Best 1420 quotes in «cooking quotes» category

CRAYFISH, n. A small crustacean very much resembling the lobster, but less indigestible.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

Cuisine is only about making foods taste the way they are supposed to taste.

Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.

DEJEUNER, n. The breakfast of an American who has been in Paris. Variously pronounced.

Deliberation, n.: The act of examining one's bread to determine which side it is buttered on.

Depending on where you live, cooking, sex and pooping are either 3 of life's pleasures or what kills you

Describing life out of the public eye to David Letterman, December 6th, 1996 It's been different. I started driving again. I started cooking again. My driving's better than my cooking. George has discovered Sam's Club.

Dinner was made for eating, not for talking.

Dine we must and we may as well dine elegantly as well as wholesomely.

Dining out is a vice, a dissipation of spirit punished by remorse. We eat, drink, and talk a little too much, abuse all our friends, belch out our literary preferences and are egged on by accomplices in the audience to acts of mental exhibitionism. Such evenings cannot fail to diminish those who take part in them. They end on Monkey Hill.

Directing is like cooking, it's like cuisine. You cannot make a great dish with bad ingredients. I have great actors, and I'm putting them together. That's all I'm doing.

Doctor, do you think it could have been the sausage?

Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power of words which somehow will develop its qualities.

Do not taste food while you're cooking. You may lose your nerve to serve it.

Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.

Dried peas and beans, being rather on the dull side, much like dull people respond readily to the right contacts.

Don't eat anything your great-grandmother wouldn't recognize as food.

Don't hit the person across from you with bits of toast, And don't, when dinner is nearly through, say 'Who's the host' It isn't done.

Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one.

Don't let love interfere with your appetite. It never does with mine.

Do the dishes while you're cooking.

During the holidays it's like cooking central time so keeping it safe is an important part.

Drink wine every day, at lunch and dinner, and the rest will take care of itself.

Each sort of cheese reveals a pasture of a different green, under a different sky.

EAT, v.i. To perform successively (and successfully) the functions of mastication, humectation, and deglutition. 'I was in the drawing-room, enjoying my dinner,' said Brillat-Savarin, beginning an anecdote. 'What!' interrupted Rochebriant; 'eating dinner in a drawing-room?' 'I must beg you to observe, monsieur,' explained the great gastronome, 'that I did not say I was eating my dinner, but enjoying it. I had dined an hour before.'

Eating is the secret to good cooking.

Eat as much as you like-just don't swallow it.

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

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

Electrify your life! With heating and cooling, cooking and travel, and you will be doing a lot to help the future of this planet. There is no need to burn anything anymore.

English wine is like Belgian rock or German disco: a waste of everyone's time and money.

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

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.

Eggs are very much like small boys. If you overheat them or over beat them, they will turn on you and no amount of future love will right the wrong.

England is merely an island of beef swimming in a warm gulf stream of gravy.

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.

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.

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.

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.

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

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