Quote collection
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"Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one."
"I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded."
"I love poking fun at myself. I have a rather mean sense of humor."
"Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes."
"So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do."
"It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties."
"I'm like a really goofy home ec teacher."
"There are no bad foods, only bad food habits."
"I do like artfully breaking rules."
"Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing."
"I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun."
"I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school."
"Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless."
"I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning."
"I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about"
"If you're good with a knife, you don't need your eyes."
"I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time."
"If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though."
"Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured."
"The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it."