A Quote by Fred DeLuca
There are so many ingredients that are approved for use. You can't be an expert on all of them.
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I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.
If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.
I think if the ingredients have nothing that I recognize, that kind of scares me. I like unique ingredients - like charcoal and baking soda - because it's cool to be able to use products with ingredients you see at home.
It is important to be transparent about ingredients and use products with clean ingredients.
a little of the ready reliance on the expert comes from the desire to waive responsibillity, comes from the endless evasion of life instead of an honest facing of it. The expert is to many what the priest is, someone who knows absolutely and can tell us what to do. The king, the priest, the expert, have one after the other had our allegiance, but so far as we put any of them in the place of ourselves, we have not a sound society and neither individual nor general progress.
Vices are ingredients of virtues just as poisons are ingredients of remedies. Prudence mixes and tempers them and uses them effectively against life's ills.
I have a sensitive skin, so all products I use have aloe vera in them. I wash my face a lot and avoid touching it unnecessarily. I use makeup only when I have to. All products I use have natural ingredients. For me, cotton soaked in rose water and then kept in the freezer for a bit works as a great toner.
I don't know anyone at the highest levels who approved Abu Ghraib. If President Barack Obama for a moment thought that somebody at a high level had approved it, he would go after them.
There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
Out of all the climbers of this generation, I was the one who became known to the larger public. Many of them - not all of them, but many of them - understood they had only one chance to use me for their personal gain. And it's very easy to use me.
There are many experts on how things have been done up to now. If you think something could use a little improvement, you are the expert.
. . . God is pleased to communicate himself to the simple and humble and to use the smallest and lowliest to make them great and exalted. In a word, it is He Himself who has called and approved them and even inspired their humble manner of living.
And in Hollywood, you know, everyone is an expert. Most of them are expert editors. They can't direct, they can't write, they can't act, but, by God, they all think they can edit.
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.
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.
Many people will tell you that an expert is someone who knows a great deal about the subject. To this I would object that one can never know much about any subject. I would much prefer the following definition: an expert is someone who knows some of the worst mistakes that can be made in the subject, and how to avoid them.
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