Best 432 quotes in «kitchen quotes» category

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

Stories shared in your kitchen will strengthen your family than the stories shared your bedroom

Tanto yo como Shu, en aquellos dos meses, habíamos adquirido una expresión en el rostro que no teníamos antes. La expresión de quien lucha consigo mismo para no pensar en las personas que ha perdido. Acababa poniendo aquella cara sin saberlo, sin darme cuenta, cuando estaba entre unas tinieblas hacia las que venían oleadas de soledad al recordarlo todo de repente.

The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong.

The air in my home is heavy with my mom's unhappiness. And her exhaustion. And her sheer dissatisfaction with her life. And I hate it. I can be up in my room when she's in the kitchen below and I feel her despair seeping up through the floorboards. You can hear her banging pots and pans or cursing the vacuum cleaner

Their friendship sometimes struck Frances as being like a piece of soap-like a piece of ancient kitchen soap that had got worn to the shape of her hand, but which had been dropped to the floor so many times it was never quite free of its bits of cinder.

The heart of the home beats in the kitchen and a healthy one beats three times a day

The kitchen. Scent of cumin, ajwain and cardamom. On the table, a little pile of nutmeg. Thick, oily vapor rose from the pot on the stove. The room was warm and spacious, the window high and wide. Tiny drops of condensation covered the top of the glass. Smoke soared towards the ceiling in shafts of light. I noticed many shiny pots and pans hanging on the whitewashed walls. And strings of lal mirchi, and idli makers, and thalis, and conical molds for kulfi. In the corner the tandoor was ready. Its orange glow stirred in the utensils on the walls.

The kitchen is your natural setting as a woman and you should look beautiful, not bedraggled, in it. Whether you go to work or work at home- or both- take advantage of the opportunity the kitchen offers for expressing your wifely qualities in what you wear. Pinafores, organdies, and aprons look wonderful, as do gay cotton wrap-arounds that slip on over your dress while you make breakfast. Too much attention is paid to kitchen equipment and decor; too little to what is worn in this setting. Why look like Cinderella's crotchety stepmother when you can be a lyrical embodiment of all that a home and hearth means!

The kitchen. The bathroom. The yin and yang of the household.

There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails- the smell of hope, the kind of smell that brought people home. Tonight it was the comfort of browning butter and the excitement of lemon zest.

Upon walking into Eva's kitchen, something profound happened to Delphine. She experienced a fabulous expansion of being. Light-headed, she felt a swooping sensation and then a quiet, as though she'd settled like a bird.

Using someone else's kitchen feels a little like reading their diary. I'm so anxious.

What happens if one day we’re standing in a kitchen, dishwasher empty, oven and air full, you’re washing and I’m drying, and the ring slips down the drain and flushes out to sea?

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

That last summer, the kitchen reeked of pickling spice, anise seed and juniper berries. Watermelon jam, lavender jellies and crystalized fennel cooled on the pantry shelves. Jars with mango pickles and pickled onions, an old habit from his days in London, were set aside in the wine cellar to cure. Honeycombs were stacked in bowls on the sideboard, draining, waiting to be melted into candles mixed with olive oil and pressed into soaps. Thunderstorms were canned along with plum jam. Memories seeped onto the pine floorboards.

The kitchen of the Big House was always one of my favorite places. Airy and sunny. No modern cabinets or anything like that. Just a room full of windows, set into wise, worn walls.

The life of the cook was a life of adventure, looting, pillaging and rock-and-rolling through life with a carefree disregard for all conventional morality. It looked pretty damn good to me on the other side of the line.

The pastry kitchen is colder than I had imagined but smells delicious, as sweet and crisp as the bite of an apple. The walls are covered in white tiles, and almost everything is made of stainless steel. There are quite a few Chinese chefs in the kitchen, busy at work. They don't look rushed at all, carefully executing their tasks. One chef is releasing praline balls from their molds and then dipping them in a bowl of melted chocolate. It looks like a silken soup, and my mouth waters. He drops each ball in with a large fork and slowly stirs it around. When it comes up again, it has the satin sheen of the warm chocolate. He rolls it, the fork providing a cradle against a marble bench top until it is cool. The fork leaves no crease or mark on the finished product, a perfect sphere. There is such slow art to it; I feel hypnotized.

The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it’s a kitchen, if it’s a place where they make food, it’s fine with me. Ideally it should be well broken in. Lots of tea towels, dry and immaculate. Where tile catching the light (ting! Ting!)

