A Quote by Chris Morocco
My dad had a wildly embarrassing habit for a while, that luckily only came out when he was traveling abroad. When trying to decide what restaurant to eat in, he would boldly stride in to the kitchen of every possible contender and have a look around.
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I spent a lot of time with extended family when I was young. Every weekend, Dad would buy half a sheep and Mum would cook for about 50 people, and we would all eat on the couch, in the kitchen, spilling out into the garden.
When I came out, and for many years afterwards, it had become a habit for me to sit and read and read and read, like an obsession. I would take 20 books, and not come out until I'd finished them. It took me a while to change that habit.
But it's really hard to eat good when you're traveling because you see fast food and you want to go to this restaurant and that restaurant.
I only eat meat, if I go to a nice restaurant and there is an exceptional dish, or if I'm at somebody's home for a dinner, I'll eat whatever is in front of me. Otherwise, I don't eat anything that walks around and has a face.
I only eat meat if I go to a nice restaurant and there is an exceptional dish, or if I'm at somebody's home for a dinner, I'll eat whatever is in front of me. Otherwise, I don't eat anything that walks around and has a face.
I was on the road with my brothers, traveling around the world, and things would be going well, and what would happen was that I'd be in a city, and there would be no way I'd know where to eat because I would only be there for 12 hours, and we wouldn't know where to go.
While we were walking around, we came to the Catholic church, and we saw that some people had set fire to carpets and banked them around the rectory, which was made out of wood. They knew every fire truck on the South Side was going to be in the park, that the rectory would just burn to the ground. Our one little act was putting out that fire.
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
Our awareness of time affects how we think and act. This is illustrated by the story about the clock in a restaurant window. It "had stopped a few minutes past noon. One day a friend asked the owner if he knew the clock was not running. 'Yes,' replied the restaurant man, 'but you would be surprised to know how many people look at that clock, think they are hungry, and come in to get something to eat."' If only there were some kind of divine timepiece that would arouse a spiritual hunger in people!
While it is necessary to eat and therefore it is pleasantest to eat food that looks handsome and tastes good, on the other hand there are things I would far rather do than spend time in a kitchen.
When I was writing my column, I would almost always be recognized when I was in a restaurant, even if I was reviewing it and had booked under a fake name, so free stuff would start coming out of the kitchen on a conveyer belt, fantastic wines would be opened at my table. Now I can't even get a reservation on the pizza joint on the corner.
Dave and I had been song writers in Nashville, trying to get around, out hustling, trying to meet people. We randomly met Hillary out in town one night. She said she was a singer. I asked her if she would like to write some songs with Dave and me, and a week later she came over. Instantaneously we had this chemistry.
It is high time that the E.U.'s internal market delivered substantially lower communications charges for consumers and business people traveling abroad. A mobile-phone customer should not be charged a higher tariff just because he -- or she -- is traveling abroad.
If someone sits and stares at you while you eat, you won't even eat the way you normally do, because it'll make you so uncomfortable. If I look at my dog when he's eating, he will look at me like, "Dave, I will bite you. What are you looking at? I'm trying to eat." It's something that dehumanizes a person, being on display like that.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.
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