Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
I come from Yorkshire in England where we like to eat chip sandwiches - white bread, butter, tomato ketchup and big fat french fries cooked in beef dripping.
I have never really cooked, don't know how to use my dishwasher, and subsist mainly on prepared deli takeout. I don't even eat in restaurants much.
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new.
In India, if you are from the elite, dogs are extremely important. The breed of the dog indicates your wealth, that you are westernized. The cook, another human being, is on a much lower level than your dog. You see this all the time.
The universe is hilarious! Like, Venus is 900 degrees. I could tell you it melts lead. But that's not as fun as saying, 'You can cook a pizza on the windowsill in nine seconds.' And next time my fans eat pizza, they're thinking of Venus!
You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it ...
I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.
Wife: I'm not eating something that was cooked by some cracker-ass hatemonger! Husband: I will. Baby, you can't taste racism! Randal Graves: What racism, "porch monkeys?"
Wilmer Cook: Keep on riding me and they're gonna be picking iron out of your liver. Sam Spade: The cheaper the crook, the gaudier the patter.
Vinny Gambini: [the cook puts a big blob of lard on the stove] Excuse me, you guys down here hear about the ongoing cholesterol problem in the country?
Thomas Fairchild: [reading aloud a letter from Sabrina] He came to the cooking school to take a refresher course in soufflés and liked me so much he decided to stay on for the fish.
Hitchhiker: You just shut up and remember you're just the cook! And me and him'll handle this! Old Man: Shut your mouth!
Take the time to shop for yourself and cook. All of this is an investment in yourself, and if you're not going to invest time and money in what you put in your body, then what are you going to spend money on? It's kind of the most important thing.
After I got this job at the syndicate, I started sending them money so they could go on trips and do the things they could never afford to do. All the while, I never knew that my mother was socking money away.
I was working like a dog as a housekeeper, barista, nanny, cook, so I could save enough money to really sit with my instruments. Whenever I had 20 minutes, I would practice a new chord or write a new verse.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of ou...
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.
