I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.
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Do not let the word 'tripe' deter you. Let its soothing charms win you over, and enjoy it as do those who always have!
I'm vegetarian, so it's difficult for me to eat Tourtiere.
It is not the straining for great things that is most effective; it is the doing the little things, the common duties, a little better and better.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.
The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.
Food's delicate. You have to handle it with finesse. You can't just be a big ogre.
It's like spicy food - sometimes you have to tone it down so more people can enjoy it.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
Manage the heat, let the meat cook, and you'll get fantastic results.
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