"7. Wake up on Thanksgiving without killing any relatives." —The Awl's Choire Sicha, in "How to Barbecue a Turkey, The Super Easy Way for Morons"...
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"There hasn't been a food trend this hyped since Pinkberry and its imitators began mushrooming in vacant strip mall storefronts. " —Elina Shatkin, on the nouveau food truck scene...
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"Flinging around four-letter words when cooking isn’t attractive, to me or Julia. She didn’t want to endorse it. What came through on the blog was somebody who was doing it almost for the sake of a stunt...She didn’t suffer fools, if you know what I mean." —Book editor and FoJC Judith Jones [via EMD]...
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"I'm dabbling in it and looking at becoming a chef. [Hervé This] is fantastic. I didn't really cook before, but this book may be changing my life," —Keanu Reeves, after reading This's Molecular Gastronomy: Exploring the Science of Flavour [via AFC]...
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"Meanwhile, the geeks over at Apple are developing a USB sous vides chamber for the MacBook Air." —JudgeFudge...
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"...donuts are too awesome to be accompanied by an 'ugh.'" —@thebookpolice...
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"I could never understand why people add water to their eggs. I generally add 2% milk or higher percentage milkfat, or even sour cream. But the water makes no sense to me. I had watered-down eggs in the Navy and to me they were tasteless. Can anyone explain why this is done, besides 'That's how the French do it'?" —LunaPierCook...
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“Food bloggers are clannish, slightly evil people sometimes." —Julie Powell [via Eater]...
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"The American genius for breakfast is our country’s gastronomic jazz..." —Alexander Lobrano...
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"I would not like them here or there. I would not like them anywhere. I do not like green eggs and ham. I do not like them, Sam I Am." —Theodore Geisel, or Dr. Seuss, who would have been 105 today...
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