Alex Guarnaschelli Quotes
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To me, 'Chopped' is a great platform for championing great causes.
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Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.
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If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
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I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
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I exercise at a great gym and do dance classes mixed with some calisthenics. I really enjoy that because it reminds me of '80s aerobics. It's fun! I also bike ride, or sometimes I swim. Because I stand a lot, I don't really like to walk long distances. Running or jogging is out of the question.
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I didn't harbor a huge desire to become a chef until I graduated from college.
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My mom, ever the Italian, made braised chicken with tomato.
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I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
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I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.
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I like food to be really simple but have a lot of technique all the same.
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I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm really partial about taco trucks. I mean, I really can't handle it. There is something about catching all those ingredients piled on top of each other: it puts me in a tizzy. I love it. I'm kind of a taco truck junkie.
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I've always been a great collector and lover of cookbooks.
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Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.
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The longer I look at something, the more my imagination churns and I can find somewhere to put it.
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To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!
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Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you're ready to serve.
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I like all of McClure's pickles, but my personal favorites are the spicy ones.
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I used to run track in high school and was unexceptional in every way.
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I know that some people use lavender, incense, and cake as sedatives, but for me, a 'nose bath' in an old book just does something.
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I've roasted a somewhat frozen turkey, and it's come out just fine.
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Buying food from farmers and people that I know adds that human element that I love.
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I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.
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If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.
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Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.