Quotes About Culinary

I begin to regret those last dozen oysters.

Kate ate the cracker in one bite. "Very tasty," she said. "Excellent," the waiter said solemnly. "Our chef now has a reason to live.

Other than the fact that I'm entirely sick of Mexican food, Abe might be in there. And he might accidentally-on-purpose drop a plate of enchiladas into Harlin's lap if we're together.

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.

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

Do not let the word 'tripe' deter you. Let its soothing charms win you over, and enjoy it as do those who always have!

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

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.

We can create any sort of flavor on a printed image that we set our minds to.

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.

I used to have a bit of a thing against starting a meal with soup. I'd find they were often too heavy, filling you up rather than igniting the appetite. Plus, I'd end up mopping it up with scoops of baguette.

That's right, I do make good matza ball soup; I don't use a mix; I make it from the actual chicken.

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

With caviar, you place a blob of it on sour cream or on a lettuce leaf and everyone is happy. I'm trying to get away from that.

I'm from Georgia, and everybody gathers around food in the South.

Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.

Boiled peanuts are a Southern thing.

Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.

No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.

Soy sauce and seaweed go really well with potato chips.

My work spaces are the cookery school and all the restaurant kitchens. I eat in the restaurants a lot.

I felt I'd earned the Good Housekeeping Seal when I designed an oval-shaped spaghetti pot, because spaghetti is long.