Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. Kor… - Anthony Bourdain

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.

The Ecuadorian, Mexican, Dominican and Salvadorian cooks I've worked with over the years make most CIA-educated white boys look like clumsy, sniveling little punks.

Prior Preparation Prevents Poor Performance, as they say in the army - and I always, always want to be ready. Just like Bigfoot.