A Quote by Gilbert Arenas
The hibachi is coming to a city near you. I'm cooking chicken and shrimp, but if you want to throw a double team my way, filet mignon gets cooked too.
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Even when I get the fried-chicken special of the day, I have to dig into it like it's filet mignon.
I've had to sink my teeth into a role that was probably a fried-chicken dinner and make it into a filet mignon.
Anyway, like I was saying, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautes it. There's, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.
If wishes were filet mignon, we'd always eat well at dinner
I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.
There has never been a shrimp that I've eaten that I haven't been like, 'I am so lucky that I get to eat this.' I would eat a shrimp enchilada, shrimp burrito, shrimp cocktail, fried shrimp, shrimp po boy, shrimp gumbo.
When you're a failure in Hollywood, that's like starving to death outside a banquet hall, with smells of filet mignon driving you crazy.
Now filet mignon come with every meal. I swear to God that I'm so high, Feel like i am going up a hill.
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 love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.
I love filet mignon. I love French and Italian cuisine.
I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me; that's impressive.
I've been to the top, to eat filet mignon, to have sweets, traveling around the world, having everything at your fingertips, to being embarrassed just to walk around in society.
I've been double-teamed my whole life. I know when a double team's coming. I know what side the guy's coming from. I know how to dribble out of it.
You need to eat, but you don't really need to eat filet mignon every night or buy bottles of champagne at a thousand a pop.
Too often, tributes to the home-cooked meal assume every family has a schedule that gets everyone home by 5:30 P.M. And too many recipes treat cooking as a solitary pursuit that requires the cook - still most often Mom - to take time away from other family interactions and chores.
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