I would reject the distinction between a Keynesian moment and a behavioral moment.
You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.
Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
There is something magical in seeing what you can do, what texture and tone and colour you can produce merely with a pen point and a bottle of ink.
The Democratic Party is on the move across the country. Voters are responding to our message of progress and fiscal responsibility.
My drummer, Gene Lake, is Oliver Lake's son. So I certainly have wide tastes, in not only what I listen to, but what I play as well.
A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
We were once friends with the whites but you nudged us out of the way by your intrigues, and now when we are in council you keep nudging each other.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
I would never talk bad about anybody, even if they have something derogatory to say about me. I'm the bigger person.
No one knew I was gay growing up but I was bullied. I was a cheerleader, fairly popular and considered straight.
Sticking wires into the brain is obviously rather crude. It's hard to do in animals that run around, and there is a physical limit to the number of wires that can be inserted simultaneously.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
We could eliminate sugar across the board for all confectionary products and sodas, and we can replace it with all-natural fresh fruit.
My wife and I are always concerned about how long it's going to take to eat out. You just don't know.
Give your decisions, never your reasons; your decisions may be right, your reasons are sure to be wrong.
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
Certainly, its important to protect the water system and that covers, certainly, everything from vandals to terrorists.
