A Quote by Steven Adams
I'll try anything, but the pig testicles in Taiwan were a little much. Eh, it wasn't half bad. There was this one dish I had there, the translation is, 'The Monk Jumps over the Fence.' It's a fish dish with all these spices. It was beautiful, man - it was poetry. It had a whole story.
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I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't pick the best dish I've ever had, simply because I enjoy all food types!
Every night it's the same... I have supper in my red dish and drinking water in my yellow dish... Tonight I think I'll have my supper in the yellow dish and my drinking water in the red dish. Life is too short not to live it up a little!
Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
I sold Blockbuster because I saw what was coming: the satellite dish, technology that would make the business obsolete in a few years. Why would people go to a store for a video and then have to return it when they had a dish?
We had this thing at Stanford called the 'Campus Loop,' and then we had another run called 'The Dish,' and you'd run up to this giant satellite dish, which was probably extremely unhealthy. I would do those two runs, and I just found it so therapeutic. My girlfriends and I would have these great conversations about guys and school and life.
I first became fascinated with the Sears catalogue because all the people in its pages were perfect. Nearly everybody I knew had something missing, a finger cut off, a toe split, an ear half-chewed away, an eye clouded with blindness from a glancing fence staple. And if they didn't have something missing, they were carrying scars from barbed wire, or knives, or fishhooks. But the people in the catalogue had no such hurts. They were not only whole, had all their arms and legs and eyes on their unscarred bodies, but they were also beautiful.
Meetings should be like salt - a spice sprinkled carefully to enhance a dish, not poured recklessly over every forkful. Too much salt destroys a dish. Too many meetings destroy morale and motivation.
Beautiful soup! Who cares for fish, game or any other dish? Who would not give all else for two pennyworth of beautiful soup?
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.
But I will place this carefully fed pig Within the crackling oven; and, I pray, What nicer dish can e'er be given to man.
It's really not as bad as it sounds. I was attacked by a shark once, back when I was alive. Well, not so much a shark as a rather large fish. And not so much attacked as looked at menacingly. But it had murder in its eyes, that fish. I knew, in that instant, if our roles had been reversed and the fish had been holding the fishing pole and I had been the one to be caught, it wouldn't hesitate a moment before eating me. So I cooked it and ate before it had a chance to turn the tables.
My mother did a fried vegetable dish called 'stuff.' It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful.
I love fish soup. Its a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.
Vegetables, herbs and spices. If you can combine those ingredients, that would be the best dish you'd ever cook!
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.
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