Quotes About Culinary

Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on sauce. That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing.

Certainly the extraordinary abundance of food in America complicates the whole problem of choice. At the same time, many of the tools with which people historically managed the omnivores dilemma have lost their sharpness here or simply failed. As a relatively new nation drawn from many different immigrant populations, each with its own culture of food American's have never had a single, strong, stable, culinary tradition to guide us.

If you're toasting walnuts, put a walnut in the corner of your cutting board. It really works, I'm telling you.

According to Britt, Hector was spending the last few weeks before Stray opened perfecting some mad scientist's ice cream cone, cacao custard in a cup constructed out of malt or something equally odd, plus a salted, buttered popcorn ice cream. He'd created some kind of hot fried pastry with a cool Meyer lemon center, served with Thai basil cream and a sparkling drift of sugared zest. Britt had described them as otherworldly beignets.

sterlet in a silvery chafing dish, sterlet slices interlaid with crayfish tails and fresh caviar? And eggs en cocotte with mushroom purée in little dishes? And how did you like the fillets of thrush? With truffles? Quail à la génoise?

Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

I love showing my personality in my cooking.

I love bacon, but I don't think we need it on everything.

I love food shows: Anthony Bourdain, Iron Chef, Chopped, you name it.

I love black truffles. I love white truffles.

paprika hendl

mamaliga, and egg-plant stuffed with forcemeat, a very excellent dish, which they call impletata. (Mem., get recipe for this also.)

Why would you go and ruin a perfectly good steak with ketchup?

Marvellous places, kitchens. Full of food, y'know.

Sai, negli ultimi mesi ho mangiato tante di quelle pesche in scatola, che ieri notte ho praticamente cacato una crostata.

Daddy, how come in Kansas City the bagels taste like just round bread?

Was the Buffalo chicken wing invented when Teressa Bellissimo thought of splitting it in half and deep frying it and serving it with celery and blue-cheese dressing? Was it invented when John Young started using mambo sauce and thought of elevating wings into a specialty?

You would fancy any man who gave you baklava, I tease. You think I am some kind of sharmuta for sweets?

This wasn't food - it was what food became if it had been good and gone to food heaven.

If you put butter and salt on it, it tastes like salty butter.

A woman always has half an onion left over, no matter what the size of the onion, the dish or the woman

Wow-Wow Sauce, a mixture of mature scumble, pickled cucumbers, capers, mustard, mangoes, figs, grated wahooni, anchovy essence, asafetida and, significantly, sulfur and saltpetre for added potency. Ridcully inherited the formula from his uncle who, after half a pint of sauce on a big meal one evening, had a charcoal biscuit to settle his stomach, lit his pipe and disappeared in mysterious circumstances, although his shoes were found on the roof the following summer.

If he was going to be boiled for a lamb, then he might as well be roasted for a sheep.