A Quote by Paul Prudhomme
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
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I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.
Just being from Louisiana, being from the southern part of Louisiana, Metairie, close to New Orleans and growing up in St. Rose. There are a lot of things to overcome.
My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating.
I've always had an interest in Louisiana, especially New Orleans.
You're from Louisiana - you're playing for Louisiana, man. You get so much love from everybody, especially from New Orleans, my city. Everywhere I go, they're rooting for me.
Invite the best and brightest to compete for a grand prize to come up with designs, including new zoning, building codes and so forth, for New Orleans that could make it safe from water, and let the state and city pick the plan that works best for Louisiana.
The Saints are Louisiana's team and have been since the late '60s when my predecessor Pete Rozelle welcomed them to the league as New Orleans' team and Louisiana's team. Our focus continues to be on having the Saints in Louisiana.
Pensacola isn't Florida, really. It's the Panhandle. It's right up there near Alabama and Louisiana. It's, like, a stroll away from New Orleans. I feel like New Orleans is home.
I would always sneak in the refrigerator and eat seconds, and underneath my bed - you know, I had my own bedroom - it was littered with Twinkie wrappers and Jolly Rancher wrappers. And I would sneak-eat, because I was denied food, not because I was hungry, but because my mom and dad did the best they could in 1970 and '71 and '72.
But during all these years I had a vague but persistent desire to return to New Orleans. I never forgot New Orleans. And when we were in tropical places and places of those flowers and trees that grow in Louisiana, I would think of it acutely and I would feel for my home the only glimmer of desire I felt for anything outside my endless pursuit of art.
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
My family's business was actually an amusement park in New Orleans. My grandfather had started that, and my grandmother was a dance maven in New Orleans. It was just the theatricality and the Mardi Gras and the pageantry that I fell in love with at an early age.
I want to thank the people of New Orleans and south Louisiana. New Orleans is my hometown, and of course they support their own team, the Saints, but they also support their own, and that city and state have backed me from the start.
It's one of the greatest festivals in the world. New Orleans Jazz and Heritage Fest is the best all-around... It's an honor to be closing it.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
Although the cooking of food presents some unsolved problems, the quick warming of cooked food and the thawing of frozen food both open up some attractive uses. ... There is no important reason why the the housewife of the future should not purchase completely frozen meals at the grocery store just as she buys quick frozen vegetables. With a quick heating, high-frequency unit in her kitchen, food preparation from a pre-cooked, frozen meal becomes a simple matter.
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