Cooking Quotes
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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.
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I was given a lot of homework: I had to practise ironing as a synth, practise washing up as a synth, cooking a meal as a synth. It's definitely the most prep I've had to do for a role.
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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.
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The mere smell of cooking can evoke a whole civilization.
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Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.
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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.
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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.
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I came home every Friday afternoon, riding the six miles on the back of a big mule. I spent Saturday and Sunday washing and ironing and cooking for the children and went back to my country school on Sunday afternoon.
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I eat merely to put food out of my mind.
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Cooking may be as much a means of self-expression as any of the arts.
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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.
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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.
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If I'm working on a poem, it's at the forefront of my mind; I'm working on it when I'm cooking dinner or stretched out on the sofa. But if I don't really have it by the 10th draft, I know it just isn't going to jell.
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I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.
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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.
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I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.
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I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
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Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.
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In the creative industries, there are few things more exciting than a zinger - a thought, idea, line, plot device - anything really, that just totally works in a fundamentally new and fresh way. It's like a uniquely lovely melody or a new taste idea in cooking. Something special, something new, something wonderful. They're also very rare.
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Salad freshens without enfeebling and fortifies without irritating.
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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.
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Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
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My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
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Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
