A Quote by Yotam Ottolenghi
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.
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You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
The first time I had sushi, I hated it. And the second time was no different, and then, I just started loving it. I actually crave for sushi. It's one of the healthiest meals. My experiments with food began when I was working in New York as an architect, be it Korean or Ethiopian food or fusion food.
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
I have always loved watermelon and relish any opportunity to eat it, whether plain or diced up with feta and mint and tossed with a little olive oil. It makes me think of summertime. On set and at home, I try to always have a container of watermelon sprinkled with cinnamon because it elevates the flavor just a notch and makes it feel special.
If we got an educational program going, we could tell people, "Instead of butter, use avocado." That's something we eat, it has the good fat, and it has a good texture, and it tastes better. Just imagine if you substituted that. Or if we switched to olive oil, the extra virgin olive oil, we could still have our taquitos, but put a little oil on them and put them in the oven and bake them.
If I had moved to Tokyo, I might even have become a completely different person... although, ever since the start, I've never wanted to move to Tokyo. I just can't handle there being so many people.
I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.
Greek yogurt with some olive oil stirred in can transform many dishes.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
Coconut oil mixed with olive oil is what I put on my body every day; I put rose hip oil on my face. If my hair feels dry, instead of going and buying something filled with chemicals, I put egg whites or avocados or mayonnaise in my hair. I leave it on there for an hour or two and I wash it out.
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
At Appassionata we produced relatively small amounts of our very own, premier-class, deliciously peppery olive oil. Olive farming wasn't my trade, but it had become a passion.
It's difficult to say there's something I dislike the most about Hillary Clinton. Frankly, in a weird way, she's had to eat a whole lot of excrement sandwiches in her life, and some days she's had mustard to put on them and some days not. Some days mayonnaise and some days just plain.
One of my favorite cities is Tokyo because of sushi, and Asian food in general, but then also the way Tokyo operates, because it's so clean, and there's space for a lot of variety of stores.
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