A Quote by Rick Stein
South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard.
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I love roast dinners, simple avocado salads, spicy Vietnamese papaya salad, all fish and seafood, a good steak.
I like seafood like prawns and fish - I can live on prawns!
I'm trying, now that I am in my dotage, to use a lot less sugar and my husband and I really try to keep close to a minimum of fat; chicken, fish, loads of salads and legumes. We both love all of those. To be honest, nothing that is in our diet is that original. We eat seafood but we do not eat shellfish. On the other hand, if my body says to me, "eat meat" I do. I listen to my body, I think that's important.
I'm a pescatarian, so I don't eat red meat or pork. So my dinners usually consist of seafood in some way. And maybe cookies after!
Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.
I like seafood in general. I feel when you have really good quality Canadian seafood; you don't really need to do much to it. It's just some of the best in the world. It also has this kind of briny, salty quality to it, that you don't have to season much. You can use the natural flavours of the ocean to your benefit.
You can put the greatest seafood restaurant next to an average steak house in an urban area, and that steak house will do more business than the seafood place. If you go to the water, you can put an average seafood place next to the greatest steak house, and people are going to eat seafood.
For a slim, sexy body, it's important to eat protein every day - preferably at every meal. Be sure to ask about the origins of your meat, poultry and seafood. If you can't afford organic, free-range meats, opt for natural poultry, pork, and beef that's raised without antibiotics or hormones.
Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.
My signature dish is seafood lasagne - massive king prawns, smoked haddock, cod and a white sauce.
The industrial way we fish for seafood is harming the marine habitats that all ocean life depends upon. Indiscriminate commercial fishing practices that include miles of driftnets, long lines with thousands of lethal hooks and bottom trawls are ruining ocean ecosystems by killing non-seafood species, including sea turtles and marine mammals.
I love seafood. Whenever I'm in Las Vegas, I love going to the Bellagio buffet because they have these great king crab legs.
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.
They may be small, but microgreens are intensely flavorful, ranging from sweet to spicy to tart to sour.
The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn't have eyeballs or fins.
Several groups have information evaluating seafood sustainability. I wrote the first such guide, and seafood pocket-guides and detailed evaluations of different seafoods are available for download from the group I founded, Blue Ocean Institute.
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