"If Frank Bruni had poorly reviewed one of my restaurants, I might have pulled a Tonya Harding and broken his kneecaps. I’d have thought, Dude, I’ve gotta do something. But I’d never really do it."
David Chang on Frank Bruni
Posted by Josh Friedland on Feb 27, 2007 in Media | Link
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"Forget oysters. If you want to get a chef all hot and bothered, whisper 'pork belly' in her ear."
Hsiao-Ching Chou on Pork Belly
Posted by Josh Friedland on Feb 23, 2007 in Eating | Link
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"They call me Pork Boy, and as far as I'm concerned, the Year of the Pig
couldn't have come at a better time. At long last, after decades of
abuse, my favorite meat is once again getting a little love."
Russ Parsons on Pig
Posted by Josh Friedland on Feb 21, 2007 in Eating | Link
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"One common complaint was sore throats, known in the community as, of course, sword throats..... One individual, perhaps trying to work up to the full-size sword, wound up having 'a bread knife removed transabdominally.' Which easily beats having a bread knife inserted transabdominally."
Scientific American on Sword Swallowing
Posted by Josh Friedland on Feb 20, 2007 in Science | Link
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"Unveil a storefront anywhere in Manhattan with tables and chairs set up inside and I guarantee you that within half an hour somebody will be knocking at the door asking what kind of restaurant you have and when it's going to open. Half an hour after that, it'll be on restaurantnerd.com."
Colman Andrews on Restaurant Openings
Posted by Josh Friedland on Feb 15, 2007 in Restaurants | Link
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"Where the saintly Julia Child sought to raise expectations, to enlighten us, make us better -- teach us -- and in fact, did, Rachael uses her strange and terrible powers to narcotize her public with her hypnotic mantra of Yummo and Evoo and Sammys."
Anthony Bourdain on Rachael Ray
Posted by Josh Friedland on Feb 9, 2007 in Chefs | Link
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"If you must describe the Van Loveren 2001 limited edition Merlot as being "chocolately," does it mean that chocolate tastes like the Van Loveren Merlot? And if we like the Merlot on account if its tasting like chocolate, why don’t we eat chocolate instead of drinking wine?"
Colin Bower on Wine Writing
Posted by Josh Friedland on Feb 8, 2007 in Drinking | Link
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"In
an age of nervous food sanctimony and celebrity-chef endorsement,
Picard, with his five-day stubble, black-eyed intensity and
untrammelled appetite, provides welcome relief. Next to him, the
carnivorous Batali looks like a pussy."
Anne Kingston on Martin Picard
Posted by Josh Friedland on Feb 6, 2007 in Chefs | Link
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"A good piece of beef tendon is a thing of beauty. A perfectly braised piece of beef tendon has the power to make the world around me seem beautiful even when it’s falling apart."
Eddie Lin on Tendon
Posted by Josh Friedland on Feb 4, 2007 in Eating | Link
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Published by Josh Friedland, The Food Section covers the world of modern gastronomy, from chefs to chevre and everything in between. Gourmet calls us "the consummate gastronomic blog." 
