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How large and varied is the educational bill of fare set before every young gentleman in Great Britain and to judge by the mental stamina it affords him in most cases, what a waste of good food it is!
I hate to say it, but the older you get, you really do have to cut down on the amount you eat. Less food and less portions.
I don’t try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past.
Maybe we’ve been brainwashed by 130 years of Yankee history, but Southern identity now has more to do with food, accents, manners, music than the Confederate past. It’s something that’s open to both races, a variety of ethnic groups and people who move here.
I don’t believe in depriving myself of any food or being imprisoned by a diet.
My very first job was a cashier at Burger King in Tucson, Arizona. And I occasionally worked the drive-thru. I’d go wherever I was needed! My second job was at Dairy Queen. I stayed in the fast food royalty.
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It’s comfort food for me.
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating. So that goes back to the trend of fine ingredients. It’s very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
I love good food. I’m an epicurean, that’s for sure… But I am not really a good cook.