Top 360 Cooks Quotes & Sayings - Page 6

My mom has kind of been more of the emotional support system. One time I was really feeling all out of it, just dealing with a lot of cooks in the kitchen and adjusting to what it means to be in the music industry, and I called her. One of the first things she said to me was 'You have to be thankful that these people even like you, no one liked me, at all, I was not really accepted for a very long time.'

We may live without friends; we may live without books But civilized men cannot live without cooks.

Architects see the world a certain way, and cooks see and smell the world a certain way. [Dancing ] is always been my lens, what I use to see.

Six billion of us walking the planet, six billion smaller worlds on the bigger one. Shoe salesmen and short-order cooks who look boring from the outside - some have weirder lives than you. Six billion stories, every one an epic, full of tragedy and triumph, good and evil, despair and hope. You and me - we aren't so special, bro.

There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.

When my girlfriend's away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she's home, we eat at home probably twice a week. I chop, she cooks.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

Women's rights in essence is really a movement for freedom, a movement for equality, for the dignity of all women, for those who work outside the home and those who dedicate themselves with more altruism than any profession I know to being wives and mothers, cooks and chauffeurs, and child psychologists and loving human beings.

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone. Bad food is fake food, food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.

Boni de Castellane drawing his chins onto his chest; shiny boots, embroidered morning coat, white gloves with black piping, big tie, light vest, the overwashed, bleached impression - 'blanched' as cooks say of boiled vegetables. That was the opposite of a dandy whose stylishness would remain imperceptible to Americans. Boni's style was highly visible.

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

A lot of artists are good cooks as I'm too, but coming from a culture that was very concerned with food, I was very interested in that from the start. If you're interested in food, you're interested in lots of different aspects of culture. And it's like being interested in the music from a certain area, or writing, or whatever-food is part of that, too.

Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that a good cake is like a good marriage: from the outside, it looks ordinary, sometimes unremarkable, yet cut into it, taste it, and you know that it is nothing of the sort. It is the sublime result oflong and patient experience, a confection whose success relies on a profound understanding of compatibilities and tastes; on a respect for measurement, balance, chemistry and heat; on a history of countless errors overcome.

They fought on with a devotion which would puzzle the generation of the 1980s. More surprising, in many instances it would have baffled the men they themselves were before Pearl Harbor. Among MacArthur's ardent infantrymen were cooks, mechanics, pilots whose planes had been shot down, seamen whose ships had been sunk, and some civilian volunteers.

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'.

Cookery is a wholly unselfish art: as 'art for art's sake' it is unthinkable. A man may sing in his bath every morning without the least encouragement, but no cook can cook just for his or her own sake in a like manner. All good cooks, like all great artists, must have an audience worth cooking for.

Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.

The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.

I always cook meats on low and things like eggs or cakes on high, because things with eggs in them you want to cook through and through; and you don't want to put food in there that cooks so slowly that bacteria develops.

I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.

Read to your children Twenty minutes a day; You have the time, And so do they. Read while the laundry is in the machine; Read while the dinner cooks; Tuck a child in the crook of your arm And reach for the library books. Hide the remote, Let the computer games cool, For one day your children will be off to school; Remedial? Gifted? You have the choice; Let them hear their first tales In the sound of your voice. Read in the morning; Read over noon; Read by the light of Goodnight Moon. Turn the pages together, Sitting close as you'll fit, Till a small voice beside you says, "Hey, don't quit.

Most fans probably wouldn't understand that because they're not in bands, but when there's too many cooks in the kitchen it can really ruin things, it can destroy a band. So for me and Burt to approach it as just two guys it makes things a lot easier. This may sound selfish but it was less people we had to share our ideas with so there was less interference.

My dad cooks beef in Guinness, I don't know why he does that, he adds chocolate to his spaghetti Bolognese too, I'm scared about doing that, it would like chocolate Bolognese if I did it, he likes to make it look rich that's why, so yes, my dad experiments but I don't.

