Best 1 420 of Cooking quotes - MyQuotes
But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.
There is no one who has cooked but has discovered that each particular dish depends for its rightness upon some little point which he is never told. It is not only so of cooking: it is so of splicing a rope; of painting a surface of wood; of mixing mortar; of almost anything you like to name among the immemorial human arts.
In cooking I found my mentor in this great chef, Albert Roux. I think this is a very important thing in life, to find someone who can steer you because to find it all by yourself is quite a difficult and slow process. That's not to say you won't ever get there, but to find a great coach, a great mentor, someone to show you the way and to open a few windows and doors, is a wonderful thing in life.
I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.
You do not sew with a fork and I see no reason why you should eat with knitting needles.
Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti.
Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them in the oven. When the little one burns, the big one is done.
The nut of this tree is hung high aloft, wrapped in a silk wrapper, which is enclosed in a case of sole leather, which again is packed in a mass of shock absorbing, vermin proof pulp, sealed up in a waterproof, ironwood case, and finally cased in a vegetable porcupine of spines, almost impregnable. There is no nut so protected; there is no nut in our woods to compare with it as food. What is a Chesnut?
You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even, uniform and bright.
As a model, it's a gypsy kind of life: living in hotels, working all the time, ordering room service instead of cooking for yourself. There's absolutely no nest-building.
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
Women in Africa are really the pillar of the society, are the most productive segment of society, actually. Women do kids. Women do cooking. Women doing everything. And yet, their position in society is totally unacceptable. And the way African men treat African women is total unacceptable.
So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.
You know, Salma Hayek is a great cook, and she's a friend.. She's an amazing cook. If she opened up a restaurant, I would so get in on the coattails.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
Almost anything can be stretched to serve more people by being added to a white sauce or canned gravy or undiluted or very slightly diluted canned soup and served over noodles or rice. With chops or chocolate eclairs, however, the only solution is to claim you don't like them.
I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.
I don't believe in low-fat cooking.
But beef is rare within these oxless isles; Goat's flesh there is, no doubt, and kid, and mutton; And, when a holiday upon them smiles, A joint upon their barbarous spits they put on.
Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of liking what you make are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one else will know. In the end, the experimentation, the impulsiveness, and the invention that such conditions allow for will probably make you a better cook.
I have a lot of time for vegetarians (though apparently not all of them have a lot of time for me), and that's because I respect anyone with principles about food.
William Makepeace Thackeray
This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.
Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family, like baby birds, full of sugar, corn products, chemicals, and meat from really, really unhappy animals?
The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: even the simplest food is a gift.
To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach.
I'm no good at cooking or music, but I've always known how to garden. Nobody ever taught me; I just absorbed it. Some families are churchgoers or sports fans. We gardened.
I have to go out for lunch and dinner because I can't cook. I need a woman to come and save me from my cooking.
Velveeta: you can eat it - or wax your car with it!
Marjorie Kinnan Rawlings
The best fish in the world are of course those one catches oneself.
I'm making lunch. Who wants pasta?" "We have leftover caramelized cauliflower and some cannellini beans soaking," Lois says. "There's a chunk of pancetta in there," Benji pipes in. "I roasted a mess of garlic yesterday," Andrea offers. "Perfect," I say, smiling, the dish coming together in my head.
It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach.
The tomato offers its gift of fiery color and cool completeness.
Eating is the secret to good cooking.
In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. "The trick is moderation," he said.
Recipe? Recipe? We don' need no stinkin' recipe.
Alice Thomas Ellis
. . to cook well and with imagination you have to be in a cheerful and contented frame of mind, and thus inclined to be generous.
With every smell, I smell food. With every sight, I see food. I can almost hear food. I want to spade the whole lot through my mouth at Mach 2. Basta!
CRAYFISH, n. A small crustacean very much resembling the lobster, but less indigestible.
Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket
M. F. K. Fisher
Almost every person has something secret he likes to eat.
Still riled, Agnes picked up the calf's head and plunged it into a pot with white wine, lemon pickle, walnut-and-mushroom catsup, an anchovy, a blade of mace, and a bundle of sweet herbs, then set the pot on the stove.
Beef is the soul of cooking.
I studied cooking in Spain after college.
The champagne was flowing like the Potomac in flood.
The powder is mixed with water and tastes exactly like powder mixed with water.
Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?
George Bernard Shaw
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
[Y]ou can't control everything. Anything, really. Like the food we've been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly--or almost exactly--as she had, and the dish can come out so-so instead of amazing. Or it can come out amazing when you were expecting very little.
William Allen White
...if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef - staler in the chill dawn than illicit love.
If you stand in a wheat field at this time of year, a few weeks from harvest, it's not hard to imagine you're looking at something out of mythology: all this golden sunlight brought down to earth, captured in kernels of gold, and rendered fit for mortals to eat. But of course this is no myth at all, just the plain miraculous fact.