Top 1200 Kitchen Confidential Quotes & Sayings - Page 20

When I was writing The Shadow of the Glen I got more aid than any learning could have given me from a chink in the floor of the old Wicklow house where I was staying, that let me hear what was being said by the servent girls in the kitchen.

If I don't write down a thought - or an image or a line of poetry - the instant it comes to mind, it vanishes, which explains why I have pens and notebooks in my pants and coat pockets, the car, the bicycle basket, on one or two desks in every room including bathrooms and the kitchen.

I like to stand in my kitchen with the script on a counter that's about chest high. Usually I do something else at the same time - make a chicken or slice vegetables - and all day long I just read it over and over and over.

I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.

…Something isn’t right with you and this property. Strange things happen around it. I don’t know what is going on, but I will find out. You could make it easier on yourself by coming clean.” “Sure. This is a magic bed-and-breakfast and the two guys in my kitchen are aliens from outerspace.

When the urge to bake strikes, it strikes hard and fast. You want to get in the kitchen and start breaking eggs right away, so it can be real buzzkill to find out that the recipe you're using calls for room-temperature butter.

I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that - jumping, bouncing, and baking.

When you are in a long-running series you don't look outside it because you don't really need to do much else. When you don't have that you are much more open to offers, like presenting Hell's Kitchen or making a motoring show in Madagascar with Mariella Frostrup.

When she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer, her fingers plying the food with the dexterity of a croupier.

I bask in the affection I get on the streets. I recently went into the kitchen of a restaurant to meet the cooks. They were people I didn't know, but what a joy it was meet them! Such experiences wouldn't happen if I were doing only one kind of cinema.

Very neat for a boy; always cleaned up his mess, no matter where he got it on me. He's Hispanic, so he's like, 'Now who's the wetback?' I'm like, 'Hey, still you. Get back in the kitchen, those dishes aren't going to do themselves.

Cynthia came in quietly and set a cup of tea before him. He kissed her hand, inexpressibly grateful, and she went back into the kitchen. When we view the little things with thanksgiving, even they become big things.

Going to a party uninvited always has been a negative action. It never has been acceptable. At the very least, it upsets kitchen preparations, parking arrangements, and even details such as space for hanging coats and depositing dripping umbrellas.

If you never want to see the face of hell, when you come home from work every night, dance with your kitchen towel and, if you're worried about waking up your family, take off your shoes.

Charlotte Rampling, when she was younger, looked exactly like my wife. That's one of the reasons that when I first saw my wife, my knees buckled. Based on her looks alone, she was already in my kitchen making eggs.

When the chips are down, grandmothers can be counted on to do whatever's necessary. When the chips are down for grandfathers, we just go into the kitchen and get more chips.

You should concentrate on the segregation of waste, especially kitchen waste. Only after segregation the waste becomes useful and it can be recycled.

Sitting down at the table is a sacred event. It's the heart of the home. People have ginormous homes or crappy little homes, but the kitchen is where we always end up sitting. It's where the stories happen, the family happens.

I dislike cats. I like horses, some monkeys, and sweet dogs that aren't too aggressive. I used to have a wonderful, big cat, and one day I came into the kitchen and it was on the table, ruining all the food we were about to eat. I was so annoyed that I took it to a friend's house in the country.

Coconut oil is one of them. I call it miracle oil because you can literally do everything with it. I have it in the kitchen, and then I also have it in the bathroom. It's great as a hair mask, too; I actually put it on my hair yesterday.

We lived in Yorkville, which is located on the East End of Manhattan. It's further east than Hell's Kitchen, and back then it was the kind of place where the roaches and cockroaches were big enough to carry away small children.

And an unstable childhood makes you appreciate calmness and not crave excitement. To spend a Saturday afternoon mopping your kitchen floor while listening to opera on the radio, and to go that night to an Indian restaurant with a friend and be home by nine o'clock - these are enough. They are gifts.

Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.

I am simply not interested in the pots and pans affair, and neither can I bring myself to be interested in the same. I have such great cooks in the family that I would rather manage the other affairs and leave the kitchen to those who know it best.

Since I’ve been on my own, I’ve been eating a lot of popcorn, cereal, instant noodles, and snack bars. I have a hot plate in my bedroom, a microwave, and a small fridge. That’s the kind of kitchen I know how to get around in.

You may not like the idea of putting money into a home when you're moving out. But it's demanded by the market. You need to show it off. You don't have to rip out the kitchen and bathroom. But maybe replace the tiles or the countertops. Get professional advice.

From Blue Valentine I kept my wedding ring. I actually kept it on for a while. After the shooting had stopped, I was still wearing it – I couldn’t quite take it off – and now I keep it above the kitchen sink where I do dishes, as a little memento.

I show the people I love that I love them by gathering them in my kitchen and feeding them, so no surprise that most of my characters do the same thing.

Food binds us to our roots as strongly as any song or poem. Many of us have learned more about our ancestors in the kitchen than we ever will from a book.

