Music] there's ice flying everywhere even the old woman's hair this is really like comfortable you know nasa recovered this and floating in outer space it's unearthly it's lighter than air the frosty ice cup is drenched in the homemade syrup i order pink lemonade i make those i make all the flavors myself i don't give customers nothing i don't eat myself for the last step the snowball is topped off with sweetened condensed milk this is really good i've never had anything like it it's not sorbet it's not granita it's not italian ice it's not ice cream something something else going on here what's their secret maybe nasa is involved or is it the machine i just spent five thousand dollars for for the latest state of the art sorbet machine from switzerland and this is a lot better maybe it's the 63 years the hansons have been in business together boys started out to open the shop was selling like that and putting on for two cents and scoops whatever their secret the hansons have made me feel welcome so hi little girl what flavor are you [Music] evening [Music] you gotta love a town with 24-hour we gotta love a town even more for having a place we can not only drink but wash your uh wash your clothes i woke up this morning reeking of burning grease and gator fluid and i'll tell you i could really go for a little mid-afternoon cocktail a nice clean batch of laundry [Music] ah checkpoint charlie's go hi how are you doing can i have a maker's mark laundry this way yeah all the way back to the back smell like alligator this is very convenient nobody likes an alcoholic with filthy clothes uh you look familiar yep you ever see this jerk on the food network travels around the world oh the guy with the bad teeth yes skinny off yeah jesus i hate that guy kick this fresh is a daisy and i'm hungry i need a mid-afternoon snack in fact i need a substantial mid-afternoon snack something that speaks directly to my soul something like soul food what else ham hocks black eyed peas fried chicken collard greens and cornbread soul food is traditional african-american fair from the south said to be good for the soul that's definitely the case at the harbor restaurant hi i'm tony it's okay ham hocks are good oh you know what uh is that the greens in here hopefully with plenty of pot liquor in there and the bean oh yeah and maybe some cornbread also don't be fooled by the cafeteria style service this stuff is so good what do they say down here makes you want to smack your mama beautiful thing you might not find many tourists at the harbor but it's the kind of place you'll find me at time and time again it's pure comfort food i think i'll have mine alfresco a little ham hock greens rice best part pot liquor for the greens nectar the gods drink that that's pot liquor son that's the stuff that dreams are made of the greens alone worth the price of admission and the best part when i'm done my laundry will be fresh and clean [Music] as evening approaches i'm getting hungry for a quintessential new orleans experience a little research into places off the beaten path pays off going to giacomo now one might think shakimo but in fact it's apparently giacomo sort of like i thought it was pecan but it's actually pecan it's so confusing down here they told me they have a special table set up for me in the vip section beyond that i i don't know nothing [Music] hi how are you good seeing you we're looking for the giacomo how you doing thanks for having me oh where is the pleasure this is the vip section vip table excellent finest gun yup all right i can do this while i climb into our booth let me fill you in turns out giacomo's is one of the most swinging joints in the new orleans local scene and no wonder chef jock leonardi has a few aces up his sleeve like the legendary chef austin leslie the babe ruth the joe dimaggio of fried chicken we had a great creole soul food restaurant in the 60s 70s 80s called chase of length a great chef i mean to be on that line at 67 years old it's just fantastic what's good i said it's all good it wasn't because i wouldn't be here when i need to know something about the old recipes which i like using i go to austin it's a family of fam what the great mixture of like soul food to neutral to old creole just a mixes smorgasbord of new orleans food i call it real new orleans food all right so i think we'll just start off with the appetizers just have fun with it okay this is the alligator sausage cheesecake this is a savory cheesecake almost like a quiche gouda cheese cream cheese parmesan crust creole country alligator sausage and shrimp no problem oh that's good this is the the chicken livers they're sauteed nice brown gravy little worcestershire little soy sauce this is a dish austin leslie topping i love chicken livers but this is really that's something special this is our fried po boy now what's in this what is it it's it's it's almost like a philly cheese steak we uh hollow the bread out with the meat the cheese the peppers drop it in the egg wash and flour and then fry it up and then everything inside just melts that sounds all good to me my cardiologist might not agree but [Music] oh that's deadly oh that's really good that's scary good if i die here i'll die happy is this the godzilla and fried chicken right here yeah right here that's the uh soft shell crab on top of fried green tomato godzilla meats uh fried green tomatoes a lot of remy lot sauce little kids will start crying you bring that out to the table there's mommy it'll fall on me and this is the legendary fried chicken petite portions is not uh not the thing down here isn't it you don't go away hungry that is amazing sweetie this should probably be illegal that's how good it is so who eats here well we're mainly locals there's a lot of great tourists that you know they hunt out food it's just great that they you know they found me because i'm really off the beaten path okay i gotta tell you i have serious doubts about my mobility i don't know i i think i need a gurney to get home we're just going to drive you away [Music] [Applause] now this is service we made it off the curb as we drive off into the night i'm thinking new orleans isn't such a bad town [Applause] ah the good life driving a table around new orleans yeah this is the way to travel with my new friend chef jacques cheers freaking brewskis talking about all the great food this town has to offer ah some cooks tour fans later jacques hooks me up with a local after hours scene for chefs can i make some more new friends cheers and a few more drinks i love hanging out with other chefs talk and shop this town is great [Music] head down sir perpetrator is drunk and disorderly 46 year old male tv chef anthony bourdain the food network has been notified over you're uh mr who uh anthony bourdain i got a show like on the food network cook's tour and i wrote a book called kitchen confidential you know like like don't eat fish on monday maybe you heard of me no you know emeril yeah i know him we're really close we're like this i really don't care all right um a little rough last night huh i don't really remember little alcohol there alcohol might have played a part hungry well i could definitely eat now we got to do is give you a little idea what the city's about we're not about just the partying and the drinking you know about the cuisine the good food i'd like to do new orleans right maybe i started out on the wrong foot here or perhaps if we get a good hot meal in you [Music] i have to tell you usually my encounters with the law are not so fortuitous at this point you know an awful lot about food no we're not all bad guys and uh we know our food has a way of changing people's attitudes there's a little place up the way take a ride over there teva's creole soul food bad boy's bad voice whatcha gonna eat hey i'm to eva when i get in this kitchen i am at my very best i cook i sing and i dance and this is my stage p eva's well known all over new orleans for pralines and sweet pies the good folks in law enforcement also know she's a traditionalist when it comes to creole home cooking i've been cooking since i was a little girl starting out at eight years old creole cuisine is the merging of french spanish and african influences unique to louisiana i have to see about my partner okay today teva is making jambalaya a creole standard this is some great smoked sausage for jambalaya after that comes the big three of creole cooking we're gonna put in some onions [Music] how is it looking good huh finally she stirs in tomato sauce water spices and rice it all goes into one pot tastes and it doesn't take long to cook [Music] it's starting to really smell good in here because the rice sausage and tomato sauce cook together they have a tendency to marry real well right oh look at that it's done serve it up ready to eat oh that's delicious well i hope the brush is in the right spot you did well yeah i'm glad this was a very happy first uh jambalaya experience and infinitely preferable to uh well my career trajectory uh earlier in the day well you were definitely looking for uh forward to uh chipped beef on toast i don't like that we're trying to make you feel like not just a tourist but like you're at home one of the family i think i'm getting close to tapping into the main vein of local new orleans is this it after lunch the louisiana sky opens up and really lets us have it this is no time for exploring so i have the good detective drive me back to my hotel with promises i will abstain quietly in my room for the rest of the night no matter the true measure of any city is how good the delivery options are as it turns out new orleans is a paradise tonight on tasty adventure anthony bourdain is on a mission yeah verti mart uh listen i got an order for delivery absolutely what would you like let me get uh i don't know what's this this mighty muffalata sandwich thing mighty muffilata let me have a bottle of uh cheapest bourbon okay give me a pack of smokes okay we'll be there in about 30 minutes i indeed a few necessary essentials inverting mark is open around the clock but the most impressive thing may actually turn out to be the sandwich a nice greasy pile of meat and cheese i find the muffaletta is a local specialty sandwich that originated in 1906 and stuck around ever since ham salami swiss cheese provolone cheese this is olive salad secret ingredient which is made with greek olives kalamata olives red peppers olive oil and romano cheese that's your muffilata sandwich center delivery out of nothing to do now but wait [Music] now this is what i call takeout oh that's a sandwich it's freaking big my mother always told me to never eat anything bigger than your head i don't know what you said about drinking in the morning okay i know i said i was going to stay in do you believe me come on this is new orleans i end up at vaughn's a favorite local night spot in the ninth ward if you hang with the locals down here you're really in for a treat i can't believe i've never been to new orleans before i have a feeling i'll be seeing my detective friend again before this night's over [Music] so you

