Best quotes by Andrew Zimmern on Food

Checkout quotes by Andrew Zimmern on Food

• ‟ I'm obsessed with Chinese food and culture. It's food that I adore above all others.

  - Andrew Zimmern
  

• ‟ I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when it comes to food.

  - Andrew Zimmern
  

• ‟ As I famously said before, I don't like to waste meals. I'm no one's food snob.

  - Andrew Zimmern
  

• ‟ I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.

  - Andrew Zimmern
  

• ‟ The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.

  - Andrew Zimmern
  

• ‟ I think that Manila is underrated in terms of food in the Philippines.

  - Andrew Zimmern
  

• ‟ Too many Americans are getting sick on our over-commercialized food system.

  - Andrew Zimmern
  

• ‟ I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world during childhood trips to Europe and Asia.

  - Andrew Zimmern
  

• ‟ I think Yelp is neither good nor bad for the food industry. I find it useless.

  - Andrew Zimmern
  

• ‟ Sometimes I have to shake my head at how much work it can take to track down a handful of food. Perfect example: I spent a whole day in the Amazon rainforest, in Ecuador, scouring the trunks of dead palm trees for grubs.

  - Andrew Zimmern
  

• ‟ Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.

  - Andrew Zimmern
  

• ‟ Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

  - Andrew Zimmern
  

• ‟ A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

  - Andrew Zimmern
  

• ‟ For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.

  - Andrew Zimmern
  

• ‟ Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!

  - Andrew Zimmern