Quotes About Cooking

Making chocolate with RuPaul, it doesn't get much better than that honestly. That's the dream; that's what everyone aspires to do.

I'm going to be a 'Chopped' champion.

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.

I couldn't be a supermodel, hats off. I'll stick to the kitchen!

I was very, very little - it was the first time I ever cooked on my own, with my mother's supervision - and I made scrambled eggs. I felt so accomplished, like magic!

Believe it or not, I'm as much a fan of a supper shortcut as the next person.

I'll get depressed out on the road simply because I'm not being the mama that's cooking supper every night, or that's fixing my husband's plate and my baby's plate. You miss those things, and I miss them.

I will end up with someone in the arts. I am positive. I eat, breathe and sleep acting. And I'll end up with someone who is happy staying at home and having me cook supper. But I also really need to be intellectually challenged and stimulated. I want someone bookish, and someone who is passionate.

I like routine, and cooking became a ritual when I was modelling in New York. My life was nomadic, so making supper felt like an announcement that I was home.

I eat steak primarily. That's pretty much what my diet consists of. Sometimes I supplement that with other steaks.

If you are ever at a loss to support a flagging conversation, introduce the subject of eating.

It's like cooks don't watch cooking programmes - I suppose maybe comedians don't watch comedy shows.

I love a nice cooking show. It's as aesthetically pleasing as any other thing that tempts the senses, I suppose.

Press-in crusts are a supposedly easy alternative to the rolled kind, but achieving an even, compacted layer all over isn't a no-brainer.

The higher the surface area-to-volume ratio of a given amount of meat, the more efficiently it will freeze and the less damage it will suffer.

A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.

With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.

I show the people I love that I love them by gathering them in my kitchen and feeding them, so no surprise that most of my characters do the same thing.

Oh, the first dish I learned to make, I think I was about 10 years old, I made my dad spaghetti and broccoli for dinner when he got home from work, and it was, like, a surprise.

I'm as surprised as anybody. I never would have thought I'd be here talking about having a cooking show on the Food Network. It wasn't on my list of things, but it's fun, and I'm having a good time.

Cooking is likewise a mode of transformation and a pleasure to which I often repair, and it sometimes seems so pleasurable because it is the opposite of writing; it engages all the senses; it's immediate and unreproduceable and then it's complete and eaten and over. The tasks are simple, messy, fragrant, and brief, and success and failure are easy to determine.

Zip it kiddo. Don't ever admit you know a thing about cooking or it'll be used against you later in life.