"I never eat in a restaurant that's over a hundred feet off the ground and won't stand still."
"Every good idea sooner or later degenerates into hard work."
Source: Calvin Trillin (1987). “Uncivil liberties”, Penguin Group USA
About the author
Calvin Trillin
Author, Humorist
Calvin Trillin is an American writer known for his humorous takes on food and culture, particularly through his notable works like 'Alice, Let's Eat'.
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"Many Texas barbecue fanatics have a strong belief in the beneficial properties of accumulated grease."
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"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."