A Quote by Tom Douglas
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
Related Quotes
Cut off my head, and singular I am, Cut off my tail, and plural I appear; Although my middle's left, there's nothing there! What is my head cut off? A sounding sea; What is my tail cut off? A rushing river; And in their mingling depths I fearless play, Parent of sweetest sounds, yet mute forever.
Salmon. Salmon, salmon, salmon, salmon. I eat so much salmon at these weddings, twice a year I get this urge to swim upstream.
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.
One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That's not cooking; that's putting things in a pan. It looked quite nice, but I'm not saying it was good.
Think of a world where there is no ride-sharing; people are driving themselves to work. You now have 30 people being served by 30 cars. Those 30 cars are only served 4% of the day; 96% of the day, they're stored somewhere. Around 20% to 30% of our land is taken up just storing these hunks of metal that we drive around in for 4% of the day.
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.
Pine nuts pound for pound are more expensive than most varieties of smoked salmon. There I said it.
For Jewish people, salmon has a special meaning, not just because it's a flavor we've had all along our diaspora. Salmon also have this special return-to-their-roots desire. At the end of their lives, salmon try to swim back to when they were born. Even if they can't, they have this obsession. We as diaspora people love that a lot about salmon.
Every time I have to try on a wig for work, I get excited about the colour; I've often thought about going for a platinum bob or also raven black, as it looks so great against pale skin. But I always end up being loyal to my red colour.
A lot of people don't like me. I take that as evidence that I have done something beautifully different or something extraordinary.
Let him cut your skin, and you cut his flesh. Let him cut your flesh, and you cut his bones. Let him cut your bones, and you cut off his life
It's better to get the nutrients for healthy skin from food, not supplements. Salmon, walnuts, blueberries, spinach... lots of my favorite foods happen to be amazing for skin too.
I was working with these very long-chain ... extended-chain polymers, where you had a lot of benzene rings in them. ... Transforming a polymer solution from a liquid to a fiber requires a process called spinning. ... We spun it and it spun beautifully. It [Kevlar] was very strong and very stiff-unlike anything we had made before. I knew that I had made a discovery. I didn't shout "Eureka!" but I was very excited, as was the whole laboratory excited, and management was excited, because we were looking for something new. Something different. And this was it.
You can cut down a tree with a hammer, but it takes about 30 days. If you trade the hammer for an ax, you can cut it down in about 30 minutes. The difference between 30 days and 30 minutes is skills.
I wake up at 5:30 and head to the gym and reach the sets by 8:30. So there is nothing to write about me. But people have to say something, so they make up some gossip. It's okay I guess.
In certain fight scenes in 'Raging Bull' - for example, the shorter ones - I literally just took the head and tail of the shot and put it together, and it all worked beautifully.
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
Samin Nosrat Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef