A Quote by Ainsley Harriott
It's quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.
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If you get vegetables in season, the difference is remarkable compared to vegetables that might have been imported. You can't beat fresh ingredients and seasonal fresh ingredients. There's nothing quite like the taste of a beautiful summer strawberry.
Reading Claire Cooks novel is like eating some exotic dish about which you say, Wow, this is great! Whats in it? The ingredients here are: intelligence, humor, poignancy, revelation and, perhaps best of all, true originality. Ready to Fall seems to me to be ready to soar.
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.
A spider is proud when it has caught a fly; one man when he has caught a poor hare, and another when he has taken a little fish in a net, and another when he has taken wild boars, and another when he has taken bears, and another when he has taken Sarmatians. Are not these robbers, if you examine their opinions?
I think there are a very few pro-lifers who would say that a zygote in a petri dish is the equivalent of you or me; it's just younger. If you can say that without laughing, maybe you are a true pro-lifer. But I think most people are able or willing to make distinctions that show they maybe don't quite believe that.
I dish the dirt out, and I can take it. But why should my mother and children have to take it? In 20 years, I have taken any number of stories, most of which are not true, without a murmur of complaint. But some stories you have to draw the line and say No.
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.
The national dish of Scotland is something called haggis, the specific ingredients of which I won't go into other than to say that if you can visualize boiled, inside-out road kill, you're pretty close.
If you put shame in a petri dish, it needs three ingredients to grow exponentially: secrecy, silence, and judgment. If you put the same amount of shame in the petri dish and douse it with empathy, it can't survive.
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
It's good to have fresh ingredients, but let's not completely ignore some frozen ingredients. Vegetables are absolutely brilliant because as soon as they come out of the ground they are prepared and frozen instantly.
I've done a bit of live action before but the fight sequences, the wire work and the physical regime were taken to another level [ in Doctor Strange].
It's one thing to say, 'I don't like what you said to me and I find it rude and offensive,' but the moment you threaten violence in return, you've taken it to another level, where you lose whatever credibility you had.
I enjoy watching talented cooks bringing together ingredients into a fabulous dish.
I'm definitely really shy on some level. But on another level, I'm all entertainer. It's a strange dichotomy, but it's true.
I do the meatball recipe a lot. I think the army stew probably too. It's the most useful dish because it was born out of necessity and poverty and any idiot can make it in 20 minutes on a hot plate. It's cheap and uses readily available commercial ingredients. And it's delicious. It should be the great American dish - perfect late-night stoner dorm food for college kids on a budget.
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