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" I find that most home cooks don't get vinegars. They're misunderstood, mostly due to the factory-made red wine vinegar that everyone commonly cooks with... that, and the giant gallon of white distilled vinegar that we all use, mostly to clean and disinfect things! "

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" I famously tasted shark fin soup many, many years ago before we understood exactly what was going on with the harvesting of sharks. I've consequently come out against it. I make personal choices in my life and stand behind them. "

Andrew Zimmern

Choices

Stand

Soup

" My phone is my favorite travel gadget because it has my translator. "

" Yelp is - I mean, Yelp's not even good for looking up the restaurant's phone number because, you know, on the site, they just want you to read their reviews and look at their ads. They don't even actually want to give you the information about the restaurant or the menu. "

" In a world that is defined by what separates us, sharing a meal with someone from a different country, showing what we have in common with the people, it's very powerful and important. "

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

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

" The biggest thing that I learned is when you're building something - especially a project that requires partners - you have to make sure that there is a lot of overlapping desire and a lot of overlapping alignment with the people that you're doing work with. "

" I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days. "

" The restaurant industry in New York in the '80s was a good place to hide out if you had issues. "

" 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. "

" Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood. "

" When I was 13, I came back from summer camp - summer of '74 - and my mother had had an accident during surgery and was in an oxygen tent in a coma. It was so traumatic. My parents had been divorced for six or seven years at that point, and it was sort of the seminal event of my life. "

" I rest my proteins in their liquid when I am done with the heat braise. "

Andrew Zimmern

Done

Rest

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

" Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures. "

" Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless. "

" I am very much a person who likes to change with the times. Education is what it is all about. "

" It might seem strange to feast on Guinea pig, but Ecuadorians love to eat cuy. Personally, I think it's a phenomenal alternative to pork or chicken. High in protein, low in fat, cheap and easy to raise. Oh, and cuy tastes great, much like roast pig. You might call it a pet, but I prefer to call it dinner. "

" I am grateful to have my life back and for the friends and family who never gave up on me, for a God who was there when I was ready to find him. I am grateful for so much, that every day, one day at a time, is Thanksgiving. "

" I'd be very happy serving on a local school board. I just know that I have a responsibility to give back. "

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

Andrew Zimmern

Snob

Food

" Let me say this: Camel is delicious, but when handled improperly, it's rank. "

" Everything happens in the kitchen. Life happens in the kitchen. "

" The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood. "