A Quote by Kimbal Musk

If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen. — © Kimbal Musk
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.
I'm the test kitchen manager, which means I'm in charge of sourcing all of our ingredients and kitchen equipment. I also manage the budget, help out on photo shoots, and generally coordinate all the moving parts to keep our kitchen functional.
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it’s a kitchen, if it’s a place where they make food, it’s fine with me. Ideally it should be well broken in. Lots of tea towels, dry and immaculate. Where tile catching the light (ting! Ting!)” (p. 3).
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.
Food became the antidote for feelings of guilt, sadness, and anger. ... Food is a resolution to controversy; food is rescue. We ate and talked and cried and laughed in the kitchen and ate again. This was about more than just food. It was about our mom making connections the best she could and in the way she knew best across the kitchen table, across time and across sadness.
Our kitchen is warm; it's who we are. And it has everything. Honestly, I could get rid of the rest of the house and just live in the kitchen.
The sexist comments are simply the low hanging fruit for any critic of a woman on TV. 'I don't know what to do with my dislike for this woman so let me just tell her to get in the kitchen.' Well I love the kitchen, that's where all the food is.
Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.
I get nonplussed by all the Fifties retro-revival aesthetic. Would we really want to be in our pinnies in our kitchen weeping? I find the kitchen, housewifey aesthetic repugnant.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
Some of the best kitchen discoveries come about through total kitchen disasters.
I've usually never felt comfortable shooting until things were kind of claustrophobic, but ballet dancers need a lot of space, so the sets that I designed had to be big. Normally, I'd design a kitchen that was half the size of a normal kitchen, just to make everything feel kind of womb-like, but the kitchen in a ballet would have to be like 100 feet wide and just as long.
I wanted to get us a place of our own with a little bit more space. The kitchen is just huge, because my mom... lives there, man, and she loves being in the kitchen.
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
When we travel for research our strategy is to simply move from kitchen to kitchen. It's truly a wonderful way to travel - food shopping, cooking and eating in one home for lunch and then another for dinner. The process of cooking takes us immediately into the rituals and rhythms of daily life and also places us firmly in the position of learners. We were meet with incredible generosity by all of the families we ate with.
My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.
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