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There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
Anthony Bourdain
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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
Cook
Essayist
Journalist
Novelist
Television Presenter
Television Producer
Traveler
Writer
New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
Even
Afternoon
Something
Fake
Bars
Drinking
Pint
Absolutely
Pints
Cold
Pubs
Wonderful
Irish
Alone
Ass
More quotes by Anthony Bourdain
Maybe that’s enlightenment enough: to know that there is no final resting place of the mind no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain
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I'm not afraid to look like an idiot on TV.
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It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, Hey baby it's good, maybe you should try it. That never worked for me.
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I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
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I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
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For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.
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They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.
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[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.
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It's very rarely a good career move to have a conscience.
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I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.
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New Orleans is a glorious mutation
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You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
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I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
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I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
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Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
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I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
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I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.
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Never try to get your kid to eat anything she doesn't already want to eat. Just eat interesting stuff in front of her while completely ignoring her. Never, ever suggest try it. Never say those dreaded words try it, it's good. Or worse, It's good for you. That'll poison the well.
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Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
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