Quotes of All Topics . Occasions . Authors
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
I once spent an entire night in a hotel in New York looking across the way into someone's apartment where nothing was happening but daily life, a phone call, television watching, staring into the fridge. Seeing how those strangers lived over that small distance and in absolute silence moved me deeply.
I promise you, your hotel room is going to be no more comfortable than my RV. And I'm going to tell you, you might prefer my RV. I swear to God, it's really that comfortable. Awnings outside, and if you want to cook outside, a tailgate kind of thing. There's a fridge that's underneath and comes outside. It's beautiful.
Instead of piling up food in my fridge that says 'Come eat me!' I keep enough for only a couple of days. And I rarely have treats around that might tempt me late at night, which is when I usually crave something really fattening. What am I going to do? Drive out at 11 at night just to satisfy a craving? No, that's crazy.
I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'
My dishes tend to have a very carefree style: what's ripe at the farmers market or what's in my fridge, even if I'm cleaning out my fridge. It tends to be a very improvisational style. I major in salads, but a loose definition of salad; it can have a real robust skirt steak on top of it off the grill or quinoa or buckwheat or sprouted almond.
