YouSaid · the spoken record

Andrew Zimmern

lines on the record
51
first
2014-10-28
most recent
2014-10-28
sittings or episodes
1
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podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

  1. “And everything is on AndrewZimmer.com. It's a really fun website, too. Lots of great recipes, lots of great information, great interviews with people. You can scroll back and listen to us having a conversation about you.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  2. “No problem. You should email Jen and let's try to do a part two in the short future so you can hear him back to back or do something with it, whatever you want to do.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  3. “Given up and saying, I have a problem. I need to talk to someone about it. Doesn't mean you got to get sober that day either, but you do have to start to think about the problem you have and about who to talk to about it.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  4. “One of the great noble thinkers of our time and people who intersect with your books and your other materials have a profound respect for you, and rightfully so, but you're still humble enough to pick up the phone and call at the time an acquaintance and say, I'm having a problem with this thing, and I think you've done this before, what advice would you give me? And that's how we started our friendship. For people out there who are struggling or have a family member that's struggling, there is a solution on our website at AndrewZimmer.com. We have some links to different treatment centers, to AA's general service number. You can call a local hospital. You can stop a policeman in the street and say, help me. It is a world that's built out there for us to get out of ourselves and raise the white flag. And that's the very, very first step is really kind of”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  5. “Extended Well, here's the truth of the matter is that I paint a horrible and disturbing picture of it where there is no help, nothing can convince the alcoholic or the drug addict that there is another way, except that millions of people have gotten sober and solved that problem. No one is terminally unique. And so while all the things I said are true, it's also true that there is a solution. And part of that begins with picking up the phone and taking advice from someone else. To bring it around, and I'm not trying to minimize the impact of these things, remain teachable, as I said at the top of our conversation to me is one of the great things to achieve in life. So when you picked up that phone and very humbly said, I'm now, as someone who, by the way, is brilliant and everyone puts on a pedestal as being.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  6. “Maybe take someone's advice. And I did it for 10 minutes. That's all it took. But the very next person that I spoke to posed a question to me that said, they essentially said, you know, you don't know the answer to everything in the world. You could walk out that door and get hit by a bus or you could buy the winning lottery ticket. You don't know. You don't know what life has to offer. And for some reason, that made sense to me at that point and got me one more day and then one more day and one more day. And now it's been, I've been sober 23 years.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  7. “Life has a way of, which is the horror of the disease. Life, however, has a way of humbling you. And for me, at a certain point, my parents thought I was dead. I'd lost every job. I was physically ill and disgusting. I mean, oh, you list all the things. I couldn't hold a job. I couldn't do anything. Couldn't function. I was dying and I wanted to die. And at the end of the day, for the first time ever in my life, I put the cork in the bottle because the last people that in my heart I loved and wanted to respect me walked out the door. At the end of the day, it was their tough love and realizing that I had no more relationships and that I had really lost everything that got me to...”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  8. “Sometimes I'll be right back out there five minutes later. I got arrested once and the judge was giving me a big lecture and I looked up at the judge and I said F you, Your Honor, and I started screaming at him. And the reason that I was was I didn't want to hear what he was saying. But the real reason that I was doing it was I knew that he was going to slam his gavel and throw me back inside to the county jail, which was on the other side of that courthouse door, and inside that county jail were people with dope and booze and all the things that I wanted to get away from me and to quiet that voice in my head and to not be feeling what I was feeling. And that is sad and taudry, but it's the truth. I just wanted to get high more than I wanted to sit there and listen to his lecture. No one can tell someone they should quit.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  9. “And that nodding realization. But I can't tell you how many people sat at the end of my bed, metaphorically speaking, told me what my problem was.