Zitat des Tages über Gourmet:
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.
If I'm alone, I tend to cook for myself. I do a pretty good job of preparing healthful foods. My go-to is everything in a bowl like quinoa, avocado. Later in the day, scrambled eggs. I'm not a gourmet chef. I cook in bulk very well.
From Julia Child to 'The Galloping Gourmet' and the Food Channel and Cooking Channel, our fascination with the spectacle of cooking has been a mainstay of TV entertainment.
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
Whenever I get married, I start buying Gourmet magazine.
My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.
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.
To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach.
I don't like to use 'gourmet' because it has become so overused and abused.
I always thought it was sad that you couldn't get anything really good to eat at concerts, so we sit down with our fans before every show and eat a gourmet meal that we made for them.
I jokingly refer to the word 'gourmet' as the 'g' word.
During the day I force myself to at least eat some salads rather than rubbish, and a steak in the evening. In fact, I eat to basically satisfy my hunger. I hardly have the time to appreciate a meal, and I'm everything, but a gourmet.
We have a company, Geometric Software, which is into engineering services software. We have a company called Nature's Basket, which is into gourmet retailing. Both are specialized companies.
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
The true gourmet, like the true artist, is one of the unhappiest creatures existent. His trouble comes from so seldom finding what he constantly seeks: perfection.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
A gourmet meal without a glass of wine just seems tragic to me somehow.
Instead of standing in the way, technology is increasingly an enabler of emotion. A message at the wrong time at dinner can turn a gourmet dish into something insipid because of the interruption.
I'm not a gourmet. I just like the planet.
Food trends have been around as long as people have had the ability to choose between different things to eat, but the modern, interconnected media has made food trends a viral phenomenon. Once upon a time, it was just a few newspapers and a few select gourmet magazines that were writing about food. Today, it's every single publication.
I remember the excitement of finding a great pancake recipe in 'Gourmet.' It felt as if it were mine. And it was Berkeley, of course - everybody cooked together. Cooking is what one did.
I was introduced to the Turducken in New Orleans. And it wasn't Thanksgiving. Glenn at the Gourmet Butcher Block brought it by, and I had never heard of it or had seen one, and they put it in the booth, and it smelled so good that I had to taste it. And it was good. Then Thanksgiving came, and we got one in addition to the traditional turkey.
As women, we understand our bodies, and there's a blossoming that occurs. We're hungry for gourmet meals instead of the fast food. We bring to life a more expansive understanding of life, ourselves, and others. We are more generous and assertive.
I love steakhouses. When I'm in Chicago, I know there's a Gibsons that's open late. 13 Coins at Sea-Tac Airport in Washington is a gourmet restaurant I love.
Food is important to me, but I wouldn't say that I'm a gourmet. I don't like tricksy food.
When I came to 'Gourmet,' I had no clue how to run a magazine; for television, I am fascinated to learn about editing.
