Cooking Quotes - Page 43

The man is a common murderer. A common murderer, possible, but a very uncommon cook.

One of the dirty little secrets of my job is that I don't do ANY food or cooking shows.

We all have to draw some lines. To preserve my sanity, I steer clear of cooking, professional sports and most imports, unless imported to us via PBS, Sundance, etc.

Could I use some butter and cheese and eggs in my cooking without going down some kind of hippie shame spiral? Yes. Of course I could.

I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

But will you not have a house to care for? Meals to cook? Children whining for this or that? Will you have time for the work?" "I'll make time," I promised. "The house will not always be so clean, the cooking may be a little hasty, and the whining children will sit on my lap and I'll sing to them while I work.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

Talking to other people while you're cooking, it doesn't come naturally.

Cooking like everything else in France is logic and fashion.

The Southerners are the only cooks in the United States. The real difference between the South and the North is that one enjoys itself getting dyspepsia and the other does not.

Bollocks have never frightened me. I'll eat a bollock any time.

The worst drug of today is not smack or pot - it's refined sugar.

A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.

On Thanksgiving, you realize you're living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

There are times when born hollandaise heads, as well as nouveaux turbot freaks and recherche escargotphiles alike crave the saignet abundance of a New York steak.

The English will agree with me that there are plenty of good things for the table in America; but the old proverb says: 'God sends meat and the devil sends cooks.'

I don't think music is an art any more than cooking food is an art.

Shiatsu, deep-tissue or maybe even Rolfing: Which manner of pummeling becomes a cephalopod most?