#in

We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. ↗

— Emeril Lagasse

#close #jacques #julia #more #probably

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. ↗

— Emeril Lagasse

#because #concept #decided #down #failing

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

#adds #apple #bold #cherry #chips

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch. ↗

— Emeril Lagasse

#contained #directly #fish #flavor #foil

You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me. ↗

— Emeril Lagasse

#body #going #i #kids #me

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

#blend #content #creole #easily #encourage

But if I have a lot of imagination, I could tell myself whatever I wanted, you know. I handle myself quite well. I'm kind of fascist with myself, you know. There's no discussion. There is an order. You follow it. ↗

— Karl Lagerfeld

#discussion #fascist #follow #handle #i

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. ↗

— Emeril Lagasse

#beef #bit #break #cautious #comes

I am racing to the studio the moment that God affords me the opportunity to hear again. ↗

— Foxy Brown

#again #am #god #hear #i

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

#change #changed #evolve #food #going