A Quote by Sally Schneider
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
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I'm really Americanized. The only real Latina thing I do is cook rice and beans with chuletas and tostones. I do the healthier version of what my grandmother would have made: a lot less salt, a lot less fat, a lot more vegetables. Sometimes I serve it with brown rice, which is, like, sacrilegious.
I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.
I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.
Timing is everything. Chemistry is something that you don't just throw in the frying pan and mix it up with another something, then throw it on top of something, then fry it up and put it in a tortilla and put in a microwave, heat it up and give it to you and expect it to taste good. You know? For those of you who can cook, y'all know what I'm talking about. If y'all can't cook, this doesn't concern you.
I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.
At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.
I can cook a little bit. I can cook a few Spanish dishes. But, in movies, it looks like I cook much better than I cook.
Chicken fat, beef fat, fish fat, fried foods - these are the foods that fuel our fat genes by giving them raw materials for building body fat.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I won't cook in deep fat. Years ago, I met a fireman who said most kitchen fires were caused by deep fat, and I don't think that's changed. Oven chips are good enough for my grandchildren, and they're chuffed with that.
I don't cook, I can't cook, and it is really abominable to see me in the kitchen. I order in takeaway food or get my friends to cook because a lot of them are very good.
Their diet is basically boiled vegetables, fish and rice. No fat, no sugar. You notice when you live there that there are no fat people.
One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.
Can you cook books and feed them to your husband? Stay at home with your mother. Learn to cook and clean. Grow vegetables.
I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.
Look at that fat kid, in the audience. You want some pie you little fatty? I strongly dislike fat kids. Security, please remove him, that fat kid, over there, by the pies.
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