56 Andrew Zimmern Quotes for You to Enjoy

Andrew Zimmern

American Critic

Born: Jul 4, 1961

Cooking Food Life Me People You

Related authors: George Steiner Henry Louis Gates James Wolcott Kimberly Guilfoyle Margaret Fuller Pauline Kael Roger Ebert bell hooks

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. Andrew Zimmern

Life God Time Day Thanksgiving Family Me Grateful Every Day One Day At A Time My Life Every Gave Back One Day Find Never Day One Him Ready Am Up Friends Friends And Family Much Who

Everything happens in the kitchen. Life happens in the kitchen. Andrew Zimmern

Life Everything Life Happens Kitchen Happens

In the frequently-asked-question category, the question I get asked almost as much as 'What's the worst thing you've ever eaten?' is 'What's the best pair of pants to travel in, work in, trek in, and use on the road for the most activities possible?' Andrew Zimmern

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! Andrew Zimmern

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. Andrew Zimmern

Good Salt Sugar Other Solid Kitchen Shapes Major Come Most Often Form Sizes After Agent Use Used Seasoning Strengths

I use vinegars to deglaze saute pans for sublime sauces. Andrew Zimmern

Sublime Use

The people who are afraid of talking to press are people who have something to hide. Andrew Zimmern

People Hide Press Something Talking Afraid Who

I like to talk to media. Andrew Zimmern

Like Talk Media

I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime. Andrew Zimmern

Love Salt Beautifully Lime Mexican Little

In tribal Botswana, I received some woven necklaces and a handmade bow with three poison arrows. It's framed and hanging on the wall in my living room and is, without a doubt, one of my favorite possessions. Andrew Zimmern

Tribal Three Poison Doubt Living Framed Possessions Favorite Woven Some Bow Without Arrows Wall Handmade Hanging Room Living Room Received

I grew up in a time when we didn't have the Internet, and we didn't have smartphones and things like that. Andrew Zimmern

Time Internet Like Up Grew Things

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. Andrew Zimmern

People World Country Important Meal Defined Someone Sharing Powerful Very Common Different Us Separates Showing

The corner of the 'food media' that I think is troublesome to me is the shows on TV that don't really have a point or don't have a lesson to be learned. If you don't have a point, or if there's not some part of it that is meaningful and can change someone's life, in my old age, I'm just not into it. Andrew Zimmern

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

Food Before Like Said Snob Meals Waste

I lost an apartment. l became homeless for 11 months and squatted in a building on Sullivan Street in lower Manhattan. Andrew Zimmern

Building Lost Sullivan Months Became Manhattan Apartment Lower Homeless Street

You can tell the history of people on a plate. Andrew Zimmern

History You People Tell The History Of Plate

The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender. Andrew Zimmern

Mistake People Big Starts Back Temperature Eating More Rests Tender Hot Make Becomes Beef Big Mistake Get Goes Prefer Room Much Cool Meat Fat Muscles

After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller. Andrew Zimmern

Cooking School College Thomas City Restaurants Attending Anne New Began York New York New York City After Then Keller

If there's one thing I've learned after a lifetime of dining on delicacies like blood pudding, sea squirts, and camel kidneys, even folks who wouldn't come within 100 yards of a Cambodian tarantula want to hear what it's like to chomp on one! Andrew Zimmern

Dining One Thing Folks Lifetime Come Like Learned Within Yards Camel Hear Blood Want After Sea Who Even Thing Pudding

Andrew Zimmern Quotes

No more Andrew Zimmern quotes