How to Cook Like the Pros｜P 75

     UNIESS YOU'RE ONE OF US already, you'll probably never cook like a professional. And that's okay. On my day off, I rarely want to eat restaurant food unless I'm looking for new ideas or recipes to steal. What want to eat is home cooking somebody's-anybody's-mother's or grandmothers food, A simple pasta pomodoro made with love a clumsily thrown together tuna casserole, roast beef with York- shire pudding, all of this is pure exotica to me, even when I've been neck deep all day in filet mignon and herb-infused oils and all the bits of business we do to distinguish restaurant food from what you get at home. My mother-in-law would always apologize before serving dinner when I was in attendance, saying, "This must seem pretty ordinary for a chef. She had no idea how magical, how reassuring, how pleasurable her simple meat loaf was for me, what a delight even lumpy mashed potatoes were-being, as they were, blessedly devoid of truffles or truffle oil.
所以Bourdain节目中每一期都要去当地人家里吃“妈妈菜”“奶奶菜”。No Reservations里芬兰那一集真是好好笑，Bourdain在电台说想要去吃“妈妈菜”然后热心观众一个个打电话来，而大家都很怀疑的是打电话人的是不是醉了以及妈妈奶奶们是不是醉了。😂😂😂主持人跟嘉宾一起做节目又各自搞一杯，主持人还说“这在芬兰很寻常”。