Andrew Zimmern Quotes
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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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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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My mom was as brilliant a cook as my dad is.
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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 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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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'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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The people who are afraid of talking to press are people who have something to hide.
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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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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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I like to talk to media.
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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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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 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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The restaurant industry in New York in the '80s was a good place to hide out if you had issues.
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I'm into exploring the fringes of a culture.
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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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Too many children and adults go hungry every day.
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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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My parents divorced when I was six but stayed close.
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My phone is my favorite travel gadget because it has my translator.
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Let me say this: Camel is delicious, but when handled improperly, it's rank.
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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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I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.