Andrew Zimmern Quotes
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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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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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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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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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I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days.
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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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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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I will tell you flat out that I continually find Yelp and products like it to be increasingly worthless to me as a consumer.
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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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The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
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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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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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You can tell the history of people on a plate.
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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 love eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.
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Everything happens in the kitchen. Life happens in the kitchen.
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Some of the oddest foods I've encountered are 'American' foods represented internationally.
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My life gets better every year.
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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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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 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.
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In tribal Botswana, I received some woven necklaces and a handmade bow with three poison arrows. It's framed and hanging on the wall in my living room and is, without a doubt, one of my favorite possessions.
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I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
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Too many Americans are getting sick on our over-commercialized food system.