Danny Meyer Quotes

At the base level, a burger is a piece of meat and a bun with something on it. It's simple but it seems to make a lot of people happy.

A homemade hamburger can be a real treat.

I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.

I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.

I love hot dogs.

Manage the heat, let the meat cook, and you'll get fantastic results.

I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey ahead of time with a dry brine. It really does provide a very moist result.

It's pretty rare for me to be someplace that serves hot dogs and not eat one.

I put the hamburger on the assembly line.

The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.

Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!

If you throw a lamb chop in the oven, what's to keep it from getting done?

I'm not wild about those twenty-four hour marinades

In Texas, we cook bacon a little differently than most folks...MACHINE-GUN BACON.

I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?

The friendly cow, all red and white, I love with all my heart; She gives me cream with all her might, To eat with apple-tart.

A dull axe never loves grindstones, but a keen workman does; and he puts his tool on them in order that it may be sharp. And men do not like grinding; but they are dull for the purposes which God designs to work out with them, and therefore He is grinding them.

The laying of fish on the embers, the taste of the fish, the feel of the texture of bread, the round and the half-loaf, the grain of a petal, the rain-bow and the rain.

I'm somewhat shy about the brutal facts of being a carnivore. I don't like meat to look like animals. I prefer it in the form of sausages, hamburger and meat loaf, far removed from the living thing.