A Quote by Alex Guarnaschelli

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it. — © Alex Guarnaschelli
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
Hef is boring to cook for. He likes a total of four main dishes: fried chicken, pot roast, pork roast and pork chop sandwich!
I'm such a foodie. If I see a pork chop, I'm eating it.
I was so ugly my parents had to hang a pork chop around my neck to get the dog to play with me.
My dog keeps looking at me as if he knows my secret, as if he and he alone can see my soul. That or he wants this pork chop.
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.
Do you speak Chopnese huh? Do ya? Chop chop chop chop chop. Aha you don't.
There is poetry in a pork chop to a hungry man.
As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff.
My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'
I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more of the cook than my mom was, so it's just handing it down from generation to generation. I just love to cook and have fun. And as performers, we love to cook, and we love to entertain people.
Some hours after eating this dish [lièvre à la royale, which contains 20 cloves of garlic and twice that quantity of shallots], there is a peculiar sensation of liberation in the head. and it is sensation of smell.
It was my pork chop. But that's ok. I ate his dog food.
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