One must know combinations, one must have a true knowledge of food to be in the moment. Jul 09, 2024 - Fabian Biese>
We all thought of chicken as lean, protein-rich food that's good for weight watching, but the truth is chicken might actually be making us fatter! Jul 09, 2024 - Fabian Biese>
I think that food ties us to our community and our traditions, and it's the thing that makes us feel good and connected. Jul 09, 2024 - Fabian Biese>
I hate to say it, but the older you get, you really do have to cut down on the amount you eat. Less food and less portions. Jul 09, 2024 - Fabian Biese>
I don't try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past. Jul 09, 2024 - Fabian Biese>
Maybe we've been brainwashed by 130 years of Yankee history, but Southern identity now has more to do with food, accents, manners, music than the Confederate past. It's something that's open to both races, a variety of ethnic groups and people who move here. Jul 09, 2024 - Fabian Biese>
My very first job was a cashier at Burger King in Tucson, Arizona. And I occasionally worked the drive-thru. I'd go wherever I was needed! My second job was at Dairy Queen. I stayed in the fast food royalty. Jul 09, 2024 - Fabian Biese>
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses. Jul 09, 2024 - Fabian Biese>
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me. Jul 09, 2024 - Fabian Biese>
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself. Jul 09, 2024 - Fabian Biese>
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants. Jul 09, 2024 - Fabian Biese>