Happiness is German engineering, Italian cooking, and Belgian chocolate.
Happiness is German engineering, Italian cooking, and Belgian chocolate.
The smell of cooking food is often a calming one.
Taking care a white babies, that's what I do, along with all the cooking and the cleaning. I done raised seventeen kids in my lifetime. I know how to get them babies to sleep, stop crying, and go in the toilet bowl before they mamas even get out a bed in the morning.
Alaska decided to go help Dolores with dinner. She said that it was sexist to leave the cooking to the women, but better to have good sexist food than crappy boy-prepared food.
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.
Am going to cook shepherd's pie for them all - British home cooking.
Beauty fades, but cooking is eternal.
Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.
Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.
Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.
Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.
With puppets, you follow the head and the arms will follow, but Frank didn't really do that with the Swedish Chef. He and my dad were best friends, but they were very competitive. They were always doing things to see who could be funnier and how could they upstage each other, ... Frank was often leading. He'd be picking stuff up and choking things. My dad would be talking mock-Swedish and he'd have to try to keep up. After a while, Frank would say, Maybe someone else should do the hands,' but my dad would never let him. He said, No, you're doing the hands.'
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.
It's the secret for beautiful guacamole or fruit salad. Also potatoes, cauliflower and turnips stay white when you add lemon juice to the cooking water.
I found that I always loved cooking, and that's an important part of nutrition being able to cook and prepare your foods at home. I had seen the cooking school done, and I thought it would be a very interesting and fun career to move into.
News is like food it is the cooking and serving that makes it acceptable, not the material itself
Cooking mullet is serious business in Cortez.
The chain of cultural memory has broken down. I get kids in my class whose mothers and fathers didn't have a clue about cooking, and they're lost. There's a gap and it's just part of the culture.
Cooking is like making love, you do it well, or you do not do it at all
The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.
The Baptist churches down here are absolutely wonderful, ... Tonight, it's spaghetti and meatballs. Last night, it was their Cajun cooking.
I'm gonna do it MY way The problem with cooking is too many rules. You don't have to have perfect squares. Who cares, you know Like we got some architect judging us at breakfast
There also is a lot of interest in indigenous dishes, and seasonal cooking. It's a national interest in, and fascination with, Wisconsin foods.
This kind of pastry, yes. This is what my favorite thing, what I really like. Also, extremely fine French cooking was never the thing I preferred.
Egg roll, corn, chicken stuffed with rice, hamburgers and ribs, ... They put me in charge of cooking the food. New Orleans people, we're the best cooks.
Cooking with the Master Chefs.
Execution is everything at 'Iron Chef,' ... It is something that is taken very seriously in the world of culinary art.
It ain't what you got, it's what you know and do with what you got, ... The difference between a cook and a chef is understanding what's going on.
High school students are in for a real treat. Chefs in the City(TM) is going to be full of challenging and innovative opportunities for students to showcase their talents, learn more about careers in the culinary and pastry arts and talk to some exceptional industry guests. The language and business of food can translate into some fun and rewarding careers.
The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.
I never expected to go to college. Nobody in my high school went to college. We had half-pound rations of meat and of cooking oil. Matches were rationed. Toilet paper was rationed.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Good painting is like good cooking; it can be tasted, but not explained.
That's how you used to grind corn to make feed for your animals or cornmeal for cooking. It ran all day on just a small amount of gas.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
I can still enjoy the foods I like I just eat much smaller portions now. And of course I've had to give up that southern style way of cooking.
We do all the setting up and cleaning up and my wife does all the cooking.
It took a little while to get to eating the right things, but eventually I was able to. I had to figure out how to eat more vegetables, and incorporate them into cooking. I did a lot of experimenting on cooking without sodium, and learned to read labels pretty carefully because of all the sodium in everything.
In the world of speed cooking, we're the think tank. We have a disruptive technology that the others don't have. It's life-changing.
If you want to eat a 'live' meal cooked by a chef in a railroad dining car kitchen and served on a moving train, you have to find something like this. It's just a marvelous thing.
The ideas come from classic Italian cooking, or any European culture, for that matter. As far as something like the offal menu, Europeans would definitely not throw anything away, and the use of the head or the liver or the kidneys is part of their quotidian experience.
A chef has a rare skill that requires a great deal of effort and study. People may feel less guilt because of that. I don't feel bad that a chef cooked me a meal, but I do feel bad that a waiter had to serve it to me.
Cooking was his passion. He lived in the kitchen, practically.
I don't even butter my bread I consider that cooking.
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
Home cooking is what I do best. And although I enjoy making desserts, refrigerated and do-ahead recipes are my favorite.
I learned a couple of things. I'm not the greatest cook, but the basics were a great start, and it was fun for the kids. I go to the grocery store on Thursdays, buy a lot of stuff, and start cooking, only the small things because there's no room for the big stuff.
Cooking is like love. It should be entered into with abandon or not at all.
I enjoy cooking, and people love what I cook.
© 2020 Inspirational Stories
© 2020 Inspirational Stories