A Quote by Julia Child
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Related Quotes
the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.
It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it get dried out, you can hardly go wrong.
I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.
In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.
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.
Practically the whole world depends on coral reefs, so if the coral reefs get all killed, then the ocean will start going out of whack, and if the ocean goes out of whack, something might happen on land.
It's not about the script: it's about who the director is and who the other people in the cast are. Because you can look at a great script and execute it in a very sophomoric way, and you can look at an OK script, and you can execute it in a very sophisticated way and come out with something really good.
We shall creep out quietly into the butler's pantry--" cried the Mole. "--with out pistols and swords and sticks--" shouted ther Rat. "--and rush in upon them," said Badger. "--and whack 'em, and whack 'em, and whack 'em!" cried the Toad in ecstasy, running round and round the room, and jupming over the chairs.
As anyone who even remotely knows me, I will eat chicken with some chicken, and maybe more chicken. Chicken done any which way, basically.
I always get so excited cooking chicken wings.
Why do we say something is out of whack? What is a whack?
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
I would jump into the middle of the street and say, "excuse me, there's a Mercedes that's got to get through here." And I would push people out of the way, "get out of the way! Let him through!" Smacking their cars and stuff. Just like, "whack" and you just jump into it.
Hell is not a subject to be avoided; it is a place to be avoided. Thinking about Hell is actually a very good idea. It's a good way to keep ourselves out of it.
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