Andrew Zimmern Quotes
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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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I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America.
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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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Even as a kid, I ventured out to ethnic restaurants all the time.
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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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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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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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As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
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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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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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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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Eating well is a class issue.
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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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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 am very much a person who likes to change with the times. Education is what it is all about.
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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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The biggest thing that I learned is when you're building something - especially a project that requires partners - you have to make sure that there is a lot of overlapping desire and a lot of overlapping alignment with the people that you're doing work with.
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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 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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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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For most people, carp isn't just garbage fish - it's an invasive species.
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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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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.