Best 1420 quotes in «cooking quotes» category

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

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.

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

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

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

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.

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

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

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.

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.

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.

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.

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.

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!

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

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

Sweet food of sweetly uttered knowledge.

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

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

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.

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.

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

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.

Take care to chop the onion fine.

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

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!

... the agent provocateur of a good dinner.

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

The best thing about liver is how virtuous it makes you feel after you've eaten some.

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

The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.

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 value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

The champagne was flowing like the Potomac in flood.

The Brit abroad is always the voice of caution. Persons of other cultures are known to be undisciplined, prone to leaning out of car windows and cooking with garlic.

The coffee was boiling over a charcoal fire, and large slices of bread and butter were piled one upon the other like deals in a lumber yard.

The camembert with its venison scent defeats the Marolles and Limbourg dull smells; It spreads its exhalation, smothering the other scents under its surprising breath abundance.

The cook was a good cook, as cooks go; and as cooks go, she went.

The confidence in the unlimited power of science is only too often based on a false belief that the scientific method consists in the application of a ready-made technique, or in imitating the form rather than the substance of scientific procedure, as if one needed only to follow some cooking recipes to solve all social problems. It sometimes almost seems as if the techniques of science were more easily learnt than the thinking that shows us what the problems are and how to approach them.

The confection made of Cacao called Chocolate or Chocoletto which may be had in diverse places in London, at reasonable rates, is of wonderful efficacy for the procreation of children: for it not only vehemently incites to Venus, but causes conception in women . . . and besides that it preserves health, for it makes such as take it often to become fat and corpulent, fair and amiable.

The cooking side is the easier way to be creative. On the policy side, it's harder to think of new approaches to problems.

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.

The English have only three sauces - a white one, a brown one and a yellow one, and none of them have any flavor whatever.