Unusual Ingredients Quotes

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.

I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.

Breakfast today, horse sausage. Lunch, minced mule and curried locust. All well.

American food is not what I'm used to - everything is like three portions.

You can't possibly fathom the ins and outs of a prepubescent beauty treatment until you've felt the strange but exhilarating tingle of a cottage-cheese-and-Pop-Rocks facial.

There isn't anything I don't eat, although I'm not too keen on creepy crawly things. Other than that, I'm quite adventurous. I like all types of red meat, and I'm not a fussy eater at all.

I've always been interested in strange foods, coming from all different places.

My absolute favorite food of all time is alpaca.

For me, some things, like, I just don't want to know what they are before I eat them. Like, if you're going to start feeding me, like, sexual organs of animals, or, like, a monkey's brain or something - I'll eat it. Just don't tell me what it is until after I've finished it.

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.

I get asked to speak to a lot of different groups, one of the best parts of my job hosting a show on the Travel Channel, 'Bizarre Foods with Andrew Zimmern.' I take viewers to the far corners of the globe and introduce them to other cultures by exploring the foods they eat - at times, pretty strange stuff.

Some of the oddest foods I've encountered are 'American' foods represented internationally.

My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together.

I like to add something unusual to a dish.

My wife comes from a foodie family so I've been indoctrinated into that. I had sweetbreads the other night, and I have to say, not my favorite thing in the world You're eating a gland.

A number of anxious dwarfs trying to grill a whale.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

I won't eat any cereal that doesn't turn the milk purple.

I'll try anything, but the pig testicles in Taiwan were a little much. Eh, it wasn't half bad. There was this one dish I had there, the translation is, 'The Monk Jumps over the Fence.' It's a fish dish with all these spices. It was beautiful, man - it was poetry. It had a whole story.

I think if the ingredients have nothing that I recognize, that kind of scares me. I like unique ingredients - like charcoal and baking soda - because it's cool to be able to use products with ingredients you see at home.