Best 1420 quotes in «cooking quotes» category

if god had intended us to follow recipes, He wouldn't have given us grandmothers.

If God had created celery, it would only have two stalks, because that's the most that almost any recipe ever calls for.

If I had thought the beef marrow might be a hell of a lot of work for not much difference, I needn’t have worried. The taste of the marrow is rich, meaty, intense in a nearly-too-much way. In my increasingly depraved state, I could think of nothing at first but that it tasted like really good sex. But there was something more than that, even. What it really tastes like is life, well lived. Of course the cow I got marrow from had a fairly crappy life – lots of crowds and overmedication and bland food that might or might not have been a relative. But deep in his or her bones, there was a capacity for feral joy. I could taste it.

if I put something in the oven before it had come to temperature, or if I got the steam going before I had everything chopped, that sort of triviality (or so I thought) was precisely reflected in the color and shape of the final product.

I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right. I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur. I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique. The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look. If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?

I had a dream about you last night. You were at my door. We had forgotten what we used to fight about. So, I let you in and we made coconut pancakes like it was the very first time.

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 got the groceries and lugged them all the way to Akinli’s dorm, running slightly behind because I couldn’t get into the building on my own. The university required ID cards to get into the dorms after six, and since I wasn’t an actual student, I had to wait for someone else to come along and scan his so I could piggyback in. “You need some help?” the boy asked, his eyes lingering on my mouth. I shook my head no. “Aww, come on. That’s way too heavy for you.” He came closer, and again I cursed our natural appeal. I wasn’t in danger exactly, and I knew that, but it didn’t make these encounters any less uncomfortable. I shook my head again. “No, really, which floor are you on? I can—” “Hey, Kahlen!” I looked up to see Akinli walking down the hall. His button-up was open over the gray shirt beneath it, but I was thrilled to see that he’d at least put one on. “I was starting to worry. Hey, Sam.” “Hey.” The boy gave Akinli a look and headed toward the stairwell, his displeasure at Akinli’s arrival clear. In the meantime, I felt my mood lift significantly. I was now officially on my first date.

...if you can't find any grappa, half a cup of cough medicine should achieve similar results." [Audrey's advice]

If you stand in a wheat field at this time of year, a few weeks from harvest, it's not hard to imagine you're looking at something out of mythology: all this golden sunlight brought down to earth, captured in kernels of gold, and rendered fit for mortals to eat. But of course this is no myth at all, just the plain miraculous fact.

I guess everyone likes praise for what they do, but that night I enjoyed cooking for the Olekseis more than I ever had before. Everything about the ingredients, the smells, the textures, everything delighted me. Maybe I should specialize in Russian food. I sliced the garlic and dropped it into the pan. It started to sizzle, and I turned the heat down and began slicing the onion. It was very fresh, very pungent. My eyes watered, and I got sniffly. Then I smelled a hint of burn on the garlic and hurried back to the stove and shook the pan. Just in time. The slices were brown but not too brown. I was getting good at this. I could detect the smell of burning just before it happened. That had to be some sort of superpower. As I put the rest of the dish together- dicing deep, ruby beets; slicing carrots and Yukon gold potatoes, sizzling spicy sausage in the pan; spicing and tasting, and mixing, and finally pureeing the whole thing into a savory maroon liquid- I continued to marvel at the perfect ripeness and freshness of every ingredient I'd picked out.

I have come to the conclusion that just as the Japanese live to work, Asians live to eat.

If the queen catches you in here again, Princess, she'll sentence you to do the dishes right alongside me! she heard another voice ring out. No one was there, but Snow knew the voice. It was Mrs. Kindred, the cook who had survived her aunt's dismissals over the years. When Snow's mother was alive, she'd encouraged her daughter to be friendly with those who helped them in the castle, and Mrs. Kindred had always been Snow's favorite person to chat with. She could see herself sitting on a chair, no more than six or seven, watching Mrs. Kindred chop onions, carrots, and leeks and throw them all into a giant pot of broth. She and Mrs. Kindred only stole a few moments together most days now- she suspected her aunt must have forbidden the cook from talking to her, what with how Mrs. Kindred always quickly sent Snow on her way- but back then she had always peppered the cook with questions. ("How do you cut the carrots so small? Why do leeks have sand in them? What spices are you going to add? How do you know how much to put in?") On one such occasion, she'd been such a distraction that Mrs. Kindred had finally picked her up, holding her high on her broad chest, and let her stir the pot herself. Eventually, she taught her how to dice and chop, too, since Snow wouldn't stop talking. By suppertime, young Snow had convinced herself she'd made the whole meal. She had been proud, too, carrying the dishes out to the dining table that night.

I'll go further and say she was one of the best cooks in the world! The compimentary expression, "This food will make you slap yo' Aint Emma" was apt in her case.

