Words matter. These are the best Chris Morocco Quotes, and they’re great for sharing with your friends.
The brilliance of nduja is that while you can certainly eat a lot of it very quickly (and nobody would blame you) it is so packed with flavor that even a small amount can go a long way.
I spend a lot of time apologizing for the things I say when I am hungry. That’s why breakfast, for me, is non-negotiable. It’s an insurance policy against saying things I’ll regret before my blood-sugar levels have stabilized.
I have half a cutlery shop’s worth of spoons in my pocket at all times designated for tasting.
The brilliance of nduja is that while you can certainly eat a lot of it very quickly (and nobody would blame you) it is so packed with flavor that even a small amount can go a long way.
I thought my early attempts at cooking tofu went well, but, in hindsight, I realize that’s because I was cooking for hungry, vegetarian college students.
A normal conversation between my uncles about whether or not the lamb is done will come across as a shouting match between four guys all doing their best to impersonate Tony Soprano.
If cooking isn’t fun for you, then do whatever it takes to make it fun.
When I cook Thanksgiving in the Bon Appetit Test Kitchen, every tool I need is within arm’s reach, groceries are delivered, and colleagues know better than to talk to me when I have that look on my face.
Arriving home on a weeknight is guaranteed to be the least relaxing part of my day. The door opens, and two Tasmanian devil-children fly at me, showing me art projects and asking for snacks. My bag has barely hit the floor before I’m off doing 20 things at once, none of which is preparing dinner.
A refrigerator, to me, isn’t as clever an appliance as people would have you believe. To me, it’s a cold limbo, a temporary reprieve from the inevitability of spoilage. The freezer, on the other hand, is a far more satisfying solution for keeping foods at their best.
If cooking isn’t fun for you, then do whatever it takes to make it fun.
I break out in hives whenever I hear the word disrupt applied to cooking.
While a lot of milk chocolate just so happens to be poor quality, milk chocolate itself is not the problem.
I love bread and would happily eat it for every meal of the day.
My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can be defrosted and ready to eat in under 25 minutes.
I spend a lot of time apologizing for the things I say when I am hungry. That’s why breakfast, for me, is non-negotiable. It’s an insurance policy against saying things I’ll regret before my blood-sugar levels have stabilized.
In the BA Test Kitchen, I don’t consider my station to be set up until there are at least 50 tasting spoons in the crock on my counter, and when I walk, my spoon-filled pockets jangle like a villain’s spurs in a spaghetti Western.
When done right, sheet pan dinners are a dream come true: Your whole dinner goes into the oven on one pan and comes out ready to eat. But it takes a little finesse and a few rules to get everything done right.
I sound, convincingly, twice my age whenever I visit New York City neighborhoods I frequented in my 20s and grumble about how much they have changed.
A lot of nights, and dinners, start like this: some panicked chopping of whatever vegetables I had the foresight to buy, a sheet pan, and my countertop convection oven.
Pepper mills (aka pepper grinders) rank just behind knives as primary causes of horrific kitchen accidents, according to an unofficial study that occurred in my life experience.
When done right, sheet pan dinners are a dream come true: Your whole dinner goes into the oven on one pan and comes out ready to eat. But it takes a little finesse and a few rules to get everything done right.
A refrigerator, to me, isn’t as clever an appliance as people would have you believe. To me, it’s a cold limbo, a temporary reprieve from the inevitability of spoilage. The freezer, on the other hand, is a far more satisfying solution for keeping foods at their best.
The zeitgeist tells us that we ‘should’ prefer dark chocolate much the same as we should prefer wine, coffee, and whiskey with flavor profiles that run toward the extreme. But sometimes I just want to eat something accessible and enjoyable without embarking on a cerebral tasting exercise.
O-Med doesn’t make vinegars that you would ever consider cleaning with. They’re lush, like burying your nose in a platter of lavender and peaches, with the concentrated, fruity essence of a good glass of wine.
A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of sweet potato creates a similar buttery contrast and a satisfying bite.
