Cooking Quotes
-
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
-
The world of wine is more creative than the world of cooking.
-
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.
-
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.
-
I've always been a foodie. My grandmother got me hooked on cooking.
-
The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.
-
I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.
-
I'm really boring. I think about cooking all the time. I have a little book, so when I go out or see something, I jot it down and try to include it in a recipe or do a variation of it. I even have a notepad by my bed, which is usually saying we're running out of mango chutney.
-
What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food.
-
Cooking may be as much a means of self-expression as any of the arts.
-
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
-
When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
-
I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
-
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.
-
You know, you've got serious pieces, you've got light pieces, you've got cooking segments, you've got health-related topics, so it's not as if they've had a unique personality from the get-go.
-
After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and old-fashioned in its Englishness and reminds me of home.
-
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
-
Comics seem to be cooking these days. It's like being a rock star.
-
My eighth-grade year, I was home-schooled. I'd basically wake up, go to the gym in the morning, do a little bit of school, go to practice, do a little more school, then go back to practice. My mom had a crockpot and a mini traveling oven, so we'd be cooking and eating dinners at the gym.
-
YouTube and other sites will bring together all the diverse media which matters to you, from videos of family and friends to news, music, sports, cooking and much, much more.
Chad Hurley
-
I'm a huge fan of Asian cooking in general. I love shabu shabu, and I love hibachi. It's kind of like an experience as opposed to just having something in front of you and you eating it.
-
The mere smell of cooking can evoke a whole civilization.
-
In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.
-
While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.
