Best 110 quotes in «culinary quotes» category

Craving is a good thing.In matters of culinary art, craving creates wonders.

Crushes weren’t made of quick and dirty; they were made of romance and fantasies. What would she do if he called her bluff?

In my mother's book, a vegetarian is somebody who is not concern with his or her diet and health. "Someone who prefer bush and grass, as if they is sheeps and cows, is somebody who don't have enough food to put in his mouth," she always say. Only vegetarians eat dryfood regularly—and like to eat it, too. It is not considered normal for a person to cook food that doesn't have some amount o' meat or fish to go with it. Only someone who is starving, who don't have money to buy a fish head or a single flying fish or even the head of a dolphin—in other words, a person who is "catching his arse"—has to eat dryfood. A person at this stage is a person one remove from having to cook bakes for breakfast, lunch and dinner.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic.

Food stall owners reach out with menus, calling out their dinner selections like midway prizes

Give me the benefit of your assistance during those ablutions that neccessarily, though unfortunatly, invariably follow the excercise of the culinary art.

Have you ever been faced with the clear certainty that the culinary arts have a great propensity to rendering themselves unsavory?

Hunger gives flavour to the food.

I haven't waited to be summoned for my big moment by a tap on the shoulder from a mysterious, benevolent stranger. It doesn't work that way where I'm from. You make your own opportunities where I'm from.

Nothing mitigates the throes of depression like a steaming plate of spaghetti and meatballs with marinara sauce and grated parmasan cheese, with a good fresh bread to wipe up.

I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling chefs to dispense with spices in cooking.

My mother died when I was 18. Up until then, I never saw a tin can in my house. (Washington Post interview, 1990)

A bath and a tenderloin steak. Those are the high points of a man's life.

You think in terms of educated palates, and you'd be right to assume most folks here wouldn't know a panna cotta from a semifreddo. But what I've discovered is that food is just another form of art. The people on Sugarberry might not know why they like it, but they know when they do. I'm discovering that I don't need to educate people, I just want to feed them and make them happy. And if in doing so, I get to play with new flavor profiles and complex combinations, even in something as rudimentary as a cupcake? That makes me happy. In fact, trying to maximize new flavors in a tiny cup of cake motivates me, challenges me. Seeing my customers lick their lips when they taste my creations is all the validation I'll ever need.

She thought about all the baking therapy she and Char had done together during that time. Usually in the wee, wee hours. Those sessions never had anything to do with their respective jobs. And everything to do with salvation. Their worlds might be uncontrolled chaos, but baking always made sense. Flour, butter, and sugar were as integral a part of her as breathing. Lani had long since lost count of the number of nights she and Charlotte had crammed themselves into her tiny kitchen, or Charlotte's even tinier one, whipping up this creation or that, all the while hashing and rehashing whatever the problems du jour happened to be. It was the one thing she truly missed about being in New York. No one on Sugarberry understood how baking helped take the edge off. Some folks liked a dry martini. Lani and Char, on the other hand, had routinely talked themselves down from the emotional ledge with rich vanilla queen cake and some black velvet frosting. It might take a little longer to assemble than the perfect adult beverage... but it was the very solace found in the dependable process of measuring and leavening that had made it their own personal martini. Not to mention the payoff was way, way better. Those nights hadn't been about culinary experience, either. The more basic, the more elemental the recipe, the better. Maybe Lani should have seen it all along. Her destiny wasn't to be found in New York, or even Paris, or Prague, making the richest, most intricate cakes, or the most delicate French pastries. No, culinary fulfillment- for her, the same as life fulfillment- was going to be experienced on a tiny spit of land off the coast of Georgia, where she could happily populate the world with gloriously unpretentious, rustic, and rudimentary little cupcakes.

Some people when they see cheese, chocolate or cake they don't think of calories.

Unease stole through her, and she shivered. Now that the moment had arrived, she was nervous. Damn it, this never happens in my fantasies.

Without love, life is nothing but work and sleep.

And every day when I've been good, I get an orange after food.

All the vitamins needed seem to be found in plebian dishes.

And, of course, the funniest food of all, kumquats.

Be content to remember that those who can make omelettes properly can do nothing else.

An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it.

As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings.

Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian

Chutney is marvelous. I'm mad about it. To me, it's very imperial.

Contemporary societies have lost the sense of the feast but have kept the obscure drive for it.

CRAYFISH, n. A small crustacean very much resembling the lobster, but less indigestible.

Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one.

Eat as much as you like-just don't swallow it.

Each city has its own culinary landscape.

Ethnic, cultural, artistic and culinary diversity. LA...a feast for the senses.

Here is a rural fellow that will not be denied your Highness' presence: he brings you figs.

Food for thought is no substitute for the real thing.

Food is the most primitive form of comfort.

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste.

Food is a central activity of mankind and one of the single most significant trademarks of a culture.

Good food is the foundation of genuine happiness.

Human beings do not eat nutrients, they eat food.

I come from a musical family as well as a culinary family.

Hunger is never delicate.

If penicillin can cure those that are ill, Spanish sherry can bring the dead back to life.

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

If the English can survive their food, they can survive anything.

If there is anything we are serious about, it is neither religion nor learning, but food.

If thou rise with an Appetite, thou art sure never to sit down without one.

I got my degree in culinary arts in 1978.

I have no formal culinary training, right.

Good wine is a necessity of life for me.