Quotes About Culinary

IT'S GOING TO GET SALT-AND-PEPPERED! AND … KETCHUP'D!!!

The only thing that will make a souffle fall is if it knows you're afraid of it.

I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.

it is one of the great sandwiches of all time and has swept its way around the world after an American beginning. Nowadays the sandwich is bastardized because it is usually made as a three-decker, which is not authentic (whoever started that horror should be forced to eat three-deckers three times a day the rest of his life), and nowadays practically everyone uses turkey and their's a vast difference between turkey and chicken where sandwiches are concerned.

Bacon-Fried Chicken

The omelette tasted like flannel.

You have to find your discipline to bake your first cake

A culinary triumph: the ingenious use of food as an offensive weapon.

The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.

It seems odd, don't you think, that the quality of the food should vary inversely with the brightness of the lighting. Makes you wonder what culinary heights the kitchen staff could rise to if you confined them to perpetual darkness.

There is a feeling which persists in England that making a sandwich interesting, attractive, or in any way pleasant to eat is something sinful that only foreigners do.

But Aunt Maureen makes smashing omelettes." Julia Upjohn. "She makes smashing omelettes." Poirot's voice was happy. He sighed. "Then Hercule Poirot has not lived in vain, he said. It was I who taught your Aunt Maureen to make an omelette.

Mary seemed to have taken a perverse pleasure in seeing how best she could alternate undercooking and overcooking.

You arouse my gastronomical juices, madame.

Mon Dieu! It is that in this country you treat the affairs gastronomic with a criminal indifference.

Dieu! It is that in this country you treat the affairs gastronomic with a criminal indifference.

The parsley sinking into the butter on a hot day,

the Japanese always ate half-cooked rice and had marvellous brains in consequence.

Ainsley Harriott

Everything looked wonderful until I noticed the anchovies. "Really?" I said. "Hairy little fish?" "It's not a real Caesar salad without anchovies." "I appreciate hairy dogs; I don't appreciate hairy fish.

Perhaps I created the monster Ramsay, who ended up as a TV personality screaming at celebrities on 'Hell's Kitchen,' doing to them what I had done to him.

I've propelled myself into the media world and I've been able to get my style of cooking across with my personality.

I like growing things. I like hot food. I had time on my hands. Now I have Phil Rudd hot chilli sauce.

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.