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" We're a new show. We can't afford instant replay. "
Emeril Lagasse
Instant
Afford
New
Related Quotes:
" A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top. "
Emeril Lagasse
Vegetables
Eat
Top
" I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am. "
Emeril Lagasse
Start
Wife
Foundation
" If you think big, then it's going to be big. "
Emeril Lagasse
Then
You
Think Big
" I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire. "
Emeril Lagasse
Fire
Step
Son
" You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own. "
Emeril Lagasse
Own
Together
Watch
" Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part. "
Emeril Lagasse
Life
You
Things Happen
" I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking. "
Emeril Lagasse
Cooking
Memories
Mom
" You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me. "
Emeril Lagasse
Body
Try
You
" We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about. "
Emeril Lagasse
Fish
Family
Farmer
" I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well. "
Emeril Lagasse
Doing
Need
Happy
" I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil. "
Emeril Lagasse
Up
Vegetables
Love
" I'm not a TV guy. I'm a restaurant chef and a businessman. "
Emeril Lagasse
Restaurant
Chef
Businessman
" My family... always had the value of the family table and these cultural influences of growing up. "
Emeril Lagasse
Up
Growing Up
Family
" You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil. "
Emeril Lagasse
Cooking
Good
You
" Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking. "
Emeril Lagasse
Cooking
Clean
Start
" Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. "
Emeril Lagasse
Team
Support
People
" My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there. "
Emeril Lagasse
Pretty
New
Unique
" My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis. "
Emeril Lagasse
Food
Wine
Sleep
" I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. "
Emeril Lagasse
Simple
Stay
Think
" You go to a restaurant in the States and kids have these game boards at the table. You don't see that in Italy or Spain. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about. "
Emeril Lagasse
Together
You
Restaurant
" I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. "
Emeril Lagasse
Day
Run
Great
" I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays. "
Emeril Lagasse
Bag
You
Simple
" My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude. "
Emeril Lagasse
Memory
High
Favorite
" Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving. "
Emeril Lagasse
Doing
Food
Moving
" When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan. "
Emeril Lagasse
Find
Apple
Bold
" When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational. "
Emeril Lagasse
Son
Fun
Cooking
" Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. "
Emeril Lagasse
Books
Backbone
Case
" Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do. "
Emeril Lagasse
Sushi
Eating
Today
" I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. "
Emeril Lagasse
Cooking
School
Pay
" I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me. "
Emeril Lagasse
Growing
Me
Myself