A Quote by Rachel Khoo
Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.
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I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
It is easy to go vegan in Palestine, which is where I quit eating food with a face. The vegetables and spices are one of a kind, and you don't even miss the meat.
I can smell bacon sizzling or chicken roasting and appreciate the aroma, but I don't want to eat it.
Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill.
Before I turned vegetarian, I used to often cook seafood or my favourite breakfast of eggs and bacon. Now, I love making pulao or rice with lots of spices and vegetables.
My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
[Airline food] is the tiniest food I've ever seen in my entire life. Any kind of meat that you get - chicken, steak, anything - has grill marks on each side, like somehow we'll actually believe there's an open-flame grill in the front of the plane.
I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.
For me, food is all about balance. If you eat plenty of fruits, vegetables, and an appropriate amount of poultry, fish, and red meat that are sourced from good places, you're doing well. It's important to make sure that the meat you're consuming is hormone-free.
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I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.
He'd been numb a long time, years. All his nights down Ninsei, his nights with Linda, numb in bed and numb at the cold sweating center of every drug deal. But now he'd found this warm thing, this chip of murder. Meat, some part of him said. It's the meat talking, ignore it.
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