A Quote by Venus Williams
I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.
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[Vincent Price] had a fish recipe where he wrapped [the fish] in aluminum foil and put in these herbs. And then you put it in the dishwasher and then you wash your dishes, and when you're done, your fish is steamed and it's perfect. But he was very sophisticated as far as art and food and all of that went.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
Meyer lemons are a splurge, but they're so wonderful. You could make a Meyer lemon curd or a jam. You could make a salad with slices of Meyer lemon. You could make a Meyer lemon tart and top the tart with candied slices of the lemons. You could use the lemons in a salsa to go over grilled fish or in a ceviche.
In our gliding experiments we had had a number of experiences in which we had landed upon one wing, but the crushing of the wing had absorbed the shock, so that we were not uneasy about the motor in case of a landing of that kind.
I have an affinity with Mediterranean cuisine. Spending a few summers in Italy, France, Spain and Turkey, there's something brilliant about freshly caught fish, slashed, scattered with a few herbs, a squeeze of lemon, a slug of good olive oil, then thrown on a grill.
They used to have a fish on the menu that was smoked, grilled and peppered They did everything to this fish but pistol-whip it and dress it in Bermuda shorts.
Even that was all consumed after two days, and the patients had to try to choke down fresh fish, just boiled in water, without salt, pepper or butter; mutton, beef, and potatoes without the faintest seasoning.
Even that was all consumed after two days, and the patients had to try to choke down fresh fish, just boiled in water, without salt, pepper or butter; mutton, beef, and potatoes without the faintest seasoning
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.
When you don't know how to cook, you just say, 'I need something quick,' and then you fry something up. Now that I cook, I think, 'Do I want to have fried fish, baked fish, or grilled fish?'
If our father had had his way, nobody who did not know how to fish would be allowed to disgrace a fish by catching him.
I never knew I was poor until I got older because we just had so much fun. I thought everyone had grilled cheese night and that everyone had Cup-O-Noodles for dinner on Fridays.
I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.
Me and my friends had BMX magazines and skate magazines, and I was a photographer who made skate videos.
My love of baking might have originated with my grandmother. She had a lemon tree growing in her backyard, and one of my favorite memories is of picking lemons together and then baking lemon bars.
I had been in London innumerable times, and yet till that day I had never noticed one of the worst things about London-the fact that it costs money even to sit down.
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