"As recently as a few days ago, Mr. Kennedy was still digging into big bowls of mocha chip and butter crunch ice creams, all smushed together (as he liked it). He and his wife, Vicki, had been watching every James Bond movie and episode of 24 on DVD." [New York Times]...
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"But you can confit all kinds of shit." —Thursday Night Smackdown, via Brandon...
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What famous chef described grilling as "the remote starting point, the very genesis of our art?" Or how about this oh-so-true "grills just want to have fun" quote: "What fun is there to a picnic or a barbecue if there is present the feeling of discipline or restraint? Whether your first task is to be grilling two lamb chops or barbecuing a couple of pigs...do either with a heart and spirit and have a good time doing it. Otherwise there is no point to this business at all." Amen, brother. I couldn't come up with a third great grill quote, so I made one up: "It is better to have grilled and lost (the hot dogs) than never to have...
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I love the "Listening With" features in the New York Times even when they don't have cooking references, but this quote by the great jazz singer Dianne Reeves made me fall in love with her. "Explaining how she likes to cook, she said, "It's the same thing with how I sing. I work with my ear to try to make it feel right, or I just keep changing it until I like the way it tastes."...
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"Pigs are very beautiful animals...There is no point of view from which a really corpulent pig is not full of sumptuous and satisfying curves." - G.K. Chesterton The pig is "an encyclopedic animal, a meal on legs." - Grimod de La Reynière "I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the...
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"Cooking is the most massive rush. It's like having the most amazing hard on, with Viagra sprinkled on top of it, and it's still there twelve hours later." From Bill Buford's brilliant, enormously entertaining book Heat, a quote from the irrepressible Gordon Ramsay....
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