For summer soirees, I recommend being bold. Add a flavorful herb or a fresh, exotic fruit or vegetable to transport your guests to another place.
I'm not normally very adventurous with food.
My food, I think, is big. It's aggressive, it's aggressively seasoned, and it's hearty.
This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.
We Houstonians are a spicy lot. We raise our babies with tongues of fire, mostly lit by chips and salsa. Our blood is as thick and warm as queso.
Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.
You don't call yourself the Demon Chef by being gentle. I am tough.
I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy - basically any dish you know and love, jacked up to a bordering-on-socially-unacceptable amount of flavor.
I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.
The first confrontation I had with an Aussie wine was a well-known Cabernet/Shiraz and it reminded me of boiled sweets. I find a lot of Australian wines unsubtle.
If you like vanilla, you're not going to like 'Breaking Bad' - you need to like a specific flavor that is unusual, that is different, that takes risks.
Have I tried a black pudding? I'll eat anything - I'm not finicky - but that's not to say it takes any courage to eat black puddings because I find them delicious.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.
I am an extremely adventurous eater and an avid lover of spicy food.
With so many delicious varieties and flavors ranging from subtle to bold, Keebler and Carr's crackers are an unexpectedly genius way to celebrate leftovers and serve up one-of-a-kind recipes.