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  10. “A message that tells you you do not have a disease. If someone tells you you have cancer and there's a chance you're going to die from it unless you do something, not only do people jump to help you, but you jump to help yourself. Yes, there's a handful of, you know, I have had friends, parents who have gotten a bad news at the end of their life and said, you know, something, I'm not going to pursue wellness. I've had two hip replacements. I'm done. I'm 90 years old. Let's pursue a different way. But for the most part, people seek help with alcoholism and drug addiction. The first time anybody tells you, hey, dude, you've got a problem. You can't stop. It's a compulsion. It's an allergy. It is defined by its strange mental blank spots that tell you you don't have a problem. That's the tough thing. I wish all it took was a good conversation.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  11. “I mean, because you know the answer to that question is no. Yeah, I had to talk about this community. Yeah, no, no, I have that opportunity all the time. I mean, I'm very active in a 12-step group, and I believe in carrying forward the message that was carried to me that there is another way of living, that there is a solution to the problem that alcoholics fanatics have. The bigger issue with the question that you pose is that alcoholism and drug addiction has a major component. In fact, the defining component of those diseases, and it is a disease, despite what Gene Simmons says, it is a disease, and it's one of its defining characteristics is that it sends your brain”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  12. “But I learned at that time the best job I ever had. I learned how to read and think critically when it came to doing television. I learned how to edit. I learned what a cameraman had to do. I learned how to produce a segment. I learned how to behave on camera and not be self-conscious. It was the best training I ever had for the job that I do now. And I worked at a magazine doing restaurant writing and essay writing about food. And I did five or six little blurbs and columns as part of a three-person dining section staff for our local glossy monthly here in Minneapolis, St. Paul magazine. And I had a great editor taught me how to write again. And it was, I mean, I was the luckiest guy in the whole world.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  13. “How old were you at that point? Oh gosh, 22 years I was sober. So I was 14 years ago, I stopped. I was in the restaurant business here in Minneapolis the first seven years that I lived here. Then I spent a couple of years consulting and I was at that time I was working for free for a local radio station doing a food show, a local TV station where I was a morning chef on one of those wacky local morning shows.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  14. “Kinds of chefs. And it was that skill set that kept me employed, but ultimately my alcoholism and drug addiction stuck me in Minnesota. So I kept thinking I'd go back. I'd worked for a year and a half for Thomas Kellerick Raquel and I'd work for Anne Rosenzweig at Arcadia. And great chefs in New York City, many of whom fired me after a day of working because they caught on to my shit. A lot of them didn't. But I wanted to come back to New York and give it another try. And my friend said, don't do it. Stay in Minnesota. Do something different. And so I started here and I ended up opening up a restaurant. It became very successful. I left that. I got into the media business because I felt there was an opportunity there that if I didn't seize it, the door would kind of shut forever on that kind of opportunity just because I saw the popularity of food and media in that intersection.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  15. “Center City, Minnesota to a treatment center called Hazlden, which is how I wound up in Minnesota, born and bred New Yorker. And, you know, I had a couple friends who had come through. Why am I lying to you? Half of my high school went through Hazlden. We all went right from Studio 54 together to treatment together. My friends told me, they said, You have nothing to go back home for. You've never been able to make your life really work. I'd been successful in the restaurant business in New York, and I'd done a lot in a career because I was talented. I was the guy that could put out 500 plates of poached eggs at brunch in a busy central park west restaurant. I could stand there and sling it on the line in a three-star Michelin restaurant in New York, and in those days they didn't have a Michelin guide there, but you get the drift. I worked in those kinds of places with those.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  16. “It got worse every single day of my life from that point forward. And I went from a place where in that I was living in an abandoned building. I didn't shower for a year. I mean, I was disgusting. I took meals in shelters. I got clothes at the Salvation Army. I was a garden variety street person in New York, the type that you cross the block to avoid. I wasn't pushing a shopping cart, but I was filthy and stank and was wearing rags. And ultimately, I went into a hotel to try to drink myself to death. It didn't work. I had a moment of clarity for the first time in a 15-year period and called a friend and asked for help. And two days later, I tried to talk him out of that help, of course, once he gave it's like any alcoholic. I asked for someone to throw me a life preserver, and then I tossed it back at him because I didn't like the color orange. I immediately was sent to...”