Quotes About Culinary

Believe me, I did not come to London to cook farmed fish. All my fish are wild.

The cow, basically, eats three basic things in their feed: corn, beets, and barley, and so what I do is I actually challenge my staff with these crazy, wild ideas. Can we take what the cow eats, remove the cow, and then make some hamburgers out of that?

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

The booming popularity of alligator hunting, sparked by reality shows like the History Channel's 'Swamp People,' is easy to understand: It's an exotic blast of adrenaline. But there's a culinary upside as well, with gator boasting a delicate light-pink meat that, to me, falls somewhere between veal and wild turkey.

Hyderabad can be harsh to a foodie like me. The haleems and the biryanis are in your face. It's hard to overcome temptations and harder not to binge.

When I used to do the Edinburgh Festival, there was a bunch of guys selling fresh oysters and I'd eat ten daily - marvellous.

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

I came to the U.S. in the 1990s. I worked all around, including at Stars, and in 1996, I became the chef of Yoyo Bistro, which used to be Elka. During my one-year tenure there, I met a lot of French chefs at the time.

In terms of diet, my parents had a restaurant business so I don't eat any junk food - they taught me to appreciate good food.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

There's some terrible food on 'Come Dine With Me' and that creates some great moments.

I'm not a big eater. I'm a terrible cook, and so I don't cook for myself.

I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.

Are you kidding? I'm a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.

But really I'm not terribly interested in what I eat.

Cooking steak is a joy because it is a terrific piece of meat that has great flavour whether it is grilled or pan-fried.

I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.

The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.

I competed in a test round of 'Kitchen Casino.' I feel like it's good to know what the competitors are going through.

I tested a lot of old cornbread recipes and most of them were bland or tough.

I've tested every imaginable brand of popcorn and popcorn-popping product I could get my hands on.

When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing out layer cakes or different cookies and testing out changes.

A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.