Quotes About Cooking

Nothing, not even an avocado pit, keeps guacamole green for too long once it's made.

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.

When I do a 30-minute meal, for instance, on Food Network, that's my food you see at the end of the show and it's not perfect. And if sometimes things break or drop or the pasta hits the wall when I'm draining it, they never stop tape. They just kind of let me go with it.

I wouldn't want to be in one room, 20 hours a day, 52 weeks a year, with four white walls and a stove. I think it stunts your growth as a human being.

As soon as you wanna take away the flavor of anything, just fry it.

If people feel inspired to try something new and different in the kitchen then I'll have accomplished what I wanted to accomplish.

I stay on the road so much that my fiancee and I were talking the other night about what I wanted her to cook. I told her I don't even remember what a home-cooked meal is.

I'm just wanting to make the proper breakfast and keep the house. That's my passion. At the request of my kids, I'm taking cooking classes. As I go to sleep at night, I think, 'Did I do a great job as a mom, or was that an average day?'

As a chind in Dublin, I can remember having my plate piled high with four or five vegetables - and I'm convinced to this day that my mother's home cooking helped to ward off illness.

My brain still recoils at memories of the tofu stir-fries in my college co-op. A student 'cook' made them in a wok the size of a prosperous Martian's flying saucer, and, man, were they bad - steamy, crumbled bits of tofu and limp greens sloshing around in a warm bath of liquid aminos. I couldn't eat tofu for decades.

It's just really hard to commit to clean eating, and then sometimes you don't want to eat cold salads. Sometimes you want that warm comfort food.

Airline food is cooked in an oven and then kept warm. Space station food is often cooked in an oven and then thermo-stabilised, irradiated or dehydrated and then stored for a year or two before you even get to it.

I'm a warm person and I like people to feel comfortable - if they're comfortable they're going to relax, cook and feel good.

When the chickpeas are still warm from boiling, you get warm hummus, which feels more like a meal. And it's not that hard. Just plan ahead, soak them all night, and dump them in the food processor.

Taleggio is the perfect cheese to melt over a warm dish.

Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.

Simplicity is key. Some people like really high-tech kitchens, where you have warming drawers and ice makers and storage for a million different things. Honestly, for me, I need an oven, a stove top, a fridge and a sink.

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger.

The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical it contains called gingerol, which is closely related to the capsaicin found in hot peppers and the piperine in black pepper, but is much milder than the two.

Friends have warned me that I can be a bully in the kitchen. With every fledgling relationship, I'm anxiously aware that the simple act of cooking alongside my new paramour can unleash havoc.

If we behave like the kitchen is for adults, they become more wary of it and reluctant to go in it because it feels like it's a grown-up space.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.