A Quote by Roy Yamaguchi
The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.
Related Quotes
Cooking steak is a joy because it is a terrific piece of meat that has great flavour whether it is grilled or pan-fried.
Cooking with a cast iron skillet is great because it can also be used for presentation! Simply prepare a delicious meal within it and display it on the table for all to enjoy.
Harmony glanced to her left, and my gaze followed hers to the living room, where my aunt had died, my cousin had been restored, and I'd whacked a psychotic grim reaper with a cast-iron skillet. Weirdest. Tuesday. Ever.
No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.
... most bereaved souls crave nourishment more tangible than prayers: they want a steak. What is more, they need a steak. Preferably they need it rare, grilled, heavily salted, for that way it is most easily digested, and most quickly turned into the glandular whip their tired adrenals cry for.
My fried chicken is very simple. I pan-fry it in a skillet.
There is this place in Nashville called Steak and Shake, which is pretty much the best food, ever. That is our secret, sexy place to go. When I look over at her when she's biting into a steak sandwich and there is some steak sauce dripping down her chin, there is nothing sexier.
This church was open and seemingly unattended, and it was a throwback in another way as well. The candles in the little side altars were real ones, actual wax candles that burned with an open flame. Lots of churches have switched over to electrified altars. You drop your quarter in the slot and a flame-shaped bulb goes on and stays on for your quarter's worth of time. It's like a parking meter, and if you stay too long they tow away your soul.
I might do the odd grilled tuna steak, but I don't think you can call that cooking - it's more like heating up, isn't it?
I'm not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
Im not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
Feeding the media is like training a dog. You can't throw an entire steak at a dog to train it to sit. You have to give it little bits of steak over and over again until it learns.
[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.
How a diamond comes into a knot of flame How a sound comes into a word, coloured By who pays what for speaking. Some words are open. Love is a word another kind of open — As a diamond comes into a knot of flame I am black because I come from the earth's inside. Take my word for jewel in your open light.
Take a look at those two open hands of yours. They are tools with which to serve, make friends, and reach out for the best in life. Open hands open the way to achievement put them to work today.
Mystical experiences nearly always lead one to a belief that some aspect of consciousness is imperishable. In a Buddhist metaphor the consciousness of the individual is like a flame that burns through the night. It is not the same flame over time, yet neither is it another flame.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef