Adam Richman Quotes
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I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
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If you do a quantity challenge, the problem you'd face would be a starchy challenge. If it has a lot of potatoes, a lot of bread or fried elements, that's difficult. With heat challenges, challenges that use the whole pepper are much, much easier than ones that use pepper extract. That's concentrated, and also devoid of flavour. It's just heat.
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I'll go to a restaurant where I've never been before, and someone will say, "I don't have anything big for you to eat." I used to be a little salty about that, but at the end of the day, what they're saying is, "I know who you are. I watch your stuff." What's better than that? Gratitude is the attitude. That's the thing. What am I being pissy about?
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I've long struggled with my body image and have worked hard to achieve a healthy weight.
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If you're a guy who's always been the fun-to-be-around teddy bear, then all of a sudden people are viewing you as sexy, it's nice. It's great not having to be the plucky best friend or the comic relief anymore - I love that.
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I lived in San Jose for a little bit, and one of my neighbors was Vietnamese and was teasing me. I said "I've had pho," and then he goes, "Oh, what do you get, the number one big bowl?" I was like, "Come on, man. You don't have to come at me like that." But yeah, I've tried tendon. Tendon eventually yields.
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There is no right way to go on an edible journey. You can never tell what is going to be great, so you have to try everything. If you become doctrinaire about sticking to lowbrow foods or epicurean delights, your just being an extremist, and it won't do you any good.
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We were filming in Greenland, and I treated my crew. It's 24 hours of pretty bright daylight there right now, and I always try to do something nice for my crew every trip or in every other city. So I greeted them with a midnight cruise, but it looked like two in the afternoon.
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If I had Sirius FM and fire-breathing in a giant puppy dragon, I'd be golden.
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I do feel that, generally, people will see me and go, "He knows where the good food is," which is an awesome correlative. It's an awesome simplification.
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Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.
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To go from hating the way I looked to being a 'Cosmo' centerfold is a profound honor.
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I was 12 or 13, and I had seen a demo about origami at the Brooklyn Botanic Garden. My dad, my step-mom, and I were at the Japan pavilion of Epcot, and my dad was going to get me an origami book. They had these really sick origami books with an overleaf, but those packs can sometimes blow, because they give you, like, eight sheets.
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In L.A., I love the L'Ermitage in Beverly Hills. Also, the Beverly Wilshire, where they make great huevos rancheros. I also love Shutters on the Beach, where I walk around everywhere in a bathrobe.
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Actually, I am loathe to admit, but I also remember freshman year of Emory - and I'm so sorry to have to admit this - but there was a Domino's Pizza in Emory Village, where I went to college, and I was ordering a pizza.
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There are soccer athletes that are known the world over except in the U.S. Thierry Henry, for example.
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People believe what they want to believe. You have to run your race and be proud of the person you see in the mirror.
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I sponsored every team in the Park Slope Little League for years.I sponsor two soccer teams in England, one of which is called Broadley F.C. A kid wrote to me through Facebook because they started a team in honor of their friend who died of leukemia, and he played in the band of this very obscure team in England.
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Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.
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It's weird because people think the biggest guys are the biggest eaters, but fat doesn't expand as much as muscle, so you want someone with a big frame who can expand.
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I like being the people's champion when it comes to dining.
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In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.
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I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.
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A good spicy challenge strikes a balance between flavour and fear.