A Quote by Alain Ducasse
My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
Related Quotes
On my grandmother's chicken farm, they had cows, and they had this big metal container that the cows drank out of, and we used to swim in it. And we used to get into the chicken feed bins and dive through them.
My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.
the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.
By the age of 18, I was very fat. My dad would say there's a Spall fat gene. But I was fat because I ate loads. I used to go and buy six or seven chocolate bars and eat my way through them.
Christmas was always a big holiday in our family. Every Christmas Eve before we'd go to bed, my mom and dad would read to us two or three stories and they would always be 'The Happy Prince,' 'The Gift of the Magi' and 'Twas the Night Before Christmas,' and I would like to keep that alive.
Christmas was always a big holiday in our family. Every Christmas Eve before wed go to bed, my mom and dad would read to us two or three stories and they would always be The Happy Prince, The Gift of the Magi and Twas the Night Before Christmas, and I would like to keep that alive.
My earliest memory of cooking is my grandmother showing me how to make chicken gravy on the big combustion stove in her kitchen. I still use Nana's gravy recipe.
So if you serve a whole chicken to your family like grandma did, you may be serving them 10 times as much fat than the days of yesteryear. That's a whole lotta fat, and big trouble for the waistline.
I was fat because my parents were a little fat themselves at that point in their lives, and I ate what they ate.
Another nice thing was that I would type out letters home for the admiral's stewards. They would then feed me the same food the admiral ate.
Here is a kitchen improvement, in return for Peacock. For roasting or basting a chicken, render down your fat or butter with cider: about a third cider. Let it come together slowly, till the smell of cider and the smell of fat are as one. This will enliven even a frozen chicken.
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.
Chicken fat, beef fat, fish fat, fried foods - these are the foods that fuel our fat genes by giving them raw materials for building body fat.
My grandparents, one Christmas, they did not have anything. They did not have money to buy presents. So my grandmother went to the orange tree outside her home, and so her boys did not go without for Christmas, she took oranges to her sons as presents.
As anyone who even remotely knows me, I will eat chicken with some chicken, and maybe more chicken. Chicken done any which way, basically.
When I was a child, I always went to my grandmother's house in Nuremberg for Christmas. My uncle would leave the room, saying he needed the toilet, and then he would reappear dressed as Santa Claus. I was really scared - I'd have to go and hide behind an armchair.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef