A Quote by Marcus Samuelsson
Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.
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Because I write a book a year, I always want to do one other project every year that's stimulating in a different way. It means you can be working but not using up your prose juice, you know?
You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.
I'm always cooking big veggie curries for friends with tons of spices, coconut milk, chilli - I'll saute potatoes in the spices, then cook them with all the flavours and stir in some chickpeas and spinach at the end before serving it on a bed of sesame brown rice. It's easy to do and tastes amazing!
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.
You know what Disneyland is known for? The Big Turkey Leg. People walk around with enormous deep-fried turkey legs. Like little kids, three-year-old kids eating these five-pound turkey legs.
I usually base my characters on composites of people I know. One trumpet player in SIDE MAN is really a mix of four different guys I knew growing up. Patsy , the waitress, is a mix of about three different people. I like doing it that way. I start with the characters, as opposed to plot, location, or some visual element. I write more by ear than by eye. I always work on the different sound of each character, trying to make sure each has a specific voice and speech pattern, which some writers could care less about.
People have different expectations when you're younger - it's less about changing yourself into a character; they want a more natural thing. And they just want you to be able to turn up every day and carry on working. They have a horrible fear of 10- or 11-year-olds, that they're going to say 'I don't want to play today.'
Country town to the city heart, in every corner of the globe you'll find a Chinatown, a Chinese restaurant or an Asian grocer. From this vast and ancient culture, we credit noodles, dumplings, rice, countless spices and cooking techniques to have enriched every culture that they've landed in.
I'm considered to some degree a successful director working in Hollywood, making films my way but using studio financing. But with almost every single one, I get praised up the wazoo by people who never would have financed the films. It's: "Gee, this movie is so new and different - what do you want to do next?" "This." "Oh, that's too new and different."
Turkey's relationship with the West is a love-hate one. There are people in Turkey who want to open to the outside world and others who are frightened of the outside world. They don't feel secure; they think that foreigners are trying to harm or even destroy Turkey. But that's not true of the majority of Turks, who want to exercise their skills in a global market.
[Ruslan Provodnikov] s a fantastic fighter but in terms of his style and Manny's [ Pacquiao] they are completely different and the preparations for each are completely different but that is no different for me because I am always fighting guys with different styles.
I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.
I like to mix it up, yeah. I don't sort of think, 'Oh, I need to do a comedy, I've done three dramas this year.' I don't think of it like that, but I definitely from project to project I feel like I want to just do something different all of the time and stop, I don't want to bore myself or anyone else.
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