A Quote by Laurie Lee
In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.
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In the winter, my failsafe dinner party menu has to be my roast chicken or a creamy fish pie with mashed potatoes on top, followed by something like a tarte tatin. My cooking style is quite homely.
Faith is not simply a private matter, or something we practice once a week at church. Rather, it should have a contagious effect on the broader world. Jesus used these images to illustrate His kingdom.: a sprinkle of yeast causing the whole loaf to rise, a pinch of salt preserving a slab of meat, the smallest seed in the garden growing into a great tree in which birds of the air come to nest.
The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your mother, with your kids. These are what stay in your mind.
For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up as the metaphor for the most basic: 'meat and potatoes' is as far from sassy - from 'sauce' - as you can get.
Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point.
I love warm salads with bacon and spinach. I love the varieties of the nicoise that show up on so many menus. I love steak salads for their lusciousness and how the meat juices seep into the dressing.
You know, people think I named myself Meat Loaf, even though I didn't. And they think anyone who would name himself Meat Loaf couldn't have an IQ higher than four.
It's so funny because my mom is Thai and my dad is this big American guy - and our food tastes were so similar growing up. He was meat and potatoes, I was meat and potatoes.
Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
When I decided to become vegetarian, I had to learn how to 'recook,' if you will. For example, I used to put red wine in a big pot with the meat that I'd cooked in fat, and it was, of course, delicious. When I gave up meat, I wondered what I would make. That turned out to be vegetables, really organic and fresh.
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, What are you in the mood for? Fish? Meat? White wine?
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
Food is a big bargain in America, and you can go to these places, we all like them, and you get big portions, and they taste good. But they're higher in fat than ever before. And same thing has happened, by the way, though, to school menus. A lot of school lunch menus have more fat and more sugar than ever before.
I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.
"Yeah, well, if you eat red meat, it stays in your colon for fifteen years!" Good! I paid for it; I want it in my ass, okay? I want them to find a meat sweater from my esophagus to my asshole when they open me up in the end! "This guy's covered in meat! He's Meat-Man! He's Meat-Tracheotomy-Man!"
I was in a restaurant, and it just struck me, something I'd never thought of before. And it's menus in the restaurant just hit me. I was ordering and I thought, "God, think of all the people who handle these meals day in and day out" and they, I mean you're going to a restaurant, you can be pretty - you can feel secure that they wash the silverware in the kitchen and the linens and all that stuff, but they don't wash their menus, who washes menus? Now, I've got to worry about that for the rest of my life.
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