Andrew Zimmern Quotes
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Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.
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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 can't tell you how many times I get into a taxicab in New York or Los Angeles, and I'm talking to somebody who is a recent immigrant who was a doctor or lawyer or engineer or professor in the country they just came from. They're starting over again in life, and I think the majority of people out there can relate to that.
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The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.
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I think a lot of chefs are afraid of media outlets, and especially web outlets, because they're afraid there's some 'Borat' situation going on.
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A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.
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Any decision that I make, anything that I do, every single consideration of my day goes through the prism of what my former experience has been.
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I've spent time in the coastal Carolinas and have seen what small business development has done to maintain the wetlands and reestablish the fisheries and secure jobs for the people that make their living off the water.
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For most people, carp isn't just garbage fish - it's an invasive species.
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Eating well is a class issue.
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If there's one thing I've learned after a lifetime of dining on delicacies like blood pudding, sea squirts, and camel kidneys, even folks who wouldn't come within 100 yards of a Cambodian tarantula want to hear what it's like to chomp on one!
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I grew up in a time when we didn't have the Internet, and we didn't have smartphones and things like that.
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I'm obsessed with Chinese food and culture. It's food that I adore above all others.
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Here's the lines I draw: I never say something I don't believe - ever, ever, ever; and I won't endorse a product I don't like and use. When the cameras are off, we are who we are when they're on.
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I love bugs. And as the first person to popularize their eating in America, I take special pride in seeing their appreciation soar.
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Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
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In a world that is defined by what separates us, sharing a meal with someone from a different country, showing what we have in common with the people, it's very powerful and important.
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Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'
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Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.
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For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
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After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
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Surrounded by a sweltering state known for its staunch conservatism, Austin is an oasis. It's home to the University of Texas, which continuously fosters a well-educated youth culture who have been funneling their collective creative energy into building a vibrant music, film, and technology scene for decades.
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Thanks to my parents, who had me traveling around the world mouth-first, I knew from a young age I wanted a career in food.