I'm Not A Slave Driver Or A

Culinary Tradition Is Not Always Based On Fact. Sometimes It's Based On History, On Habits That Come Out Of A Time When Kitchens Were Fueled By Charcoal.

What Tends To Happen Is That People Will Go - They've Got Hot Broth, You Know, They've Added Some Liquid To Their Drippings, They've Brought That Up To Heat. And Then They Try To Add In A Big Clump Of Just Kind Of A Handful Of Flour, And Of Course, It Turns Into Library Paste.

I Never Spoke About Politics, With The Exception Of Election Night.

The Journey Of A Thousand Miles Begins With A Cash Advance.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.