“Had Pavlov gone to a few wedding receptions or hung out at a brunch buffet or two he might not have had to measure up spaniel spit. His theories regarding conditioning could easily have proven themselves at the carving station. I’ve worked the carving station and I don’t care if it’s a steamship round, a loin roast, a standing rib roast, or a charred buffalo head, flash some golden crust and a little rosy pink flesh and the culinary tractor beam engages. It’s like a bug zapper for humans.”
-from the intro to the chapter on Roasting in Alton Brown’s I’m Just Here for the Food: Version 2.0; Stewart, Tabori & Chang; New York, 2006
