79 Quotes by Jonathan Miles

I find airports to be purgatorial in many ways. I mean, even from the basics of the design: you know, this sort of - this muted gray and the fluorescent lights.

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.

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.

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.

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.

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.

Roasting fish that's encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh.

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.

Think schnitzel, and you usually think veal or pork: pounded into tenderness, battered, and fried to a golden magnificence.