Pete Wells:

GUY FIERI, have you eaten at your new restaurant in Times Square? Did it live up to your expectations?

When you saw the burger described as "Guy's Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche," did your mind touch the void for a minute?

When we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Susan Orlean:

As far as I could tell, the donkey was alone; there was no one in front of him or beside him, no one behind. I wondered if he was lost, or had broken away from his handler, so I asked the porter, who looked at me with surprise. The donkey wasn't lost, the man said. He was probably done with work and on his way home.

A tip from Rory Stewart:

If you're taking your donkey to high altitudes, slice open its nostrils to allow greater oxygen flow.

Restaurant Review - Guy’s American Kitchen

Economist, last year:

Fully 88% of the EU's stocks are overfished.

NYT Magazine, in 2007:

Editors and writers trawl the oceans of ingenuity, hoping to snag in our nets the many curious, inspired, perplexing and sometimes outright illegal innovations of the past 12 months. Then we lay them out on the dock, flipping and flopping and gasping for air, and toss back all but those that are fresh enough for our particular cut of intellectual sushi.

Joe Nocera:

They just want theirs. That is the culture they have created.

Dane Klinger and Kimiko Narita:

Because of their status as a delicacy and due to advances in fishing technology, populations of Atlantic bluefin tuna are now severely depleted. Where fishermen once hunted the giant fish with harpoons and hooks, many now use modern vessels equipped with powerful sonar to find fish underwater and radar to track seabirds that gather around tuna schools, as well as giant nets that can efficiently encircle and capture entire schools of bluefin. Most tuna are then held in net pens and fattened on mackerels, sardines, and squid to increase their market value. Unless trends reverse, wild bluefin tuna might become exceedingly rare and off the menu entirely.

Sushi aficionados have over-enjoyed a precious resource. To ensure that bluefin are available for future generations, we must have the courage to make the hard decisions now.

An exchange from a long time ago in a galaxy far, far away:

Luke: All right, I'll give it a try.
Yoda: No. Try not. Do ... or do not. There is no try.

Economist:

He is not asking them to suffer anything he would not suffer himself.
But many voters would rather not suffer at all.

An exchange:

Marge: I'd really like to give it a try!
Homer: I don't know, Marge, trying is the first step towards failure.

An exchange:

Lisa: Dad! Can't you have some other type of party, one where you don't serve meat?
Homer: I'm trying to impress people here Lisa. You don't win friends with salad.

An exchange:

Charlie Rose: Don't you think we've milked this for about as much as we can, Richard?
Richard Florida: I hope not, Charlie. I hope not.

Tania Murillo:

The problem with American hot dogs is that they're American. The best hot dogs come from Sonora. Everybody knows that.

John T. Edge:

In Tucson more than 100 vendors, known as hotdogueros, peddle Sonoran-style hot dogs -- candy cane-wrapped in bacon, griddled until dog and bacon fuse, garnished with a kitchen sink of taco truck condiments and stuffed into split-top rolls that owe a debt to both Mexican bolillo loaves and grocery store hot dog buns.

From 2004:

Who wants to eat at a chain where the food has almost no character?

Jennifer Senior:

On a spring afternoon in 2004, I had coffee with Tina Fey to discuss screenwriting, news gathering and the mythological role of hot dogs in girl-world byzantium.

Holly J. Wagner :

Think of it as a variation on the giant doughnuts and colossal hot dogs of Googie architecture.

Waste not, want not:

At night the clerks sometimes give Ballard the hot dogs and doughnuts that otherwise would be thrown out. In exchange, he looks out for female employees who work the late shift.

A jumbo batch from Tim:

Burgers! Hot Dogs! Biking! Oh my!

Calvin Trillin is a food writing god. and by food god I don't mean snooty food, I mean BBQ, hotdogs, beefs on weck, pizza, subs, pie and fried chicken.

Wright's serves three meals a day, and the menu goes well beyond burgers. There are regular and foot-long hot dogs, pork barbecue on a bun, sandwich baskets with potato chips and a pickle, whole submarines, hearty chili with beans, and even some recently added low-fat wraps. In addition to milk shakes and soda pop, the beverage list includes that drink known to connoisseurs of Dixie mixology as the champagne of the South - pre-sweetened ice tea, served in cups that range up to one-quart size.

Fans of Rutt's know the magnificent hot dogs served here as rippers because their skin tears and crinkles when they are deep fried. The oil bath turns the pork-and-beef links rugged, dark, and chewy on the outside, while the interior remains soft and juicy. Weenie wimps can ask for an "in and outer," which gets plucked from the fat more quickly and remains thoroughly pink and plump; while those who crave maximum succulence can get one well-done, which ... [ Read More (0.1k in body) ]

In Praise of the All-American Mexican Hot Dog