A Quote by Christina Tosi
There's something about fall that very much translates into those nurturing, nostalgic food flavors. It's the season where you can really make the marriage of fresh produce with spices and aromatics.
Related Quotes
I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
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.
It does say something about a society when those who sue physicians and hospitals make as much or more money than those who heal disease. It says something about a society when it glorifies and rewards those who litigate while it demonizes and punishes those who produce the drugs and devices that keep it citizens alive and well.
I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.
We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one of the best predictors of your health. And in the inner city, people don't have grocery stores. They have to get on a bus and take a long ride to get to a source of fresh produce.
Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.
I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.
Every job in the world has some built-in boredom. No man can stay excited about something every minute he is doing it. Routine is as necessary to life as water is to beer; it is the base that holds the flavors and spices together.
With the Industrial Revolution, the production of food was delegated to big companies in order for women and men to be in the labour force, to come home, stick something in the oven, and eat. It became a big industry that does not have a love affair with food nor is really concerned about nurturing you or giving you the right nutrition.
One of the problems is that the US government supports unhealthy food and does very little to support healthy food. I mean, we subsidize high fructose corn syrup. We subsidize hydrogenated corn oil. We do not subsidize organic food. We subsidize four crops that are the building blocks of fast food. And you also have to work on access. We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one of the best predictors of your health.
We had our wheat. We made our own olive oil. We made our wine. We had chickens, ducks; we had sheep, cows, milk. So I was raised in a very simple situation but understanding really food from the ground... the essence of food and the flavors. And those memories I took with me, and I think that they lingered on.
Having a child is the polar opposite experience of the awards season experience. The awards-season experience requires you to be out in the community, in the heart of the community, at the nucleus of the film community in a really committed way for about a six-month period of time. Having a child requires you to nest, to be in your home, and to create and make your home and environment that is one that is potentially very welcoming and nurturing for a child.
Los Angeles and Sydney are very similar, but I definitely enjoy more fresh seafood when I'm back in Australia, as there is so much great, fresh produce here. I also like going swimming at the beach while I'm home, too.
'All in the Family' took ten weeks to take off in 1971, and we were lucky to start in January, because if it had started in the regular fall season of 1970, I don't know if we would have lasted. The ratings didn't take off until the end of that fall season, when the other two networks ran out of fresh shows.
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.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters 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
Samin Nosrat Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef