Quotes About Kitchen

I wish my stove came with a Save As button like Word has. That way I could experiment with my cooking and not fear ruining my dinner.

The rice had gone clear, so he threw in a handful of currants and another of pine nuts, a lump of sugar, and a big pinch of salt. He took down a jar from the shelf and helped himself to a spoonful of oily tomato paste, which he mixed into a tea glass of water. He drained the glass into the rice, with a hiss and a plume of steam. He added a pinch of dried mint and ground some pepper into the pot and stirred the rice, then clamped on a lid and

I don't intend to shoot at him but I might succeed in frightening him away if he attempts to reach us here. Haven't you ever seen a trainer work with lions? He carries a silly little pop-gun loaded with blank cartridges. With that and a kitchen chair be subdues the most ferocious of beasts. But you haven't a kitchen chair, she reminded him. No, he said, Government is always muddling things. I have always maintained that airplanes should be equipped with kitchen chairs.

Om vijf minuten voor twaalf klonk er buiten een luid gebrul, gevolgd door een gerinkel als van oorlogvoerende steelpannetjes.

Into the kitchen!" snorted the wet maid, "Into the kitchen?! I'm a lady! I don't go into kitchens. I--" "No?" queried the Master, trying once more not to laugh, "Well, my wife does. So does my mother. I spoke of the kitchen because it's the only room with a fire in it, in this weather. If you'd prefer the barn or-

In keeping with the personal tone, Jones wanted to call the book From Julia's Kitchen, but the author demurred: "People won't know who 'Julia' is," she said. "Of course they will!" the editor retorted, trying not to laugh. In the end, they opted for the more formal From Julia Child's Kitchen.

It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known.

You should concentrate on the segregation of waste, especially kitchen waste. Only after segregation the waste becomes useful and it can be recycled.

Watching David write was inspiring to me. He was at his most content composing. Music floated from his mind and fingertips. He would strum the 11 strings on his 12-string Harptone guitar and wander to the piano and play a few bars, then off to forage for rice pudding in the kitchen.

People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.

Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.

I record my radio show, and my staff makes me a nice lunch in the kitchen, usually fish - whatever's freshest and line-caught - and a salad. I drink water and herbal tea, a blend of catnip, elderberry, and horehound.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

If you're not the one cooking, stay out of the way and compliment the chef.

Every cook I knows loves to make pizza.

My childhood was idyllic to begin with. We lived on a farm in Oxfordshire and my mum used its produce in the kitchen. She made plain, English-style food, cooked exceptionally - it's what I've based my career on.

As far as Italian ingredients, I always have one of those plants of fresh basil in the house, and some mozzarella in the fridge.

I loved the cooking; that was what I was passionate about, but getting to watch the guests eat - because you could see everything from the kitchen - just watching people eat and looking at the plates when they came back, just understanding, this is such an amazing job.

I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.

I got an automatic breadmaker. It's the greatest! I get more points for that. You computerize in the results you want, and it's no fail. I'm a modern homemaker.

I love cooking except for an annoying step - cleaning up.

There's something rather comforting about putting on an apron.

How my parents are in the kitchen is a good indicator of their parenting style. Mum cooks for sustenance, wants to get in and out, the job done quickly. My Dad wants to prance around in the kitchen, create a curry - and a mess - and entertain everyone.

When I cook at home, most of the people I cook for want to be in the kitchen while I'm cooking. I love nothing more than someone monitoring how much salt I put into something, how much pepper I add - but nothing that you can offer is going to sway how I decide to deliver information to you; you'll either receive it or you won't.