Zitat des Tages über Gericht / Dish:
What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.
One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
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.
What the mass media offers is not popular art, but entertainment which is intended to be consumed like food, forgotten, and replaced by a new dish.
The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.
There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
My favorite dish is tandoori chicken.
Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
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.
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.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
Wherever you have weakening states and turmoil, you will have a fertile petri dish for terrorism.
I couldn't get that same feeling during the day, with my hands in dirty dish water and the hard sun showing up the dirtiness on the roof tops. And after a time, even at night, the feeling of God didn't last.
We have got too many kids around the house to have a romantic meal at home. But Danielle is a fantastic cook. She does a brilliant lasagne, great roasts and a great chilli dish. She knows the way to my heart.
I tape every game I can get my hands on. Every game that's on TV, I tape it. My daughter, Terry Hill, lives in Eureka, and she has a satellite dish, so she tapes what I can't get. I try to keep up with what everybody is doing, so if the phone rings, I'll be ready.
I can't really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.
So in our pride we ordered for breakfast an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda.
Very few societies on Earth developed science as we know it today. On the other hand, the number is not zero - the Greeks, the Chinese, and the Maya did, among others. Once invented, science proved so useful that it spread like mold on a petri dish.
I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.
I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
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?
Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good.
I never get sick on airplanes, which is incredible. You're basically in a flying petri dish.
A lot of times on tour it's about, 'OK, where am I today? Wow, I'm in Costa Rica. What is their famous dish?' And it's about trying the food, and really experiencing it.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one.
Another method of eating burning coals employs small balls of burned cotton in a dish of burning alcohol.
And roast beef and Yorkshire pudding is my personal signature dish.
I make enemies deliberately. They are the sauce piquante to my dish of life.
I look forward to going to Chicago because it's where I grew up, and the food there is so munch. Especially during the winter, I get deep dish pizza or Italian beef, and it warms me up. It's something I don't normally get, especially here in L.A. where you're always trying to be healthy.
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 a dish really hits a nerve with the American palate, it can really take off across the entire country, facilitated by food vendors' freedom to copy good ideas.
Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.