Kombucha is a great just-walked-in-the-door, sweet-tart wine replacement.
I find it is imperative to switch my footwear at least once throughout the day to avoid fatigue, bouncing around the office in Superfeet-clad sneakers, then slipping into clogs whenever I am in the kitchen.
Once you get your hands on some nduja, chances are you will find all kinds of ways to use it.
The zeitgeist tells us that we ‘should’ prefer dark chocolate much the same as we should prefer wine, coffee, and whiskey with flavor profiles that run toward the extreme. But sometimes I just want to eat something accessible and enjoyable without embarking on a cerebral tasting exercise.
Cooking at home has made my pantry work harder than ever, and I’m constantly turning to ingredients that I know will add maximum taste-bud payoff with minimal fuss.
While a lot of milk chocolate just so happens to be poor quality, milk chocolate itself is not the problem.
I must admit – I don’t really like peanut butter.
In the BA Test Kitchen, I don’t consider my station to be set up until there are at least 50 tasting spoons in the crock on my counter, and when I walk, my spoon-filled pockets jangle like a villain’s spurs in a spaghetti Western.
Almondine is the kind of spot that seems to be on every corner in Paris – packed with classic French pastries, unpretentious and yet insanely good. The pain aux raisins is my favorite, a tight coil of croissant dough layered with a whisper of unctuous pastry cream and jammy-glazy raisins.
Molokhia as a dish can take many forms, but usually involves a braised meat.
My wife is English and grew up eating Dairy Milk and Flakes and Twirls, so while she loves dark chocolate, she also has a soft spot for the milkier stuff.
Let’s just get this out of the way: Most grocery store vinegars taste terrible. They’re made from low-quality wine (or other alcohol), which gives them a flavor that’s barely more nuanced than the chewing-on-metal taste of distilled vinegar.
Remember in ‘Goodfellas’ when Joe Pesci stops by his mom’s house to get a knife but within minutes is served a full-on red-sauce dinner despite his mom having been asleep when he arrived? That is the constant state of preparedness that only a freezer can get you.
Snapper is pretty forgiving for a white fish. The skin crisps up beautifully, which holds it together.
There are some things, like sushi, that I’ll still choose white for, because its flavor is so unobtrusive. But I actually prefer the nutty intensity of brown rice in stir-fries, grain bowls, and as my go-to grainy side dish.
The secret to sheet pan dinners is having a sauce, condiment, or other raw-and-crunchy finisher that comes together outside of the oven, otherwise everything on the plate has the same, monotonous roasty-dry texture.
A sharp knife is the best tool you can have in the kitchen.
I don’t want to hack my dinner, and I don’t want to disrupt my cookware. I just want to cook tasty food like everyone else, using cookware that works. But if someone comes along with a product that is genuinely better, well, I’m all ears.
Boneless skinless chicken breasts don’t give a damn about their bad reputation. They don’t care that you think of them as pale, dry, and rubbery.
I can’t keep pumpernickel bagels at home because just knowing they are in the freezer makes it hard for me to fall asleep.
My pantry pastas fall somewhere in the middle of the time spectrum. They’re simple, streamlined, and flexible, with unfussy yet massively flavorful sauces that come together in the time it takes to boil water and cook pasta.
My pantry pastas fall somewhere in the middle of the time spectrum. They’re simple, streamlined, and flexible, with unfussy yet massively flavorful sauces that come together in the time it takes to boil water and cook pasta.
The story of my life could be told in a series of waffle snapshots. I spent childhood weekends watching the lid of our Munsey waffle maker rise and fall as it chugged through a single square waffle at a time.
Tasting food, thinking about it, talking about it, and deciding whether it can be better is the crux of my job – and my life. So when I discovered a tasting spoon that felt better in my hand, a touch softer against my bottom lip, and that stood a little taller on my counter, there was no going back.
I’m not a food-optional person. People who forget to eat meals are like aliens to me and, even now, in the age of Seamless and Caviar, I have a hard time relying on strangers to feed me.
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