Posted by Ed Levine, July 2, 2007 at 11:48 AM
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 grilled at all."
Posted by Ed Levine, April 20, 2007 at 2:05 PM
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."
Posted by Lia Bulaong, March 1, 2007 at 10:31 AM
"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 morning, save perhaps the smell of coffee brewing."
- James Beard
"But I will place this carefully fed pig
Within the crackling oven; and, I pray,
What nicer dish can e'er be given to man."
- Aeschylus
Posted by Ed Levine, September 8, 2006 at 5:31 AM
"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.
