Quotes About Culinary

She was still haunted by the ghost of the cake she had drowned.

My main skills are talking and cooking biscuits," Augustus said. "And getting drunk on the porch.

My main skills are talking and cooking biscuits," Augustus said. "And getting drunk on the porch. I've probably slipped a little on the biscuits in the last few days, and I've lost the porch, but I can still talk with the best of them.

Culinary historians looking back at the first decades of the twenty-first century will be blessed with vast quantities of material to study, thanks to blogs and social media, but all that material will still reflect only the lives of a certain swathe of active and self-promoting food lovers.

Cooking — that is, the actual mixing, measuring, boiling, and baking — was taught under the heading Laboratory Practice.

Many dinners emerging from the scientific kitchen were entirely white…

Compounds like wedding cake, suet plum-puddings, and rich turtle soup, are masses of indigestible material, which should never find their way to any Christian table (Shapiro citing Mary Peabody Mann, Christianity in the Kitchen).

In recent years women have been moving into the realm of professional cooking in significant numbers, but at its highest levels the world of great cookery is probably more staunchly masculine than the armed forces.

Today, of course, popular culture is on a culinary binge; and so much personal writing is now devoted to gazing back upon the kitchen and the table that we've had to invent a new literary genre, the food memoir, to contain all of it.

The food could climb the social ladder but sometimes the cook was left behind.

KATH PHARAOH'S WAY WITH EEL'S The young ones are the best, before the turn yellow. Put them in a pillowcase with a handful of salt and swish that around in a tub of water till the sliminess is gone. Fry them in bacon fat. They're soon done. If you can't get elvers, then get an old boy, eight or nine years old. After you've skinned him, cut him into two-inch pieces and bake him on a grid. That needs a good hot flame. Nice with piccalilli.

One night the cook served us beans and more beans for dinner. Instead of sleeping, we farted all night long, which caused

Who threw the overalls in Mrs. Murphy's chowder?

Onions make me sad. A lot of people don't realize that.

I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.

I read recipes the same way I read science fiction. I get to the end and say to myself "well, that's not going to happen

There is too much talk of cooking being an art or a science – we are only making ourselves something to eat.

Cookery is become an art, a noble science; cooks are gentlemen.

FROG, n. A reptile with edible legs

The way I cook it's more like mad science. There's a lot of inspiration and dramatic failure with the occasional gorgeous success.

Three things that always bring a smile to my face: making guacamole for my friends, getting pedicures with my mom, exploring an airport I've never been in.

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best---a whole greater than the sum of it's parts.

A nation of inspired cooks and enthusiastic eaters has, of course, coined a specific word for a lust for a food—goloso (from gola for "throat"), which goes beyond mere appetite, craving, or hunger. Friends readily, even proudly confess to being golosi for cioccolata, sfogliatelle (stuffed pastries), or supplì (melt-in-your-mouth rice and cheese balls).

You beat the liver out of a goose to get a pâté; you pound the muscles of a man's cardia to get a philosopher.