My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude. Emeril Lagasse More Quotes by Emeril Lagasse More Quotes From Emeril Lagasse 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 couple mind trying We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. Emeril Lagasse reaching together children Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors. Emeril Lagasse color vegetables kids Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods. Emeril Lagasse coal add way Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them. Emeril Lagasse cooking people thinking My family... always had the value of the family table and these cultural influences of growing up. Emeril Lagasse growing-up influence tables I'm not a TV guy. I'm a restaurant chef and a businessman. Emeril Lagasse tvs guy chef I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. Emeril Lagasse meat friendship thinking I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. Emeril Lagasse agriculture uncles dad I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. Emeril Lagasse massachusetts rivers fall I came here because the city has a tradition and is a very respected food city. Emeril Lagasse tradition cities Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. Emeril Lagasse growing-up england evolve I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. Emeril Lagasse wine running philosophy When it ceases to be fun, I'll stop and just stay in my restaurants. Emeril Lagasse restaurants stay-strong fun I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me. Emeril Lagasse days-off growing fields 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 pecans apples add 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 failing giving-up firsts We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community. Emeril Lagasse educational new-orleans kids We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about. Emeril Lagasse trying kids needs 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 bed giving mean
