I definitely dish advice out more than I get it.
Have you ever booked multiple restaurants so you could decide on the night where to go? Complained about the price of a dish that you loved? Ordered a coffee to use a cafe’s wi-fi for half a day? If you said ‘yes’ to any of those, chances are there’s a restaurateur out there who’s hurting a little because of it.
Listen to me: Leek is a vegetable. It can be the center of a dish.
All the Left and the media attack dogs can dish it out, can’t they, but they sure can’t take it.
Shrimp and grits is a dish that I enjoy from North Carolina. It’s one of those dishes that is so rich in flavor and texture.
I am so grateful that Rickey Smiley gave me the opportunity to do his morning show and ecstatic to be a part of the ‘Dish Nation’ family.
I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.
We were in Philadelphia when Manager Pat shifted me from third to short, and right off the bat, I knew I had found my dish. Footwork was more a part of the new position than it had been at third. I suddenly felt I had sprouted wings. A world of new possibilities opened for me.
Cod and clementine is one of the things my grandmother cooked for my mum when she was a child. Never one for waste, she’d keep the peel whenever she had a clementine, and this dish puts it to work.
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.
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.
It is instilled in thousands of American males from an early age that one of their requirements is to be able to both dish out and take a lot of pain. They are taught the rules of this road in gyms, rings, backyards and fields all over America.
Before I was married, I had never washed one dish or seen how you fried an egg or baking a potato.
I’ll try anything, but the pig testicles in Taiwan were a little much. Eh, it wasn’t half bad. There was this one dish I had there, the translation is, ‘The Monk Jumps over the Fence.’ It’s a fish dish with all these spices. It was beautiful, man – it was poetry. It had a whole story.
I love food, but if I find a restaurant I like in a new city, I can eat every meal there, and sometimes I do… and even sometimes the same dish.
As I always say, I don’t want to limit myself to being an ingredient in any dish. I want to be the sole flavoring agent, without which making the dish is impossible.
Criticism of a dish is not a criticism of the cook.
Every time I feel like something is missing from a dish, I think, ‘Oh, I know, I’ll add a pinch of dry ginger.’ If it’s not salt and it’s not vinegar, it’s probably missing dry ginger.
Canada is a country of ingredients without a cuisine; we’re a country with musicians without an indigenous instrument; Toronto’s a city that doesn’t even have a dish named after it.
When a dish works, it works for everyone, whether you’re Asian, European, African, American or anybody else.
My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.
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.
My father, he made chili; that was probably his favorite dish to make.
Nowadays, people send rockets into space, and I think it does make you question if there’s a God. They can make babies in a dish now! Everything we’re seeing goes against what people always believed in.
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.
Every dish doesn’t have to be showy, and every dish doesn’t have to slap you in the face with technique.
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.
All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.
I was lucky because growing up in tiny little Bailey, North Carolina, we had a satellite dish, so we got WGN. Which meant we got almost every Bulls game.
Although the skin on ginger is edible, it lacks flavor and, depending on how you plan to further process the ginger, can also lend an unpleasant texture to a dish.
When I lived in Greece and off the coast of Italy, I enjoyed a branzino dish so much that I created my own version.
Meetings should be like salt – a spice sprinkled carefully to enhance a dish, not poured recklessly over every forkful. Too much salt destroys a dish. Too many meetings destroy morale and motivation.
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.
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?
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.
My signature dish is seafood lasagne – massive king prawns, smoked haddock, cod and a white sauce.
I would try doing a dish 30 different ways.
But the first dish I ever learned how to cook outside of like family things was a dish called chicken bianco, white wine and chicken, and it was served over rice, like peppers and onions or something. It was super simple, but I was very impressed with myself.
As a fan, I hated most of ‘The Day After Tomorrow’ movie except for the part where Emmy Rossum and Jake Gyllenhaal were stuck in the library, and I thought, ‘Oh, I like this now.’ There’s something about bringing people together in odd circumstances and exploring the petri dish of what happens.
Life would pall if it were all sugar; salt is bitter if taken by itself; but when tasted as part of the dish, it savours the meat. Difficulties are the salt of life.
Rajma chawal is my all-time favorite 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.
I’ve always thought that a Saturday morning at home should be education time. I mean fun education, for example learning to cook a dish or reading about something new. So I put on documentaries, get a bunch of magazines and newspapers and use the morning to make myself better.
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.
A tender beef roast with a well-browned exterior is about as easy to pair with wine as a dish can be. You have your pick of just about any medium- to full-bodied red wine, from any place.
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.
The crown of lamb has always been a quintessential Christmas dish, and growing up in India, we would read about lamb when learning about the holiday.
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 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.
If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.
I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it’s like spices or herbs. The main part of the song is the stock.
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.
If you want to truly take in the subtleties and detail of your favorite records, then enjoy them the same way you would a movie. Make music an event, not a side dish.
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.
My favorite dish is tandoori chicken.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
