Danh ngôn của Yotam Ottolenghi
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
Tôi luôn thích món mì ống của bố tôi vào ngày hôm sau, khi ông cho nó vào lò nướng nóng với rất nhiều pho mát. Nó sẽ hơi cháy và rất giòn ở trên.
Tác giả: Yotam Ottolenghi | Chuyên mục: Food | Sứ mệnh: [1]
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Các câu danh ngôn khác của cùng tác giả: Yotam Ottolenghi
- I just don't tend to cook eggplant at home.
- Food can bring people together in a way nothing else could.
- If I am honest, my food is actually quite far removed from both the food of my mother and my father.
- Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
- Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
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.