Cooking Quotes
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I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
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A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
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Women's cooking has always had a big influence on me personally.
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I'm a big cook and prefer to make meals at home when I can. I'm either cooking, or we're going to a drive-through somewhere. I'm really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.
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I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
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I write for film or, in this case, television when I haven't got a play cooking.
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To the old saying that man built the house but woman made of it a 'home' might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
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I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats.
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I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
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That is just one more thing I love about cooking. Recipes are certain. Use good ingredients, follow the directions, be sure your oven temperature is true and monitor your stove properly, and you are assured success. There are not many variables once you understand how cooking works. Life, on the other hand, is full of variables. Nothing is predictable. Not the weather, not other people, not traffic, not even our own bodies. We are like seaweed, whipped around in the current of an erratic ocean.
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The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
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I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!
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Whether or not you agree that trimming and cooking are likely to lead on to downright forgery, there is little to support the argument that trimming and cooking are less reprehensible and more forgivable. Whatever the rationalization is, in the last analysis one can no more than be a bit dishonest than one can be a little bit pregnant. Commit any of these three sins and your scientific career is in jeopardy and deserves to be.
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Forget that New Orleans is actually a little like the Combat Zone with French cooking, it still happens to be part of the great state of Louisiana where people play the political game the same way it's played in Lebanon. The place is one layer after another of tribes, factions and at least a million laughs.
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My idea of happiness is effortless happiness. The things that ground you. For me it's art and cooking, for example, and when I can be with my friends and the people I love and do simple things. That's when I'm the happiest.
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Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.
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It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.
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I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
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Cooking puts me at ease; it gives me control over what's happening, and I know that the finished product is gonna be good, so I'm gonna be satisfied. That's kind of how I keep myself grounded.
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My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
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I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.
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I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.
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As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
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I got rid of all of my non-stick pots and pans, anything that had a kind of toxic surface in terms of cooking.
