A Quote by Curtis Stone
I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
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I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.
Wood pellet grilling could potentially have a lower risk of cancer when compared to other forms of grilling, as some people say that it leads to the creation of fewer carcinogens.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.
I updated my grilling app, iGrill, today and it now has Facebook integration that lets you see what other people are grilling right now around the world. Awesome.
I give a facial expression in a moment of silence for audiences to react to what I just said and kind of let that marinate with the audience for a little bit. I enjoy the physical part of the comedy as much as the verbal content. People tend to gravitate to not only what they're hearing but also what they're seeing.
I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.
There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.
Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.
If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
I actually use baking soda to exfoliate my lips - I mix a little bit with water and use my fingers to lightly scrub with it. Then I use jojoba oil and olive oil to keep them moisturized.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
Don't get divorced after your first argument! I have a lot of friends that have one fight and that's it, they get divorced. I go, 'Wait a minute! Oh my gosh, you guys! Calm down! You'll forget in three days what you were fighting about. I promise. So just let it marinate a little bit-that's my best love advice.
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