Best 432 quotes in «kitchen quotes» category

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.

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!

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.

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).

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

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

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?

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.

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

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

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

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.

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.

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

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

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.

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.

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

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.

I made the coffee myself in Armande's curious small kitchen with its cast-iron range and low ceiling. Everything is clean there, but the one tiny window looks onto the river, giving the light a greenish underwater look. Hanging from the dark, unpainted beams are bunches of dry herbs in their muslin sachets. On the whitewashed walls, copper pans hang from hooks. The door- like all the doors in the house- has a hole cut into the base to allow free passage to her cats.

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

I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't miss it for the world.

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

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

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.

In questo mondo non c'è posto per le cose tristi. Nessun posto.

I was a really good waitress. Waitressing takes a certain gusto. You need a good memory and an ability to connect with people fast. You have to learn how to treat the kitchen as well as you treat the customers. You have to figure out which crazy people to listen to and which crazy people to ignore. I loved waiting tables because when you cashed out at the end of the night your job was truly over. You wiped down your section and paid out your busboy and you knew your work was done.

Isabel felt soft and yielding; her blouse felt soft. Everything about her seemed soft, and she smelled of dried flowers, rosemary, fresh baked bread. This whole kitchen seemed alive with a peculiar energy; in the old fixtures and furniture, Tess sensed a place where cooking and eating had happened for decades, where people gathered to sample life's sweetest pleasures.

I was also sick of my neighbors, as most Parisians are. I now knew every second of the morning routine of the family upstairs. At 7:00 am alarm goes off, boom, Madame gets out of bed, puts on her deep-sea divers’ boots, and stomps across my ceiling to megaphone the kids awake. The kids drop bags of cannonballs onto the floor, then, apparently dragging several sledgehammers each, stampede into the kitchen. They grab their chunks of baguette and go and sit in front of the TV, which is always showing a cartoon about people who do nothing but scream at each other and explode. Every minute, one of the kids cartwheels (while bouncing cannonballs) back into the kitchen for seconds, then returns (bringing with it a family of excitable kangaroos) to the TV. Meanwhile the toilet is flushed, on average, fifty times per drop of urine expelled. Finally, there is a ten-minute period of intensive yelling, and at 8:15 on the dot they all howl and crash their way out of the apartment to school.” (p.137)

I think we ought to find something else to do,” said Mandy. “But Alecto my love, you’re the first person to notice my retro diner kitchen. When my parents saw it, they thought I was creating a weird art project.” “I like it. It's got that let’s-drown-ourselves-in-better-days type ambiance,” Alecto declared, his gray eyes narrowed.

It’s the kind of kitchen people don’t just cook in, they live in it. Just stepping into it reminds me of where I am, and I’m at home instantly.", Loving Summer by Kailin Gow

Lucy settled into August's kitchen as if they were a family.

Many a rich man’s bed is bigger than many a poor woman’s bedroom; his bedroom, her house.

May the memory of this moment, here, the glowing impression of the two of us facing each other in this warm, bright place, drinking lovely hot tea, help save him, even a little bit.

Some men are so indoctrinated that they sincerely believe that other than cooking and cleaning the only thing that a woman can do better than them is being a woman.

Mr. Offerman clasps his hand on top of hers. “It’s a good hobby for you, dear. It gets you out of the kitchen.” I straighten my spine. Are we in the fifties here? “Out of the kitchen?

My boyfriend likes to fuck my brains out on our kitchen island. Which tile would you recommend for that?

No me gusta demasiado el sentimentalismo de la palabra 'jamás' ni la sensación que da de determinar el futuro. Pero, entonces, el peso enorme y la desesperanza de la palabra que me había ocurrido: 'jamás, tenían una intensidad difícil de olvidar.