A Quote by David Castle
Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked.
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My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
In the kitchen I just do all the normal stuff - roast dinners - Christmas dinner is probably my signature dish. Nothing baked, though. I just do boring family stuff.
A lot of tough stuff, tough breaks happen, but that's just the NBA. That's just the way it is.
Our kitchen is warm; it's who we are. And it has everything. Honestly, I could get rid of the rest of the house and just live in the kitchen.
We found that the most exciting environments, that treated people very well, are also tough as nails. There is no bureaucratic mumbo-jumbo... excellent companies provide two things simultaneously: tough environments and very supportive environments.
Being in school and doing the fighting stuff, it is very tough. I had school work all the way from Monday through Friday, and then on the weekends, you had homework, engineering projects and stuff. That makes it very tough.
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.
Airline food is cooked in an oven and then kept warm. Space station food is often cooked in an oven and then thermo-stabilised, irradiated or dehydrated and then stored for a year or two before you even get to it.
One of my favorite Japanese foods is called natto. It's fermented soybeans. I grew up in Japan eating natto. It's definitely an acquired taste. It's basically smelly.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
We know that genes shape human cultures and human societies: The DNA we inherited from our ancestors makes certain foods taste better, affects the way we care for children, influences what colors we find vibrant, and contributes to our love of socializing, among other examples.
If you're preparing a dinner for friends or a holiday dinner, make sure to only prepare recipes you are comfortable with and have cooked before. Cooking for others is not the time to try out a recipe for the first time. You end up spending all your time in the kitchen instead of enjoying your company.
I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.
I just think there's always room for humanity in acting, one can only hope, so when you bring in the whole life of a person that's playing a character, then surprises happen and are allowed to happen, and so it makes it more interesting.
Most of the time, stuff doesn't just happen to us-we make it happen by what we do and the way we are.
Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.
