Quote of the Day
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The idea behind a dish - the delight and the surprise - makes a difference. Great literature surprises and delights, and provokes us. It isn't just 'Here's the facts - boy meets girl, boy loses girl, boy gets girl.' It's how you tell it.
I like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes you away from everything, as you are thinking only of your dish.
There is a dessert dish in Austria called Kaiserschmarrn - it's kind of like a sweet raisin pancake with eggs and sugar. It's definitely not something I can eat often, but if I've done well at a race, sometimes that's my celebration treat!
My favorite Dominican dish to indulge in is anything with crab.
Another method of eating burning coals employs small balls of burned cotton in a dish of burning alcohol.
I eat everything, that's a problem. I don't have discipline. My favorite dish is the Caribbean. Meat, rice, lots of grains. But I do like to do exercises. Lately, I've been having capoeira classes and lots of cardiovascular exercises, such as jogging and cycling.
When the idea of 'Chopped' surfaced, it was originally meant to be taped at some guy's mansion with him and his crazy Chihuahua. A stuffy fellow in a tuxedo was to host, and the losing chef's dish was then fed to the dog! I am not kidding, I saw it! I think it is genius! Twisted, but genius!
It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.
I just love Chinese food. My favourite dish is number 27.
If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.
Rhythm, that's an essential part of cooking. The sound of a lovely song and the smell of some dish in the oven are equally evocative.
Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles.
I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
There are only two kinds of employees that I've run across in 30 years. There are ones that get results, and ones that make excuses. If you're in that second camp, you're not going to like Dish.
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.
If you have pendulum clocks on the wall and start them all at different times, after a while the pendulums will all swing in synchronicity. The same thing happens with heart cells in a Petri dish: They start beating in rhythm even when they're not touching one another.
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
And roast beef and Yorkshire pudding is my personal signature dish.
I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.
I dish the dirt out, and I can take it. But why should my mother and children have to take it? In 20 years, I have taken any number of stories, most of which are not true, without a murmur of complaint. But some stories you have to draw the line and say No.
I like to make Arroz con Gandules, rice with pigeon peas. My husband loves it. It's a Puerto Rican dish my mother taught me.
Why do otherwise sane, competent, strong men, men who can wrestle bears or raid corporations, shrink away in horror at the thought of washing a dish or changing a diaper?
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.
John F. Kennedy
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