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  17. “And so by the time I got to college, I was a daily heroin addict. I was my first week at college, I was hospitalized with alcohol poisoning and arrested for narcotics possession. The school that I was at did an intake on me paid for a chemical dependency evaluation and I registered chronic on the gelomix scale and the counselor told me at the time. He said, you're going to die. Addicts and alcoholics of your variety wind up in jails institutions are dead and you've already done jail time, which I had. He said you've already been institutionalized, which at that point I had. And he said, so there's nowhere really else for you to go. And you tell that to an 18-year-old kid. They laugh at you. I laughed at him. And I didn't sober up till I was 31 and things got progressively worse. You know, alcoholism and drug addiction is a progressive illness.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  18. “and ended up being, they gave her the wrong anesthesia in surgery. She was in a coma for a year, hospitals for three or four years, she was never the same when she got out of them. And I was raised in an empty house by a bunch of handlers who made sure I got to school in the morning. And I saw my dad on weekends and my stepdad. They were together by that point. I was sort of the ultimate latchkey kid. And I didn't have a lot of direction. And I was really pretty miserable and didn't know it. And I found drugs and alcohol at a very young age, 13. And the moment I got high for the first time, I felt like a raindrop entering the river. I felt like I had just unlocked the mystery to life for the first time in my limited number of years on the planet. I felt comfortable in my own skin. I had a really horrible disease called MORE.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  19. “Because the state of Maine, where they move finally past America Quality Act. But it was a big struggle and it was really impactful for a six-year-old in 1967 in a different world than it was today. And so my mom had an operation in a hospital to get Appendix scar removed in 74 when the bikini lines went down.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  20. “I was a fucking mess. I mean, you know, I grew up in a very idyllic surrounding. I had every opportunity and every advantage that a kid could have. I grew up in New York in the 60s. My dad ran a big ad agency. It was a privileged lifestyle. We had more than one home. We had more than one car. I went to a Hoidy-Toidi private school. I went to two months of summer camp in Maine. But at the same time, my parents divorced. My dad when he left, when he and my mom separated, there was a lot of curiosity as to why because they weren't fighting in our house. There wasn't anything unusual. My dad was coming to grips with his own sexuality and sexual preferences. And thank God was true to himself and found love with my stepfather and they were together as partners for 46 years and married for the last year.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  21. “Yeah, my dad was in the international advertising business. So when I was six years old, I started going to Europe three or four times a year, mostly with him, sometimes just for three or four days at a time. And I'm a paler version of him. He loved to eat and travel and drink and told stories in a day where you needed to command a dining room table with great storytelling if you were kind of that person that took up space the way my dad did. He was a great taker-upper of space wherever he was. You knew he was there.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  22. “The biggest folks in the business usually write the most exacting recipes because their audience is very quick to turn on them if things don't work out. When I look at recipes and suggest them for my wife, and she says, oh, it's a great recipe for pound cake. And we go on the internet and there's 20 recipes for pound cake. I go with the one that even describes to a quarter of an inch the size of the pan. Because if someone has describing that level of detail, you know that they've gone through it. The person who writes a recipe that says, you know, grease a cake pan. They haven't made it. It's a tip off right away that something is wrong.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  23. “Well, you do, but you also learn to leave the tails on your shallot and hold on to that. And then at the very end, I mean, you're not handling rock cocaine. I mean, you know, it's a shallot. I mean, that last little quarter inch just throw it away. It's amazing to me that a lot of people knock Martha Stewart. They knock magazine recipes, whether it's Rachel Ray's or even food and wine, the magazine I write for.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  24. “There's nothing wrong with using that. Stack up those slices and then rock your knife across it a couple times and you'll have a micro dice that would rival anything that Masaharo Muramoto can create. My wife reads recipes and I'll see her doing something. I say, why are you cutting the show that way? Or why are you cutting the carrot that way? She goes, oh, it says so. And I read the recipe. I'm like, well, there's no need. You can just peel them and leave them whole in the oven. If you slice them into little coins, they're just going to disappear in the pan. A lot of times recipes, except from a very small handful of culinarians, are not as exacting as they should be. And when they are exacting, they're giving you unnecessary information that I think creates a lot of unnecessary busy work.