Quotes About Culinary

I was well warned about English food, so it did not surprise me, but I do wonder sometimes, how they ever manage to prise it up long enough to get a plate under it

What's a sesame seed grow into? I don't know we never give them a chance, what the fu.. is a sesame?! It's a street... It's a way to open sh.....

It's nice to eat a good hunk of beef but you want a light dessert, too.

I just hate health food

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

If people take the trouble to cook, you should take the trouble to eat.

Is the chemical aftertaste the reason why people eat hot dogs, or is it some kind of bonus?

I want my food dead. Not sick, not dying, dead.

One day, I'm gonna make the onions cry...

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

Allergic to garlic?" He tore a chunk of bread and chomped on it. "Might as well give up breathing." That too, but not because of allergies.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I'm adhering to the core of 2000 years of gastronomic history.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

Finishing food is about the tiny touches. In the last seconds you can change everything.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

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.

DRIED HERBS Oregano, thyme, sage, rosemary, and tarragon are decent substitutes for fresh. (Dried parsley, basil, and mint are worthless.) They keep for about 6 months.

Proteins unwind when exposed to heat, and they do the same when exposed to salt. So salting has an effect resembling cooking.

It takes two years for the salt to reach the center of a wheel of Parmigiano-Reggiano cheese.

When the Basque whalers applied to cod the salting techniques they were using on whale, they discovered a particularly good marriage because the cod is virtually without fat, and so if salted and dried well, would rarely spoil. It would outlast whale, which is red meat, and it would outlast herring, a fatty fish that became a popular salted item of the northern countries in the Middle Ages.

Every time I go near the stove, the dog howls.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.