There's A Pretty Equitable Distribution In The Restaurant Industry Of How Money Gets Paid, Except For In The Kitchen. The Kitchen Is The Lowest-paid Group Of People.
I Like Thick Or Middle (spaghetti). Thin For Me Is Always Overcooked By The Time I'm Eating It.
You Have To Be Generous If You Want To Spend Your Time Making Someone Else Dinner. Even If You're Charging, You're Still Giving.
Twelve-piece Cookware Sets For Ninety-nine Bucks Are Routinely Hawked On Late-night Tv - Often By Friends Of Mine. But With A Mere Five Pieces, You Can Do Whatever You Like - Slay The Dragon And Then Cook Its Tenderloin In The Style Of The Duke Of Wellington, If You Want To.
I Think Tabasco Brings Me Pure Heat And Southern Kind Of Familiarity, Along With The Vinegar And The Barrel-aged Spices.
The Chinese Five-spice Works Really Well In The Quantity That I Used. It Makes It Almost Imperceptibly Just A Little Bit Sweeter Without Making It Really Sweet Or Really Even That Asian Flavored.
When You Use It In Cooked Foods, It Changes [the Tabasco Flavor] A Little Bit; It Loses A Little Bit Of The Bright Acid That You Love On It, But You Get That More Cooked Heat And Chile Flavor Down.
As Far Away As You Can Get From The Process Of Mechanisms And Machinery, The More Likely Your Food's Going To Taste Good. And That - That Is Probably The Largest Thing I Can Hand To Anybody Is Let Your Hands Touch It. Let Them Make It.
There Are Pockets Of Great Food In Spain, But There Are Also Pockets Of Very Mediocre Food In Spain, And The Same In Morocco And The Same In Croatia And The Same In Germany And The Same In Austria.
