I've Decieved Ruth Reichl
From an interview with her from the a Portland 'zine:
Q: Fast-forwarding 10 years, with the rise of message boards like egullet.com and chowhound.com, it seems like everyone is a critic. What effect does that have on the professionals?
RR: I feel so blessed that I predated the Internet. I look now and there's a [NYT critic Frank] Bruni blog. There's some incredibly smart young woman who makes fun of him on a weekly basis. They would have done that to me. But it's wonderful. You can Google anything. Think of how much time I would have saved trying to find the right Chinese restaurant.
I want you to know that I was FIRST interested in dress-ups, wigs, fake teeth, black eyes, and crutches, and only LATER did I become interested in food. You were famous for eating out in elaborate disguises.
Hence, while you may not have employed such tactics as frequently or elaborately as I imagine, I 100% aspired to be you for many years.
Now I want to be Mike Piazza.
I'm kidding. I don't even know who that is.