Quotes About Ingredients

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

Never met an egg I didn't like.

There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general.

Purring is not so different from praying. To a tree, a cat's purr is one of the purest of all prayers, for in it lies a whole mixture of gratitude and longing, the twin ingredients of every prayer.

What"s that?" "That"s a steak for me and mushroom pasta for you. The pasta is made with tofu and palm oil instead of eggs. I cooked it myself. My steak is wrapped in several layers of foil. It"s not touching the container with your food, so no worries.

Spicy tuna tartare in a cone of miso, spring vegetables in a cucumber wrap, and vine-ripened tomatoes with basil and mozzarella.

The first step in making rabbit stew is catching the rabbit.

Just because it says 'zero calories' or 'sugar free' or 'fat free' doesn't mean it actually is good for you. It's a way to get you. Just make sure that you know. We think that we can put stuff in our body. Just know how it affects you.

I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.

One is happy as a result of one's own efforts-once one knows the necessary ingredients of happiness-simple tastes, a certain degree of courage, self-denial to a point, love of work, and, above all, a clear conscience.

I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.

Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.

I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

We're not best in the world at burritos and tacos. What we're best in the world at is building a people culture, sourcing really great ingredients, cooking according to classic cooking techniques, understanding the corresponding economic model and how to tweak that and drive that and provide this really great, new fast food experience.

If a product has an endless list of ingredients, and you can't pronounce half of them, I would think twice about bringing them into your home.

But I still definitely go to H Mart probably like once or twice a week to get my groceries. It's a very special place to me.

The recipe for any character is always very interesting, as far as what doses of certain qualities you want.

Second is the way of the merchant. The wine maker obtains his ingredients and puts them to use to make his living. The way of the merchant is always to live by taking profit.

Ingredients

She would probably want me to make her mint and grass tea and remedies made out of various ditch weeds, naturally shed tree bark and sun-dried butterfly wings.