Phrase by 'Emeril Lagasse'
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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.
Author: Emeril Lagasse - American ChefYou , Your , Own , Together
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.
Author: Emeril Lagasse - American ChefMe , Myself , Work , Fish
If you don't follow your dream, who will?
Author: Emeril Lagasse - American ChefYou , Your , Will , Dream
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.
Author: Emeril Lagasse - American ChefDay , Knowledge , Food , Daily
My family... always had the value of the family table and these cultural influences of growing up.
Author: Emeril Lagasse - American ChefAlways , Growing Up , Family , Value
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?
Author: Emeril Lagasse - American ChefYou , Know , Change , Food
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.
Author: Emeril Lagasse - American ChefPeople , Home , Support , Team
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.
Author: Emeril Lagasse - American ChefPerfume , Will , Inside , Fish
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.
Author: Emeril Lagasse - American ChefMe , Being , Always , Food
I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day.
Author: Emeril Lagasse - American ChefDay , Think , Apple , Fruit
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