Marinating Quotes

My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.

My favorite animal is steak.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

It's not color, it's like pouring 40 tablespoons of sugar water over a roast.

I like barbecuing because it's easy.

If you're feeling adventurous, grill up some marinated octopus. It's so healthy.

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.

Most turkeys taste better the day after, my mother's tasted better the day before.

I just grill chicken and make very simple cuisine.

Manage the heat, let the meat cook, and you'll get fantastic results.

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.

A week before Thanksgiving, my mother bought the turkey, frozen. Then she froze it some more. Then she let it thaw and cleaned it - and I mean really cleaned it, because nobody wanted a 'dirty bird.' She salt-and-peppered the turkey, buttered, paprika-ed, and nominally stuffed it.

It's my favorite thing to do, grilling.

Chinese cooking is noisy - a multitasking activity that requires constant vigilance. There is no downtime.

I'm not wild about those twenty-four hour marinades

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.

We do two things almost every week - either grilled steaks marinated in herbs or roasted chicken. There's always a roasted vegetable, like Brussels sprouts or sweet potatoes or broccolini - whatever's in season.

Apparently, Stephen Hunter does a fantastic barbecue lamb.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.