A Quote by Jean-Georges Vongerichten
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
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In Hong Kong, Dallas, or at home —and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half pound of either sausage, bacon, or corned beef hash with diced chilies , a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
What is sublime? / the artist said. / I haven't time / to be well read. / To be sub lime / I'll place, instead, / green citrus fruit / upon my head.
If you get vegetables in season, the difference is remarkable compared to vegetables that might have been imported. You can't beat fresh ingredients and seasonal fresh ingredients. There's nothing quite like the taste of a beautiful summer strawberry.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
Cooking at home with fresh ingredients means you know what's going into your food.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
I am, by default, a healthy eater. I limit processed food, eat fresh ingredients, all of that.
Look at the limes in this drink, how they float. That's good news. Next time I'm on a boat, and it capsizes, I will reach for a lime. I'm saved by the buoyancy of citrus.
Just sprinkle a little lime to neutralize the acid.
There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.
They say the recipe for Sprite is lemon and lime. I tried to make it at home. There's more to it than that.
It is a great delusion to suppose that flesh-meat of any kind is essential to health. Considerably more than three parts of the work in the world is done by men who never taste anything but vegetable, farinaceous food, and that of the simplest kind. There are more strength-producing properties in wholemeal flour, peas, beans, lentils, oatmeal, roots, and other vegetables of the same class, than there are beef or mutton, poultry or fish, or animal food of any description whatever.
A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine.
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