A Quote by Chris Morocco
A lot of nights, and dinners, start like this: some panicked chopping of whatever vegetables I had the foresight to buy, a sheet pan, and my countertop convection oven.
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When done right, sheet pan dinners are a dream come true: Your whole dinner goes into the oven on one pan and comes out ready to eat. But it takes a little finesse and a few rules to get everything done right.
It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
The secret to sheet pan dinners is having a sauce, condiment, or other raw-and-crunchy finisher that comes together outside of the oven, otherwise everything on the plate has the same, monotonous roasty-dry texture.
Surprisingly, fish works great for sheet pan dinners because it cooks quickly through direct pan contact.
I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.
I love to cook, but, after spending a full day in the Bon Appetit test kitchen, the last thing I need to do is start chopping onions all over again when I get home. That means dinners can be a bit scrappy: reheated leftovers from my weekend prep, fridge-dump salads, or just taking whatever I can find and putting a scoop of cottage cheese on it.
My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.
I do a lot of curiosity buying; I buy it if I like the album cover, I buy it if I like the name of the band, anything that sparks my imagination. I still like to go to record stores, I like to just wander around and I'll buy whatever catches my attention.
There's great value to knitting or digging up your garden or chopping up vegetables for soup, because you're taking some time away from turning the pages, answering your emails, talking to people on the phone, and you're letting your brain process whatever is stuck up in there.
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.
I can only tell you there's a lot of bad things going on. They're chopping off heads in Syria, and they're chopping off heads all over the Middle East.ISIS is doing a number, and plenty of other beyond ISIS is doing it now. And all I know is that, when they start chopping off heads, we have to be very firm, we have to be very strong, we have to be very vigilant. And I heard a statement, and I disagree with his statement.
I feel like I've had bad nights or destructive nights or nights where I don't remember anything or nights where I was seriously injured or seriously in danger. And I remained nihilistic and unconcerned because it felt like there was no alternative.
The first time I hung out with [David Blaine], he took me to this condemned building, and it had a pizza oven and he crawled into the pizza oven and turned the heat on to 400 degrees or something like that, and he stayed in it for I guess a half hour. He came out, and except for one or two second-degree burns, he was unscathed. You meet a lot of musicians and filmmakers and actors, but it's rare to meet someone who can step inside a pizza oven and take the heat. I was intrigued by that.
Before I ever start a job that I'm really excited about, I usually have some sleepless nights or weeks or months. But that anticipation for a person like me... I don't do so well with a lot of time off.
I'm not careful with my money at all these days. I buy people a lot of dinners!
He’s being held prisoner on a ceramic-lined cookie sheet in the oven,” Thomas said. “I figured he couldn’t jigger his way out of a bunch of steel, and it would give him something to think about before we start asking questions.” “That’s an awful thing to do to one of the Little Folk, man,” I said. “I’m planning to start making a pie in front of him.” “Nice.” “Thank you.
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