A Quote by Jack Dee

I really like rustic mediterranean cooking. And I like trying out curry takeaways. — © Jack Dee
I really like rustic mediterranean cooking. And I like trying out curry takeaways.
I actually struggled through teaching myself to cook because I'm completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I was embarrassed about being Indian and I was very introverted. My mom would pack me Indian food for lunch. All the kids had their Lunchables and peanut butter and jelly sandwiches and I had rice and dal. They would say, 'Does your house smell like curry? You smell like curry!' So, I'd never eat lunch, really. Or, I'd hide to eat lunch.
I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.
I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'
I'm not very good at sounding like other people. When you're going through your 20's and trying to get a break and that kind of thing, and you're trying to do something that sounds like film music, your idea of what it would be, it never really worked out for me and it's only really when I learned to trust the fact that I could only really sound like me.
I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.
I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.
He who postpones the hour of living is like the rustic who waits for the river to run out before he crosses.
I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.
I have a great time cooking and eating Thai green chicken curry.
Dare to begin! He who postpones living rightly is like the rustic who waits for the river to run out before he crosses.
Sometimes I look at new artists trying to come out or trying to make their name and it's like they're coming into the game blind. They don't really know what the world is going to expect from them and they really trying to get in where they fit in but me I almost got the red carpet.
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
The pop world is cool, but I never really thought of myself as part of it or wanting to be a part of it because I'm on a label that's not really like that. They're not trying to dress me up, they're not trying to do things like that. I feel like I'm sort of separate from that, actually.
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