Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
Actually, I'm not all that interested in the subject of photography. Once the picture is in the box, I'm not all that interested in what happens next. Hunters, after all, aren't cooks.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.
My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That's my aspiration.
Grant Dalton, constantly, whenever he gets asked something in the media about Oracle, he makes the statement that we have got unlimited resources, and we can do anything we like. It is just complete crap.
I'm a terrible cook. I am not allowed to go in the kitchen anymore after I almost burned down the apartment in New York.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.
We want to teach families how to cook Tuscan wherever you are. How to reuse your leftovers. How to trick the kids into eating whatever you want by putting it into a frittata.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
A bowl of diligence and perseverance, a cup of faith and a pinch of inspiration mixed with a spoon of contentment are the ingredients of a delicious success. Cook yours well.
I mostly get takeout, I have to admit - I don't know if that's something to be ashamed of. I'm not much of a cook.
I started taking all these cooking classes. I learned a lot in them, but you think you're going to retain it, and you don't. Under the pressure, it's hard to retain everything.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
I like to play board games a lot with my girl, things like that. We attempt to cook. And even if it goes wrong, it doesn't matter because it's the time you spend doing it that's important.
My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.
