I grew up when comics were only sold in food markets and news stands, so the direct market is vital to me. The best way to make it stronger is if everybody buys my comics in multiple copies before they buy any others.
There's nothing like a home-cooked meal - nothing! When people ask me what the best restaurant in L.A. is, I say, 'Uh, my house.' It's more intimate. Food can connect people in a forever sort of way.
I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's dr...
Have you noticed how just trying to impose any sort of chronology on events makes it seem as though a lot of time has been occupied?
I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes...
I raised my sister. I was six when she was born. My mother had to make a living for herself and it was very hard, so I was looking after my sister, cooking and cleaning, and she had four jobs.
I want to strangle my husband and slam the door as I leave. I want to leave a box of pasta on the counter with a note that says, “cook your own dinner and suck your own dick.
Geothermal energy should be a priority in a ever increasing warmer planet. It is kind of like cooking a chicken from the outside. Eventually, the underlying parts get well done.
Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them.
Regrettably, people today don't watch many programs that actually teach people how to cook, so I agreed to do a competitive show that I think will provide inspiration.
I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.
I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.
I like how TV used to be - 'Boys from the Blackstuff' and 'Play for Today', instead of 'Stars in Your Eyes' and 'Celebrity Come Cook With Me' or whatever. I hate all that stuff.
I actually struggled through teaching myself to cook because I'm completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.
I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
At 19, I went to live in the Philippines for three years as a U.S. Air Force 'dependent spouse.' I lived off-base in Angeles City and had to haul water for drinking and cooking.
I start the day with oatmeal with vanilla almond milk. If I don't, I'm dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.
