" I had always believed that the very best food contains something elementally repugnant. That its innate grotesquerie is what makes it so perversely alluring. My own favorite foods tended toward a certain sludgy, muddy texture. And from the most expensive and genteel through to the indulgently crass, the appeal of slop abides: caviar, escargots, foie gras or hamburgers, kebabs, macaroni and cheese. Even vegetable soup forms a membrane. Apples begin rotting from the very first bite. No matter which end of the spectrum, there lies fundamentally and yet delectably disgusting, some squirmy, sinewy, oozing, greasy, sticky, glutinous, mushy, fatty, chewy, viscous thing that compels. The line between pleasure and revulsion can seem so very thin, if it even exists at all. "

― , Supper Club