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  25. “Oftentimes you can just go A to B, and if you do B really well or do B differently, you don't need C and D at all. You arrive at E. And I don't think there's anything wrong with POPOL, with people using Ben Rinner or a mandolin, some of those vegetable slicers, where you put the blade on a thin setting and you can shave that shallad into tiny little pieces.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  26. “When they tell us we have to do a certain thing to a large degree, you do a lot of myth busting and you find out that in reading all your stuff, there's always something that is perceived to be a truth that it turns out once you investigate it and you talk about it with other experts, it turns out you don't need to go from A to B to C to D to get to point E. Sometimes you do.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  27. “Ingredients in your mison place. So some of that is knife skills, some of that is how you organize your kitchen. There's a lot of things that you can do to speed things up, but practice is something that helps. The second thing is might be equipment. I'm just going to assume with as many food geek friends as you have that you have the right knife for yourself. But I use a short chef's knife, usually about eight inches as my handy sort of go-to knife. And I use a thin bladed one so that I can use the front of it choking up to cut small things and I can rock it and chop it using the back three quarters of it if need be and I can even choke up and tornay a mushroom if I need to. But I can do almost everything with that one knife. Then the third issue for this really becomes the mythology of food and why we believe certain people”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  28. “I always tell people when they're cooking if you love to cook every day, buy big bags of carrots, onions, and celery, and every day mince them, cut them into batons, brunois dice them. When you're standing around listening to the radio for 10 minutes and practice your knife skills. If you do that for two weeks, you will improve the amount of time. And gosh, don't I know how much you love saving time. That investment in yourself, front side investment in time, lifetime of time saving. My wife always marvels, you know, she says it takes you half the time to make a recipe. And I've been cooking for a lot longer than she has, but the more she practices knife skills, the faster it becomes for her, because that's the sort of mundane stuff simmering in a pod, watching it, you can do other things, you can multitask. I think at the end of the day, it's assembling your...”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  29. “There's two issues at hand. One is how to use a shallot and what's required of it, despite what a certain recipe will tell you. And the other one is your knife skills in particular. And you're no different than any other person who loves to cook and wants to get better. And if you loved golf and you were playing golf all the time and you told your friends, God, you know, my putting just isn't great, they'd look at you and say, how do you do on the putting green? And you'd say, don't go to the putting. And they'd laugh at you.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  30. “We're saying, and what my dad would tell me when we were sitting when I was eight years old and a little sleepy brassery in Leal in Paris picking Big Ornieux with the big silver metal toothpick. And I began to realize that I could tell stories about life through food. And I now describe it as being able to talk and tell about the history of a people in a culture by staring into a bowl of soup, but it really is the same thing. You can deduce so much about food and in its preparation and in talking it through with people about where concerns are, just the way we're sort of geekishly talking about lemon, I think, underlines and underscores the fact that today in America we fetishize food in a way that is greater and deeper and probably has a lot of negative impact as well as positive. But we fetishize it in a way that has never been done before in the history of the world.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  31. “The picture was some 16th century Northern European portrait painter. And it was a woman standing at a window. There was a table in front of her with a bowl of fruit, and it was a sunny day outside through the window. And she said, everyone, write down what you see and know about this painting. And everyone wrote down the same 10 things that were in there. There's a dog. She's wearing a blue dress. There's a bowl of fruit on the table. And Madame Koretsky then spent the next 45 minutes detailing what Flemish life was like in the late 16th century based only on what she saw in the painting because there was a banana in the bowl of fruit and a pineapple but those don't grow in Holland so she you know these people were wealthy they were traders they were symbolism but there were also you know she she approached it like Sherlock Holmes and you know I learned that day that you know because I was also cooking a lot at the time you know it reminded me of what a lot of”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  32. “Or four, depending on what bite you