American - Critic | July 4, 1961 -
Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.
Andrew Zimmern
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I use vinegars to deglaze saute pans for sublime sauces.
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Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'
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I think a lot of chefs are afraid of media outlets, and especially web outlets, because they're afraid there's some 'Borat' situation going on.
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The people who are afraid of talking to press are people who have something to hide.
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I like to talk to media.
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I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
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In tribal Botswana, I received some woven necklaces and a handmade bow with three poison arrows. It's framed and hanging on the wall in my living room and is, without a doubt, one of my favorite possessions.
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I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America.
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We will, as Americans, inhale another culture on a fork before we try their music or their art or even, God forbid, hang out with the actual people.
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I grew up in a time when we didn't have the Internet, and we didn't have smartphones and things like that.
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In a world that is defined by what separates us, sharing a meal with someone from a different country, showing what we have in common with the people, it's very powerful and important.
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