Quotes About Culinary

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.

Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.

We eat raw dough. We eat raw cookie. We eat massive buttercream in cakes that are still warm. We eat salt. We have to taste things that you will not put in your mouth. But you know what? That's television. You have to do it.

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.

I'm really into this anime called 'Food Wars.'

Of course you can get a decent mouthful of food in New York. You can get a decent mouthful of food in Nairobi. You can get a decent mouthful of food in Warsaw or Chad if you look hard enough. It's just I wouldn't actually go there looking for the food.

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.

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.

stone. I wanted to try fish gravy—a recipe I'd gotten in Panama—so I was adding spices to flour when Tomlinson reappeared. He carried two photos

Photographing a cake can be art.

Making cake is one of the easiest things in the world.

I think the best restaurants in America should be in California.

I think that to capture food in music, you really are capturing an emotional response to food.

I love making pastas and pizzas - carbohydrates.

I understand that some people like certain things more than others, but by the time you are an adult, you really should be able to sit down and eat pretty much anything.

Once you get your hands on some nduja, chances are you will find all kinds of ways to use it.

Im not in charge of the barbecue because my wife says I burn everything.

I've learned how to make a nice souffle, a little mac and cheese.

I don't know that I want to live in a world without cheese.

A lot of my friends at home call me 'Chef G.'

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

I'd really love to go and do a chef's apprenticeship. I really would, I love cooking.

Im a chef. Ive been cooking for 26 years, and, you know, theres probably not a lot of things that I havent tried in my life.

I was lucky enough to marry a wonderful chef.