take, different variations on that same ingredient lemon in that dish. And it creates a layered Which is much more, it's more sensual, it's deeper flavor, it's more fully realized, and that's the difference between the kind of the roast chicken that everyone says, why is Jonathan Waxman's chicken at Barbudo so freaking awesome? And it's because even though it just looks like roast chicken with a little bit of sea salt and a salsa verde drizzled over some of the pieces, there's so much different seasoning at different times in that dish that you are taking in a”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  33. “To have funny, you used that example. I was about to talk about lemon juice the same way. Sometimes with, you know, I mean, my wife's roast chicken. She stuffs her cavity with lemon and herbs and garlic. And that lemon roasts and it starts to break down and it boils and it perfumes the inside of that dish. Some of that lemon juice goes down onto the bottom of the pan and caramelizes and gives a tartness and a wonderful bitterness to the olive oil-based pan sauce that she makes for that dish. And it seasons the roast vegetables that she puts in them. But then when it comes to the table, that lemon flavor, because heat's been applied to it and heat sort of kicks down the impact of the citrus, she then will finish the dish with a lot in our family with a little bit of fresh citrus and olive oil. And you then have two or three”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  34. “When I talk to young cooks about balancing a dish, it's texture, it's temperature contrast, texture contrast, temperature contrast. And the way you build flavor contrast and create a more symphonic taste experience is by experimenting with acids and fats and so by its very nature chili shallots and lemon salt, those are the things sugar. We use them in different forms, but they're very acidic and they provide much more flavor when we're cooking than most people give them credit for.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  35. “Absolutely Well, salt and acid, you know, and citrus is an acid, and there's an incredible amount of acid in all the alliums. There's an incredible amount of acid in all of the chilies. And it's no secret as to why those things are food changing, food altering technique-based or technique inspiring ingredients to use. They're much more versatile in a kitchen than basil or thyme or something like that. When I talk to young cooks about balancing”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  36. “With those things, I can do everything. Sure, I could pick Cuman or Cilantro or Basil or things like that, but it's a fairly limited use. The lemon chilies and an allium or shallot, I can do anything. I can do ceaseless variations on them and I can cure. And the variety of flavor combinations and techniques that I can use with those give me the most variety so I wouldn't be so bored. Maybe I'm overthinking the question, but that's my gut instinct is to go with those.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  37. “I can't exist without hot chilies, shallots. And hot chilies, shallots, and citrus lemon. It's, you know, before I get to, the world of herbs and spices is great, but before that there's some other building blocks that I would prefer to have in my kitchen or my desert island. I'm going to assume on my island that you've stranded me on, I have access to, I can walk out of the ocean and grab seaweed or fish or throw rocks at birds and get something over a fire. And so if I had to have the first three things that I would want to have with me are hot chilies, shallots or some kind of onion. I happen to prefer shallots of all the alliums and citrus and I generically choose lemon above the others.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  38. “It's a very, very strange world on television. Some people are just presenters. You, on the other hand, myself, Tony, there's a handful of people out there, Alton Brown, are folks who have been doing Their content for years before the TV camera came on, and we just get to be ourselves.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  39. “Yeah, and you know, you can make fun of these people, and it's such an easy, it's the easy go-to. I mean, you see people do it all the time on TV, and a little voice inside my head said, don't do it. Because if you do that, you're going to have to come up with those lines all the time. You're going to be someone that you're not. All you want to do your whole life was to, and quite frankly, the person that I am is very respectful of other cultures. Don't do it. Don't give in to the fast, easy, cheap temptation, which we always do. I mean, it's the easiest way.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  40. “1991, 2000, 1999, 2000, when we were contemplating the pilot and then ended up shooting it right before I guess September 11th was the first pilot. Sorry. So you're thinking of all these.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  41. “The little walk and talk. I'm outside. The camera catches me walking down the street. This is very 1999 TV. Your camera's walking down the street. The talent stops, looks towards the camera, delivers a couple of lines to set up what the audience is going to see, and then walks in the door and the camera stays on the door, the door swings shut behind them, and the camera tilts up and catches the name of the establishment. Got it, right? Yep. We no longer make our show that way, but that's the way everyone did it.