There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

This book is about street-level cooking and its practitioners. Line cooks are the heroes.

This is the last time we have breakfast together: our warm coffee mugs on the kitchen table our cold bare feet on the blue tile

This is terrific. What a gorgeous kitchen. You’ve decorated it so beautifully. Now you’re going to have to clear all the counters. Vases. Books. Knickknacks. Get rid of all that stuff. I mean, it is just beautiful. Beautiful. I love what you’ve done with this house. Make sure you put it all away.” ~Real estate agent (p.76)

Too lazy to peel fresh? You don't deserve to eat garlic.

To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.

Up the narrow stairs and into the kitchen. Rosie's mother looked around and made a face as if to indicate that it did not meet her standards of hygiene, containing as it did, edible foodstuffs. "Coffee? Water?" Don't say wax fruit. "Wax fruit?" Damn.

Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, 'well, it tastes good'. Most of the foods today that statically cause sickness, cancer, and disease ALL TATSE GOOD; it's well seasoned and prepared poison. THIS IS WHY SO MANY PEOPLE ARE SICK; mentally, emotionally, physically, and spiritually; because of being hooked to the 'taste' of poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness. Respect and honor your Temple- and it will honor you.

A city where the Capitol Dome, perforated like a kitchen colander, is the symbol of how secrets are kept.

A kitchen without a knife is not a kitchen.

All I really want is a three-room house. The home I have designed at my new farm in Bedford, New York, is a three-room house: bedroom on top, living room in the middle, and kitchen on the ground.

All told, she owned fourteen books, but she saw her story as being made up predominantly of ten of them. Of those ten, six were stolen, one showed up at the kitchen table, two were made for her by a hidden Jew, and one was delivered by a soft, yellow-dressed afternoon.

A man who loves good food has a way of making it gravitate toward his kitchen.

While Lou loved the raucous music, loud voices, and chaotic movement of a dinner rush, the calm of prep-work soothed her soul and gave her time to think. Some people did downward dog, some burned incense in front of a Buddha statue, some prayed the rosary; Lou chopped the vegetables into tiny squares, filleted fish, and reduced veal stock. Her meditation smelled better, and even if she didn't find a solution, at least she got to eat.

Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.

Adam Roberts is the affable and infectiously curious friend we all wish we had with us in the kitchen—the one who prods us with questions, entertains us with amusing tales, and makes us feel better when our cake flops.

A line will take us hours maybe; / Yet if it does not seem a moment's thought, / Our stitching and unstitching has been naught... Better go down upon your marrow-bones / And scrub a kitchen pavement, or break stones... For to articulate sweet sounds together / Is to work harder than all these, and yet / Be thought an idler by the noisy set.

A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.

Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?

And of course Charlotte hasn't eaten a bit of dinner," Henry said, getting up. "I'll go see if Bridget can't make her up a plate of cold chicken. As for the rest of you-" He paused for a moment, as if he were about to give them an order-send them to bed, perhaps, or back to the library to do more research. The moment passed, and a look of puzzlement crossed his face. "Blast it, I can't remember what I was going to say," he announced, and vanished into the kitchen.

And on a Canadian set, everybody is equal. You get paid the same. You live together in barracks. You have a communal kitchen. You buy and cook your own food.

And since we don’t just forget things because they don’t matter but also forget things because they matter too much because each of us remembers and forgets in a pattern whose labyrinthine windings are an identification mark no less distinctive than a fingerprintit’s no wonder that the shards of reality one person will cherish as a biography can seem to someone else who, say, happened to have eaten some ten thousand dinners at the very same kitchen table, to be a willful excursion into mythomania

And so we stood there in the kitchen, my mother and I, facing off over everything that had built up since June, when I was willing to hand myself over free and clear. Now I needed her to return it all to me, with the faith that I could make my own way.

And with the money from your corn, from your rents, and from the issues of pleas in your courts, and from your stock, arrange the expenses of your kitchen and your wines and your wardrobe and the wages of servants, and subtract your stock.

A party without cake is really just a meeting.

Among the faithful, in the great kitchens of the world, Escoffier is to Careme what the New Testament is to the Old.

And then the searchlight which had been turned on the world was turned off again and never for one moment since has there been any light that's stronger than this-kitchen-candle.

Any good kitchen should be stocked up in oysters, shouldn't they?

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

As a child, I was raised with my grandmother, alongside all my cousins, and the kitchen was always full.