Andrew Zimmern Quotes
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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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Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
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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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The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
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I find that most home cooks don't get vinegars. They're misunderstood, mostly due to the factory-made red wine vinegar that everyone commonly cooks with... that, and the giant gallon of white distilled vinegar that we all use, mostly to clean and disinfect things!
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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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The people who are afraid of talking to press are people who have something to hide.
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Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.
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I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
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My parents divorced when I was six but stayed close.
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I log 250 days a year on the road. I need pants that are versatile, easy to clean, and dry in my hotel room if necessary.
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I'd rather be a good guest in someone's home than tell them I don't like their food or make fun of them.
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I serve on a lot of charitable boards - the areas of mental health parity, services for those that are underserved, and certainly children's rights are things that I believe in very, very strongly.
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People forget that in early 1970s, there were 3 sushi bars in New York City. Three. Three. Think about that. Now, there is sushi in... I've eaten it - there is sushi at gas stations in Middle America.
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It might seem strange to feast on Guinea pig, but Ecuadorians love to eat cuy. Personally, I think it's a phenomenal alternative to pork or chicken. High in protein, low in fat, cheap and easy to raise. Oh, and cuy tastes great, much like roast pig. You might call it a pet, but I prefer to call it dinner.
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I'm into exploring the fringes of a culture.
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As I famously said before, I don't like to waste meals. I'm no one's food snob.
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I like to talk to media.
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Too many children and adults go hungry every day.
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I'd be very happy serving on a local school board. I just know that I have a responsibility to give back.
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I get asked to speak to a lot of different groups, one of the best parts of my job hosting a show on the Travel Channel, 'Bizarre Foods with Andrew Zimmern.' I take viewers to the far corners of the globe and introduce them to other cultures by exploring the foods they eat - at times, pretty strange stuff.
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I think Yelp is neither good nor bad for the food industry. I find it useless.
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Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
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Let me say this: Camel is delicious, but when handled improperly, it's rank.