Quote

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Coal
Grilled
Quick
Smoky
Add
Coals
Easy
Soaked
Way
Scatter
Chunks
Nuance
Foods
Hardwood

More quotes by Emeril Lagasse

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When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
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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.
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Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
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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.
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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.
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The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.
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You have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there's nothing wrong with beef, but you've got to do whatever you're doing in moderation. So try to break it up a little bit. Eat some fish or some shellfish at least a couple of times a week.
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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.
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One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.
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Books make great gifts because they expand your horizons and keep you cooking.
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I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse
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Get up every day and try a little harder than the day before.
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I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.
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Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
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You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American.
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Mom ran the house, so we grew up Portuguese.
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Cooking is so popular today because it's the perfect mix of food and fun.
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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.
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In the restaurant it's much more serious.
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