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I think more people should WORRY about where they store THINGS in the FRIDGE. I don't think people are on top of separating RAW and cooked ingredients.

Author - Jon Richardson

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I want to change things with everything I do, not for the SAKE of CHANGING things, but for the sake of taking GREATER and greater risks, or how minimalist I might be able to be, or how I can involve elements or ingredients in music videos that are not MUSICAL, for instance.

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Some THINGS you know about, you know what the INGREDIENTS are - maybe not all of them. But it's up to you to PUT in the amount. It's up to the DIRECTOR to nag you until you get it RIGHT.

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One thing I've LEARNED is I actually don't like variety very much. I like having the same thing over and over: assorted lean PROTEINS, arugula salad, quinoa or brown RICE with soy sauce, olive oil, lemon, and salt. Those INGREDIENTS can pretty much get me through the WEEK.

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The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's PERSONAL; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite OFTEN but its ubiquity serves to overshadow MANY WONDERFUL oils like pistachio, walnut, argan and EVEN grapeseed.

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The THING with children is they're a bit LIKE BAKING a fruitcake: you throw all the INGREDIENTS in but you NEVER know how they're going to turn out.

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There is so much more than ingredients that GO into HOME cooking. A home-cooked meal includes so much LOVE and recipes that have been PASSED down through generations, and that is what I truly appreciate.

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