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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
Chunks
Nuance
Foods
Hardwood
Coal
Grilled
Quick
Smoky
Add
Coals
Easy
Soaked
Way
Scatter
More quotes by Emeril Lagasse
Mom ran the house, so we grew up Portuguese.
Emeril Lagasse
My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
Emeril Lagasse
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
Emeril Lagasse
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
Emeril Lagasse
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
Emeril Lagasse
I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.
Emeril Lagasse
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.
Emeril Lagasse
I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.
Emeril Lagasse
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
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
Emeril Lagasse
Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
Emeril Lagasse
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
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
Emeril Lagasse
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?
Emeril Lagasse
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Emeril Lagasse
Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.
Emeril Lagasse
I've never really had a problem with people.
Emeril Lagasse
I had these recipes that say do this, do that. Who MAKES these rules?
Emeril Lagasse
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
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
