I'm Just Sitting Around Thinking About Turkey.

The Skin Is Forming Because Of Proteins, Just Like If You Cook Milk Or Anything Else That's Got A Coagulant Protein In It.

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 Approach Cooking From A Science Angle Because I Need To Understand How Things Work. If I Understand The Egg, I Can Scramble It Better. It's A Simple As That.

I'm A Filmmaker Who Decided To Go To Culinary School. All I Picked Up Was The Fact If I Didn't Understand What Was Going On With Every Single Ingredient, I Could Be Qualifying For, Like, The Lunch Food Job At My Daughter's School.

Good Service Can Save A Bad Meal, But There Is No Level Of Food That Can Save Bad Service.