Andrew Zimmern Quotes
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I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.
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Sardinia has to have some of the best seafood on the planet. I'm a sea urchin freak, and Sardinia's are some of the best I've had.
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When I go into a steakhouse and order a steak, I'll order the cut of my choice, and I'll order it black and blue. And I'll ask them to bring it with my first course, and I'll just let it sit there.
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I'm an advocate for alternative proteins, and I believe we can eat many.
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The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.
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In everything I do, I want people to get the message of acceptance, to learn not to practice contempt without investigation. I have an obligation to do it.
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Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.
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I was born and raised in New York. My family has been in New York City since the Civil War. I have a ton of N.Y.C. in my DNA, from both sides of my family. I had a wonderful childhood in the city.
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In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.
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We will, as Americans, inhale another culture on a fork before we try their music or their art or even, God forbid, hang out with the actual people.
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Sometimes I have to shake my head at how much work it can take to track down a handful of food. Perfect example: I spent a whole day in the Amazon rainforest, in Ecuador, scouring the trunks of dead palm trees for grubs.
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Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
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The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.
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Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.
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I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
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I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.
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I'm a 'bright, shiny objects' guy. I'm always looking for what's next.
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I famously tasted shark fin soup many, many years ago before we understood exactly what was going on with the harvesting of sharks. I've consequently come out against it. I make personal choices in my life and stand behind them.
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I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world during childhood trips to Europe and Asia.
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I am very much a person who likes to change with the times. Education is what it is all about.
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I'm no saint, and I don't want to come across like one, but there is not a day that goes by that I'm not doing something for someone else with a very large chunk of my time.
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I rest my proteins in their liquid when I am done with the heat braise.
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Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.
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Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.