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.
Poncho was in a red mood slanging with rage and needed to cook himself out of it , while shoving handfuls of salted peanuts down his gullet and slurping ice cold Fanta
I don't take care of myself at all. I've no idea why I'm not a fat bloater. I eat everything and anything. I never cook and just eat take-outs.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
I have to do so many scenes cooking that I wanted to learn how to chop like I know what I'm doing and do certain things around the kitchen that look right.
Between all four children and my husband, I don't get to do much. But when I am in England, I cook and I garden, and it's much more calming and relaxed.
For my kids, I cook everything. We have dinner every night, pretty much, just the four of us: my husband and me and our two kids.
I can't really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.
My mother was a wonderful, wonderful woman with a lovely voice who hated housework, hated cooking even more and loved her children. She was always arranging church activities such as a bazaar.
I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.
I did want to share with you one of the greatest lessons I've learned over the years cooking for my kids - there is enormous value in bringing children into the kitchen.
I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.
I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
I'll give you an example. Henry, the old black guy who cooks the corn bread, he worked on the railroads for about 20 years so he knows how to lay and build track.
I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.
Once we thought, journalists and readers alike, that if we put together enough 'facts' and gave them a fast stir, we would come up with something that, at least by the standards of short-order cooks, could be called the truth.
