Top 1200 Kitchen Confidential Quotes & Sayings - Page 18

I spend a lot of time in our kitchen. I find it the cosiest, friendliest place in the house. It's not something my American upbringing prepared me for, but now that I live in England, it's become very important to me.

We would sit in the living room, drink a case of Busch beer, and throw the empty cans into the kitchen for no reason whatsoever, beyond the fact that it was the most overtly irresponsible way for any two people to live.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

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.

When we were trying to get the money for Driving Miss Daisy, everyone kept saying no one could direct it well enough to entertain an audience for 100 minutes essentially watching three people chatting in the kitchen.

Books read in a public library never have the same flavour as books read in the attic or the kitchen.

As a kid, I was always mad - just noticing the women at Thanksgiving, running around the kitchen, while the men were watching football. For one, I don't want to cook, and for two, I hate football. I was stuck in the middle.

In some ways any film that you do has an artificiality about it. Even when you're doing the most kitchen-sinky, gritty, realistic scene you've still got 50 people standing around watching you with cameras and lights and things.

I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.

I like to dance. I always make my husband dance with me when we are in the kitchen to whatever gets us moving. One my favorite is bands is Mana, but I like all kinds of music.

Had I not been an actor, I would have been counting cash at my father's restaurant or supervising activities in the kitchen. I did it for a year when I was in college. I put on 10 kgs and then it hit me that I couldn't do that anymore.

For those of you who tried, but didn't make it, Settle down it's never what you think. The summit doesn't differ from the deep, dark valley, And the valley doesn't differ from the kitchen sink.

When you listen to old-school music, you can smell your mother's food in the kitchen. You can feel where you was when you first heard that song. That's what's beautiful about music. It's for everyone, but we all have individual memories that make us love it.

Working on a novel is very solitary and I get to be the boss. I'm the dictator, so I win every battle. So, in that sense, novels are easier because you don't have to answer to anyone. And then, you go into something like film and there are more cooks in the kitchen, so to speak.

Some say, why will people pay for cinema when they can watch cheaper DVDs at home? But I say, everyone has a kitchen at home, yet there are still many restaurants.

My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge.

The dog ran into the kitchen, stuck his nose in Grandma's crotch, and snuffled. Dang," Grandma said. "Guess my new perfume really works. I'm gonna have to try it out at the seniors meeting.

After that, anytime she caught me near a kitchen she’d start in on me. So I have an automatic sphincter clench any time I reach for a pan. (Devyn)

My grandmother Dora taught me how to cook. She's from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.

The podcast by 'The Kitchen Sisters' celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders' Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.

Man is the most powerful creature on the planet. And we're arrogant. I mean, people own birds. It's like, there's a creature with the gift of flight. I want it. I'm going to put it in my kitchen and make it crap on old information.

As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.

I read somewhere that abs are made in the kitchen, and I'd like to agree. I like to think that I try to eat pretty clean, pretty good food.

I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.

Quarkbeasts, for all their fearsome looks, are obedient to a fault. They are nine-tenths velociraptor and kitchen blender and one-tenth Labrador. It was the Labrador tenth that I valued most.

I have the person at home, the person who has his privacy, too. Michael Jackson didn't do the moonwalk in his kitchen.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

While the male eye zooms in on a particular element to the exclusion of all else, a woman's gaze flickers from one tedious task to the next, to the point where we can't distinguish between the importance of mopping the kitchen floor and achieving world peace.

The slow cooker has a tremendous breadth of uses. I find it supplements regular kitchen equipment, and stands in for things that you might not have. Many of the recipes I've come up with, like risotto, is just not what one would think about with this gadget.

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.

I seriously think I could have sat in the middle of the kitchen floor rubbing two sticks together over a pile of dynamite blocks and gasoline cans, and my parents would be oblivious, as long as I was keeping myself occupied.

I grew up with that completely fictive idea of motherhood, where the mother never strayed from the kitchen. All the women in my books are very afraid that if they do anything with their minds they won't be complete women. I don't think my daughters' generation has that feeling.

She died with a knife in her hand in her kitchen, where she had cooked for fifty years, and the death was solemnly listed in the newspaper as that of an artist.

In the kitchen I just do all the normal stuff - roast dinners - Christmas dinner is probably my signature dish. Nothing baked, though. I just do boring family stuff.

We have dominated and overruled nature, and from now on the earth is ours, a kitchen garden until we learn to make our own chlorophyll and float it out in the sun inside plastic mebranes. We will build Scarsdale on Mount Everest.

I used to be on the kitchen floor, crying, wasted and thinking of lyrics. That was the only way I could create - as a tortured artist. I've learned that you can be stable and taking care of yourself and still create beautiful work.

Sitting around our kitchen table from a very early age on, we talked politics, and we talked policy. Never once can I ever remember my dad saying, 'Go away, this is an adult conversation.'

On a sticky August evening two weeks before her due date, Ashima Ganguli stands in the kitchen of a Central Square apartment, combining Rice Krispies and Planters peanuts and chopped red onion in bowl.

...you expect me to fall on my back with my legs spread." "Not necessarily. ... You can fall on your hands and knees if you prefer. Or against the wall. Or on the kitchen counter. I suppose I might let you be on top, if you make it worth my while.

My mom is one of those really angry moms who gets mad at absolutely everything. Once when I was a little kid, I accidentally knocked a Flintstones glass off the kitchen table. She said, 'Well, dammit, we can't have nice things.'

When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.

In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold.

Kitchen Physic is the best Physic.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

My diet plan. 8am to 12noon: only fruits and fruit juice. Noon to 8pm: vegetarian meals. From 8pm to 8am the kitchen is CLOSED.

I grew up a block away from Hell, and my pop-pop was a chef in Hell's Kitchen.

Many people continue to think of sharks as man-eating beasts. Sharks are enormously powerful and wild creatures, but youre more likely to be killed by your kitchen toaster than a shark!

There's still this underlying image of women that they should fulfil a certain role. It's no accident that a lot of men who are a bit misogynistic tend to say things like 'get back to the kitchen' or 'why aren't you at home looking after the kids'.

In the BA Test Kitchen, I don't consider my station to be set up until there are at least 50 tasting spoons in the crock on my counter, and when I walk, my spoon-filled pockets jangle like a villain's spurs in a spaghetti Western.

My dad had a wildly embarrassing habit for a while, that luckily only came out when he was traveling abroad. When trying to decide what restaurant to eat in, he would boldly stride in to the kitchen of every possible contender and have a look around.

One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'

I actually struggled through teaching myself to cook because I'm completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.

If I were to produce a kitchen appliance, I have to do more safety testing and go through more compliance procedures to create a toaster than to create Facebook.

Even under the best of circumstances men are hard creatures to trap. Women who flatter themselves into thinking they've trapped one are like people who believe they can get rid of the cockroaches in their kitchen. They're in for a big surprise late one night when they turn on the light.

You want to hit people's ears to make them want to dance in their kitchen. So that is what a hit is to me.

When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care.

I wore a groove in the kitchen floor with endless trips to the fridge, hoping against hope that I had somehow missed a plateful of cold sausages on the previous 4,000 excursions. Then, for no obvious reason, I decided to buy a footstool.

Writing relies on very few things, my friend. All you need to write is your brain, a way to convey the story into existence (pen, computer, whatever), and a place in which to do it (office, kitchen table, lunar brothel).

When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.