I invested in a fifteen-dollar handheld mandoline, knowing that my knife skills would never be good enough to get the potatoes thin and uniform. I shockingly manage to slice them all without opening an artery, and briefly cook them in a mix of cream and half-and-half, with a pinch of nutmeg, a sprig of thyme. I've got a buttered dish at the ready, which I've dutifully rubbed with the cut side of a half clove of garlic, but I'm suspicious of this maneuver; I can't imagine it will really impart much flavor. When the potato slices are pliable but still not cooked, I transfer them to the dish, discarding the sprig of thyme, and add enough of the cooking liquid to barely cover them. I pop it in the preheated oven, wondering how that soupy mess of potato and cream will come together into a sliceable dish.

I let myself relax into the pattern of the recipe.

I looked down at the loaves on the baking stone, which, just as before, carried in their crusts the overwhelming illusion of dark eyes, upturned noses, fissured mouths. Upon closer inspection, these faces were different from the last loaf's. They were disturbing. Their eyes squinted merrily and their mouths curled into ragged, jack-o'-lantern grins. The bread knife was the solution to all my problems. I sawed and sawed and sawed until the faces were no more.

I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.

I love food, I love everything about food – the growing, the purchasing, the cooking, the eating, the nourishment, the connection, the celebration. To me, food is so central to everything important in life – how we eat and how we feed others is such a strong reflection on who we are, our values, and how we live. And we get to express and enjoy this three times every single day!

I love Italy. For hundreds of years, if not centuries, the people of italy (Italians) have been living here." [Audrey's insight]

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.

I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.

I make 'Buela's recipe for sofrito that I'll use to season the ground beef. Softening the garlic and onions, adding tomato paste. This is the first step for most traditional dishes, the flavoring that gives a rich taste for everything from beans to stew. Then I brown meat and make a homemade sauce from fresh tomatoes. I grate fine shreds of mozzarella cheese and boil sheets of pasta. While the oven is preheating, I slowly layer my guilt, my hope, and a hundred dreams. I don't know if it means anything at all, but 'Buela has always said my hands are magical, and I use them now to put all my feelings into the pan.

I'm making lunch. Who wants pasta?" "We have leftover caramelized cauliflower and some cannellini beans soaking," Lois says. "There's a chunk of pancetta in there," Benji pipes in. "I roasted a mess of garlic yesterday," Andrea offers. "Perfect," I say, smiling, the dish coming together in my head.

In a frenetic whirlwind we chop and dice and mince, turning anything we can think of into a possible pizza topping, and packing them all in small hotel pans in the rolling coolers we use for field shoots. When the dough has risen, I roll out fifty twelve-inch rounds, separating each with sheets of parchment, and stacking them in sheet pans, a rotini with a creamy sauce with ham and peas, and a simple rigatoni with vegetables in a light tomato sauce. Patrick discovers a big bowl of leftover risotto from Friday's testing, and heats up the deep fryer, yelling at me to set up a breeding station so he can do some arancini. While he is frying the little rice balls, I grab a huge prep bowl and fill it with romaine, shaved Parmesan, croutons and crispy capers, and I mix together a quick peppery pseudo-Caesar-style dressing.

In ancient Greece, the word for "cook," "butcher," and "priest" was the same -- mageiros -- and the word shares an etymological root with "magic.

I nearly killed a rabbit" is not an ingredient for preparing broth or pepper soup. "I lost it" may seem bitter; but "I nearly won it" is bitterest! Remember, if it must be done, then it must be done well!

I needed a more interesting life. I could start by learning something. I could start with the starter.

I have a lot of time for vegetarians (though apparently not all of them have a lot of time for me), and that's because I respect anyone with principles about food.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. "The trick is moderation," he said.

In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labor over its creation.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!

Inspiration surrounds us, the creation is our responsibility as artists.-Lyn Crain

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

In the back of the fridge I checked out some stewed apples destined to fester. I examined them closely and reckoned they had only a day to go, even by my standards. I spooned the apples into tiny bowls, tossed in some dried fruit and sprinkled them with crumble topping. Delicious, they said that night, scraping the bowls so clean they hardly needed to go in the dishwasher. The fools.

In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.

Invest in what's real. Clean as you go. Drink while you cook. Make it fun. It doesn't have to be complicated. It will be what it will be.

I reached for the two beefsteak tomatoes in the grocery bag. The shade of their skins bore a hint of orange, indicating the firmness of the juicy flesh within. My sharp blade sliced into the fruit: dripping, sticky, dotted with the jeweled seeds inside. I cut the flesh into tiny cubes as the scent of sunshine and vines filled the air. I transferred the tomatoes to a ceramic bowl before rinsing the board and knife clean. Using the flat side of the blade, I smashed three cloves of garlic. The fragrant aroma teased my nostrils as I rolled a fat red onion onto the board. The papery amaranthine skin crinkled under my fingertips. According to Ma-ma, the red onion contained too much chi, the reason it caused so many tears. She compared the red onion to Younger Shen- rich in color and bold in flavor. I never questioned her logic, for no other onion induced the same reaction.

I slice fresh garlic, rub it into the meat with olive oil, then insert the thin wafers into tiny slits I cut along the grain. After rinsing my hands, I hold them to my face, inhale the garlic perfume still on my skin. I could easily wipe it away on the faucet, a spoon, any piece of stainless steel, but I've never understood why people find it offensive. It's the smell of anticipation, the promise of a wonderful meal in the offing. Opening the spice cabinet, I breathe in the fragrance of all those jars I left behind: saffron threads, cardamom pods, star anise, Tahitian vanilla. I almost weep at the sight of my Fleur de Sel. No one ever gets my obsession with sea salt, especially expensive sea salt. They don't understand that it brightens the flavor of food, wakes it up, like a condiment. Regular table salt just makes food salty.

