I can't do a Bloody Mary. But I like the idea of them. It's got fresh vegetables in it.
I do love pink cocktails.
If I could just get a piece of lemon, it'd be great.
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.
It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.
I have not been a big fan of very sweet drinks, although the Manhattan cocktail is a favorite of mine.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.
Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.
If a parsley farmer is sued, can they garnish his wages?
Fresh herbs really belong anywhere you put them.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
I love a bit of garnish.
Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.
