bonniebuddha
We are not world class chefs as the previous reviewer appeared to be, so read this review as coming from middle-class better-than-average cooks. Each episode was thoroughly enjoyable for us as we went from country to country and watched chefs prepare their most special dishes, from traditional to new and inventive. There was something to learn and enjoy in all of them. For us, we hope to see more.
tllobet
Long ago, I watched what was, until now, the only episode of whatever Emeril was doing back then, and it was a poor attempt at preparing Brazil's national dish (Feijoada). It was horrible, with the poor guy being completely out of his depth and committing a series of sacrileges in the process (most notably, adding flour to thicken the black bean broth). I honestly believe he offended all things Brazilian, but he's probably unaware of it, to this day. Yesterday, I noticed that he's started an Amazon thing, and tagged along José Andrés to Oviedo (José is from Asturias) and Barcelona (to meet his mentor, Ferrán Adriá). I decided to give it another try...Emeril is still Emeril, I guess, oblivious to the most basic things (e.g.: Iberico Ham is NOT smoked, and the Pata Negra pigs are NOT from Asturias). José, Adrián and his brother Albert were kinda nice to the guy, almost saved the episode, but there's only so much you can do to protect him from himself. And, as far as a deep understanding of what a Feijoada is (or, for that matter, Fabada Asturiana, Callos a la Madrileña and all the really good things in cooking), I always get back to the "São Paulo" episode in "The Layover with Anthony Bourdain". Bam!
