Quotes About Culinary

Here, open wide and let it slide," he said, tilting a half-shell into Ben's mouth. The oyster hit Ben's mouth. It felt warm, salty, and had the consistency of loose phlegm. For a moment, Ben thought he was going to vomit. Somehow, he got the animal down his throat.

Rémy, you realize your steak au poivre is the only reason you still work for me.

Chestnuts in stuffing tastes like someone chewed up a tree branch and then French-kissed it into your mouth.

The man who invented Doritos has passed away at the age of 97. He asked to be buried with the creator of Fritos and Cheetos in a variety pack.

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

Chi trova gusto a mangiare non è ancora perduto

smushi' – a combination of the famous Danish smørrebrød open sandwiches and sushi

I believe food is the most brilliant invention ever.

together they breakfasted on 'Venison and Chockalatte'

Always explore a new town on an empty stomach. It sharpens the vision. Leave the main thoroughfare immediately. Spend your time dawdling or just sitting.

Lucy had no complaints about her dinner. Anything was fine with her as long as she didn't have to cook it.

If properly dried and trimmed, New York-style pizza could be used to make a box for Chicago-style pizza.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

The most useful information on CNN is when Anthony Bourdain tells me where to eat noodles.

I have to confess here that I am a useless cook.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

My husband is a chef, and he often brings home a lot of useless kitchen tools.

So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Recipes can be incredibly vague where chillies are concerned.

A food's value is based on how good it tastes.

Almost anything can be improved with the addition of bacon.

To assist with the dietary requirements of vegetarians, on the first Tuesday of the month a chicken is officially a vegetable.