My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.
I do love pears. All types of pears. Not too firm, not too soft; they have to be at the right time of their life.
I make a very good steak.
It's not color, it's like pouring 40 tablespoons of sugar water over a roast.
With us, it's a very specific audience. If you like steak, this is it for you.
A steak needs fat to taste great.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
Who doesn't love strawberries? My family certainly does.
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
When I think of flavours, I think colour, so lemon should be yellow and orange is orange.
The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest.
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.
A homegrown tomato, you're never going to taste anything like it. There is nothing close to it, the sweetness. And strawberries: The ones you get in the store are so hard; but you get a homegrown strawberry, it just melts, I'm telling you.
I love melon! I don't love melon; that's a bit... Melon's my favorite fruit.
I love pears. Most definitely - it's a fact.
When you make burgers, it's good to let them rest for a bit.
If your thighs look like the hood of a white Toyota minivan after a hailstorm, you aren't juicy.
The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.
Pears are my favorite fruit! Reminds me of childhood.
In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun.
I like to peel it and share it with friends. You can spread the love with an orange.
It's all about the fruit. A crumble should maintain the integrity of the fruit.
I've pretty much given up on the orange. I really have. I just don't even bother. It's just either sour, or woody, or the skin's too thick. It's very nice when you come across the perfect orange, because it's really a beautiful experience. But the stakes are too high.
I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.