Channel: GoTraveler

Views: 286,655

Keywords: travel, gotraveler, anthony bourdain, master chef, cooking show, a cook's tour, anthony bourdain a cook's tour, new orleans, bourdain, Bayou, mardi gras, Cajun Mardi Gras, parts unknown new orleans, no reservations new orleans, anthony bourdain mardi gras episode, No reservations New Orleans, watch a cooks tour online free, anthony bourdain new orleans recommendations, a cooks tour streaming, nola, where did anthony bourdain eat and drink in new orleans

Id: M_z3et0_5WU

Length: 23min 46sec (1426 seconds)

Published: Sat Aug 08 2020

Reddit Comments

[u/sf_baywolf]

Ha! I was in this episode when Tony came into Juan's Flying Burrito. Looks like most was cut out the final tho

[u/gh05t_w0lf]

Hell yeah. This is some old school Bourdain. Pour one out for him, man was a fuckin treasure.

[u/Aeldergoth]

Fuckin legend. RIP

[u/PainterReader]

This was a beautiful episode about New Orleans. This city was made for Bourdain. Anyone see “Road Runner” the documentary about him? I really hold a grudge against Asia Argento.

[u/Rags-Too]

I watch this every once in a while and I get such nostalgic feeling for what life used to be in this city. I feel like things really started to feel different around 2010 for some reason. Maybe the changes after Katrina started to feel “normal”? I can’t put my finger on why but that feels like a line in the sand.