My son, before he went to school, he'd eat pretty much everything. Then as soon as he went to school, he got some peer pressure, and other kids would say, 'Oh, you're gonna eat that. That's horrible. That's disgusting.'
I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot ...
If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger pi...
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the...
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
The evolution of life, and the evolutionary origin of mankind, are scientifically established as firmly and completely as any historical event not witnessed by human observers. Any concession to anti-evolutionists, suggesting that there are scientifi...
I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At 50 years old it is definitely a lot harder to stay in shape then it was when I was in my 20's.
I have seen countless colleagues struggle to come to terms with retirement. I learned a lot from Richard Dunwoody when he was riding, and I completely understand why he took off and undertook what most people consider mad challenges.
Philosophers are people who know less and less about more and more, until they know nothing about everything. Scientists are people who know more and more about less and less, until they know everything about nothing.
You must always be puzzled by mental illness. The thing I would dread most, if I became mentally ill, would be your adopting a common sense attitude; that you could take it for granted that I was deluded
There is a truth in Schopenhauer’s view that philosophy is an organism, and that a book on philosophy, with a beginning and end, is a sort of contradiction. ... In philosophy matters are not simple enough for us to say ‘Let’s get a rough idea�...
If you and I are to live religious lives, it mustn't be that we talk a lot about religion, but that our manner of life is different. It is my belief that only if you try to be helpful to other people will you in the end find your way to God.
Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of We...
Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.
We need to figure out a 'harvest system' to collect the produce that stores don't put out for customers to buy because it's not perfect looking. Frankly, the stuff left to rot in the storeroom is more beautiful to me than the perfect carrot. I'm a gn...
Aging is basically the build-up of error: error at the genetic level, error at the cellular level. Cells normally repair themselves; that's why you heal when you get a cut. But even the mechanism of repair eventually falls apart.
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal lu...
Sitting down for dinner not only helps you learn, but also teaches you how to listen - which I feel is the most important skill to have. I remember as a kid going around the table listening to everyone's day. It was hard to have the manners not to in...
Cultures produce myths because they satisfy a deep-rooted human need: the need to make sense of life. Myths are appealing because they reduce the complexity of experience, by making things seem simple and absolute; myths define popular realities whic...
