Andrew Zimmern Quotes
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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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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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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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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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Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.
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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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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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My parents divorced when I was six but stayed close.
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I use vinegars to deglaze saute pans for sublime sauces.
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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 like to talk to media.
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My mom was as brilliant a cook as my dad is.
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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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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 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 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 think Yelp is neither good nor bad for the food industry. I find it useless.
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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'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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As I famously said before, I don't like to waste meals. I'm no one's food snob.
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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 think that Manila is underrated in terms of food in the Philippines.
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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'm into exploring the fringes of a culture.