Quotes About Cooking

On traditional economic theory: We do not play chess as if we were a grandmaster, invest as if we were Warren Buffett, or cook like an Iron Chef. It is more likely we cook like Warren Buffett, who loves to eat at Dairy Queen.

There is no culture where everyone cooks in the same way.

Home cooking is always concerned with quality, because people you care about will eat the meal.

The British population that used coal for heating and cooking was increasing, from 5.2 million in 1700 to 7.8 million in 1800, and on up to 12 million by 1831. Industry used coal for Newcomen engines pumping out coal mines and pumping water, although much of that coal was essentially mine waste. But iron smelting with coked coal began a major expansion after 1750, radiating outward from the Darby enterprise at Coalbrookdale and rapidly replacing smelting with charcoal made from wood.

In cultural production, Levi-Strauss famously declares, food is both good to eat (bonne a manger) and good to think with (bonne a penser). He means this literally: cooking food begets the idea of heating for other purposes; people who share parts of a cooked deer begin to think they can share parts of a heated house; the abstraction he is a warm person (in the sense of sociable) then becomes possible to think.14 These are domain shifts.

But sometimes, if I start to picture what's downstairs in the kitchen cupboards and fridge and those bowls on the counter, and try to piece everything together in a series of interesting meals and fill in any gaps with a mental grocery list, it turns into a fun, riveting game so engaging I forget what a horrible person I am and fixate instead on the far more relevant question of what I plan to cook and eat in the near future.

My mother was a cook of the plain, simple, homey variety, which was perfect for our undeveloped palates. She wasn't a puritan or a health nut, but she greatly cared what we ate and took pains to serve us good meals every night. Sometimes, when she dished up one of her typical home-cooked dinners, and we told her how good it was and asked for seconds, she would say half joking, "Aw, it's nothing but a blue plate special!

The secret to delicious scrambled eggs was to cook them in a saucepan with bubbling butter and stir them constantly with a wooden spoon. Keep the heat medium-low. Resist the temptation to turn up the gas and cook the damn thing in two seconds. Only patience would allow the eggs to come together soft and fluffy and very, very light

Four hours later, Gus, Carmen, and Oliver shared a celebratory bottle to toast the best meal they had ever cooked on the fly: plates of paella-inspired risotto with clams, salt-crusted trout with fennel, thinly sliced Wagyu beef with thyme butter, and a trio of cream puffs flavored with ginger, green tea, and chocolate-chili, among other dishes.

It had been illuminating to watch Carmen really dig in and cook without commercial interruption, without cameras. Her pout was gone, replaced by a look of studious concentration, and she had chopped and minced and blended spices to create amazing bursts of flavor. The sofrito she had made, saucing together onion, tomato, and garlic in olive oil, had elevated the toasted chicken into a fragrant and unforgettable dish.

And then he flew home and cooked his mother and brothers a resplendent turkey dinner, with sausage stuffing, maple-glazed sweet potatoes, and a chutney made with peaches, pears, pineapple, and a dash of curry.

Once the danger of frost had passed she could plant her herb garden: creeping thyme, dill, sweet basil, hyssop, French tarragon, and bronze fennel. All wonderful flavors and scents added to her dishes.

I resigned myself quite contentedly to the life of a vegetable. I went to cooking school in the morning, had lunch with friends, sat in the sun with other pregnant ladies, talked, gossiped, did everything in short that's in the books including laying out my husband's slippers and smoking jacket. (I'm serious I assure you.) And the funniest part of all is that I liked it.

It's nice that you enjoy cooking. I happen to enjoy eating.

I've come to appreciate cooking over the years. It's an art, I'm convinced of it, just as noble as painting or poetry. It's not appreciated simply because the product disappears so quickly

Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.

My people didn't cook over fire." "All people cooked over fire at some point," Antone said. "You know what I mean. Your family." "My family lived in a suburb of Phoenix. I learned campfire cooking in Scouts, like most boys in America." "Touchy, touchy," Moreno said. "I was just--" "Being an ass?" the woman said.

After a while, two teenage boys served a meal of stew with bread. Abdul thought the boys had probably done the cooking themselves. He suspected that the chewy meat was camel, but he did not ask. Afterward the boys cleaned up in a perfunctory way, leaving scraps on the ground. Men without women were slobs everywhere, Abdul thought.

Oh Lord please don't burn us don't kill or toast your flock. Don't put us on the barbecue or simmer us in stock. Don't bake or baste or boil us or stir-fry us in a wok.

Epicurean cooksSharpen with cloyless sauce his appetite.

wagons to move the camp of a regiment from one place to another, and some of the camps had bakeries and cooking establishments that would have done credit to Delmonico.

his attempts at baking being closer to brickmaking than bread.

The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I'd say a food mixer. I've never used it, I don't really know what they're for.

PEACHY KEEN Makes 1 serving 1 cup water ½ cup quick-cooking oats 1 tablespoon flaked almonds ½ cup peaches or nectarines, sliced Dash cinnamon (optional) • Bring the water to a boil. Stir in the oats and cook until soft, about 3 minutes. When the oats are finished, top with almonds and fruit slices. > 220 calories, 7 g fat, 6 g fiber, 8 g protein