Andy Kindler Quotes

I'm not a cook and I always stick everything in the freezer and then I leave things out, saying 'if it's good today it will be good tomorrow.'

It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because they help keep food fresher longer.

I think more people should worry about where they store things in the fridge. I don't think people are on top of separating raw and cooked ingredients.

The rule I use is, If it doesn't come out of the ground looking the way it looks when you eat it, be careful.

If it has a shelf life longer than you, don't eat it.

Somebody warned me early on to be very careful about brushing up against the chocolate.

Meat and poultry is safe. It's safer than it's probably ever been.

I asked the waiter, 'Is this milk fresh?' He said, 'Lady, three hours ago it was grass.'

I love my refrigerator.

Cooking involves a deadline and hungry people and ingredients that expire in a week. It's stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.

Food safety involves everybody in the food chain.

Those who store, package, and sell the food we serve our families have a responsibility to maintain basic standards of cleanliness in their facilities.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

I love milk. I always drink milk.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

If food is processed - like canned or frozen - you can reduce the risks of pathogens.

I like eating food after it's gone off.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

Gonzo narrows his eyes. 'How often do you clean that thing?' 'Every night,' the waitress answers. Her smile is strained. 'That's it? Do you know how long it takes for Listeria to grow under those hot lamps, even with ice?' Here we go. 'It can happen in just five hours. Five hours and you've got the salad bar of death!' The waitress looks confused. 'From Listerine?

I grew up eating hamburger helper, macaroni and cheese, and drinking lots of milk, and looked at lots of cows; but I feel like a New Yorker now, I've lived here for sixteen years.

What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.

I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.

I'm all for raw milk. I think you should make your own choice on whether you drink raw milk or not.

Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.