Andrew Zimmern Quotes
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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'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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The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.
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The corner of the 'food media' that I think is troublesome to me is the shows on TV that don't really have a point or don't have a lesson to be learned. If you don't have a point, or if there's not some part of it that is meaningful and can change someone's life, in my old age, I'm just not into it.
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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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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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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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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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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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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 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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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 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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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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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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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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I'm obsessed with Chinese food and culture. It's food that I adore above all others.
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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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Even as a kid, I ventured out to ethnic restaurants all the time.
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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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I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days.
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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.