Top 1200 Cooking And Eating Quotes & Sayings - Page 4

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.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

For me, self-love is like: Am I sleeping enough? Eating well? Not: Am I eating well to be able to fit into my skinny jeans? But: Am I eating well to be healthy and strong? And to acknowledge the good, because there is always a lot of good.

Yet writers say, as in the sweetest bud The eating canter dwells, so eating love Inhabits in the finest wits of all.

Because you're fat, you feel that everybody's watching every bite you take. So, you closet-eat, and you think because nobody sees you eating, then you're not eating. You know, if you're eating a Big Mac in a closed car, can anybody hear you nosh? If I ate only what people saw me eat, I would've probably been about 170 pounds.

And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.

I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

Eating is one of the great beauties in life. One of my favorite recreations... eating with friends, the service, the ambience.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

If my wife is cooking a meal at home, which is not often, thankfully, but you know, she's doing (oh, she's good at some things) but if she's cooking, you know, she's dealing with people on the phone, she's talking to the kids, she's painting the ceiling, she's doing open-heart surgery over here; if I'm cooking, the door is shut, the kids are out, the phone's on the hook, if she comes in I get annoyed, I say "Terry, please, I'm trying to fry an egg in here, give me a break.".

Between '06 and '09, I dealt with pain by eating. And I was like, 'Oh, crap, eating makes you gain weight!'

I've always been a person that believes in eating often and eating smart, clean meals.

We can have Americans eating affordably and eating in a way that's sustainable.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

We are already eating less animal foods since a few years ago, but we are still eating 8-9 billion animals per year.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

When you're eating a bowl of pho, you're eating everything you need.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' pastime, isn't it?

I enjoy learning how to cook because I like to eat. Eating is good. Eating is fun.

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.

'Cooking Lucky' is a show for guys - or girls - or really for anyone who is all thumbs in the kitchen and needs some help cooking meals that are so incredibly impressive they make it look like you've been slaving in the kitchen all day when in reality, they are so effortless to put together that even a moron can do it.

For most gulls it was not flying that matters, but eating. For this gull, though, it was not eating that mattered, but flight.

Salt is the difference between eating in Technicolor and eating in black and white.

I have had struggles with some eating disorders, just eating issues.

Eating outdoors is a particular passion - that is, eating trestle-table a la nicoise.

Cooking is what makes us human. For example, Chimpanzees spend eight to ten hours trying to feed themselves, they are occupied by it, eating basically indigestible things. Once our human ancestors learn to cook things, suddenly we didn't have to spend that much time on digestion, our brains expanded, and we think about other things.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

Not that I'm against meat eating. But I think we're eating too much.

Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

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.

If you're a professional athlete, and after the game, you're eating at the same place that somebody in the audience is eating at? You're making a mistake.

My eighth-grade year, I was home-schooled. I'd basically wake up, go to the gym in the morning, do a little bit of school, go to practice, do a little more school, then go back to practice. My mom had a crockpot and a mini traveling oven, so we'd be cooking and eating dinners at the gym.

Life is like cooking your masterpiece recipe. You have to get the right ingredients,have the right mixture and the right cooking time to reveal the PERFECT and DELICIOUS TASTE of your craft.

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

I used to love eating rice and noodles, and that was all carbs, so I had to cut that out. I started eating mostly salads.

For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.

One thing that those who are in shape have in common is that we are restricting. When eating, we are choosing what we put in our bodies. This arrests unconscious eating.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

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.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

Eating a slice of white bread is like eating pure sugar.

The key to eating healthy is not eating any food that has a TV commercial.

I stopped eating for emotional pleasure and started eating to fuel my body.

Eating has always come up whenever and wherever. Maybe it's because we're girls, we have a lot of interest in eating.

I like cooking, but I like other people cooking more.

A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair your sous vide circulator with a vacuum sealer.

I'm a huge proponent of eating real food and eating a lot if it.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

The most important thing I want to get across is that maintaining weight loss is just hard. It takes a dedication to exercise and eating right most of the time. I'm not saying I don't enjoy the days that I'm not eating chocolate cake. But I do particularly like those days when I am eating chocolate cake.

I love eating sushi and eating raw and clean - no pasta and bread. Low carbs is what works for me.

I'm a foodie, I'm always eating, I'm eating right now ...sometimes I get fat around the waist, but I don't care.

When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.

Binge eating is another eating disorder that people really don't realize is a problem.

I enjoy eating and have no issues with eating. I am not going to be one of those girls who have to watch her weight.

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.