A Quote by Jonathan Cheban

Rock shrimp is so generic. — © Jonathan Cheban
Rock shrimp is so generic.

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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.
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.
Every novice is like, Can I have the rock shrimp? Then I'm always like, Don't order rock shrimp with me. It's such a bad look on the table. It cheapens me. I'm embarrassed about it.
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.
Anyone I go to Nobu with who gets rock shrimp, I freak out on them.
'Chels-emojis' are in the works. I use emojis heavily in life, and I think a lot of people do. There are a number that are frustratingly absent - you know how there's kind of a generic white man and a generic white woman? I just want to put a generic black man and a generic black woman.
When some people look at a shrimp they think, "Hmm. Delicious." When I look at a shrimp I think, "You're a miracle, absolutely incredible. Your ancestors have gone back hundreds of millions of years." And to develop a thing as simple as a shrimp cocktail, you have to calculate the hundreds of millions of years that have preceded that moment where you're sitting there with your sauce and fork poised.
When you learn how much bycatch comes from shrimp [and how destructive it is] - I'm not going to eat shrimp anymore.
Everyone is talking about sustainability and resilience, yet all that knowledge is thrown in the bin. [Lagos is] a unique case, but also a test case. It's unbelievably unique, but also it's now considered with a number of really generic opinions, generic solution, generic expectations.
The Law of the Generic: One of the fastest routes to failure is giving a brand a generic name.
I'm just trying to avoid any sort of generic kind of music - I don't want to do generic jazz or fusion.
A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.
We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn't work.
All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.
It's so weird. I like shrimp. I will eat like a whole thing of shrimp. I'm a vegetarian, but that is the only thing that I will eat. So, I will eat and eat shrimp and, like, fries.
I think that I recall the nostalgic '50s: the start of early television and rock-and-roll, and I think everything seemed to get very generic. Not much has changed.
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