Chris Morocco
Chef
1980-02-26
Quotes by Chris Morocco
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Pureed soups kinda suck. By definition, they have one flavor and one texture, a visual blank space where something much more interesting should be.
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My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can be defrosted and ready to eat in under 25 minutes.
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My favorite Hodo Soy product is the firm tofu, a dense cryovac-ed block that isn't packed in water like most store-bought tofu and, therefore, doesn't need to be pressed before using (what a revelation!). It's nutty and mild with a firm - never spongy - consistency.
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Hodo Soy's firm tofu is certainly stir-fry-able, but my favorite thing to do is shred it using the large holes of a box grater and use it in vegan sloppy joes.
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The older you get, the less likely you are to order pancakes for breakfast. That's probably a good thing. There is nothing less healthyish for an adult, or more appealing to a five-year-old, than a syrup-drenched stack of refined flour, butter, and eggs.
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My pantry pastas fall somewhere in the middle of the time spectrum. They're simple, streamlined, and flexible, with unfussy yet massively flavorful sauces that come together in the time it takes to boil water and cook pasta.
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Tasting food, thinking about it, talking about it, and deciding whether it can be better is the crux of my job - and my life. So when I discovered a tasting spoon that felt better in my hand, a touch softer against my bottom lip, and that stood a little taller on my counter, there was no going back.
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I have half a cutlery shop's worth of spoons in my pocket at all times designated for tasting.
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In the BA Test Kitchen, I don't consider my station to be set up until there are at least 50 tasting spoons in the crock on my counter, and when I walk, my spoon-filled pockets jangle like a villain's spurs in a spaghetti Western.
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I don't want to hack my dinner, and I don't want to disrupt my cookware. I just want to cook tasty food like everyone else, using cookware that works. But if someone comes along with a product that is genuinely better, well, I'm all ears.
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The injustice I feel when my kids drag me out of bed by 6 most mornings is tempered and possibly even erased by the happiness I feel when eating a thick piece of whole-grain toast with a shamelessly large cup of coffee.
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A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of sweet potato creates a similar buttery contrast and a satisfying bite.
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A normal conversation between my uncles about whether or not the lamb is done will come across as a shouting match between four guys all doing their best to impersonate Tony Soprano.
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Let's just get this out of the way: Most grocery store vinegars taste terrible. They're made from low-quality wine (or other alcohol), which gives them a flavor that's barely more nuanced than the chewing-on-metal taste of distilled vinegar.
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I don't order take-out sushi for the fish. Unless I'm spending a lot of money to eat at a phenomenal sushi restaurant, I eat it for the rice, which is perfectly seasoned with a mixture of salt, sugar, and rice vinegar.
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The story of my life could be told in a series of waffle snapshots. I spent childhood weekends watching the lid of our Munsey waffle maker rise and fall as it chugged through a single square waffle at a time.
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When I was a kid, brown rice felt like punishment. Like the ever-increasing amount of whole wheat flour that would appear in my mom's pancakes and waffles, brown rice with dinner felt like we had done something really wrong.
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The zeitgeist tells us that we 'should' prefer dark chocolate much the same as we should prefer wine, coffee, and whiskey with flavor profiles that run toward the extreme. But sometimes I just want to eat something accessible and enjoyable without embarking on a cerebral tasting exercise.
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My first foray into meatless burgers was BA's Best Veggie Burger, a no-holds-barred, maximalist veggie burger in the style of Superiority Burger. A year later I followed that up with a black-bean tofu burger designed to stand up to the high heat of the grill. So what was there left to say? Plenty.
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