Quotes About Ingredients

I'm not above jarred baby food, if it's good ingredients, for convenience sake.

Food is about the flavours that work well together, but when you've got great ingredients half the job is done for you.

There are many Summer ingredients I love: one of my favourite times is when the cherries are ready!

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

But everything written has style. The list of ingredients on the side of a cornflakes box has style. And everything literary has literary style. And style is integral to a work. How something is told correlates with - more - makes what's being told. A story is its style.

The blues, the way it's interpreted, is always a product of your environment, and so it's almost like food. You know, it's like you use the ingredients, and you use your life experiences that you have.

Eye of newt? Ragweed? Mold off your bathroom floor? Peyote?

Don't be afraid of cooking, as your ingredients will know and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.

in the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes even the worst culinary disaster taste delicious.

The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar: as much as two-plus Oreo cookies.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

It is important to be transparent about ingredients and use products with clean ingredients.

I fill one container with hearty vegetable soup, and another with a Japanese-style broth, bok choy, scallions, and udon noodles. I pack up a roasted chicken breast, and some plain steamed brown rice. Some orange slices in honey vinegar with mint. A couple of corn muffins.

Meat loaf with mashed potatoes and green beans." I leave it at that, neglecting the mention that his meat loaf features ground veal and pork and is wrapped in caul fat and basted with a homemade fig barbecue sauce, that the potatoes are more of a classic Joel Robuchon pommes puree of such buttery silkiness that you want to bathe in them, and that the green beans are blistered and charred in caramelized fish sauce with lime.

HOW TO MAKE IT? 2 Tablespoons lemon or lime juice (approx. 1?2 lemon) 2 Tablespoons genuine maple syrup (Not maple flavored sugar syrup) 1/10 Teaspoon cayenne pepper (red pepper) or to taste Water, medium hot Combine the juice, maple syrup, and cayenne pepper in a 10 oz glass filled with medium hot water (room temp water may be used if preferred.)  Use fresh lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice.

He seemed to believe that from such humble, inert elements as flour, shortening, and drab little envelopes of yeast, life itself could be produced.

Unfortunately, personalities, good feelings, goodwill, and luck aren't the only ingredients of a successful organization; alone, they are the recipe for chaos and disaster.