Top 1200 Kitchen Confidential Quotes & Sayings - Page 16

I want you to take a sleeve of Thin Mints and line them up on the edge of the kitchen counter and when I'm hungry I can just bend over and sweep a cookie into my mouth like I'm scoring a goal in hockey.

We dance for the pure joy of it. In the kitchen to the record player. Because we've got it in us. All over ... it's not just in the legs. It comes from inside and runs all through you. In waves. From down below to up above. All the way to the scalp.

The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'

Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked.

Indians love to travel with their families, and they bring along everything including the kitchen and cooking utensils. Third-class coaches are always filled to capacity with people literally hanging out of the windows.

some mornings... I sit at the kitchen table shaking salt into the hairs on my arm, and a feeling shoves up in me: it's finished. Everything went past without me.

I don't care if people even discuss what I did. But if anyone is ever sitting around the kitchen table talking about my career, I hope they say they enjoyed watching me play. That's good enough.

Woman is shut up in a kitchen or in a boudoir, and astonishment is expressed that her horizon is limited. Her wings are clipped, and it is found deplorable that she cannot fly.

I remember my mom sitting at our kitchen table, paying bills with a small smile. She'd sigh and say, 'I'm so blessed to be able to pay these.' She knew it was about what you have.

My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.

So, when I was about eight, I told my mother that I wanted to be a chef - and a police man, too. I didn't totally know that was it at the time, but I was very attracted to it from the beginning. I liked the idea of working with people in a kitchen, of dealing with ingredients, all of it.

I don't think I am that materialistic, actually. Obviously at home in the country the art collection is important, but we have one big room in the middle of the house where we do everything - the television, the kitchen, everything.

History has long had a wall up between the kitchen and the dining room. Front of house, back of house - one group always wielded more power and influence.

I was more of the kind of babysitter that liked holding the baby, sort of playing Mom, and then putting the baby to bed and watching TV while eating everything in their kitchen.

It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.

We're only truly secure when we can look out our kitchen window and see our food growing and our friends working nearby.

The monotony of provincial life attracts the attention of people to the kitchen. You do not dine as luxuriously in the provinces as in Paris, but you dine better, because the dishes serve you are the result of mediation and study.

It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because they help keep food fresher longer.

You know, what I like about 'The Family Tree' is it's a kitchen sink movie; you can't think of anything that it doesn't either throw into the story for conflict or poke fun at or attack, even, so I like it.

I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.

When I cook Thanksgiving in the Bon Appetit Test Kitchen, every tool I need is within arm's reach, groceries are delivered, and colleagues know better than to talk to me when I have that look on my face.

I was raising seven kids. I lived in the bedrooms, in the laundry room, in the kitchen, in the car - car pooling all over. I just didn't have time to sit down and watch a lot of TV. So I really didn't.

I have tennis shoes with little rhinestones that I slip on if I exercise. But I always wear heels, even around the house. I'm such a short little thing, I can't reach my kitchen cabinets.

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

Mama had her little cough. Once or twice, some quiet sobbing, out of sight... Or the slamming of kitchen cupboard doors. That was her language.

Many people don't know our famous 'soup kitchen' episode on Seinfeld was inspired by an actual soup restaurant off 8th Avenue in New York.

My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.

I'm always dancing in my kitchen. And I love to sing. I've always sung. My father was a lovely singer. Always sang Jim Reeves at parties.

All my family were brilliant cooks when I was growing up, but I ended up just cleaning up, so I've always lacked confidence in the kitchen.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

It is odd how all men develop the notion, as they grow older, that their mothers were wonderful cooks. I have yet to meet a man who will admit that his mother was a kitchen assassin and nearly poisoned him.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

One of the key things is to encourage people to have a go in the kitchen and not to be embarrassed by it. Try and spend a couple of nights a week cooking something up. It doesn't have to be complicated, it can be something really simple.

Since my job as Test Kitchen manager requires me to hit the Union Square farmers' market and various grocery and specialty stores on a daily basis, I get dinner inspiration during these trips.

Growing up, I had a very busy social life. It wasn't until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something.

I ended up living in braids. It was the '90s - thin braids were very popular - and my mom took me to a lady's kitchen. I got it done, and I've never stopped.

Kitchen-table start-ups and local entrepreneurs will find they have major new opportunities opened to them, as they gain easier and quicker access for their goods and services into one of the world's largest markets.

The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.

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.

When I was in fourth grade, a novelist came to talk to my English class. She told us that being an author meant sitting at the kitchen table in pajamas, drinking tea with the dogs at your feet.

My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.

I will go to a nice restaurant in Miami, and no one sitting at the tables will notice me or even know who I am. Then everyone in the kitchen comes out and wants to take a picture.

I think being able to have follow-through, I think a lot of people who are in charge, that is the one quality that you can't forsake. You can get opinions, but you can't have too many cooks in the kitchen when you're envisioning something.

It's so fun to get creative with various colors in the kitchen. The challenge is finding how to get enough color without letting the flavor overpower - unless that's what you want!

I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.

My kitchen is a mystical place, a kind of temple for me. It is a place where the surfaces seem to have significance, where the sounds and odors carry meaning that transfers from the past and bridges to the future.

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.

There is a certain percentage of the white population ... if they started having more middle-class black kids who are friends with their kids, eating Cheerios in their kitchen, their attitudes start changing.

I'm a good eater and like to make my own meals. I start my day with granola, fresh fruit, and skim milk and end it with something healthy that also comes from my own kitchen.

I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.

I love to mix things up and create new dishes in the kitchen. I love cooking shrimp scampi and having a glass of Pinot Grigio while listening to music.

I find it is imperative to switch my footwear at least once throughout the day to avoid fatigue, bouncing around the office in Superfeet-clad sneakers, then slipping into clogs whenever I am in the kitchen.

I am no theologian. I would not be surprised, however, if Heaven proved to be a cozy kitchen, where delicious treats appeared in the oven and in the refrigerator whenever you wanted them, and where the cupboards were full of good books.

Since war often enters homes through the "kitchen door," we need to understand women's attempts to keep life going in the face of shortage of food, closing of schools and reduced freedoms.

When you are making a movie, there are a zillion cooks in the kitchen, and you don't always get what you want to do. The story can always go in a different direction than what you would like. You compromise, and there is dealing and bickering.

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.

I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.

Over the years, quite a few TV producers proposed that I do a program, but I refused. I didn't want to work on a set that looked like a theater; I wanted a kitchen of the sort every chef dreams about.

When you're writing about people that are not very well off, you seem to see the kitchen sink. So it was a bit of a sort of cosy phrase that got used a bit too much.