The time comes to every dog when it ceases to care for people merely for biscuits or bones, or even for caresses, and walks out of doors. When a dog really loves, it prefers the person who gives it nothing, and perhaps is too ill ever to take it out for exercise, to all the liberal cooks and active dog-boys in the world.

If you eat good ingredients, and moderately, it should not be a problem. If you look at the bakers over the years, how many obese bakers have there been? There have been a few - nobody's saying you can't join 'Bake Off' if you're obese - but by and large bakers, just like cooks, are not particularly overweight.

I have an English identity and a French identity. When I'm in France, I'm more outgoing. And the French part of me cooks, whereas the English part of me writes.

Ironically, I have been putting out more new music since I left the label. When all the cooks are removed from the kitchen, all of a sudden you just want to cook all the time. There is this really great freedom in having an organic fan base that you built that loves what you do and supports you no matter what. I'm never gonna be superrich. But I'm never gonna be broke either.

I own the restaurant. There are a lot of cooks, waiters and waitresses in this restaurant. They worry about their problems. I worry about all the problems.

The doctrine of vocation deals with how God works through human beings to bestow His gifts. God gives us this day our daily bread by means of the farmer the banker, the cooks, And the lady at the check-out counter. He creates new life - the most amazing miracle of all - by means of mothers and fathers. He protects us by means of the police officers, firemen, and our military. He creates. Through artists. He heals by working through doctors, nurses, and others whom He has gifted, equipped, and called to the medical professions.

Whoso has sixpence is sovereign (to the length of sixpence) over all men; commands cooks to feed him, philosophers to teach him, kings to mount guard over him,to the length of sixpence.

Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.

Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.

Very often, things that people may think come from the writer, very often don't. There's a lot of cooks in the kitchen when it comes to making a movie. When you hear a line of dialogue that sounds kind of tinny, it's pretty easy to cite the screenwriter. But there's a lot of stuff that goes into making a movie.

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.

There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest.

I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.

Preachers are stewards whom the Lord has ‘set over his household servants to provide them with food at the proper time.’ After all the years the church has suffered under forceful preachers and winning orators, under compelling pulpiteers and clerical bigmouths with egos to match, how nice to hear that Jesus expects preachers in their congregations to be nothing more than faithful household cooks.

There you see how absurd the reactions of the so-called markets are. For a long time, Italy was run by one of the most unprofessional politicians anywhere. But there wasn't much pressure in terms of speculation. Now, in Mario Monti, Italy has the kind of leader you usually only get in Hollywood movies, a distinguished professor who won't even accept a cook at his residence, the Palazzo Chigi. Instead Monti's wife cooks their pasta herself - and this is the man the markets don't trust.

Jung Min is extra friendly. Not meaning that his face/appearance is extra friendly, but his personality is very friendly and mature. At home, he often washes dishes. In dorms, he also cooks for everyone. He usually offers to help others and takes good care of everyone. He is a very outgoing and interesting friend.

Nobody walks well first, nobody writes well first and nobody cooks well first.

We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks. . . . He may live without books,-what is knowledge but grieving? He may live without hope,-what is hope but deceiving? He may live without love,-what is passion but pining? But where is the man that can live without dining?

As for the house, it is scrubbed to the tiniest mousehole before Passover, to avoid such dangers as even a forgotten cake crumb might cause. Passover dishes are probably the most interesting of any in the Jewish cuisine because of the lack of leaven and the resulting challenge to fine cooks.... Everything is doubly rich, as if to compensate for the lack of leaven... [W]oes are forgotten in the pleasures of the table, for if the Mosaic laws are rightly followed, no man need fear true poison in his belly, but only the results of his own gluttony.

My daughter Alexandra once told me, "Mother, you're a pioneer. Now, hardly anybody cooks, but you were one of the first to stop." After 20 years of cooking, I started to appreciate the value of other people's work. So I would, say, go get a duck in Chinatown. I always had the salad and set the table, but I didn't have to clean the pots.

