'Quote of the Day' on Serious Eats

Quote of the Day: 'Time Remaining...'

Quote of the Day"Pizza tracker? F*** yeah, the pizza tracker. If you don't know what the pizza tracker is, then get your ass online right now and order a pizza from Domino's. It's the equivalent of a loading bar on a web browser, except at the end of the loading you get a delicious pizza." Mark H., on UHpinions.com

[And if you think that quote is good, the story it comes from is even better. If it's to be believed, the Domino's deliveryman saved Mark H.'s life. Via @mathowie]

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Quote of the Day: Anthony Bourdain on Milk Burger

"I live in this weird zone—my wife got me into this actually—where if we're out on the street and it's convenient, we'll go to Shake Shack and buy burgers and bring them home. But Milk Burger delivers. I feel like I'm betraying Danny Meyer every time I call them up, but it's a damn good burger."—Chef, author, and TV personality Anthony Bourdain in the New York Times on noted Shake Shack copycat Milk Burger. Bourdain's wife Ottavia is a Milk Burger fan. [via Eater] More

Quote of the Day: Measuring a Burger in Number of Cows

"This is one whole cow if you ground up all the meat, two or three cows if you were just using the ground beef from the cow, taking away the new strips and prime rib and such." —Nick Nicora of Ovations, the organization attempting to make the world's largest cheeseburger at this year's Alameda County Fair, in response to, "Do you know how many cows-worth of beef this is?" at PleasantonPatch. More

Quote of the Day

"I've been making pizza dough lately. And I'm pretty sure the calzone was invented when a pizza got stuck on the peel..." — Richard Blais (Top Chef Season Four runner-up) on Twitter... More

Quote of the Day

"That skinny bitch hasn't eaten a pizza in 50 years." —Kyle P. Freeley on Facebook, responding to dbcurrie's advice to "pretend you're making a pizza for Barbie," on her windowpaning how-to... More

Quote of the Day: Anthony Mangieri on What Will Make Una Pizza Napoletana Stand Out in SF

"Well, I've been meaning to come out here for a long time. I guess you could say that the timing took too long. But, look, I started this whole wacky frenzy [about Neapolitan pizza]. All those other guys know that. Everyone who's planning on opening a Neapolitan pizzeria has been to my place in NYC to check it out. I've tried the pizza at some of the new places out here. It's all good and it's all different. But I've been making pizza since I was 15 years old. I started Una Pizza Napoletana in 1996 when no one else... More

Quote of the Day

[Photograph: Adam Kuban] "I think the whole thing about people having to choose between a slice and cone, I don't see it that way," [K! Pizzacone's] mysterious silent partner said in a phone interview. "You may want pizza in a cone one day or a slice another. I don't see it as a replacement, I see it as a different way of eating it." —New York Press Related: K! Pizzacones Come to NYC! (with video of the unboxing!) »... More

Quote of the Day

"You mean it'll no longer be cold pizza delivered by a seedy drifter? Is that what you're tellin' me? ... They're changing the recipe and now they say it'll actually taste like pizza." —David Letterman, during last night's monologue... More

Quote of the Day

"Mashed potato, caramelized onion and bacon pizza sounds like a train wreck; I think you might want to rethink that one." --dmcavanaugh, on Serious Eats Talk... More

'The Rise of the Kitchen Bitch'

"When did a certain group of men take over the womanly art of home cooking? And why can't we who are married to them just sit back and call their conquest of the kitchen a feminist triumph? If you had told a mistress of the house in the 1950s that one day her husband would julienne a carrot, she would have wept with joy ... The first wave of feminists considered liberation from kitchen duties, along with liberation from housework and enforced vapidity, an absolute must." —Hanna Rosin, on Double X... More

Quote of the Day: Street Food for Thought

"In a lot of ways I think food is starting to take the place in culture that rock and roll took 30 years ago, in that eating has become incredibly political. And just as the street has always dictated fashions on music and other things, it's starting to happen that way in food." —Jonathan Gold, L.A. Weekly food critic... More

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