Overheard on the New York Boards

"I think I actually prefer it to the original—shredded pork belly (mostly meat), pressed into a square and pan-seared, avocado, smoked mayonnaise, Thai basil, and some sort of pickled radish, I think. Superb." – MMRuth on a revamped pork bun at Momofuku Ssäm Bar

"After you have it, you'll wonder why everyone doesn't make French toast this way: Ciabatta bread marinated for days in a sweet custard flavored with a whole vanilla bean then fried up and topped with a drizzle of real maple syrup and slices of fresh fruit (strawberries, blackberries, and sliced bananas the first time I had it). Amazing." – Glendale is hungry on Saraghina in Brooklyn

"The meat was fall-off-the-bone tender and tasted like it had been slow-simmered in tomato sauce. I make an Italian style pork roast the same way, but never thought of adding some ribs into the mix. This is one dish I want to duplicate." – TrishUntrapped on the costina (spicy Tuscan spare rib) at Salumeria Rosi