Andrew Zimmern Quotes
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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.
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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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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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There's fresh fish, and then there's fresh fish. Samoa is ranked as one of the best places for game fishing in all the world, and runs thick in the waters off the island chain. In fact, it's used as an edible currency in local markets. The day I fished there, we caught loads of yellowfin.
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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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Some of the oddest foods I've encountered are 'American' foods represented internationally.
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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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Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.
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A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.
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You can tell the history of people on a plate.
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If you're not out testing what's complementary to your brand, you're not making the most of your income potential.
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Too many Americans are getting sick on our over-commercialized food system.
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Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.
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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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In the frequently-asked-question category, the question I get asked almost as much as 'What's the worst thing you've ever eaten?' is 'What's the best pair of pants to travel in, work in, trek in, and use on the road for the most activities possible?'
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Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
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I love eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.
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Yelp is - I mean, Yelp's not even good for looking up the restaurant's phone number because, you know, on the site, they just want you to read their reviews and look at their ads. They don't even actually want to give you the information about the restaurant or the menu.
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As a young boy growing up in New York City, we would spend our summers on the South Fork of Long Island. My dad would take me down to the beach at low tide. We would walk a mile down to the jetties, and he would lower me by my ankles into the crevices between the massive boulders to grab at huge ropes of mussels.
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When I was 13, I came back from summer camp - summer of '74 - and my mother had had an accident during surgery and was in an oxygen tent in a coma. It was so traumatic. My parents had been divorced for six or seven years at that point, and it was sort of the seminal event of my life.
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Everything happens in the kitchen. Life happens in the kitchen.
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I lost an apartment. l became homeless for 11 months and squatted in a building on Sullivan Street in lower Manhattan.
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I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when it comes to food.
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I am grateful to have my life back and for the friends and family who never gave up on me, for a God who was there when I was ready to find him. I am grateful for so much, that every day, one day at a time, is Thanksgiving.