Quotes About Ingredients

We the chefs have a responsibility to learn about the chemical makeup of food!

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

When Harry and Arnold and Billie were born, drugs were freely available throughout the world. You could go to any American pharmacy and buy products made from the same ingredients as heroin and cocaine. The most popular cough mixtures11 in the United States contained opiates, a new soft drink called Coca-Cola was made from the same plant as snortable cocaine, and over in Britain, the classiest department stores sold heroin tins for society women.

I really believe there's no such thing as accidents, only opportunities. God gives everyone the ingredients to a good, happy life. It's up to us to make the most of them.

Practice safe eating — always use condiments.

Chemicals, n: Noxious substances from which modern foods are made.

A whole fresh tuna, a wicker basket of San Marzano tomatoes, a crate of anchovies, great handfuls of parsley... Dozens of new potatoes, still encrusted with the black volcanic earth of Campania, their flesh golden as egg yolks... A pale wheel of parmesan, big as a truck tire... A sack full of blooded watermelons... An armful of mint, its leaves so dark green they were almost black...

For sheer showmanship, it is hard to beat the creation of a really flashy dessert. Without asking Benedetta's permission, Bruno assembled his ingredients. Eggs. Sugar. Cream. Pastry. A large dish of black currants and other fruits from the garden. First he spun sugar into delicate lattice bowls of crisp brown caramel. Then he made meringues, inside which he placed individual baked peaches. Where the peach stone had been, he inserted a berry gelato , made with pieces of solid fruit.

found myself looking at a recipe for Chicken Cordon Bleu, a dish that had revolted me even when I ate it back in the seventies. The ingredients – oil, butter, cheese, cream, breadcrumbs – felt like signposts on the way to a heart attack.

You can serve good food on a budget provided you don't waste it.

Basically, Walkers are putting real produce into their flavours, so the cheese and onion flavour is actually cheese and onion rather than just flavourings.

One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.

Avocados that haven't fully ripened will lack the big flavor you want for your dip.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

As I started eating more natural foods and thinking about what I was putting into my body, I became more interested in what I was putting on it, too.

I really like cooking according to the season. I like to get creative with what's fresh.

Buying scallops in their shells is the best way to ensure their freshness.

I do sometimes cook myself, and I do enjoy it, though it does depend what's in the fridge, and filming can mean I don't have much time.

There's nothing wrong with using frozen and canned food. There's nothing in this series I'm ashamed of. It's the way I cook.

My mother was an enthusiastic chef but wildly disorganized, and often preferred purchasing yet another jar of mace or chili powder rather than having to hunt down its last incarnation.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.

I don't like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes.

Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.