A Quote by Chuck Hughes
I like seafood in general. I feel when you have really good quality Canadian seafood; you don't really need to do much to it. It's just some of the best in the world. It also has this kind of briny, salty quality to it, that you don't have to season much. You can use the natural flavours of the ocean to your benefit.
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South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard.
Several groups have information evaluating seafood sustainability. I wrote the first such guide, and seafood pocket-guides and detailed evaluations of different seafoods are available for download from the group I founded, Blue Ocean Institute.
I mean, I've never been thinking that if you're a fan you have to buy everything that somebody puts out. I mean, you've got a choice. If you don't want it, just don't buy it. It's also a reaction to YouTube and sharing of files. A lot of it is really bad sound, really low quality. So the librarian in me wants it at least to exist there so that in 20 years when I'm sitting in my rocking chair, it will still exist in the best sound quality possible, even though it only sold 1000 units or whatever. As much as I love the whole pirate kind of thing, the quality suffers.
The industrial way we fish for seafood is harming the marine habitats that all ocean life depends upon. Indiscriminate commercial fishing practices that include miles of driftnets, long lines with thousands of lethal hooks and bottom trawls are ruining ocean ecosystems by killing non-seafood species, including sea turtles and marine mammals.
You can put the greatest seafood restaurant next to an average steak house in an urban area, and that steak house will do more business than the seafood place. If you go to the water, you can put an average seafood place next to the greatest steak house, and people are going to eat seafood.
Jen came first, and then they wanted to cast somebody that would... Kevin liked the idea of having a kind of The Ghost of That Character kind of haunt the movie in a way throughout, by having Raquel look so much like her. And also, it was sort of serendipity. I mean, she was also the best actress. I mean, as you can see Raquel has a pretty appealing, engaging kind of precocious, sparkly quality that's... it was just luck really that she happened to the film.
When you come across something, and its quality is just outrageous, that's probably something of value. It's been that way for hundreds and hundreds of years - the really, really expensive stuff is also really, really high quality.
For my beauty routine, it's kind of complicated. It's not easy at all. I like being natural, but natural is not really natural. To be natural, you need to have really good skin. This is really important.
No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread.
The practices are what I live for. They're so much fun, I think, just because there's not too much pressure. You're really pushing your friends to do the best run and put together the best run, and you're also just having a good time.
For me the best food in the world is New British. It's quite classical cooking with really simple but good-quality ingredients. I also like top-end restaurants and pub grub done well.
Until I have a season where I do feel like I'm the best, I don't think I'm really going to be satisfied with it. And even when I do have a season where I feel like I'm the best, I'm sure I'll find something that I'm unsatisfied with it. That's kind of how I am.
I like my home to be somewhere where my friends can feel like they can put their feet up on the couch and for it to feel like really easy living. I really love to have my friends over, cook dinner for them, catch up, and spend quality time with quality people in my life.
I also think you have to be very careful. I mean, the heritage of our company is very strong, and building some of these businesses into leading players is extremely tough. You and I can both build a trading business, and it looks like you're doing OK, and it looks like I'm doing OK. But, really, I am, and you aren't. It comes down to the quality of clients, quality of systems, quality of risk controls.
My message is use grass-fed beef, use heirloom pork varieties, use organic chickens, wait until wild salmon or wild seafood are in season, smoke organic vegetables.
Through the good times and bad, the quality of your relationships will ultimately determine the quality of your life. So be grateful for your loved ones and focus on adding as much value to their lives as you possibly can.
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