The Best of Food in 2007

Top 10 Quotes From 'Ratatouille'


Ratatouille has now overtaken A Clockwork Orange as my all-time favorite movie. My deepest admiration to Brad Bird and his amazing writing team! Here are some of my favorite quotes, in order of appearance in the movie.

"If you are what you eat, then I only want to eat the good stuff." – Remy

And I agree. Fresh ingredients are always best, so I grow herbs and veggies, support local producers, and often turn to Bistro Le Marseillais for delivery of wholesome, delicious meals.

"[Humans] don't just survive; they discover; they create. ... I mean, just look at what they do with food!" – Remy

Yeah ... and Remy hasn't even been to Uchi yet. (Or has he?) Kudos to the entire kitchen and sushi-bar staff for staying way ahead of the curve!

"Anyone can cook, but only the fearless can be great." – Chef Auguste Gusteau

Wise chef Gusteau would smile at the likes of fearless young chefs Josh Watkins, Josh Hines, Paul Petersen, Tyson Cole, Ryan Samson, and Andrew Francisco.

"All this cooking and reading and TV-watching while we cook and read. It's like you're involving me in crime!" – Emile

Poor Emile. I know what you mean. The Food Network celebrities have ruined it for me. But some of our own have made it to the screen (notably Flip Happy Crepes and Wes Marshall's The Wine Roads of Texas), and there are great local food books to read – all while we cook!

"I can't believe it! A real gourmet kitchen, and I get to watch!" – Remy

Cool, open kitchens like those at Asti, Vespaio, Trattoria Lisina, and Uchi are great fun to watch. Sit at the counter and observe.

"Haute cuisine is an antiquated hierarchy built upon rules written by stupid old men, rules designed to make it impossible for wom­en to enter this world." – Sous chef Colette

Collette would be proud of Aquarelle's Terry Wilson, Jeffrey's Alma Alcocer, Austin's BBQ's Marisela Godinez, Stortini's Kristen Kittrel, and Fête Accompli's Quincy Adams-Erickson, among other successful Austin women chefs.

"What are corn dogs?" – François. "Cheap sausages dipped in batter and deep-fried. You know? American." – Chef Skinner

Ah yes, American cheap sausages, but not deep-fried. Make mine on a toasted bun topped with yummy condiments, like the ones from Best Wurst or Dog Almighty.

"People think haute cuisine is snooooty, so chef must also be snooty. But not so." – Sous chef Colette That's right. Great food shouldn't mean snobbery. Go to Ventana at the Texas Culinary Academy, and see for yourself. Their chef instructors and student chefs are very talented – and humble about it.

"Not everyone can become a great artist, but a great artist can come from anywhere." – Food critic Anton Ego

Bitter old Anton finally gets it. Perhaps he's ready to try the food at some of our street taco trucks or take a trip to the Real New Orleans Style Restaurant in Round Mountain to confirm his revelation.

"The bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so." – Anton Ego

Amen. I wish all the Anton Egos around the country understood that. I am lucky to be able to express my passion for food through my writing, and I thank you all for reading it.

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