I Played Every Bad Guy In Shakespeare.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.

I Can’t Talk About Anything Or Write About Anything If I Don’t Understand It. So A Lot Of The Stuff That I Go Through And A Lot Of The Time That I Spend Is Understanding.

I'm An Absolute Connoisseur Of Cheeseburgers And Like To Think That I Can Detect Even Mere Percentages Of Shift In Fat Content In Ground Meat In A Burger And Can Actually Name The Temperature To Which It Was Actually Cooked To The Degree If I'm, You Know, Really On My Game.

I Grill Almost All Of My Fish With The Skin On Because That Gives You Real Protection At Least On One Side. It's A Nice Barrier Against Super High Heat Which Tends To Make A Lot Of Fish To Turn Really Flaky. It's Very Easy To Overcook Fish On The Grill. But I Still Brush It With Oil Before I Start.

The Worst Food You'll Ever Eat Will Probably Be Prepared By A 'cook' Who Calls Himself A 'chef.' Mark My Words.