Turning up the fire
"It needs some heat."
-- Culinary student Alfie Regadio, grabbing the container of cayenne pepper for the gazpacho we had just made in Culinary Foundations I class.
But not too much
"Don't turn it into salsa."
-- Culinary Foundations I Chef Tony Marano admonishing us not to add too much cayenne to the gazpacho.
Panic! It's MSG!
"For years, we saw signs in restaurants, 'No MSG.' My God, it was like saying 'no heroin.' MSG is a naturally occurring substance. Some doctor in New Hampshire started the FDA on the way to banning it. Of course, now it's no longer banned but is listed as a possible allergen."
-- Chef John Meidinger (left) on what he called a misdirected ban on monosodium glutamate, a flavor enhancer in seaweed and other edibles used in many Asian restaurants.
Table for one, please
"The president of the United States ate half of my strawberry cake. That was Bill Clinton. It was during that time when the president was dining alone."
-- Food scientist Shirley Corriher (right), discussing her experience when she was invited to cook and bake at the White House.
Molotov cocktail, anyone?
"You don't want to pour the brandy in when the pot is on the burner. The fumes are volatile, and they will cause a heat backup that will turn the bottle into a rocket."
-- Chef Tony Marano, showing us in impressive fashion how to flame the brandy for a shrimp bisque.