Quotes About Culinary

Life without stock is barely worth living, and you will never attain demi-glace without

like slicing bread, thick-skinned tomatoes and so on — but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks.

Try arguing the virtues of Nello on chowhound.com, or a similar online meeting ground for knowledgeable food nerds, and prepare to get pilloried.

Linh has informed me of something called 'fox' coffee, ca-phe-chon, a brew made from the tenderest beans, fed to a fox (though I have since seen it referred to as a weasel), and the beans later recovered from the animal's stool, washed (presumably), roasted, and ground. Sounds good to me.

If I lived across the street from this place, I'd quit my job and just hang out here all day, until all the money was gone. Quimet & Quimet is a four-generations-old tapas bar in the El Poble-Sec neighborhood of Barcelona, which relies heavily on that Catalonian tapas bar staple of canned food.

when the chef starts thinking he's an artist rather than a craftsman.

His hands flew, twirled, an entire ballet with ten digits. It had taken him, he told me, three years, during his training and apprenticeship, just to be considered as having mastered rice alone. For three years in his first kitchen, it had been all he'd been allowed to touch.

casual comments I may or may not have made, in which I may have suggested she was the "hellspawn of Betty Crocker and Charles Manson.

The wheel, the internet, the pint glass, the electric guitar: these were all important inventions that made the world a better place to live in, but we must add another innovation—the pork chop bun.

Um auxiliar realmente bom é uma descoberta bela e rara. Nos melhores casos, há uma relação quase telepática entre o chefe e o auxiliar, requerendo apenas uma olhadela ou uma expressão do rosto para comunicar resmas de informação.

É o único cozinheiro que eu conheço que gosta de cozinhar para os empregados, insistindo em fazer-lhes pratos que sejam mesmo comestíveis.

Todas as grandes descobertas da cozinha tradicional, os primeiros tipos que comeram miúdos de vitela, ou experimentaram queijo Stilton não pasteurizado, ou descobriram que os caracóis afinal sabem bem com bastante manteiga de alho, eram todos temerários e inovadores, ou estavam desesperados.

Suddenly and without warning, one of the men stepped around and, with the beast's nether regions regrettably all too apparent, plunged his bare hand up to the elbow in the pig's rectum, then removed it, holding a fistful of steaming pig shit - which he flung, unceremoniously, to the ground with a loud splat before repeating the process.

It's these condiments here, the chilis, the chili padi [Thai chilis]. Once you have that, there's no going back. They open up the nether regions of your palate, which hitherto you didn't know existed.

Quanto mais exótico é o manjar, mais aventuroso é o verdadeiro gourmet e maior a probabilidade de algum incómodo posterior. Não me vou negar aos prazeres de uma morcela, ou de um sashimi, ou mesmo de uma ropa vieja na tasca cubana, só porque às vezes não me sinto muito bem algumas horas depois.

the best pizza being the end result of an old and well-maintained bacterial culture, a starter.

Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food.

chicken is boring. Chefs see it as a menu item for people who don't know what they want to eat.

Os poucos heróis culinários que havia no Dreadnaught eram admirados mais pela sua resistência em combate – medida pelo número de pratos servidos numa noite, quantidade de dor e de calor suportados, número de empregadas comidas e cocktails consumidos sem efeitos aparentes. Esses eram os valores compreendidos e apreciados.

A vida de cozinheiro era uma vida de aventura, saque, pilhagem e rock'n'roll sem parar, com um desprezo displicente por toda a moral convencional. A vida do outro lado do muro parecia-me muito boa.

The tagine's dome top is supposed to force the condensation back into the dish and keep it moist and tender.

Nothing too serious. Just enough facility with a knife to be on a par with any Sicilian grandmother.

That dried sawdust they sell in the cute little cans at the supermarket? You can throw that, along with the spice rack, right in the garbage.

F. Dick makes a good one for about twenty-five bucks. It's stainless steel, but since it's serrated it doesn't really matter; after a couple of years of use, if the teeth start to wear down, you just buy yourself another one.