A Quote by John Torode

My earliest memory of cooking is my grandmother showing me how to make chicken gravy on the big combustion stove in her kitchen. I still use Nana's gravy recipe. — © John Torode
My earliest memory of cooking is my grandmother showing me how to make chicken gravy on the big combustion stove in her kitchen. I still use Nana's gravy recipe.
I can do a good roast with my eyes closed. I'm amazing with gravy. That's my speciality; even other people ask me to do gravy at their house. I'm very proud of my gravy.
My grandmother would let me stand on a stool stirring gravy in a large roasting dish in front of a wood-fired stove at the age of six. She wasn't worried about the whole health and safety stuff.
I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.
My mom's chicken, with rice and gravy was my favorite dish as a kid, and it still is now. That's my favorite meal from her or from anybody. It's a family favorite.
That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.
For me, the act of telling the story and showing it to somebody is almost gravy.
Getting the nomination is like gravy. Winning would be like whatever is better than gravy.
There's a turkey shortage. Are you aware of that fact? There's also a gravy shortage. It's up to $4 a gallon. Governor Chris Christie wants to build a gravy pipeline.
My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.
You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it there till the last moment. The last thing that goes out to the table is the gravy, and I pour it out of the thermos and immediately move it in.
I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.
Congress-these, for the most part, illiterate hacks whose fancy vests are spotted with gravy, and whose speeches, hypocritical, unctuous, and slovenly, are spotted also with the gravy of political patronage.
I was sixty-six years old. I still had to make a living. I looked at my social security check of 105 dollars and decided to use that to try to franchise my chicken recipe. Folks had always liked my chicken.
My kitchen is my baby. I don't have kids, so cooking is sort of like my child. Renovating my kitchen has allowed me to channel my creativity the way parents work on a nursery. The centerpiece is my vintage 1950s Wedgewood stove.
It's for balance, if you want to do that. But the truth is that we all know how we're supposed to eat. And so if you have fried chicken and mashed potatoes and white gravy, then the next day you have, like a grape and you're totally evened out and you're good.
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
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