A Quote by Marie Helvin
Fresh seafood reminds me of Hawaii and eating raw ahi fish on the beach with a little soy sauce - instant sashimi.
Related Quotes
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
We did a dish called seafood thermidor, which was, essentially, a glorified fish pie. It's great because you don't use much fish in it. It's all sauce and potatoes, but people loved it! It kept us afloat.
To me nature is... spiders and bugs, and big fish eating little fish, and plants eating plans, and animals eating... It's like an enormous restaurant, that's the way I see it.
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
I first encountered fish jerky during a marlin tournament in Kona, Hawaii. It was steeped in the island flavors of ginger, soy, and pineapple.
Los Angeles and Sydney are very similar, but I definitely enjoy more fresh seafood when I'm back in Australia, as there is so much great, fresh produce here. I also like going swimming at the beach while I'm home, too.
If there are fresh-baked chocolate chip cookies on the table, I won't say no to those. Soy sauce is another one, even though it's awful - it's so high in sodium.
Later, I found it too hard to give up, and so I've continued eating fish and other seafood, while trying to ensure it's sustainably sourced. This means I'm now one of those vegetarians I used to frown at - one who occasionally eats fish.
For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.
Soup's on and I got a coupon.
Chinese restaurant asking for the Grey Poupon.
He said "No, duck sauce, soy sauce...
And this ain't no Burger King, so you no get no toy, boss."
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
One fish. Two fish. Red fish. Blue fish. Black fish. Blue fish. Old fish. New fish. This one has a little star. This one has a little car. Say! What a lot of fish there are.
I don't see myself as the next Carmen Dell'Orefice. I'd rather be fat and happy, sitting on a beach in Hawaii eating pizza.
I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.
What is an "instant" death anyway? How long is an instant? Is it one second? Ten? The pain of those seconds must have been awful as her heart burst and her lungs collapsed and there was no air and no blood to her brain and only raw panic. What the hell is instant? Nothing is instant. Instant rice takes five minutes, instant pudding an hour. I doubt that an instant of blinding pain feels particularly instantaneous.
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