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" The moment to tell my barber I was gay just never came up. "
Yotam Ottolenghi
Tell
Gay
Barber
Related Quotes:
" The differences between a tart, a pie and a quiche are a blur. "
Yotam Ottolenghi
Between
Differences
Tart
" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "
Yotam Ottolenghi
Resistance
Against
Beat
" 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
" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "
Yotam Ottolenghi
Out
Waste Of Time
Waste
" I just don't tend to cook eggplant at home. "
Yotam Ottolenghi
Cook
Just
Tend
" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "
Yotam Ottolenghi
Needs
Other
Good
" 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
" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "
Yotam Ottolenghi
Red
Dark
Go
" Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf. "
Yotam Ottolenghi
You
Black
Leaf
" There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening. "
Yotam Ottolenghi
Unique
Evening
Eating
" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "
Yotam Ottolenghi
Your
You
Vegetarian
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" I like to add something unusual to a dish. "
Yotam Ottolenghi
Dish
Like
Unusual
" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "
Yotam Ottolenghi
Rice
Food
Every Day
" My dad makes food with very few delicate flavours. "
Yotam Ottolenghi
Food
Delicate
Makes
" For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. "
Yotam Ottolenghi
Me
Build
Christmas
" 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
" If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy. "
Yotam Ottolenghi
Some People
Eye
Food
" Healthy is in the eye of the beholder. "
Yotam Ottolenghi
Beholder
Eye
Healthy
" The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "
Yotam Ottolenghi
Slow
Unique
Cooking
" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "
Yotam Ottolenghi
Vegetables
Water
Alone
" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "
Yotam Ottolenghi
Like
Food
Adapt
" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "
Yotam Ottolenghi
Kitchen
Ingredients
Many
" Herbs deserve to be used much more liberally. "
Yotam Ottolenghi
Herbs
Much
Deserve
" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "
Yotam Ottolenghi
You
More
Sweet
" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "
Yotam Ottolenghi
Same
Processes
Depth
" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "
Yotam Ottolenghi
Kind
Food
See
" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "
Yotam Ottolenghi
Cooking
Fish
Time
" 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