Best 1420 quotes in «cooking quotes» category

EUCHARIST, n. A sacred feast of the religious sect of Theophagi. A dispute once unhappily arose among the members of this sect as to what it was that they ate. In this controversy some five hundred thousand have already been slain, and the question is still unsettled.

Even now, when I do a slide show of the Geek Squad story, the first slide is a photo of ramen noodles. Because for me, ramen noodles are the international symbol for struggle.

Everybody loves to have things which please the palate put in their way, without trouble or preparation.

Every cook has to learn how to govern the state.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

Everything I cook tastes better than yo' momma's nipples.

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.

Everything I touched in the kitchen turned out crappy, no matter how closely I followed the recipe or copied the cooking show.

EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!

Fame is a food that dead men eat, I have no stomach for such meat.

Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.

Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic jitters.

Fame is a fickle food upon a shifting plate.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

Food for thought is no substitute for the real thing.

Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.

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

Food doesn't exist, but can only be invented. And reinvented.

Food-what is chosen from the possibilities available, how it is presented, how it is eaten, with whom and when, and how much time is allotted to cooking and eating it-is one of the means by which a society creates itself and acts out its aims and fantasies.

Foes of what's cooking see no worth behind it. Those that are looking for nothing will find it.

Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods. A cheese is as worthy of preserving as a sixteenth-century building.

Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.

Food is the most primitive form of comfort.

Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.

Food imaginatively and lovingly prepared, and eaten in good company, warms the being with something more than the mere intake of calories. I cannot conceive of cooking for friends or family, under reasonable conditions, as being a chore.

Food is not about impressing people. It's about making them feel comfortable.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

Food, to me, is always about cooking and eating with those you love and care for.

For me, cooking is an extension of love.

For me, a kitchen is like science fiction. I only go there to open the refrigerator and take something out.

For me, cooking is very connected to my family and friends.

For many a pasty have you robbed of blood, And many a Jack of Dover have you sold That has been heated twice and twice grown cold. From many a pilgrim have you had Christ's curse, For of your parsley they yet fare the worse, Which they have eaten with your stubble goose; For in your shop full many a fly is loose.

For me, cooking is an expression of the land where you are and the culture of that place.

For me, directing is sort of like cooking or something. You know that you're making this interesting recipe while you're putting all the ingredients together, you can never oversee what it's gonna taste exactly. So while you're doing that, you're tasting.

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.

For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.

Garlick maketh a man wynke, drynke, and stynke.

FROG, n. A reptile with edible legs

FRYING-PAN, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen. The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva. Thence it spread to all corners of the world, and has been of invaluable assistance in the propagation of his sombre faith.

For the writer, there is nothing quite like having someone say that he or she understands, that you have reached them and affected them with what you have written. It is the feeling early humans must have experienced when the firelight first overcame the darkness of the cave. It is the communal cooking pot, the Street, all over again. It is our need to know we are not alone.

Garlic is as good as ten mothers.

Give me the provisions and whole apparatus of a kitchen, and I would starve.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with... Give us pasta with a hundred fillings.

Governing a great nation is like cooking a small fish, too much handling will spoil it.

Good design, like good painting, cooking, architecture or whatever you like, is a manifestation of the capacity of the human spirit to transcend its limitations.

Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.

Good painting is like good cooking; it can be tasted, but not explained.

Gore is nature's way of saying, "There are too many human beings on the planet, and I'm trying to rectify this any way I can. SARS didn't work, but trust me, I'm cooking up something better. In the interim, please kill lots of yourselves.