Quotes by Authors - Page 885

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.
As the seemingly well-intentioned French journalist spoke about Africa’s scarcity and its limited resources, Nine smiled to himself almost condescendingly. He considered such statements an absolute joke. Africa did not, nor did it ever have, limited resources.Nine knew something the journalist obviously didn’t: Africa was the most abundantly resourced continent on the planet bar none. Like the despots who ruled much of the region, and the foreign governments who propped them up, he knew there was more than enough wealth in Africa’s mineral resources such as gold, diamonds and oil – not to mention the land that nurtured these resources – for every man, woman and child. He thought it unfortunate Africa had never been able to compete on a level playing field. The continent’s almost unlimited resources were the very reason foreigners had meddled in African affairs for the past century or more. Nine knew it was Omega’s plan, and that of other greedy organizations, to siphon as much wealth as they could out of vulnerable Third World countries, especially in Africa. The same organizations had the formula down pat: they indirectly started civil wars in mineral-rich regions by providing arms to opposing local factions, and sometimes even helped to create famines, in order to destabilize African countries. This made the targeted countries highly vulnerable to international control. Once the outside organizations had divided and conquered, they were then able to plunder the country’s resources.