Andrew Zimmern Quotes
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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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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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Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.
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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 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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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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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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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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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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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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I like to talk to media.
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I'm into exploring the fringes of a culture.
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I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
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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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The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
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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 think Yelp is neither good nor bad for the food industry. I find it useless.
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Let me say this: Camel is delicious, but when handled improperly, it's rank.
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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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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!