Cooking allows you to have travels, adventures and journeys without going anywhere. The running joke between my partner and me is that I'm not really concerned about how long it takes, or how much I destroy the kitchen, because I just have such a good time doing it.
I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
Queer Eye for the Straight Guy is a form of service journalism. To be successful, I think it has to be a combination of a good story, it has to be funny, and it also needs to be packed with useful information.
Oh, did I tell you I have a cookbook? I have a cookbook deal.
I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.
People who hardly ever cook at all, suddenly at the holidays, feel like it's their responsibility to not only cook dinner for large groups of people suddenly, but to serve things that are fussy or fancy or formal. And I don't think that's what anybody really wants, especially if you're not good at it.
If I have committed any culinary atrocities, please forgive me.
Jay Leno is not a guy who likes change. He eats the same food every day.
A friend told me about the casting notice for 'Queer Eye.' I was in Chicago and I had a contract with 'Esquire' magazine, so had been coming to New York City regularly and thought I'd catch a cheap flight, crash on a friend's sofa and do this hilarious audition that I had no chance of winning.
Not to sound too much like Christopher Guest in 'Waiting for Guffman,' but on Thanksgiving you're putting on a show!
When the idea of 'Chopped' surfaced, it was originally meant to be taped at some guy's mansion with him and his crazy Chihuahua. A stuffy fellow in a tuxedo was to host, and the losing chef's dish was then fed to the dog! I am not kidding, I saw it! I think it is genius! Twisted, but genius!
My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.
I had a really good time with Martha Stewart, who also is somebody I really admire a lot. I've learned a lot from her and I think all of America has, about attention to detail and using fresh ingredients and making things beautiful and special.
I've leased the apartment; my partner is going to come out here. But we're keeping our house in Chicago because real estate is a really good investment and also because it is just crammed with full of stuff!
The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
The funny thing about Thanksgiving ,or any big meal, is that you spend 12 hours shopping for it then go home and cook,chop,braise and blanch. Then it's gone in 20 minutes and everybody lies around sortof in a sugar coma and then it takes 4 hours to clean it up.
For each episode the five of us are all wearing clothes by the same designer. It's a different designer for each episode, but for each one we're all wearing their clothes.
In actuality, there was casting for the show and it was pretty difficult.
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.
Believe me, I understand the need for easy and speedy. After a 12-hour day of shooting 'Chopped,' say, I'm talking stir-fry, spaghetti, heck, peanut-butter sandwiches. But that's not about the joy of food. That's survival.
For me, the kitchen is the most special room in the house. It's a place for adventure - not drudgery, but discovery, sharing and showing off with friends, trying new ideas.
Sesame oil is probably my favorite condiment, period.
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