We have raised significant concerns about the way that China and individuals acting on behalf of the state of China have acted in cyberspace.
I like to cook with the philosophy of using great ingredients and not altering them too much.
Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In. ' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style. . . I cook from the soul.
I wanted to get away from the Mexican vernacular and do more 'nuevo Latino. ' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.
I've had very little sex. I like my Scotch, but I've never been drunk.
You can't be what you can't see.
'Tis hard preaching a stone into tears, or making a rock to tremble.
Building software implies various stages of planning, preparation and execution that vary in kind and degree depending on what's being built. [. . . ] Building a four-foot tower requires a steady hand, a level surface, and 10 undamaged beer cans. Building a tower 100 times that size doesn't merely require 100 times as many beer cans.