A Quote by Justin Lin

I grew up peeling shrimp and making tartar sauce. — © Justin Lin
I grew up peeling shrimp and making tartar sauce.
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.
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.
My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.
My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.
I'm not a golf player. I think golf and fishing are the same, but at the end of the day, you can't fry up and golf ball and dip it in tartar sauce. So I'm a fisherman.
Confidence is going after Moby Dick in a rowboat and taking tartar sauce with you.
I'm so optimistic, I'd go after Moby Dick in a rowboat and take the tartar sauce with me.
I got some tartar control toothpaste. I still have tartar, but that stuff's under control. I got so much tartar, I don't have to dip my fish sticks in anything. That's actually kind of gross. After that joke, I have to clarify that I'm just joking.
When facing a difficult task, act as though it is impossible to fail. If you are going after Moby Dick, take along the tartar sauce.
We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to 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.
My first role was in the George Gershwin musical 'Crazy for You' at the Orlando Repertory Theatre when I was 11 - I grew up in Florida - and I wasn't old enough to be in it, but they let me anyway. I was just this little shrimp in a leotard.
What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen.
What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.
Thin crust, provolone cheese, marinara sauce - it's just a St. Louis thing. That's what I grew up eating.
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