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  42. “And it's a place where guys get drunk and eat crazy food and then go off hoaring for the rest of the day and have their number twos sign the contract. So we go to this place and the very first thing that they had me do was do a stand up outside the building and then walk in the door. And there was a part of me that had all the funniest lines about making fun of their name. And what is it stand up just for people?”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  43. “And it's a Getamono bar, the kind of place where businessmen close deals and drink a lot. They're tiny little Izekayas where the food is very, very strange and it's meant to if you eat snake bile, I'll eat snake bile and then the deal will be done sort of thing.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  44. “And you can never take that back. I think there were a whole bunch of things involved in there. And to tell people sort of the larger part of the story and have it make sense to them was that after a gazillion successes in many different areas, you had the opportunity to expand your brand in major cable. And it's a whole different skill set. It's a whole different set of muscles. And you and I talked many times, sometimes late at night from continents far, far away about how to approach this kind of work and how to make it successful. And I think I told you the story of the first episode one show one, it actually was the pilot. I went to the Asidachi, which is a restaurant that in Tokyo, the translation for the restaurant name means morning erection. And it's true.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  45. “And I very much snuck a show in the door knowing that if it was successful, I'd get leverage, I'd be able to sort of morph the show into what it sort of is today. It's taken me 200 shows and eight seasons, nine seasons, but I think the last couple years we really have done a fantastic job of representing cultural storytelling through food in the right way.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  46. “The tone of our national conversation away from the things that we don't have in common towards the things that we do have in common. I wanted to make a show that railed against the vile human frailty of contempt prior to investigation. And so if you go and you pitch that and then sort of launch into this sort of travel food idea, everyone shows you the door. So I basically tried to sell a food culture show with a hook, stories from the fringe that ended up being called bizarre. Original title for it was called Chew On This, but Eric Schlosser, one of his books, one of the children's versions of one of his books was called That”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  47. “Was within my unique ability to deliver. I always thought that, you know, I mean, obviously Rick Steves is an expert on travel and has been everywhere and a legend in the business and pioneered and without folks like him, folks like me don't have a job, there's probably not even a travel channel actually. But at the end of the day, I thought that anybody could have stood there and said what he said. You could have paid an actor to deliver those lines and nobody would have been the wiser. I wanted to do things that were more what we now call docu. And I put all those sort of things together. I also had, you know, there was a bit of a Trojan horse involved in my show pitching. I wanted to make a show that allowed me a platform to talk about patients' tolerance and understanding in the world. I wanted to change the”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  48. “You know, I saw, you know, I'm from New York, so when someone says, what do you like? I answer that by saying, well, I'll tell you what I don't like. And what I didn't like was the sort of old school late 80s Rick Steves Celtic canned music, watching him walk across the cliffs of Dover getting bigger and bigger and bigger in the frame, and then breathing and sighing and looking out over the ocean and then saying something to the effect of, you know, a lovely day's walk. And now on to the village. It just seemed to me that I wanted the smartness of Michael Palin. I wanted the attention to detail of some of those early food shows like Great Chefs. And I wanted to make sure that whatever I was doing”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  49. “Oh, no, no, no. I definitely did. You know, I grew up watching Great Chefs of Europe on PBS, the first great chef series. And I love the intensity of that and the attention to detail and the focus on the food. I morphed a little bit into at one point in my TV watching as I was sort of looking at things that I wanted to pay attention to to the sort of the smartness of what Michael Palin was doing.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT

  50. “Sure. And let's not assume that the way I'm doing it is actually successful. I mean, you know, the therapy session can work both ways. I mean, you know, I oftentimes wake up in the middle of the night and wonder to myself if the number of balls that I'm juggling is actually in inverse proportion to my ability to make some of those balls bigger.”

    2014-10-28 · The Tim Ferriss Show · Ep 40: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction · IDENTIFIED FROM THE TRANSCRIPT