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Seeing Bourdain’s eyes light up and crinkle with such utter, immaculate delight when he meets Keller in this ep from 2001 makes me want to actually [redacted] [redacted] with my bare fucken hands. And I would, like, love it. Thoroughly enjoy it. On behalf of us all. I would do this. https://youtu.be/sYjZpfr6JQ4?si=MvSmlr6TC1Mnejx6
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On the Line
Eric Ripert
2008
Would you recognize this person if you saw them in public?
Yes, I know who this is and I feel confident that I would recognize them
I know who this is but I’m not sure I would recognize them in person
They look familiar but I’m not sure who they are
I have no idea who this is
Nuanced answer
Best friends
RE: Eric Ripert: Banana Toffee Dessert | James Andrews
Thanks for this video, I see the challenge was accepted by none other than Eric Ripert, seafood extraordinaire, I guess toffee is making a comeback. [10:35]
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When I made Eric Ripert’s scallop ceviche a couple weeks ago, I wanted to redo it because I didn’t cut the scallops to the right size, and this redo was worth it because the finer dice--basically half-inch pieces--was better. The lemon juice was able to soak the scallop bits more, and the seasoning was much more balanced.
I minced scallions instead of chives because I couldn’t find any chives that looked good at the store, and I’d rather have good minced scallions than mediocre minced chives any day.
Scallops are something that I don’t buy often as they are often expensive, but while perusing the weekly specials last week, I saw that they were on sale and that a recipe for scallop ceviche from Eric Ripert’s Seafood Simple only called for eight of them, so I decided to go for it and make it as an appetizer on a Thursday evening.
I want to make this again and photograph it in natural light in part because I want to cut the scallops into smaller pieces and in part because I kind of want to try this with some Meyer lemons to see how their slight sweetness plays with that of the scallops.
Ripert and Bourdain have beers.
