Jim Gaffigan Quotes

I enjoy experimenting with food and dish out innovative food items as well.

You know why the French hate us so much? Thay gave us the croissant. And you know what we did with it? We turned it into our croissandwich, thank you very much.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

What's the two things they tell you are healthiest to eat? Chicken and fish. You know what you should do? Combine them, eat a penguin.

I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

What has impressed me the most about the Italians whose tables we've sat at is that they are traditional cooks but also outrageously innovative. These people are wild improvisers.

For me, it's the unexpected and surprising combinations of produce that are the most exciting and lure me into the kitchen for a little bit of experimenting. Apples and sweet potatoes together? Who knew? Carrots with grapes? Okay. I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.

Food is ever-changing and ever moving forward and getting more and more complex.

I'm always changing my work, as there are endless ways to think about food.

I think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting.

A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.

I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?

So now I'm 'the hot dog guy,' which isn't bad. I take it in stride. It's not like it was my goal in life. I'm having fun with it.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.

Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.

There is a feeling which persists in England that making a sandwich interesting, attractive, or in any way pleasant to eat is something sinful that only foreigners do.

It was so hot today that Burger King was singing, "if you want it your way, cook it yourself".

You shouldn't be eating anything that takes six minutes to microwave.

They said you can't go to the moon. They said you can't put cheese inside a pizza crust, but NASA did it. They had to, because the cheese kept floating off in space.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

Don’t tell me you’re going to eat a mashed-potato sandwich

I've never been to a hotel with a rotating restaurant on top, but one time I took my girlfriend to a merry-go-round, and I gave her a burrito.

What was the idea behind Hot Pockets? Was there a marketing meeting somewhere, 'Hey I got an idea: How about we take a Pop-Tart and fill it with really nasty meat? You could cook it in a sleeve thing, and you could dunk it in the toilet.'