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When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.
It is instilled in thousands of American males from an early age that one of their requirements is to be able to both dish out and take a lot of pain. They are taught the rules of this road in gyms, rings, backyards and fields all over America.
So in our pride we ordered for breakfast an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda.
They say revenge is a dish best eaten cold, but for most people, by the time it's ready to eat, they just don't fancy it any more.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.
When I'm in need of a quick meal or party dish, a burger is hands-down my go-to pick! Burgers are easy, fast, and don't even require utensils to eat, making them the perfect get-together main course, tailgating essential, and simple dinner recipe to whip up any night of the week.
Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.
I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.
We go to Italy every winter, and my husband's mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.
The idea behind a dish - the delight and the surprise - makes a difference. Great literature surprises and delights, and provokes us. It isn't just 'Here's the facts - boy meets girl, boy loses girl, boy gets girl.' It's how you tell it.
My favorite Dominican dish to indulge in is anything with crab.
Are we still a country that takes risks, that innovates, that believes anything is possible? Or are we a country that is resigned to whatever liberty the government decides to dish out?
I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.
Larry the Cable Guy
Another method of eating burning coals employs small balls of burned cotton in a dish of burning alcohol.
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.
I just love Chinese food. My favourite dish is number 27.
Rhythm, that's an essential part of cooking. The sound of a lovely song and the smell of some dish in the oven are equally evocative.
I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.
I would try doing a dish 30 different ways.
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.
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
And roast beef and Yorkshire pudding is my personal signature dish.
A. P. J. Abdul Kalam
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