Jose Andres Quotes
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For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.
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When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
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For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
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I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
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My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.
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Me, I'm an encyclopedia. I'm not a very smart guy, but I'm an encyclopedia. You can ask me about anything you want. Probably I have the book; probably I have a first edition.
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Who needs one more chef in one more building with four walls and a kitchen?
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When you go to watch a baseball game, when you go to watch an NBA game, when you watch an NFL game, when you go to watch movies, the offering that those arenas are doing foodwise is 'all the hot dogs you can eat'; all the French fries you can eat; for $20 you can eat 20 hot dogs.
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My whole life, I have been trying to cook an egg in the right way.
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The business of feeding people is the most amazing business in the world.
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Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
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I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
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I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
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People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.
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Roberto Donna is a great Italian chef.
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The great-great-grandfather of my mother was probably using gelatins.
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Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.
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As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
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In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
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Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.
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Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
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As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize.
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For me, Romesco is one of the greatest sauces in the world.
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Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.