We rip out a perfectly good kitchen worth thousands of pounds, only to replace it with another costing roughly the same. The old one has to be disposed of, the new one had to be made. From raw materials, factory processes and transportation the extra effort is substantial. Overcomplication.

It is Sunday, mid-morning-Sunday in the living room, Sunday in the kitchen, Sunday in the woodshed, Sunday down the road in the village: I hear the bells, calling me to share God's grace.

We parked in back and walked down the stairs with their polished brass railings, past the old-fashioned kitchen. We could see the chefs cooking. It smelled like stew, or meat loaf, the way time should smell, solid and nourishing.

You don't write the kitchen scene just because you're eager to do it that day and you're avoiding something else. I think it has to move slowly, step by step. I pride myself on the construction of my stories but it's not something I impose on them.

Food is an implement of magic, and only the most coldhearted rationalist could squeeze the juices of life out of it and make it bland. In a true sense, a cookbook is the best source of psychological advice and the kitchen the first choice of room for a therapy of the world.

The creative aspect is the most rewarding for me. By that, I mean seeing a concept come to life. It's the part where I sit in my restaurant Tabun Kitchen on a Friday night, listen to the buzz and see the delight on people's faces as they eat, soaking in and enjoying the atmosphere.

I was once making a burger for myself at my boyfriend's house and a lyric started pouring out and I had to catch it, so I ran to another room to write it down, but then the kitchen caught fire. His cabinets were charred, and he was furious. But it was worth it for a song.

I have one room off my kitchen filled with nothing but cookbooks and recipes that are sent to me from around the world. Every two years, I have to go through them and pick out ones to send to the local schools. There's a need for books, especially cookbooks.

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.

Developing games for the PC and consoles is all about everything and the kitchen sink. In many ways, you don't have design decisions to make. You do it all. So I enjoy going back to making decisions about what's important as I'm working on a game.

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.'

If you go around the kitchen and ask my employees what they want to be doing in three to five years, most of them, if they're being honest, will tell you that they don't want to be working for me. They want to have their own place. And I think that's great.

I think I am very fortunate to have my sister, who is always there to guide me and my food and lodging has been taken care of. Since my basic need of life is secure, when it comes to working, I never appeared like a desperate struggler who needs the job to run the kitchen.

I can see you in the kitchen bending over a hot stove, and I can't see the stove

Muriel, my mother, was my main confidant. She was a teacher of English at Watford grammar school but took a break while my sister Madeleine and I were children. She held court in the kitchen, and we talked about everything.

Just about anyone can make a good product, but it's the people that count. In the end, it's the employees who will take it from a kitchen-table idea to the next level. There are a lot of important things in business, but the people portion comes first.

Anyone can see that to write Uncle Tom's Cabin on the knee in the kitchen, with constant calls to cooking and other details of housework to punctuate the paragraphs, was a more difficult achievement than to write it at leisure in a quiet room.

I left Edinburgh to follow the London punk scene in 1978, singing and playing guitar in various bands. My income was sporadic, so I did anything to eke out some kind of subsistence - laying down slabs, working as a kitchen porter.

I am a journalist and, under the modern journalist's code of Olympian objectivity (and total purity of motive), I am absolved of responsibility. We journalists don't have to step on roaches. All we have to do is turn on the kitchen light and watch the critters scurry.

I was always a drama queen. I remember playing in the kitchen, trying to get my mom to think I was dead and call the police. When she didn't, I would cry. I was always theatrical. I don't think any of my relatives are surprised.

Most of my work is based in Hyderabad, so it makes sense that I own a house here. Another reason I want a home here is because I want to have my own kitchen so that I can cook, since I hate food from hotels.

The time of business does not differ with me from the time of prayer; and in the noise and clatter of my kitchen, while several persons are at the same time calling for different things, I possess God in as great tranquility as if I were on my knees.

Every morning when I woke up, my mother was already in the kitchen making breakfast. It was always the same: steamed rice, pickled vegetables, grilled fish and miso soup. Each day there was something different in the soup such as tofu or potatoes.

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.

When we were trying to get the money together for the film, one reason that was consistently given for not investing in it was that 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.

I like to watch Bourdain and Andrew Zimmern, because I like them when they travel. I like Ina Garten, 'The Barefoot Contessa.' Giada is really nice, but I get a little bit bored with just staying in the kitchen.

I know the crew so well, so I forget I'm being filmed. It's like cooking with a friend in the kitchen - you're talking, as you do, and maybe you're telling her about this wonderful way to prepare lamb chops - it's more natural, more honest.

My mom said the two most important kitchen utensils are attached to your arms... you cannot mix up meatballs with a wooden spoon, get in there, get your fingers dirty!

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.

The idea that a robot will become more aware of its environment, that telling it to 'go to the kitchen' means something - navigation and understanding of the environment is a robot problem. Those are the technological frontiers of the robotics industry.