Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
I dish the dirt out and I can take it. But why should my mother and children have to take it?
I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.
One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That's not cooking; that's putting things in a pan. It looked quite nice, but I'm not saying it was good.
You go to a Japanese restaurant and have a wonderful dish, and the thing to do is take a picture with your phone, put it on Facebook, and see how many likes you get. If you don't share your experiences, they don't become part of the data processing system, and they have no meaning.
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.
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!
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.
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
Over the years, I've had a lot of different jobs - newspaper boy, dish washer, naval flight officer, Amtrak board member, Governor and chairman of the National Governors Association - just to name a few. But my most cherished job - and frankly my most important job for that matter - is being a father.
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.
If I use the word 'khichdi' in my novel, I don't have to get into the trouble of explaining that it is a dish of rice and lentils. My Indian readers know it.
The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.
Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.
Teachers are not supposed to be repositories of information which they dish out. That is from an age when there were no other repositories of information, other than books or teachers, neither of which were portable. A lot of my big task is retraining these teachers.
He looked at me as if I were a side dish he hadn't ordered.
Some years ago, I was fortunate enough to land a reporting job at 'The Washington Post,' which pretty much put me in a state of constant awe. Bob Woodward would dish up ice cream sundaes for anyone stuck working on the weekend.
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 would try doing a dish 30 different ways.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
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.
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
The longer one lives, the more one realizes that nothing is a dish for every day.
Leadership is diving for a loose ball, getting the crowd involved, getting other players involved. It's being able to take it as well as dish it out. That's the only way you're going to get respect from the players.
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.
I just love Chinese food. My favourite dish is number 27.
When I lived in Greece and off the coast of Italy, I enjoyed a branzino dish so much that I created my own version.
One of my favorite times of year is around Christmas when my entire family gets together and we make tamales together. It's a full two-day event, and we create an assembly line. It's awesome because everyone has his or her own part in making the dish. It's so much fun.
A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.
'Chef' is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.
I sold Blockbuster because I saw what was coming: the satellite dish, technology that would make the business obsolete in a few years. Why would people go to a store for a video and then have to return it when they had a dish?
Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
I like to make bombueti, which is basically the South African national dish. It's basically a South African curry shepherd's pie kind of thing.
