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"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post

"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 | add to del.icio.us | Digg this story | Email this post