The Food Section: Quotable

"Their flavour is delicate yet full, their stalks are slim enough to eat raw and every last bit is edible. The only drawback is the feeling of having committed vegetable infanticide, as if you have just cooked the vegetable version of the jelly-legged baby calf."

Nigel Slater on Spring Vegetables

Posted by Josh Friedland on Apr 8, 2008 in Cooking | Link | | |

"I might call my style 'When a Jew Relaxes He Can Cook Okay.'"

Isaac Mizrahi on Cooking

Posted by Josh Friedland on Mar 5, 2008 in Cooking | Link | | |

"Perfectly cooked asparagus for my tooth, has undergone the subtle change from raw to cooked - the stalks bend only a little bit, the asparagus has definite texture – but is not crisp. If it is still crisply crunchy, you have not attained nirvana."

Julia Child on Asparagus

Posted by Josh Friedland on Jun 5, 2007 in Cooking | Link | | |

"I think the term is a bit overwrought, a little too in love with its own sound, trying too hard to affect the gravity of science. It’s true that these chefs are interested in the science of food, but so is anyone who knows that 135ºF is the temperature of medium-rare meat. 'Molecular gastronomy' seems more like a theory than a practice. No one is breaking out the microscopes and cooking molecule by molecule."

Francis Lam on Molecular Gastronomy

Posted by Josh Friedland on May 15, 2007 in Cooking | Link | | |

"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 | | |

"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 | | |