Michael Symon Quotes
If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.
Quotes to Explore
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Stillness as a technique is still really captivating to me.
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There is no reason for me to show my collection in New York, because it's not about craft and technique there.
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I carry a small spiral notebook with me at all times and have been doing this for many years. There's a shoe box in my closet filled with these notebooks, each riddled with notes and impressions, ideas, schemes, and soup recipes.
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Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
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Of course, there will always be those who look only at technique, who ask 'how', while others of a more curious nature will ask 'why'. Personally, I have always preferred inspiration to information.
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We have something called naked Sundays ... You have to keep marriage alive, spice it up ... We don't need to go anywhere, we're just with each other. We do everything naked. We cook naked.
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I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
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The best reply to an atheist is to give him a good dinner and ask him if he believes there is a cook.
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I think I should learn French and be a better cook - basic, really good life stuff.
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Under no circumstances trust a lean cook.
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Religion is the sole technique for the validating of values.
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I love to cook, and I love to have all my family around the dinner table.
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In the field of marketing . . . the trend toward selling [has] reached something of a nadir with the unveiling . . . of so-called subliminal projection. That is the technique designed to flash messages past our conscious guard.
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Their violence (the jungle wars of the '70s), and all violence for that matter, reflects the neutral exploration of sensation that is taking place, within sex as elsewhere and the sense that the perversions are valuable precisely because they provide a readily accessible anthology of exploratory techniques.
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The most indispensable qualification of a cook is punctuality. The same must be said of guests.
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Somewhere lives a bad Cajun cook, just as somewhere must live one last ivory-billed woodpecker. For me, I don't expect ever to encounter either one.
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The art is the challenge which you must meet every day: the technique you should learn to control with time. The science and the art of photography are really one, and not opposed to each other.
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Yet smelt roast meat, beheld a huge fire shine, And cooks in motion with their clean arms bared.
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New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
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I love to put on lotion. Sometimes I'll watch TV and go into a lotion trance for an hour. I try to find brands that don't taste bad in case anyone wants to taste me.
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There are, O monks, these four lights. What four? The light of the moon, the light of the sun, the light of fire, and the light of wisdom. Of these four lights, the light of wisdom is supreme.
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The first thing is - and this is very important - I support the unmonitored use of the Internet for everyone. It doesn't matter what country you're in or what you do for a living - everyone should have the right to an unmonitored Internet.
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If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.
