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" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
Related Quotes:
" The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier. "
Yotam Ottolenghi
Germ
Difference
Brown
" It's well worth making your own harissa, but there are some very good commercial varieties. "
Yotam Ottolenghi
Your
Good
Own
" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "
Yotam Ottolenghi
Sea
Looks
Health
" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "
Yotam Ottolenghi
Vine
Avoid
Cook
" You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. "
Yotam Ottolenghi
I Am
You
I Am What I Am
" The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. "
Yotam Ottolenghi
Serious
Bridges
Food
" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "
Yotam Ottolenghi
Thinly
Word
Cut
" Herbs deserve to be used much more liberally. "
Yotam Ottolenghi
Herbs
Much
Deserve
" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "
Yotam Ottolenghi
Ingredients
Own
List
" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "
Yotam Ottolenghi
Desert
Happy
True
" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "
Yotam Ottolenghi
Personal
Different
Little
" I enjoy meat, but I can do without it. "
Yotam Ottolenghi
Enjoy
Meat
I Can
" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "
Yotam Ottolenghi
Texture
Rice
Own
" I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees. "
Yotam Ottolenghi
Play
White
Understand
" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "
Yotam Ottolenghi
Sweet
Sharp
Sauce
" Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. "
Yotam Ottolenghi
Well
Things
Peak
" Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile. "
Yotam Ottolenghi
Pasta
Rice
Italy
" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "
Yotam Ottolenghi
More
Table
Intimacy
" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "
Yotam Ottolenghi
Even
Recipes
Me
" One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. "
Yotam Ottolenghi
Juice
Mixed
Shaped
" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "
Yotam Ottolenghi
Always
Salad
Matter
" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "
Yotam Ottolenghi
Three
Vegetables
Green
" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "
Yotam Ottolenghi
Having
Truth
Some
" One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. "
Yotam Ottolenghi
Food
Change
People
" Orange blossom water would make a magical addition to your store cupboard. "
Yotam Ottolenghi
Orange
Magical
Blossom
" Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. "
Yotam Ottolenghi
Things
Will
Water
" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "
Yotam Ottolenghi
Just
Own
Admit
" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "
Yotam Ottolenghi
Forget
Right
Reputation
" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "
Yotam Ottolenghi
Morning
Pastry
Way
" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "
Yotam Ottolenghi
Young
Way
Food