A Quote by Anton du Beke
I've become a produce snob. I like to eat food that's in season.
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If the Americans like to eat GMO products, let them eat it then. We don't need to do that; we have enough space and opportunities to produce organic food.
Just like I am a food snob, I am also a rabbinical snob.
My fashion philosophy is that if I like it, I wear it. I'm not a snob about which looks are 'this season' and which are 'last season.'
I won't eat frozen food and I like to know where my food has come from. I don't like anything going in my body that's from a packet. I used to eat microwave ready meals, because we were so busy, but now I like to eat clean.
I really miss Melbourne food; Melbourne is very snobbish about their caffe culture, and I feel like I've become a snob, too.
If you eat food or produce, you should take into account where that food comes from.
I basically eat a lot of proteins, and I've been eating smaller portions of food. I try to eat all locally raised and organic produce.
I feel like I've become less of a music snob and less of a snob about a lot of things because I realize I came off as such a bad person because of that.
I'm a taco guy, so I like Mexican food, and any form of a taco, I'm going to eat it. During the season, I'll make it a grilled chicken taco. But after the season, give me a regular beef taco and fill it to capacity. I need meat, cheese, sour cream, lettuce, pico de gallo, and everything you got.
Eat food. Eat actual food. I try to not eat anything processed or sugar-free - I eat lots of fruits and vegetables.
Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!
To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is also important. A dish doesn't necessarily need to be hot, but spice is important to the flavour.
I have a friend who swears by food combinations - have you heard of this nonsense? She's nuts. She's like, 'You know what? You should eat food combinations, and that way you can eat whatever you want. It's just the combinations of how you put the food together.' And then her examples are like, 'You wouldn't want to eat steak and potatoes together, but you could have, like, a lemon rind and raisin skins - not the whole raisin, take the skins and steam them.
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
I just like to eat, buy food, eat food. Eating is my hobby.
Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.
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