Your classic guacamole is just avocados, lime juice, and salt.
You don't have to eat a whole cheeseburger, just take a piece of the cheeseburger.
You can find tranquility, you can find party, you can find new friends. I'm a cruise convert.
Whenever you get to change somebody's life or watch it and see it happen, it's amazing.
When you love the competition, the opportunity to achieve at simple but challenging games, some people are really into it, and I'm one of them.
When someone is dying, there is nothing you really can do, it's a horrible situation, and... you just have to get through it.
When I was 13, I opened my own business called The Awesome Pretzel Company, and my dad helped me build a pretzel cart.
What you see is what you get with me. There's no show.
What do people want? Contact. People want to be able to see you and touch you. Are you real?
We are not blessed with junk food - my family and my kids do not eat fast foods.
Triple D is all about three things: Food, story and character.
There's been quite a few conversations between me and my wife; she'd like to see my hair brown again. So who knows what will happen.
There are three people you need in life: an accountant, a fishmonger, and a bail bondsman.
There are races and then there are races. And without a doubt, the Indy 500 is the race that I've always wanted to attend. And now, to be driving the Corvette Pace Car... this is going to be unbelievable.
The wok is one of my favorite things to work with when I'm camping. Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
The wok is one of my favorite things to work with when I'm camping.
The Tom Brady sandwich would be a prosciutto with a nice Buffalo mozzarella, on a crispy baguette with a little fresh basil. Brady is classy; he's a really cool dude. He's got a lot of flavor.
The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.
The No. 1 thing I hear from people when I meet them in the airport is, 'Oh my gosh, you're just like you are on TV.' Well, I'm not an actor. I don't think anyone could figure out how to be this weird.
Some people are just born to cook and talk.
Short of screaming-hot Thai food, everything can be suitable for kids too.
Ripe avocados should be soft, not squishy, and you should be able to flick the little stem off easily.
Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!
People need to take a little bit more risk.
People get a little bolder and more wild in summer. You've got things going on kabobs, things cooking on the bone. There's something about standing over a grill or outside with the family that inspires us.
People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.
Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.
One of my good buddies is Steve Hutchinson. He used to play for the Vikings, and he's also been on 'Triple-D.'
One of my good buddies is Marcel Reece with the Raiders. He's a big 'Triple-D' fan; he's a big food fan.
Nothing, not even an avocado pit, keeps guacamole green for too long once it's made.
No one likes rubbery chicken.
No matter how tough the meat may be, it's going to be tender if you slice it thin enough.
My parents were all into macrobiotic cooking and natural cooking, and my sister was a vegetarian. I wasn't down with that.
My parents moved out to California in 1968 from Ohio in a VW station wagon pulling a little trailer. I was 4 months old. They were following the energy out here.
My first words were always about food - I grew up in northern California, and when I was 10 years old, I had my own pretzel cart business.
Manage the heat, let the meat cook, and you'll get fantastic results.
Losing my sister to cancer was... That was the worst thing in the world, man.
Look, the fame rocket is only on the upward trajectory for a limited time.
Liver is my number one most hated food. Oh, God, I get sick talking about it!
Kids want to saute, to cut the pizza, to see how the ingredients come together. If you let them do the fun stuff, they'll develop skills and interests that will stay with them forever.
It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.
It's OK to make mistakes... Try different things.
It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
It's a life lesson they need to have, a skill everybody needs - to cook.
In Japanese, sushi does not mean raw fish. It means seasoned rice.
If you're feeling adventurous, grill up some marinated octopus. It's so healthy.
If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
If you slow it down, eat in courses, your body, mind, stomach will catch up with this full feeling and you won't eat as much.
If you looked in my fridge, you'd see maybe 12 different mustards.
If it tastes really good, and it's funky, it's funkalicous. If the guy making it is funky, he's funkintacious.
I've never been an apron fan; it's all too cumbersome to me.
I've been using the same hair wax for as long as I can remember. I'm not a gel guy, I'm not a perfume guy, not really into any of that.
