Quotes About Cooking

Once it's in the soup, I'll call it beef," Greasy Sae says with a wink.

When people compliment my cooking, it's like somebody telling me that they like my music. And it's great to be known for something else.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.

I've always thought that a Saturday morning at home should be education time. I mean fun education, for example learning to cook a dish or reading about something new. So I put on documentaries, get a bunch of magazines and newspapers and use the morning to make myself better.

For me, having it all doesn't mean having the corner office at work and a penthouse at home if there aren't kids running around as I'm trying to cook my husband something special.

There is a huge misconception that you need to spend hours in the kitchen to produce something special.

When I was a player it was not normal that I would cook at home but now that I have more time, I do sometimes. I like it, I like to cook and maybe sometime I would like to have some lessons.

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.

I like my home to be somewhere where my friends can feel like they can put their feet up on the couch and for it to feel like really easy living. I really love to have my friends over, cook dinner for them, catch up, and spend quality time with quality people in my life.

I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other night and he helped a lot. He helped peel asparagus; he hung out. It was great.

I burn a lot of stuff. My son, bless his heart, eats it anyway. But he makes a face!

Cooking has always sort of been my way to soothe the soul, if you will. I grew up around my great-great-grandmother cooking, and that's eventually where I learned a lot of things. So food has always been used to ease and comfort.

Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.

I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.

Sorry, I'm not much of a cook.

Rhythm, that's an essential part of cooking. The sound of a lovely song and the smell of some dish in the oven are equally evocative.

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.

Look at cookbooks with your kids and ask them what sounds good.

I love fish soup. Its a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.

When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.

Tinned food can be cheaper than buying fresh stuff. Things like tinned carrots, tinned potatoes, mushy peas make a good base for a soup.

I'm a big soup guy.

Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.