Is it an eggageration to say Clement Soup and Sourdough saved me? At night, instead of fitfully reviewing the day's error while my stomach swam and churned, I... fell asleep. My course steadied. I had taken on ballast in the form of spicy broth and fragrant bread and, maybe, two new friends, or sort-of-friends, or something.

Is there any more feudal, soul eradiating experience than standing before the little window on a microwave oven watching the carousel slowly revolve your frozen block of dinner? Time spent this way might be easier than cooking but it is not enjoyable & surely not ennobling. It is to feel spiritually unemployed, useless to self & humanity.

In fact, people who posses not magic at all can instill their home-cooked meals with love and security and health, transforming ingredients and bringing disparate people together as family and friends. There's a reason that when opening one's home to guests, the first thing you do is offer food and drink. Cooking is a kind of everyday magic.

It's not that there are no challenges to becoming a vegetarian or vegan, but in the media, including authors of popular books on food and food politics, contribute to the 'enfreakment' of what is so often patronizingly referred to as the vegan or vegetarian 'lifestyle.' But again, the marginalization of those who care about animals is nothing new. Diane Beers writes in her book For the Prevention of Cruelty: The History and Legacy of Animal Rights Activism in the United States that 'several late nineteenth-century physicians concocted a diagnosable for of mental illness to explain such bizarre behavior. Sadly, they pronounced these misguided souls suffered from "zoophilpsychosis."' As Beers describes, zoophilpsychosis (an excessive concern for animals) was more likely to be diagnosed in women, who were understood to be 'particularly susceptible to the malady.' As the early animal advocacy movement in Britain and the United States was largely made up of women, such charges worked to uphold the subjugation both of women and of nonhuman animals.

I thought we were going to take a 20-mule team out to the Grand Canyon and get a Bunsen burner and a bow and arrow, and whatever you can catch you cook. And it’s gotta be gourmet and it better look good.

It is childish to eat primarily or only to please your tongue.

It is difficult to ascertain what role these articles play in marginalizing the vegetarian experience when there are so many more pressing issues that confront individuals who might otherwise choose to try to become vegetarian or vegan, such as the lack of healthy affordable food in low-income neighborhoods, often largely inhabited by people of color, and a government that subsidizes and promotes animal and sugar-heavy diets over ones with vegetables and fruits. yet rather than focus on these series structural barriers, many articles on vegetarianism and veganism often present the challenge of avoiding meat and animal products as challenge to one's very own normalcy and acceptability.

It’s funny to me that most of the cooking in the world is done by women, and yet when you look at modern Western cuisine, it’s largely based on what a few dead Frenchmen have opined to be the correct way of doing things. It’s funny how these old European men used a label like “mother sauce” when there were no women to be found anywhere near those old professional kitchens. Cooking was something women did to nourish and nurture their families, whereas for men it was largely something they did professionally to gain money and status.

It's like the difference between looking at a person and looking through their eyes." "That's how I feel about eating," Sirine interjects, and some of them laugh. Aziz lifts his chin and lowers his eyes silkily. "Please tell us more." "Well, I mean..." She fumbles for words and tears apart a slice of bread, trying to think what she means. "Something like... tasting a piece of bread that someone bought is like looking at that person, but tasting a piece of bread that they baked is like looking out of their eyes." "Fabulous metaphor," Aziz says. Nathan lifts his head. "That's giving other people power over you." "No more than usual," Aziz says. "Somebody's always going to have the power, and somebody's always got to bake the bread." He turns and smiles suavely at Sirine. "You've got the soul of a poet! Cooking and tasting is a metaphor for seeing. Your cooking reveals America to us non-Americans. And vice versa." "Chef isn't an American cook," Victor Hernandez says. "Not like the way Americans do food- just dumping salt into the pot. All the flavors go in the same direction. Chef cooks like we do. In Mexico, we put cinnamon in with the chocolate and pepper in the sweetcakes, so things pull apart, you know, make it bigger?

It's not about exact measurements or ingredients', shrugged Lomax, when Joseph complained. 'Good food is about feeling. Cooking is an art, not a science. You got to have soul to feed people right.' He smiled. 'That's what this is. Soul food.

It's not like you ate Filipino food all the time. You loved Emperor's Way takeout, and the friendly Chinese girl there who you were too shy to ask but whose name tag said to call her Ming always gave you extra sauce for your orange chicken. The sweet potato pie from Butter was absolutely to die for, and it made you feel soft and warm the same way Lola's leche flan did. The youngest Manzano once handed you a delicious pastry without prompting or demanding payment before drifting away, seemingly lost in a world of her own. If this was a marketing strategy for their pastelería, it worked. But you could tell that there were differences in the way they cooked and baked, that they took old and treasured recipes and put in their own unique, modern spin to them. Why couldn't you do the same?