Quotes About Culinary

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

Finally I caught on that what you buy today is ready—picked or dug this morning at its peak. This also explained another puzzle; I never understood why Italian refrigerators are so minute until I realized that they don't store food the way we do. The Sub-Zero giant I have at home begins to seem almost institutional compared to the toy fridge I now have here.

POMMAROLA Tomato Sauce ½ cup extra-virgin olive oil 1 small onion, minced 1 28-ounce can of whole tomatoes, or 6–8 firm fresh tomatoes, peeled ½ cup basil leaves, chopped Salt and pepper Heat oil and add onion. After 5 minutes over medium heat, add tomatoes and break them up with a spoon. Add basil and salt and pepper to taste. Cook for 10 minutes on high heat, uncovered, to reduce it. Makes 3 cups.

Daddy Jack and Fanny don't care what I do as long as I stay out of the kitchen. She looms over the stove, madly coating everything she cooks with cayenne pepper and several shakes of Tabasco.

batch of obsidian-like fudge, Ashley disdained the kitchen.

Dried pasta from a box didn't advertise how long and hard you had labored.

Who threw the overalls in Mrs. Murphy's chowder? Nobody spoke so he said it all the louder It's a dirty Irish trick and I can lick the Mick Who threw the overalls in Murphy's chowder.

Hardys ran Chet a close race on second and third helpings of Claude's superb cured ham and pecan pie.

Laura Ingalls Wilder's 'Little House' series is a national treasure, beloved by generations. But what I love most is the peek it provides into the planting, harvesting, hunting, and preparing of the foods that America's settler families ate in the late 1800s.

Never in my wildest dreams did I think I would look people in the face and be like, 'Your snake cake's not good.'

My mother was an enthusiastic chef but wildly disorganized, and often preferred purchasing yet another jar of mace or chili powder rather than having to hunt down its last incarnation.

My dad had a wildly embarrassing habit for a while, that luckily only came out when he was traveling abroad. When trying to decide what restaurant to eat in, he would boldly stride in to the kitchen of every possible contender and have a look around.

I think baking is very rewarding, and if you follow a good recipe, you will get success.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

When you're in theater, you inevitably wind up working in restaurants. I made pastry.

All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.

You don't do oysters and red wine together. That's a no-no; you just don't do that. I love a nice white wine with oysters.

Red wine vinegar has some personality as well acidity.

My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.

The world of wine is more creative than the world of cooking.

I've always loved my red wine, and when I'm not working I can open a bottle too many. I love to cook, so it's one for me and one for the casserole. I would consume a bottle of wine on my own of an evening and then literally pass out.

The way I like to cook is to have music going, usually jazz, and something in my hand, usually a glass of wine.

I do make a really great bolognese, and the key is putting good 'ol wine in there.