Quotes About Chopping

Her philosophy was, if it had a pulse, it could be killed. I didn't really have a philosophy, but I could see how talking with the school director would be difficult for her. If he said something she didn't like, chopping him to tiny pieces wouldn't exactly help me get into the school.

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

he'd have me wash whatever ingredients were on hand—potatoes, eggplant, lentils, tomatoes, fresh peppers—before meticulously chopping everything up himself and throwing it with a knob of butter into the small pot we'd brought from Gebze. This was then placed on the gas stove over a low flame. It was my responsibility to watch this pot until sunset, making sure its simmering contents didn't stick.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping – carrots and celery and cabbage – and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

The grand march of progress apparently includes the unfortunate necessity of chopping down every obstacle in its way.

Personally, I don't mind a good cry. In fact, if I cry while chopping onions, I'll run to the bathroom mirror and recite one of my favorite lines from Poltergeist: "Don't you touch my babies!!!" It's the part where the kids are being sucked into the bedroom closet for the second time and JoBeth Williams is at HER WIT'S END! It's very dramatic.

A lot of nights, and dinners, start like this: some panicked chopping of whatever vegetables I had the foresight to buy, a sheet pan, and my countertop convection oven.

I love cooking. It's what clears my mind, since it's pretty hard to multitask when you're chopping vegetables.

I need to have better knife skills... for vegetables.

I enjoy domestic life. Cooking gives me great pleasure, especially if I can chop vegetables slowly and think about what I'm doing and dream a little about this and that.

Don't forget: cruciferous vegetables must be chopped, crushed, or chewed well for maximum benefit!

I can chop and peel vegetables but can't cook full meals.

Pia was chopping up an enormous cabbage, a cabbage big as a basketball. The cabbage was of an extraordinary size. It was a big cabbage. "That's a big cabbage," Edward said. "Big," Pia said.

When she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer, her fingers plying the food with the dexterity of a croupier.

Have you ever chopped down something with an ax? Not fun. I now have serious doubts regarding George Washington and his cherry tree.

If you chop the broccoli (or brussels sprouts, kale, collards, cauliflower, or any other cruciferous vegetable) and then wait forty minutes, you can cook it as much as you want. At that point, the sulforaphane has already been made, so the enzyme is no longer needed to achieve maximum benefit. It's already done its job. (You can also buy bags of fresh greens and other crucifers that are prechopped or shredded, which can presumably be cooked immediately.)

The fact that we heated most of the old farmhouse with nothing but a woodstove was a source of great pride for my father and endless inspiration for witticisms like, "Chop your own wood it'll warm you twice!