I've always been an eccentric, a rocker at heart. I can't play the guitar, but I can play the griddle.
I'm not doing anything for anybody. I'm doing what I do.
I'm not an actor. Lord knows, I'd be acting if I were an actor. What you see is what you get.
I'm not a religious person by any means.
I'm not a greasy food guy. I don't eat like that.
I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.
I'm like anybody else. You get enough, you can get beat up. You can get hurt. You can get frustrated. You can get demoralized.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.
I'm a stocky 210 pounds.
I'm a huge kale fan.
I'm a culinary gangsta with a very spiritual side, so when I was introduced to the 'spiritual gangster' line, I had to have it.
I'm a collector, so I've got all kinds of sunglasses. I'd say I've got about a buck ten, buck twenty.
I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.
I'm a big hiker, and I like boxing. I mean, I love a good burger, but I keep things in moderation.
I'm a big greens fan. I'm a big vegetable fan. I'm a big whole grains fan. And I exercise a lot. That's how I keep this petite dancer's figure.
I'm a big eater in terms that l love flavor, but I don't like to eat a lot of one thing. I like to eat a little bit.
I would ride my horse to school.
I was raised with hippie parents, so I get down with the positive. I don't pay attention to the negative.
I was raised not so much in a puritan environment, but for the most part, a pretty healthy one.
I was even more of a Hagar fan when he was just Hagar and not Van Hagar.
I wanted to work in corporate restaurants.
I wake up in the morning thinking about food.
I try to hike at least three times a week when I'm home in Sonoma County.
I think there's a misconception that I eat everything. The one or two bites that you see me take, that's it.
I think anyone that grew up in the '70s and '80s grew up with Bob Barker and Wink Martindale and I think that was just always... when you were a game show host, you were the man of the hour.
I tell anyone who will listen to me: On a cruise, you can be with all these people, or you can be by yourself. You can find tranquility, you can find party, you can find new friends. I'm a cruise convert.
I take everything very seriously, but I also take it lighthearted to recognize that you can't control it.
I specifically left the corporate world so I could wear T-shirts, blue jeans, and honestly, I always wanted to be my own boss.
I say to folks all the time, 'Watch what you're eating. You don't have to eat it all. Make conscious choices. It doesn't mean you have to starve yourself and eat carrots all day.' Have an awareness.
I respect anybody that cooks. I know how hard it is.
I really believe you've gotta put the power in the people. They're the ones who are gonna make the experience.
I never try and do the same show, ever. The audience controls the dynamic of the shows. Sometimes they listen, and sometimes they ask a million questions.
I never knew I would go this far, but I was told by people it wouldn't happen, and now I own four restaurants, and I have one of the best shows on the Food Network. I'm living in the Super Bowl of food.
I need to stay disciplined on the road. Too much food can wreck your palate.
I love to exercise. I'm a big hiker, and I like boxing. I mean, I love a good burger, but I keep things in moderation.
I love to cook for people. It's my honor, honestly. It's what I have to give.
I love that UNLV is a big-little school, that you can still have access and support as a student.
I love everything from Enya to Pantera.
I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.
I look at a basketball laying on the ground, and it makes me think of something. Popcorn ball. How 'bout a spicy popcorn ball? That is how my mind is always working.
I have three wood-fired ovens... I have one at my house, one at my ranch, one on the trailer that I use for charity events.
I have the best agents in the world.
I have my own boat, but when I first thought about taking a cruise, I thought, 'You're going to trap me on a boat, and I'm going to walk in circles and go crazy,' but it's awesome.
I have a fond appreciation for the Canadian culture and the Canadian food scene in general.
I get influence from everybody and everything.
I don't eat sweets. I'm not a big dessert guy.
I don't drink soda.
I did a big thing with Ritz Crackers - great cracker. Am I now the Ritz chef? No! Do I think the cracker has a lot of diversity and appeal? Yeah! Does it mean that's my foundation of cooking? No!
I definitely eat in moderation and exercise.
