A Quote by Eric Ripert
It took me all my life to learn how to salt a tomato.
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Three tomatoes are walking down the street-a poppa tomato, a mamma tomato, and a little baby tomato. Baby tomato starts lagging behind. Poppa tomato gets angry, goes over to the baby tomato, and smooshes him and says, Catch up.
Country to me is living life at its simplest: Learning to appreciate a sliced vine-ripe tomato with a dash of salt, served between two slices of good bread and eaten over the kitchen sink.
Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.
Salt is a powerful symbol in Haiti, as elsewhere. Salt of the earth, for example is an American phrase. In Haiti, myth and legend has it that if you are turned into a zombie, if someone gives you a taste of salt, then you can come back to life. And in the life of the fishermen, there are so many little things about salt that I wanted to incorporate. The salt in the air. The crackling of salt in the fire. There's all this damage, this peeling of the fishing boats from the sea salt. But there is also healing from it, sea baths that are supposed to heal all kinds of aches and wounds.
It took me two years to walk around a chair with ease; it took me another two years to learn how to laugh onstage - and I had to learn everything.
It took me some time to learn that although every one secretly cherishes the ambition to be 'put in a book,' no one is ever satisfied with anything save incense, butter, and honey, unrelieved by salt or spice.
See, tomato skins are really good at keeping tomato juices inside the tomato, but they have one defect: Moisture can escape from the tops, where the tomatoes were attached to the vine.
Certainly, writing a book was challenging. It took me a long time to learn how to do it. It took me seven years to get a sense of how to wean myself off the process and trickery of songwriting. You realize that giant metaphors work in songs because you have so few words. Standing alone on a page, they threaten to be overblown in a hurry.
You could put me on a stage in front of 100 people, and I could do a tap dance, but one-on-one was really difficult for me. And it took me most of my life to learn how to work with that anxiety, to embrace and be comfortable with it.
At the end of the day, you can't compete with Mother Nature. If you've got a great tomato, just a pinch of sea salt is all you need.
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
To me, the newspaper business was a way to learn about life and how things worked in the real world and how people spoke. You learn all the skills - you learn to listen, you learn to take notes - everything you use later as a novelist was valuable training in the newspaper world. But I always wanted to write novels.
It took me five years to learn how to sing.
It took me a while to learn how to spell my own name.
It took me 20 years of making movies to learn how to do it.
Life would pall if it were all sugar; salt is bitter if taken by itself; but when tasted as part of the dish, it savours the meat. Difficulties are the salt of life.
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