A Quote by Nikita Parris
I would say the best trick I've pulled was putting salt instead of sugar in Phil Neville's tea.
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Lastly, tea--unless one is drinking it in the Russian style--should be drunk WITHOUT SUGAR. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.
I love a tequila shot. You should try it with brown sugar instead of the salt, and orange instead of the lemon. Amazing.
Ever tried putting a caramel candy in a cup of hot tea? It's excellent! Not only does it give a little different taste to the tea, but it takes the place of the sugar and cream which you ordinarily add.
I use Stevia instead of sweetener. I add it to coffee or tea instead of sugar - you can even cook with it. The vanilla flavor is to die for!
I would be very surprised if Phil Neville didn't go into management and possibly Johnny Heitinga, too.
Life would pall if it were all sugar; salt is bitter if taken by itself; but when tasted as part of the dish, it savours the meat. Difficulties are the salt of life.
I cook a lot, so that really helps: You know how much salt and sugar and all of that kind of stuff you are putting in your body.
The reality is you don't get stand offs who are expert kickers as well as top drawer runners. The trick is to find a balance but Phil is putting a lot of guys into gaps.
...was treading on dangerous water there...
(on Phil Neville)
In Mexico we have a trick - add a crystal of salt to the kettle and the tea tastes better, almost English. But after four pots, your kettle's broken.
I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.
When I'm traveling a lot the flight attendants will ask what I do and if I say I'm a magician then I have to do a trick. But if it's a red eye flight and I haven't slept at all, I'll say I'm a comedian. And then they say, "Do a joke." But if you're a magician you should be able to do a trick anywhere, any time of day. And if it's not the best situation to showcase what I do then I'll offer them tickets to my show that night. Trying to do a magic trick right outside of an airplane lavatory isn't the best viewing conditions.
Phil Neville has been great in terms of the pointers he has given me.
Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.
Freezing concentrates sugar (maple sugar), alcohol, and salt solutions as efficiently as heating distils water or alcohol from solutions. Open pans of maple sugar can have the surface ice removed regularly (each day) until a sugar concentrate remains. Salts in water, and alcohol in ferment liquors can be concentrated in the same way.
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
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