Quotes About Kitchen

I know how old most seafood is on Monday — about four to five days old!

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.

a monstrous, despotic, iron-fisted Frenchman who ruled his kitchen like President for Life Idi Amin, it was Chef Bernard.

Embora nominalmente pertençam à sala, com o tempo, os auxiliares acomodam-se aos hábitos e práticas da cozinha e começam a adquirir a mesma visão do mundo: aquela perspetiva xenófoba e ligeiramente paranóica em relação a tudo o que possa existir para lá das portas da cozinha, o mesmo sentido de humor macabro e a desconfiança em relação ao pessoal que não pertence à cozinha.

Havia uma coisa engraçada; partilhávamos uma frequência de rádio com uma unidade à civil da divisão de crimes de rua do Departamento de Polícia de Nova Iorque, que operava por ali. Estavam sempre a tentar que mudássemos a frequência, mas nós não podíamos, porque usávamos todas as que o nosso equipamento permitia: uma para os gerentes, outra para a cozinha, a terceira como frequência de segurança.

Não era isto que eu queria de um subchefe. Se os cozinheiros não o respeitavam, eu dizer-lhes que o tipo os podia despedir não ia criar esse respeito.

A ideia era contratar para a minha equipa a maior quantidade possível de ajudantes leais – rapazes e raparigas que respondessem diretamente perante mim, em quem pudesse confiar para me protegerem a retaguarda – antes que o gerente da cozinha me impingisse os tipos dele, malta que não me diria nada se o meu cabelo estivesse a arder, e muito menos se havia alguém à minha espera com a faca pronta.

Qualquer sonho que eu pudesse acalentar sobre a magia de uma grande, famosa e elegante cozinha nova-iorquina foi substituído pelo orgulho triste dos expedientes criativos e pela satisfação técnica de ser suficientemente rápido para aguentar e safar-me com truques, mentiras e disfarces.

Não dá certo ter dois cozinheiros fortemente armados a esmurrar-se no meio da linha por causa de uma situação melindrosa, tendo à volta recipientes cheios de óleo a ferver e facas afiadas como navalhas.

If a restaurant is known for steak, and doesn't seem to be doing much business, how long do you think those few orders of clams and mussels and lobster and fish have been sitting in the refrigerator, waiting for someone like you to order it? The key is rotation. If the restaurant is busy, and you see bouillabaisse flying out the kitchen doors every few minutes, then it's probably a good bet.

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.

And when you buy a non-stick, treat it nice. Never wash it. Simply wipe it clean after each use, and don't use metal in it, use a wooden spoon or ceramic or non-metallic spatula to flip or toss whatever you're cooking in it. You don't want to scratch the surface.

I knew about that like I knew about the physical forces at play in the kitchen: gravity, decay, coagulation, fermentation, emulsification, oxidization, reduction, caramelization.

It's the same thing," rejoined Sowerby. "We all know what all that flummery means. Men in office, Mark, never do make a distinct promise, — not even to themselves of the leg of mutton which is roasting before their kitchen fires. It is so necessary in these days to be safe; is it not, Harold?

When we were left alone in the stone-flagged kitchen, it was astonishing how rapidly that sprained ankle recovered.

The last time I glanced at the library books on the kitchen shelf they were more than five months overdue, and I wondered whether I would have chosen differently if I had known that these were the last books, the ones which would stand forever on our kitchen shelf.

Yesterday I bought myself a new, very sharp kitchen knife.And I managed to cut my finger within 5 minutes of getting home!Those plastic packages are bloody dangerous!!!

A nite or so after I went in Nick's again and was having a cup of coffee and once more I heard somebody out in the kitchen yell "right" and a couple minutes later out came a jelly omlet and once more Nick looked at me and said could I eat a jelly omlet and I said I could force one and he assured me that there was nothing phony about it but go ahead and eat it and it was as good a jelly omlet as any jelly omlet I ever ate.

Woe to us if we get our satisfaction from the food in the kitchen and the TV in the den and the sex in the bedroom with an occasional tribute to the cement blocks in the basement! God wills to be displayed and known and loved and cherished and worshiped.

Then you panic because you've never known the difference between a sweet potato and a yam and both are on the counter, and if you start making a yam pie you'll never hear the end of it.

The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it's a kitchen, if it's a place where they make food, it's fine with me. Ideally it should be well broken in. Lots of tea towels, dry and immaculate. Where tile catching the light (ting! Ting!)

Now only the kitchen and I are left. It's just a little nicer than being all alone.

When I'm dead worn out, in a reverie, I often think that when it comes time to die, I want to breathe my last in a kitchen. Whether it's cold and I'm all alone, or somebody's there and it's warm, I'll stare death fearlessly in the eye. If it's a kitchen, I'll think, 'How good.

Non c'è posto al mondo che io ami più della cucina. Non importa dove si trova, com'è fatta: purchè sia una cucina, un posto dove si fa da mangiare, io sto bene. Se possibile le preferisco funzionali e vissute. Magari con tantissimi strofinacci asciutti e puliti e le piastrelle bianche che scintillano. Anche le cucine incredibilmente sporche mi piacciono da morire.