A Quote by Lidia Bastianich
That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.
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Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a mellow smoke flavor, but any good wood will work. And most barbecue sections in stores and supermarkets around the country, like Walmart, sell hickory wood, which adds a heavier smoke flavor. Oak is also a good option for a mellow smoke flavor.
Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
I always, I would say, make sure that in my presentation I'll have what I want to do. I try and make it so interesting to my companions that they want to go, too. I don't have to twist any arms or make - you know - any great challenges available.
Strange that the vanity which accompanies beauty - excusable, perhaps, when there is such great beauty, or at any rate understandable - should persist after the beauty is gone.
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.
Because language is the carrier of ideas, it is easy to believe that it should be very little else than such a carrier.
Once our carrier fleet went all nuclear in 2005, we went from having two aircraft carrier homeports on the East Coast to one.
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
We desire to possess a beauty that is worth pursuing, worth fighting for, a beauty that is core to who we truly are. We want beauty that can be seen; beauty that can be felt; beauty that affects others; a beauty all our own to unveil.
You want beauty,' said Hercules Poirot. 'Beauty at any price. For me, it is truth. I want always truth.
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.
I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
I'm a great looker at pictures and paintings, and so forth. That's what I look for - a kind of formal beauty. I want that in my photography. It isn't always what we conventionally think of as beauty.
It [moviemaking] is about entertaining audiences with great characters and great stories, you want to make people laugh, you want to make people cry, you want to have great music that is memorable. You want a movie that, as soon as it's over, you want to watch it again, just like that. That's what it is, whether it's live-action, animation, hand drawn, computer, special effects, puppet animation, it doesn't matter. That's the goal of a filmmaker.
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