Andrew Zimmern Quotes
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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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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 can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.
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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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As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
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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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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 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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I'm obsessed with Chinese food and culture. It's food that I adore above all others.
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Eating well is a class issue.
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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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Even as a kid, I ventured out to ethnic restaurants all the time.
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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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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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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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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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For most people, carp isn't just garbage fish - it's an invasive species.
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I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America.
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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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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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I don't like being at food festivals and have someone from some weird cable access show that's all about lifestyle get in my face with a microphone and wants to know which party I'm going to later... That just is pointless kind of stuff to me.
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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.