Quotes About Recipe

Not a brussel sprouts fan? Try them shredded and fried in a pan with bacon - no one can say 'no' to them then.

A good kitchen scale is an absolute must-have for every kitchen. Although nothing can substitute for skilled intuition - add a dash of this and a handful of that, cook until golden brown and delicious - there are times when the precision a scale can provide is vital.

A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.

Remember, I'm the guy who didn't want the referendum - I wouldn't have had it if I'd been prime minister. But you have to respect how people voted because this was partly about political alienation, so if the response to political alienation is to ignore it, that's a recipe for more political alienation.

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

Whatever you want me to bake, I'll do it badly.

I'm not heavily into baking.

Wasn't asking for a recipe supposed to be good coin of the feminine realm?

When baking, follow the directions. When cooking, go by your own taste.

Grilled salmon and brown pasta works for me every time.

Dinner is usually just pasta with mushrooms.

My favourite meal is probably chicken with penne pasta and pesto.

I am an expert at applying premade pesto to pasta.

If I really don't feel like cooking, I have a bowl of lentil pasta with Rao's jarred sauce.

I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.

I make no bones about it. I have no understanding of pastry.

Sesame oil is probably my favorite condiment, period.

Vinegar even has been mixed with honey;

Tripes, poumons, coeur de porc, etc., tout cela cuit à la vapeur avec du vin de riz.

I make a mean pecan pie, and I have a great recipe for pralines - also using pecans. Pralines take a lot of patience, and patience is a must in the duck blind as well as in the kitchen. Good things come to those who wait.

You've got a lot of very, very smart people standing by waiting for somebody else to do the work. Not a recipe for long-term solvency in my opinion.

Baking is both an art and a science.

Yes, the first time I made flapjacks it was like granola, I forgot to put the sugar in, so I went through hours of mixing it and making it then I went to cut into it, and it fell apart.

When I'm in the kitchen, measuring the amount of sugar, flour or butter I need for a recipe or cracking the exact number of eggs - I am in control.