Racism. It's Ugly. Even In Tubers.

If I Took My Turkey Out Of The Refrigerator And, Like, Threw It In A Dumpster Or Drug It Down The Street In New York For A While [it Will Make People Sick].

Molecular Gastronomy Is Not Bad... But Without Sound, Basic Culinary Technique, It Is Useless.

A Meringue Is Really Nothing But A Foam. And What Is A Foam After All, But A Big Collection Of Bubbles? And What's A Bubble? It's Basically A Very Flimsy Little Latticework Of Proteins Draped With Water. We Add Sugar To This Structure, Which Strengthens It. But Things Can, And Do, Go Wrong.

I Know People That Could Serve Me Canned Tuna And Saltine Crackers And Have Me Feel More At Home At Their Table Than Some People Who Can Cook Circles Around Me. The More You Try To Impress People, Generally The Less You Do.

You Know, [skin] Happens At The Gravy Boat Stage - Right? - Or This Happens When You're Trying To Keep It Warm. So The Way That I Avoid This Is I Keep My Gravy - The Second It's Done, I Put It In A Thermos, Which Will Keep It Hot And Will Prevent Air From Getting To The Surface. And I Keep It There Till The Last Moment. The Last Thing That Goes Out To The Table Is The Gravy, And I Pour It Out Of The Thermos And Immediately Move It In.