Quote

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

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TAGS & TOPICS

Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Watches
Mixture
Creole
Watch
Mixtures
Sodium
Whether
Adding
Pepper
Together
Salt
Peppers
Make
Encourage
Spice
Content
Spices
Favorite
Herbs
Easily
Blend

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My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
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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.
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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.
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Everyone needs a mentor.
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Mom ran the house, so we grew up Portuguese.
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Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
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I had these recipes that say do this, do that. Who MAKES these rules?
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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.
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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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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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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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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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Books make great gifts because they expand your horizons and keep you cooking.
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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.
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I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
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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?
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Cooking is so popular today because it's the perfect mix of food and fun.
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In the restaurant it's much more serious.
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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.
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