Andrew Zimmern Quotes
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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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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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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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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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I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days.
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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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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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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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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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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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The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
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Some of the oddest foods I've encountered are 'American' foods represented internationally.
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Everything happens in the kitchen. Life happens in the kitchen.
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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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Too many Americans are getting sick on our over-commercialized food system.
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I use vinegars to deglaze saute pans for sublime sauces.
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You can tell the history of people on a plate.
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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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I love eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.
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My mom was as brilliant a cook as my dad is.
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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.