Best 1420 quotes in «cooking quotes» category

Scotch Whisky is about the only thing left that is guaranteed to bring comfort to mankind.

See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.

Self-confidence without self-reliance is as useless as a cooking recipe without food. Self-confidence sees the possibilities of the individual; self-reliance realizes them. Self-confidence sees the angel in the unhewn block of marble; self-reliance carves it out for oneself.

Serve the dinner backward, do anything - but for goodness sake, do something weird.

Seriously, if someone don't like this appetizer, you gotta grab they scruffy ass by the back of their neck and throw them out on the lawn. I can't help people like that.

Shape is a good part of the fig's delight.

She ate so many clams that her stomach rose and fell with the tide.

She did not so much cook as assassinate food.

She knows no difference 'twixt head and privities who devours immense oysters at midnight.

...shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle. Indeed of the whole realm of Nature the sea is in many ways the most harmful to the stomach, with its great variety of dishes and tasty fish.

Shiatsu, deep-tissue or maybe even Rolfing: Which manner of pummeling becomes a cephalopod most?

Smiles from reason flow, To brute deny'd, and are of love the food.

Since there is an assumption that a lot of models ‘starve themselves’ to stay thin, I always find it both funny and shocking when people ask me if I ‘overeat’ or am ‘fed better’ on photo shoots to help me stay a ‘larger size.’ While I may be a total foodie and enjoy cooking, I simply eat when I’m hungry and finish just before I’m full.

Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

So long as you have food in your mouth, you have solved all questions for the time being.

Some guy invented Vitamin A out of a carrot. I'll bet he can't invent a good meal out of one.

Some breakfast food manufacturer hit upon the simple notion of emptying out the leavings of carthorse nose bags, adding a few other things like unconsumed portions of chicken layer's mash, and the sweepings of racing stables, packing the mixture in little bags and selling them in health food shops.

Something that's such a joy in my life every day - cooking - is this incredible, horrific danger to women around the world.

Some people do get nervous about cooking for me, others just get extremely irritated by my interfering.

Some pale, hueless flicker of sensitivity is in me. God, must I lose it in cooking scrambled eggs for a man.

Sometimes while you're cooking it's messy but the outcome is good. The end result is all that counts.

Sometimes I find myself thinking, rather wistfully, about Lao Tzu's famous dictum: 'Govern a great nation as you would cook a small fish.' All around me I see something very different, let us say - a number of angry dwarfs trying to grill a whale.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.

So you can settle the fuck down. My mother used to say, "Primero comemos, entonces lo demás." That means, "first we eat, then we do everything else.

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

Speaking of competition in the fast-food industry. This is rat eat rat, dog eat dog. I'll kill 'em, and I'm going to kill 'em before they kill me.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

Spending more time with friends and family costs nothing. Nor does walking, cooking, meditating, making love, reading or eating dinner at the table instead of in front of the television. Simply resisting the urge to hurry is free.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

Take care to chop the onion fine.

Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.

Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine.

TABLE D'HOTE, n. A caterer's thrifty concession to the universal passion for irresponsibility.

Sweet food of sweetly uttered knowledge.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!

TEETOTALER, n. One who abstains from strong drink, sometimes totally, sometimes tolerably totally.

Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.

Texas does not, like any other region, simply have indigenous dishes. It proclaims them. It congratulates you, on your arrival, at having escaped from the slop pails of the other 49 states.

... the agent provocateur of a good dinner.

The American does not drink at meals as a sensible man should. Indeed, he has no meals. He stuffs for ten minutes thrice a day.

The ambition of every good cook must be to make something very good with the fewest possible ingredients.

The art of dining well is no slight art, the pleasure not a slight pleasure; neither the greatest captains nor the greatest philosophers have disdained the use or science of eating well.

The average cooking in the average hotel for the average Englishman explains to a large extent the English bleakness and taciturnity. Nobody can beam and warble while chewing pressed beef smeared with diabolical mustard. Nobody can exult aloud while ungluing from his teeth a quivering tapioca pudding.

The best fish in the world are of course those one catches oneself.

The benevolence of wrapping the partridge in a vine leaf brings out its quality, just as the barrel of Diogenes brought forth the qualities of the great thinker.

The best poet is the man who delivers our daily bread: the local baker.

The best way to learn is live, in person, cooking, feeling, smelling and tasting, but TV is the second-best thing to that; it's a halfway facsimile.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.