It's a familiar story now: a meek and depressed high school chemistry teacher with terminal cancer cooks up a scheme to make and market a superior grade of methamphetamine to provide a nest egg for his family after he's gone. But over the course of five seasons Walter White goes from milquetoast to murderous in order to survive.

Females make better cooks than men. Females have a better palate. They have a better sense of smell. They never take shortcuts; this is why they're very good in kitchens. The weakness in what they do is they are not as physically strong as men, so they're never really given the opportunity.

What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.

I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll find the way through. On the Food Network they have these shows where cooks have to put a meal together with all these weird ingredients. That's a lot like my life-dealing with things you wouldn't think ever go together. But a good cook can make the best meal out of the craziest combinations.

I confess that my stomach does not take to this style of cooking. I cannot accept calves sweetbreads swimming in a salty sauce, nor can I eat mince consisting of turkey, hare, and rabbit, which they try to persuade me comes from a single animal... As for the cooks, I really cannot be expected to put up with this ham essence, nor the excessive quantity of morels and other mushrooms, pepper, and nutmeg with which they disguise perfectly good food.

Adam Roberts is an original: smart, funny, talented, endlessly inquisitive, an A student and, happily for us, an A+ teacher. Everyone from beginner cooks to sure hands will learn something new on each page. And even if, like Adam's mom's, your stove stores shoes and handbags, you'll still be charmed by Secrets-it's a great read.

There are a lot of barbecue sauces. But I've been using Head Country barbecue sauce for 20 to 25 years, which is manufactured in Ponca City, Oklahoma. It's just awesome and has tremendous flavor. Many professional cooks use it and it can be found at Kroger and Walmart stores around the country. I use the Original, which has a white label and is a classic. But there's also a hickory flavor, called Hickory Smoke and one that has a little heat.

Illegal immigration is praised only by those who benefit directly from it, whether in the familial sense of inexpensive nannies, cooks, or gardeners; or in the corporate interest of cheap labor in the hospitality industries, agriculture, and construction; or in the political sense of new liberal constituents; or in the tribal sense of expanding the so-called La Raza base. But the vast majority of Americans accept that when federal law is ignored, chaos ensues.

My dad never quit no matter what. He couldn't see, but he never let that stop him. Most people, when something like that happens, they just think their life is over. But that's not true. My dad can still do things like a normal person. He still cooks; he still watches my sister and my brother's baby when my mom's not home.

You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.

Ruthless man: you begin by slaying the animal and then you devour it, as if to slay it twice. It is not enough. You turn against the dead flesh, it revolts you, it must be transformed by fire, boiled and roasted, seasoned and disguised with drugs; you must have butchers, cooks, turnspits, men who will rid the murder of its horrors, who will dress the dead bodies so that the taste decieved by these disguises will not reject what is strange to it, and will feast on corpses, the very sight of which would sicken you.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

Some people are good cooks and some people are good... I don't see why you have to do all of that.

Bakers of bread rolls and pastry cooks will not buy grain before eleven o'clock in winter and noon in summer; bakers of large loaves will not buy grain before two o'clock. This will enable the people of the town to obtain their supply first. Bakers shall put a distinctive trademark on their loaves, and keep weights and scales in their shops, under penalty of having their licenses removed.

Another thing cooking is, or can be, is a way to honor the things we're eating, the animals and plants and fungi that have been sacrificed to gratify our needs and desires, as well as the places and the people that produced them. Cooks have their ways of saying grace too... Cooking something thoughtfully is a way to celebrate both that species and our relation to it.

There is another more subtle way in which the innocence of childhood is lost: when the child is infected with the desire to become somebody. Contemplate the crowds of people who are striving might and main to become, not what Nature intended them to be- musicians, cooks, mechanics, carpenters, gardeners, inventors- but "somebody": to become successful, famous, powerful; to become something that will bring not quiet and self-fulfillment, but self-glorification and self-expansion