A Quote by Yotam Ottolenghi
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.
Related Quotes
Many Euro-Asian homes have a cupboard devoted to Chinese ingredients. The smell cannot be contained and it's my earliest memory. I both object to and love it.
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.
It is possible to do many household cleaning tasks by simply using ingredients from the store cupboard, which are also safer for the environment.
[Bill] Clinton's voice, his manner of speaking and his terminology, "Back in those days... Yeah, back those days... You know, we didn't have the internet back then." My grandfather said, "Back in those days, we didn't have automobiles".
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.
There has been a major shift in how we live in our homes. Everyone knows the kitchen is the soul of the house. It's more of an open-concept approach.
Everybody knows how much time Fang spends in bed. A local store that gives a 30 days' trial on mattresses gives Fang only 15 days.
The only reason a road is good as every wanderer knows / Is just because of the homes, the homes, the homes to which one goes
I lived for a little while in a place where the kitchen was a cupboard on the landing.
If you want to know who the oppressed minorities in America are, simply look at who gets their own shelf in the bookstore. A black shelf, a women's shelf, and a gay shelf.
I love doing kitchen renovations where we're opening up the kitchen and creating open-concept main floors. I think that's one renovation that really changes the way people live in their homes.
The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
I'm in the kitchen five days a week, no matter what, and one or two of those days I'm on the line. Not because I have to be, but because I want to be.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
Those who are so eager for women and girls to go back to the kitchen might think again about just what it is we might be up to in there. You can plan a lot of damage from a kitchen. It’s also where the knives are kept.
[The Book of the Law]was lost for so many years. And then Josiah decided to celebrate Passover. The text says that "The Passover sacrifice had not been offered in that way ... during the days of the kings of Israel and the kings of Judah" [2 Kings 23:22]. What do you mean? Not in the days of David and Solomon? Never before? And what of the days of the prophets? What happened? That's what I'm anguishing over. If the Book of the Law could be forgotten for so many years, who knows what was done to it during those years? Maybe it was lost later, too.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Samin Nosrat Quotes
American
Chef
Tom Douglas Quotes
American
Chef