"The delicious heft, the generous ten inches, the angle for rocking back
and forth...I forgot how great a big, manly knife can be. We're
reunited and it feels so good."
Ganda Suthivarakom on Knives
Posted by Josh Friedland on Mar 28, 2007 in Cooking | Link
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"And not only is a whole fish more beautiful to serve than a fillet
(once you get past that silly 'Eek! It looks like a fish!' reaction —
what are you, in fifth grade?), it tastes better too."
Russ Parsons on Whole Fish
Posted by Josh Friedland on Mar 20, 2007 in Cooking | Link
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"Were rats a delicacy here, as they are in parts of China, we’d demand the right to rat tartare with a raw egg on top."
Steven Shaw on Rats
Posted by Josh Friedland on Mar 16, 2007 in Restaurants | Link
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"Do peppercorns look longingly back on an illustrious past when bloody battles were fought, queens seduced, peoples enslaved, lives lost, pirate-infested waters crossed, and worlds discovered for their sake, when their value was such that they were counted peppercorn by peppercorn?"
Carolyn Thériault on Spices
Posted by Josh Friedland on Mar 13, 2007 in Eating | Link
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"Over the past ten years, in order to achieve the growth, development,
and scale necessary to go from less than 1,000 stores to 13,000 stores
and beyond, we have had to make a series of decisions that, in
retrospect, have lead to the watering down of the Starbucks experience,
and, what some might call the commoditization of our brand."
Howard Schultz on Starbucks
Posted by Josh Friedland on Mar 7, 2007 in Business | Link
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"Balthazar is a great restaurant because it looks and feels so much like Paris that you're always surprised to find yourself on Prince Street. But Morandi doesn't feel remotely like Italy. It feels like just exactly what it is--hip New York indulging in yet another feeding frenzy."
Ruth Reichl on Morandi
Posted by Josh Friedland on Mar 1, 2007 in Restaurants | Link
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