A Quote by Cyra McFadden
I no longer prepare food or drink with more than one ingredient.
Related Quotes
Branson ate his salad, and left the rest of his fish untouched, while Grace tucked into his steak and kidney pudding with relish. 'I read a while ago,' he told Branson, 'that the French drink more red wine than the English but live longer. The Japanese eat more fish than the English but drink less wine and live longer. The Germans eat more red meat than the English, and drink more beer and they live longer too. You know the moral of this story? 'No' 'It's not what you eat or drink - it's speaking English that kills you.
Death is more certain than the morrow, than night following day, than winter following summer. Why is it then that we prepare for the night and for the winter time, but do not prepare for death. We must prepare for death. But there is only one way to prepare for death - and that is to live well.
It is a tragedy that religion for us means, today, nothing more than restrictions on food and drink, nothing more than adherence to absence of superiority and inferiority.
I smiled at him as best I could and pushed the paper across the table before he could change his mind. Because Henry DeVille was correct - there was an ingredient in my baking more concenctrated than any extract, more pungent than any spice; an ingredient that everyone would recognize and no one was able to name: it was regret, and it rose when one least expected.
More important than the food pairing is the person with whom you drink the wine.
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
For what can power give more than food and drink, To live at ease, and not be bound to think?
And the more I drink the more I feel it. That's why I drink too. I try to find sympathy and feeling in drink.... I drink so that I may suffer twice as much!
If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten.
Much more has to be done to democratize the food movement. One of the reasons that healthy food is more expensive than unhealthy food is that the government supports unhealthy food and does very little to support healthy food, whether you mean organic or grass-fed or whatever.
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.
Some have lavish garments, carry sharp swords, and feast on food and drink. They possess more than they can spend. This is called the vanity of robbers. It is certainly not the Way.
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something to find or hunt or cultivate first of all; for most of human history we have spent a much longer portion of our lives worrying about food, and plotting, working, and fighting to obtain it, than we have in any other pursuit. As soon as we can count on a food supply (and so take food for granted), and not a moment sooner, we start to civilize ourselves.
Food served is always more than just food served. That is to say, it is more than just fuel for the body. Depending upon who has prepared the food and who has served it and with what spirit, it can uplift the - and around the world, in every culture, food is used to flirt, to be coy, a raise in the employment or to search for employment. It can bring warring factions together.
It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.
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