Zitat des Tages über Zutaten / Ingredients:
If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.
I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
There's a lot of ingredients go into being a good tennis player.
The human comedy is always tragic, but since its ingredients are always the same - dupe, fox, straight, like burlesque skits - the repetition through the ages is comedy.
I like to cook with the philosophy of using great ingredients and not altering them too much.
Films are neither true nor false. That includes my films, as well as others. They may make claims that are true or false, but films are too complex. They have too many ingredients.
You know, making a movie is a collaborative effort and sometimes all the ingredients don't work out. I know that every now and again I am going to make a movie that won't work.
Four years of football are calculated to breed in the average man more of the ingredients of success in life than almost any academic course he takes.
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
Incongruity, they say, is one of the main ingredients of humor. Maybe it's because everybody can feel superior to me. I honestly don't know.
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.
Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.
Some things you know about, you know what the ingredients are - maybe not all of them. But it's up to you to put in the amount. It's up to the director to nag you until you get it right.
If you're trying to create a company, it's like baking a cake. You have to have all the ingredients in the right proportion.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
Envy among other ingredients has a mixture of the love of justice in it. We are more angry at undeserved than at deserved good-fortune.
All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.
I don't need to know how they make Coca-Cola. I think it tastes just fine not knowing what the ingredients are. I think there are some things that should be kept secret.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.
Standing behind a kitchen counter telling people about what ingredients to put in a pot didn't feel right.
You have it within your grasp to be regarded as one of the greatest legislative sessions in the history of the state. If you're bold and if you're ready to aggressively reach for our future, all the ingredients are here. The opportunities are waiting for us.
I think it's one of the main negative emotional ingredients that fuels show business, because there's so much at stake and the fear of failure looms large.
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.
I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.
The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience - in the end you'll have a sandwich that is at once comforting and delicious.
Brazilian music has many of the ingredients that I strive for in my own music: Strong melodies and a disciplined but intense rhythmic concept, and interesting harmonies.
I'm a terrible sort of non-fussy eater, really. I don't like posh food very much, and the more ingredients something's got in it, the less I tend to like it.
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'
