Danh ngôn của Robert Irvine
Every meal should end with something sweet. Maybe it's jelly on toast at breakfast, or a small piece of chocolate at dinner - but it always helps my brain bring a close to the meal.
Every meal should end with something sweet. Maybe it's jelly on toast at breakfast, or a small piece of chocolate at dinner - but it always helps my brain bring a close to the meal.
Mỗi bữa ăn nên kết thúc bằng một món gì đó ngọt ngào. Có thể đó là thạch trên bánh mì nướng vào bữa sáng, hoặc một miếng sô cô la nhỏ vào bữa tối - nhưng nó luôn giúp bộ não của tôi cảm thấy gần gũi với bữa ăn.
Tác giả: Robert Irvine | Chuyên mục: Food | Sứ mệnh: [2]
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Các câu danh ngôn khác của cùng tác giả: Robert Irvine
- When I'm on the road, I'll break my exercise into a cardio session and a weights session.
- I travel 330 days a year and eat every two and a half hours - I'm a big guy. I always carry a fork, little bottles of spices, and Sriracha. I eat what I feel like eating.
- I love working out. It's my release. I've done it since I've been in the military.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.