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Quote by Tim Low

“Outback birds need regular water, and many of these are thriving. Those doing better than ever include zebra finches, wood ducks, Bourke's parrots and possibly emus. On the other hand many insect-eaters are doing badly, because grazing stock destroy the plants on which insects breed. Seed-eaters themselves suffer when grasses are grazed too low to set seed. Dams create plenty of losers as well as winners, and that's something to keep in mind.”

Quote by Tim Low

Book:Radio Volume 2
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Radio Volume 2

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Tim Low

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“It's called 'Hollywood Dunk.' An appetizer from the fifties." Bronwyn dipped the chip into the white creamy spread speckled with green dots and popped it in her mouth. She chewed slowly, her face moving through a variety of expressions- none of them good. "Yeah, I know." Alice laughed as she watched her best friend try to get the chip and dip down. A giant swig of wine later, Bronwyn sputtered, "What's in that?" "Deviled ham. Chives. Onion. Horseradish." Bronwyn stared at her, mouthed, Deviled ham? "It's chopped up deli ham mixed with mayonnaise, mustard, hot pepper sauce, and salt and pepper, and then you blend it a bit. Then you add the chives, onion, and horseradish. Oh, and the last thing is whipped cream. Can't forget that," Alice added. "Why would you make this? To eat?" Bronwyn pressed a napkin to her lips and squeezed her eyes shut. "Whipped cream and ham should never mingle. Never ever, never." Alice placed the still-full dip dish in the sink. "Agreed. That's why it wasn't out. I was curious, but it's disgusting." "Thanks for the warning," Bronwyn murmured, now drinking wine directly from the bottle. "You didn't give me a chance!" Alice replied. "I was hungry. I've been on a stupid juice cleanse," Bronwyn retorted, and they both laughed. "You're lucky I didn't serve the bananas wrapped in ham, baked with hollandaise sauce on top.”

HollywoodIngredientsDipHamWhipped CreamOld RecipesDisgusting FoodDunk
Book:Recipe for a Perfect Wife
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“The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.”

IngredientsQuestionsMushroomsHamFoodieWinesRestaurant Life
Book:Sugar
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