A Quote by J. Kenji Lopez-Alt
Fattier, expensive cuts like prime rib or New York strip are celebratory centerpieces that do best when simply roasted with salt and pepper and served straight away.
Related Quotes
I like porterhouse steak, rib-eyes and New York strip. This works for me because I have very low cholesterol and low blood pressure. It's not good for everyone; you have to talk to your doctor about that. I also eat fish and cheese. I like clean food prepared as simply as possible.
When I go gray, I'm not going to be able to see it that much. I won't be salt and pepper: I'll be like salt and the white pepper you can buy.
I love New York. But how much should it cost to call New York home? Decades of out-of-control budgets, spending hikes, and relentless borrowing have made New York simply too expensive.
Another old saying is that revenge is a dish best served cold. But it feels best served piping hot, straight out of the oven of outrage. My opinion? Take care of revenge right away.
We talk about America as a melting pot, where you can't turn salt into pepper. Then you got too much pepper. You need the salt. You need the paprika. You need the broth.
It's a love-and-hate relationship with New York. Much like Hong Kong, it's expensive, crowded, the weather is not so nice. But New York is home, and I love New York.
I don't like to design single objects. I like my pieces to have a relationship to each other. They can be mother and child, like the Schmoo salt and pepper shakers, or brother and sister like the Birdie salt and peppers, or cousins, like most of my dinnerware sets.
The chili-rubbed rib-eye at Porter House New York is one of the best steaks that I've eaten anywhere in the world.
New York was always more expensive than the other places, even when it was going bankrupt. In other words, in 1971, New York was expensive for someone with no money. For anyone.
Actually, I used to be a busboy in a strip joint in New York and so I hate strip joints. I'm not that kind of person.
New York was always more expensive than any other place in the United States, but you could live in New York - and by New York, I mean Manhattan. Brooklyn was the borough of grandparents. We didn't live well. We lived in these horrible places. But you could live in New York. And you didn't have to think about money every second.
New York has always been a city of change and a city about change, and it is a back-leading development. Nobody's going to want to come to New York if it looks like another strip mall.
I kinda feel like if I can do what I like in New York - and I like New York, I was born in New York, I have a lot more of a connection to New York - the hope is to stay in New York.
Being in New York as a whole, Brooklyn as well, you can do anything you want. That's by far the best part about New York, besides just the hustle and grit and grind of Brooklyn specifically, but the best food. Anybody you want to get in contact with, odds are if they don't live in New York, they're passing through New York at some point in time.
Black was bestlooking. ... Ebony was the best wood, the hardest wood; it was black. Virginia ham was the best ham. It was black on the outside. Tuxedos and tail coats were black and they were a man's finest, most expensive clothes. You had to use pepper to make most meats and vegetables fit to eat. The most flavorsome pepper was black. The best caviar was black. The rarest jewels were black: black opals, black pearls.
I love New York. New York made me the man that I am, and I always rep it to the fullest, but right now it's completely different from what it was and anybody that says it's for the better is straight up lyin'. Straight up lyin'!
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef