A Quote by Ainsley Harriott
I'm all about big, bold flavours! Roasts! Cheese! But I do like a neat work surface.
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Basically, Walkers are putting real produce into their flavours, so the cheese and onion flavour is actually cheese and onion rather than just flavourings.
With roasting, you've really got to bring your A-game. I hate to admit it, but I probably think and obsess more about the roasts than my own series. Because there's so much attention focused on the roasts. It's like the 'Super Bowl' of comedy. Everybody is going to talk about it. Forever.
I like cottage cheese. That's why I want to try other dwelling cheeses, too. How about studio apartment cheese? Tent cheese? Mobile home cheese? Do not eat mobile home cheese in a tornado.
When I first started doing these roasts in the mid '90s, they were a lost art, like jousting or calligraphy. But I feel like roasts help tame the room and let off steam... It's like it's all being handled by professionals.
A cheese dip is good - it's for when you're like, 'You know what, I've had a long day. I'm just gonna eat a big bowl of cheese, and I'm not gonna care about it.'
Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.
Supermarkets and specialist suppliers will have you believe there are great substitutes for cheese. There are not. No vegan cheese tastes anything like decent cheese, and melting cheese might as well be alchemy as far as the vegan cheese industry is concerned.
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
You want to make a big bold difference in this world? Then pray big, bold prayers.
A lot of times, my work is looked at very much on the surface. It's very easy to just want to put something in a box - to say, 'Oh, since this work deals with surface desires at times, this is about consumerism.' And of course, the base of the work is... not about economics at all.
I got sent some cheese once. I'm not sure if that was saying something about my act, or just because I like cheese.
I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.
I feel the same way about makeup that I do about food - I don't want the big companies to give me my food. I want the niche mom and pops who care about their food making it. I don't want the Kraft cheese, I want the niche cheese.
Swiss cheese is the only cheese you can draw and people can identify. You can draw American cheese, but someone will think it's cheddar. It's the only cheese you can bite and miss. "Hey Mitch - does that sandwich have cheese on it?" "Every now and then!"
Then one day, this kid named Darren Walsh touched the Cheese with his finger, and that's what started this thing called the Cheese Touch. It's basically like the Cooties. If you get the Cheese Touch, you're stuck with it until you pass it on to someone else. The only way to protect yourself from the Cheese Touch is to cross your fingers.
Write on your doors the saying wise and old,
"Be bold! be bold!" and everywhere - "Be bold;
Be not too bold!" Yet better the excess
Than the defect; better the more than less;
Better like Hector in the field to die,
Than like a perfumed Paris turn and fly.
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