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...school grandmother cooking. People 10 years ago often had really minimal skills; there had been two generations of double-income earners not working from the home who where like, O.K., I'm going to try to cook a piece of boneless skinless chicken breasts, and I don't want to know from nothing else! You know? Now you can do the stuff that would take them all day on a Sunday, the more complicated sauce, the dried mushrooms versus fresh white button ones. The biggest difference is they'll put the time in. They'll try anything now, they...

Author: /time Magazine | Title: Rachael Ray in Praise of Burgers and Our Culinary Tastes | 3/2/2010 | See Source »

...hamburger, which is after all what brings us all here today. I don't think I have enough words to declare my love for the burger. I know you always take pains to say hamburgers because you're a purist. But I think you can make anything you want into a burger. I love tuna burgers, veal burgers, beef burgers. [Laughs...

Author: /time Magazine | Title: Rachael Ray in Praise of Burgers and Our Culinary Tastes | 3/2/2010 | See Source »

...regular meat. You know, I think there's a lot of creative burgers there - burgers that mix slow-cooked meat or shredded meat. I'm still going to do a burger joint, as soon as I can find the right space. I'm working really hard on it. I want the burger to be classier. I want it to be Rat Packy and elegant. I want to make the slider sexy - because anything, once you shrink down the size, becomes adorable. I want a classy burger joint. I'll have a slider for you. We'll call...

Author: /time Magazine | Title: Rachael Ray in Praise of Burgers and Our Culinary Tastes | 3/2/2010 | See Source »

...share it with other people it fills you up before you ever take a bite of it. It can connect you to your past, it can take you away to a place you've never been and dreamed of, or take you back to places you've been and want to remember. It's a wonderful vehicle of the mind, the body and the soul. It's great. I love...

Author: /time Magazine | Title: Rachael Ray in Praise of Burgers and Our Culinary Tastes | 3/2/2010 | See Source »

...mentioned that you've tried being a vegetarian and that you're also sometimes a "flexitarian." What's your status now? [Laughs] I haven't really tried being a vegetarian to be honest. Personally, I want to eat food that's grown fairly. I'm trying to eat things that are in season. I'm trying to buy it from local sources whenever possible. Cooking at home is one of the great answers. Eating with your family is one of the greatest things we can do. We're going to have better food, and we're going to have...

Author: /time Magazine | Title: Oscar Week: Food Inc. Director Robert Kenner | 3/2/2010 | See Source »

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