Top 1200 Home Cooking Quotes & Sayings - Page 4

I'm a big cook and prefer to make meals at home when I can. I'm either cooking or we're going to a drive-through somewhere. I'm really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.

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.

It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home 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.'

The takeover of the U.S. House by Republicans could prompt a revival of the fight for additional funding for the Marietta-built F-22 stealth fighter. This isn't just for the sake of home-cooking, but also for the sake of the country.

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.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

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.

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.

I'm a big cook and prefer to make meals at home when I can. I'm either cooking, or we're going to a drive-through somewhere. I'm really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.

Honestly, I'd love to say I live this amazing Hollywood lifestyle, but actually, I'm at home with my same friends and cooking. I crochet, I do watercolor. I think what surprised me the most is that that isn't the lifestyle everyone necessarily lives.

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

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

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.

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.

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 do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

I love every minute in the kitchen with my kids, even the mess (I've learned to embrace it!). I find that in the car on the way home from school, I often get one-word answers when I ask about their day. But when we're cooking, I get in-depth stories.

To the old saying that man built the house but woman made of it a 'home' might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.

My belief is that my wife should be at home looking after my kids and cooking and cleaning. She's a very privileged woman to have a husband like me. Not everyone's in her position, but the ones who are are very lucky. That's my opinion.

I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.

Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.

Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way.

There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.

My first pet at home in Edinburgh was a dog my dad had called Glen. He was a small sheepdog and went with my dad every day to work as manager of a cooking centre, which made the children's lunches for schools.

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.

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.

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.

My mother would work 14 hours, and she'd come home, and she'd just get right into cooking... she wanted to make sure my brother, my sister and I had food in our bellies.

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?

My life at home gives me absolute joy. There are some days when, as soon as you've finished cooking breakfast and cleaning up the kitchen, it's time to start lunch, and by the time you've done that, you're doing dinner and thinking, 'There has to be a menu we can order from.'

There are things I like about fancy Southern food and there are things I really love from just down-home Southern cooking. So mixing those two together would probably be right up my alley.

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.

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.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

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.

Cooking is one of my favourite things - from going to the market, bringing the stuff home and preparing it, to cleaning the kitchen afterwards. I've lost my figure a few times. There have been moments when I've overeaten, for comfort. But with discipline and hard work, you can get your figure back.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

At home, we have fish and greens, fish and greens - maybe salmon steak with curried lentils. No poncy cooking goes on, we don't have dinner parties, we don't entertain.

Why can't we have a concert with food? Your typical cooking demonstration, there's just no enthusiasm. There's no energy behind it. I said, 'What if we take a cooking demonstration and fortify it with a lot of good music? ... Drive it to the next level?'

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.

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 only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

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 small things of life were often so much bigger than the great things . . . the trivial pleasure like cooking, one's home, little poems especially sad ones, solitary walks, funny things seen and overheard.

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 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.

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.

When I come home, all I do is cook. I love cooking, so I go to markets, buy food, cook it for friends. I love doing that.

Cooking and eating at home is made even better by the fact that you don't have to worry about driving after a couple of bottles of very nice wine. For me that's the ideal combination: working hard and enjoying the fruits of your labour.

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.

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.

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.