Lidia (I always think of you as "Lidia"), I'm so pleased to have you participate in a Q&A on eGullet.
My mother's Neapolitan background did not come along with the best sense of Italian cuisine. Perhaps because she was partly Welsh as well.
Seeing you and then Mario Batali on television has been one of the few times that the immense possibilities of that medium actually rewarded the time spent looking at the screen. Your emphasis on aroma still stands out for me.
What would you say are the first things one should be aware of in cooking?
First Things
Started by
Jinmyo
, Jun 24 2002 05:22 AM
1 reply to this topic
#1
Jinmyo
-
- participating member
- 9,879 posts
Posted 24 June 2002 - 05:22 AM
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#2
Lidia Bastianich
-
- legacy participant
- 25 posts
Posted 27 June 2002 - 12:33 PM
I have always told all of my customers and viewers that 50% of a dish is a result of its ingredients. Technique is obviously important (as is practice) but you can create so many wonderful dishes by making sure that your products are authentic and fresh.
