A Quote by Giles Coren

At home, we have fish and greens, fish and greens - maybe salmon steak with curried lentils. No poncy cooking goes on, we don't have dinner parties, we don't entertain.
People love salmon - but not all salmon is created equal. Farmed fish can be fed yucky things, with harmful side effects to both the fish themselves and to the waters they call home.
I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.
I prefer to eat home-made food which involves grilled chicken or steamed fish and lots of greens.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
We are also working on the restoration of salmon runs, and we are doing a new process of mass marking with these fish so we can tell the wild fish from the hatchery fish.
I eat very well. I cook for my family every night. We eat a variety of things, including chicken, fish, pork, lentils, all veggies, pastas, and salads. You name it, we eat it - except salmon, which I find disgusting. Sorry, salmon.
One fish. Two fish. Red fish. Blue fish. Black fish. Blue fish. Old fish. New fish. This one has a little star. This one has a little car. Say! What a lot of fish there are.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
Post-workout, I eat a protein-rich snack, like egg whites or chana, chicken, fish with some greens.
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.
Don't forget to eat a lot of greens and fish oil pills. Those are two of the best things to keep your skin glowing.
I enjoy Augusta. I enjoy its challenges. There's no other golf course like this anywhere. Its greens and its challenges on and around the greens are just super, super tough. So the greens are fun to play in sort of a morbid way.
I enjoy Augusta. I enjoy its challenges. There's no other golf course like this anywhere. Its greens and its challenges on and around the greens are just super, super tough. So the greens are fun to play in sort of a morbid way
When I pick my greens, right, I smile. I smile when I pick the greens, and when I wash the greens, I smile. Then when I cut them up, I smile. And then when I cook them, I smile. They call it joyful greens.
Why don't you have a room done up in every color green? This will take months, years, to collect, but it will be delightful-a melange of plants, green glass, green porcelains, and furniture covered in sad greens, gay greens, clear, faded, and poison greens?
I love berries, greens, and salmon.
This site uses cookies to ensure you get the best experience. More info...
Got it!