Best 432 quotes in «kitchen quotes» category

When I was a boy, I choked on a piece of candy outside the kitchen window for a few minutes while watching my parents making dinner. I thought I was going to die, but I didn't want to scare them. Our existence was so separate, a dying and a doing well, an outside and an inside. Trey Moody's poems hover in that cold, wet, refrigerator-lit place between the dying and the doing well, the outside and the inside. His poems are the thoughts of the person you love who is always standing behind you, slowly and silently suffocating. But they're not afraid to say hello, and please, and I'm scared.

When I was in high school, I liked to pretend that I was a Russian foreign exchange student. I would do things like go into a pizza restaurant and tell them Id never had pizza before, and theyd bring me into the kitchen and show me how to make an American pizza. Its really fun.

When we haven't the time to listen to each other's stories we seek out experts to tell us how to live. The less time we spend together at the kitchen table, the more how-to books appear in the stores and on our bookshelves. But reading such books is a very different thing than listening to someone' s lived experience. Because we have stopped listening to each other we may even have forgotten how to listen, stopped learning how to recognize meaning and fill ourselves from the ordinary events of our lives. We have become solitary; readers and watchers rather than sharers and participants.

When we were trying to get the money together for the film, one reason that was consistently given for not investing in it was that everyone kept saying no one could direct it well enough to entertain an audience for 100 minutes essentially watching three people chatting in the kitchen.

When you get a cat to catch the mice in your kitchen, you can't expect it to ignore the rats in the cellar.

When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal.

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

When you make the film, it's like a chef who works on the meal. After you're working all day in the kitchen and dicing and cutting and putting the sauces on, you don't want to eat it. That's how I always feel about the films. I work on it for a year. I've written it, I've worked with the actors, I've edited, put the music in. I just never want to see it again.

When you're younger and a little more innocent, you write whatever [lyrics] comes naturally. But as you get used to writing you try to steer the sound and music to different music and throwing in the "kitchen sink" of sorts into the music. With that way, you end up putting in much more than before and you could even make much more next time around.

When you tell a story in the kitchen to a friend, it's full of mistakes and repetitions. It's good to avoid that in literature, but still, a story should feel like a conversation. It's not a lecture.

When you turn from one room to the next, when your animal senses no longer perceive the sounds of the dishwasher, the ticking clock, the smell of a chicken roasting - the kitchen and all its seemingly discrete bits dissolve into nothingness - or into waves of probability.

When you've got a mountain to climb you may as well throw everything into the kitchen sink.

While it is necessary to eat and therefore it is pleasantest to eat food that looks handsome and tastes good, on the other hand there are things I would far rather do than spend time in a kitchen.

While it's true that you may lose your religion during the course of a lifetime, you never lose your salvation. Once you let Jesus in your kitchen, he just keeps on making peanut butter and banana sandwiches, and he never leaves.

Woe to us if we get our satisfaction from the food in the kitchen and the TV in the den and the sex in the bedroom with an occasional tribute to the cement blocks in the basement!

Whitney smacked Coop's snout while simultaneously pressing herself deeper into the couch. Coop fixed her with an unblinking ice-blue stare, gray-brown fur bristling along his spine. "Tory!" Whitney squealed. "He's going to attack!" "Maybe." I walked into the kitchen and snagged a Diet Coke from the fridge. "Try to protect your throat.

Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.

Writing relies on very few things, my friend. All you need to write is your brain, a way to convey the story into existence (pen, computer, whatever), and a place in which to do it (office, kitchen table, lunar brothel).

Working in kitchens with Mexicans you always listen to the Spanish channel and that's what I use. Whenever I cook I think of Spanish music, so I always have to listen to some sort of salsa. It gets your body going.

You might be a redneck if you use a radiator hose to fix your kitchen sink.

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

You need good energy and you need to be fit because it's very tiring. A lot of the work is quite heavy and quite smelly. That's why girls drift out of the kitchen because they get fed up smelling like fish and vegetables and things like that.

