I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.

I keep the "ThunderCats" thermos safely in the kitchen.

What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.

I've learned that you shouldn't have preconceived notions about anybody.

I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.