106 Quotes by Andrew Zimmern

Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'

A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.

Thanks to my parents, who had me traveling around the world mouth-first, I knew from a young age I wanted a career in food.

I'm no saint, and I don't want to come across like one, but there is not a day that goes by that I'm not doing something for someone else with a very large chunk of my time.

I'd rather be a good guest in someone's home than tell them I don't like their food or make fun of them.

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.

When I go into a steakhouse and order a steak, I'll order the cut of my choice, and I'll order it black and blue. And I'll ask them to bring it with my first course, and I'll just let it sit there.

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

In everything I do, I want people to get the message of acceptance, to learn not to practice contempt without investigation. I have an obligation to do it.