A Quote by Irma S. Rombauer

Correct the seasoning' - how that time-tested direction stimulates the born cook! — © Irma S. Rombauer
Correct the seasoning' - how that time-tested direction stimulates the born cook!
But investment in space stimulates society, it stimulates it economically, it stimulates it intellectually, and it gives us all passion.
My definition of Man is, a Cooking Animal. The beasts have memory, judgement, and all the faculties and passions of our mind, in a certain degree; but no beast is a cook....Man alone can dress a good dish; and every man whatever is more or less a cook, in seasoning what he himself eats.
Nothing stimulates the practiced cook's imagination like an egg.
While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.
All through my life, I have been tested. My will has been tested, my courage has been tested, my strength has been tested. Now my patience and endurance are being tested.
I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.
If you are in a position to give direction to the masses, check your direction thousand times to be sure that it is the correct one!
What do you want in a female companion? What is the first thing that attracts you. Her ability to cook and keep house or is it the way she looks? It's not politically correct, GM hates it when I draw that analogy. But it's absolutely correct."
Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.
I'd love to say I'm an accomplished cook, but I don't have any signature dishes. I'm good at breakfast -- I make great eggs. My father gave me a little recipe. It's all in the seasoning. But it's a Greek secret. I won't give it away!
Pot Noodles are my true love because I don't have to cook them. I have a ritual: take one pot noodle, add a teaspoon of chilli flakes and half of salt, plus all the seasoning it comes with.
cookbooks, I found, are intended for people with time to cook - and, surprisingly often, for people who already know how to cook.
Concocting a good guest list is like seasoning a gourmet sauce. Too many similar ingredients and it's bland. Too much variety in the seasoning and the result may be overpowering.
I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook. Well, call that friend and say, 'Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?'
I'm trying to understand cosmology, why the Big Bang had the properties it did. And it's interesting to think that connects directly to our kitchens and how we can make eggs, how we can remember one direction of time, why causes precede effects, why we are born young and grow older. It's all because of entropy increasing.
It's an odd feeling-farewell-there is some envy in it. Men go off to be tested for courage and if we're tested at all, it's for patience, for doing without, for how well we can endure loneliness.
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