Jonathan Miles
Quotes by Jonathan Miles
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Grilling grapes may sound crazy, but the smoky, blistered char they get from a few minutes on the fire gives them a deep, winelike character.
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I first encountered fish jerky during a marlin tournament in Kona, Hawaii. It was steeped in the island flavors of ginger, soy, and pineapple.
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David Benioff can hardly be classified as an underdog. The 2002 film adaptation of his first novel, 'The 25th Hour,' was directed by Spike Lee and starred Edward Norton.
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A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It's usually made with beef, but in olden times, in the country's mountainous areas, venison would've gone sizzling into the wok.
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Not long ago, in an excruciatingly remote village in the Australian Outback, I was startled to see a bartender in a cowboy hat measuring out a classically proportioned French 75 - something he'd picked up on the Internet, he told me.
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A salmi is an oldfangled, richly flavored game stew - often served, like chipped beef, over toast - that was a delicacy popular in the 1890s.
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Of course, there's nothing wrong with deer burgers and venison chili, but with a little gusto, those stalwarts can go from satisfying to sublime.
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A Negroni demands your full, upright attention. It will not tolerate mindless swigging the way all those sweet summertime drinks do, which is just one reason no one has ever ordered one at a swim-up bar at a resort pool.
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The booming popularity of alligator hunting, sparked by reality shows like the History Channel's 'Swamp People,' is easy to understand: It's an exotic blast of adrenaline. But there's a culinary upside as well, with gator boasting a delicate light-pink meat that, to me, falls somewhere between veal and wild turkey.
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Think schnitzel, and you usually think veal or pork: pounded into tenderness, battered, and fried to a golden magnificence.
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Ask any deer camp old-timer for a foolproof recipe, and you're likely to encounter a lot of Campbell's Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity of flavors.
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If you're trout fishing in the lochs of Scotland, your catch may end up like this: batter-crusted with that ubiquitous Scottish staple, oats; and served beside a generous mound of stovies, Scottish slang for stove-roasted potatoes.
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Trout plus bacon is one of civilization's greatest formulas; it always equals pleasure.
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In the South, dove hunts do not draw quietly to a close. Sometimes, at the simplest end, a grill and cooler are hauled to the edge of the field, and the doves' breasts are grilled - usually swaddled in bacon, maybe with a jalapeno tucked inside - as the hunters tell and retell tales of the day's shooting.
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Vitello tonnato is a classic dish from Italy's Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.
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Bullies are bullies, and they're always uninteresting.
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A mourning dove's beauty is an understated one: the colors of its feathers ranging through various shades of gray and drab violet, often with a striking splash of turquoise around the eyes.
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A banal poem is never more than a banal poem. A banal or trite lyric, however, can be - with the right vocal cords - brilliantly and shatteringly conveyed.
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More often than not, punches underwhelm - too fizzy, too fruity, too sherbet-y, and/or too baroque, the flavors all muddled into the boozy equivalent of the water left over from cleaning watercolor brushes.
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For whatever reason, I encounter Canadian whiskey at hunting camps way more often than I do in restaurants, bars, or homes. Could be the lower price. Could be the mellow character, which lends itself to long hours of fireside sipping. Or it could just be tradition.
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