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Letter "J" » Jim Romanoff Quotes
«Eating well is being able to eat almost anything in moderation -- that's what's it's really about. It's not about labeling certain foods as bad or off-limits. It's about enjoying food and understanding it in a way that allows you to make good choices.»
Author: Jim Romanoff
«The quickest way to end up with takeout food that's not as healthy is to not put any advance thought into meals. I don't mean to knock takeout -- I like eating out as much as the next person; I enjoy a pizza or takeout Chinese or Indian food. But most fast foods are cooked with lots of fat and salt; that's why they taste great. It's not a good way to eat every day, economically, and it's not the healthiest way to eat every day.»
Author: Jim Romanoff
«It's not going to be a quick dinner if you're braising a pot roast. ... Save slow cooking for weekends and special occasions; for weeknights, look for cutlets, thin cuts of chicken and other thin cuts of meat that will cook quickly.»
Author: Jim Romanoff
«If you eat a meal that has the right-size portions, and the right amount of calories, you can absolutely have dessert. In life, a lot of people have an all-or-nothing mentality, but I think it's good to take things in moderation and enjoy. ... I think it's a great idea every once in a while to splurge on a little Ben & Jerry's ice cream -- life wouldn't be good without those things -- but don't eat it every day.»
Author: Jim Romanoff
«Lemon adds brightness to any dish - and it has the kinds of flavor properties that spread throughout something.»
Author: Jim Romanoff
«You're going to use it for something you want to add heat to, and it has complexity because of all the chopped garlic in it. It keeps for at least a year in the refrigerator, and it's inexpensive. You get a lot of bang for your buck.»
Author: Jim Romanoff
«Lemon adds brightness to any dish - and it has the kinds of flavor properties that spread throughout something. It gives (a dish) a whole overtone of citrus and acidity ... rather than getting lost in a group of complex flavors.»
Author: Jim Romanoff
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