I like spaghetti bolognese, I like baked beans on toast. I hate French food. I hate fancy food.
Hors D'oeuvre: A ham sandwich cut into forty pieces.
One of the biggest mistakes people make when they cook for other people is to think that it has to be fancy and elaborate. This results in enormous expense and nine days of labor, plus you end up trying to assemble a croquembouche in front of your guests and everyone's experiencing flop sweat.
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.
I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.
People who hardly ever cook at all, suddenly at the holidays, feel like it's their responsibility to not only cook dinner for large groups of people suddenly, but to serve things that are fussy or fancy or formal. And I don't think that's what anybody really wants, especially if you're not good at it.
Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
I think the price of the food can totally alter the perception of it. If I know something is expensive and the ambience is fancy, the food just invariably tastes a little better - and I feel like I'm getting away with something. But I'm also bored by most 'fancy' food.
I never see any home cooking - all I get is fancy stuff.
When I go out, I love steak and caviar.
If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.
Mushrooms can be very fancy. It's the closest you can get to eating dirt.
I used to not be into the fancy ones. I used to eat goo balls all the time.