You can have fantasies about having control over the world, but I know I can barely control my kitchen sink. That is the grace I'm given. Because when one can control things, one is limited to one's own vision.

You can't take the heat, get ya ass out the kitchen Matter fact, take ya ass back in there and wash the dishes.

You have to shout in the kitchen to deliver the orders, to drive the troops, to get the food out. When you have a table of eight courses and everyone's having something different, you have a 15-second window to get it all together so no one at the table waits.

You're always in the kitchen," Alianora said when she poked her head through the door a moment later. "Or the library. Don't you ever do anything but cook and read?

Your son went into your kitchen and took a kitchen knife.

You're going to need a stronger stomach if you're going to be back in the kitchen seeing how the sausage is made.

You wake up one morning and there it is, sitting in an old plaid bathrobe in your kitchen, unpleasant and unshaved. You look at it, heart sinking. Madness is a rotten guest.

Afterwards, they always had tea in the kitchen, much the nicest room in the house.

A burnt and experienced hands are more important than the vessels in the kitchen.

As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system - and it is profoundly upsetting if another cook or, God forbid, a waiter - disturbs your precisely and carefully laid-out system.

Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners. I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.

As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.

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

A sieve is a thing with holes in. Nearly everything has holes in, eventually.

At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

Despite a few exceptions, I have found that Americans are now far more willing to learn new names, just as they're far more willing to try new ethnic foods... It's like adding a few new spices to the kitchen pantry.

Don’t tell anyone I said it?" I smiled. "I'll be quiet as a buttered snail sneaking through a Frenchman’s kitchen.

For what is the environmental crisis, if not a crisis of the way we live? The Big Problem is nothing more or less than the sum total of countless little everyday choices, most of them made by us... If the environmental crisis is ultimately a crisis of character, as Wendell Berry told us way back in the 1970's, then sooner or later it will have to be addressed at that level- at home, as it were. In our yards and kitchens and minds.

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, garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat your garlic with respect.

I don’t know why we fight. It takes much too effort to stay mad at you. To dodge your skin in the hallway and leave the kitchen without bringing you a treat. It takes much too effort to stare at the sink so my eyes don’t smile at you in the mirror. It takes much too effort to look away as we undress and lie apart in the now bigger bed. It takes much too effort to stiffen my body because sleepy limbs forget fights and pride is always lost in dreams. It takes much too effort to awaken every hour to make sure we are islands with a gulf of white sheets separating us. I dread the light peeking through the parted curtains and empathise with your groans — I didn’t get any sleep either. I really don’t know why we fight. It takes much too effort to stay mad at one another when it’s so easy for us to love.

If he had been able to, Barbaja would have put me in charge of the kitchen as well' (Rossini on his impresario

If the environmental crisis is ultimately a crisis of character, as Wendell Berry told us way back in the 1970's, then sooner or later it will have to be addressed at that level- at home, as it were. In our yards and kitchens and minds.

La cucina bears the scents of its past, and every event in its history is recorded with an olfactory memorandum. Here vanilla, coffee, nutmeg, and confidences; there the milky-sweet smell of babies, old leather, sheep's cheese, and violets. In the corner by the larder hangs the stale tobacco smell of old age and death, while the salty scent of lust and satiation clings to the air by the cellar steps along with the aroma of soap, garlic, beeswax, lavender, jealousy, and disappointment.

I’ll never be able to be here again. As the minutes slide by, I move on. The flow of time is something I cannot stop. I haven’t a choice. I go. One caravan has stopped, another starts up. There are people I have yet to meet, others I’ll never see again. People who are gone before you know it, people who are just passing through. Even as we exchange hellos, they seem to grow transparent. I must keep living with the flowing river before my eyes.

In many cases, it was the woman’s stomach—not her heart—that fell for her man.

In some cases, it is the woman’s stomach—not her heart—that has left her man for another.

Instead of being regarded as intelligent or knowledgeable, many a woman would rather be regarded as beautiful or good in the kitchen; many a man, as handsome or good in bed.