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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.
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.
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.
I seek to lead a democratic Pakistan which is free from the yoke of military dictatorship and that will cease to be a haven, the very petri dish of international terrorism.
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
I eat everything, that's a problem. I don't have discipline. My favorite dish is the Caribbean. Meat, rice, lots of grains. But I do like to do exercises. Lately, I've been having capoeira classes and lots of cardiovascular exercises, such as jogging and cycling.
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?
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.
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.
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.
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.
Another method of eating burning coals employs small balls of burned cotton in a dish of burning alcohol.
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.
If you have pendulum clocks on the wall and start them all at different times, after a while the pendulums will all swing in synchronicity. The same thing happens with heart cells in a Petri dish: They start beating in rhythm even when they're not touching one another.
Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles.
I would try doing a dish 30 different ways.
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
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.
There are only two kinds of employees that I've run across in 30 years. There are ones that get results, and ones that make excuses. If you're in that second camp, you're not going to like Dish.
I just love Chinese food. My favourite dish is number 27.
And roast beef and Yorkshire pudding is my personal signature dish.
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
I dish the dirt out, and I can take it. But why should my mother and children have to take it? In 20 years, I have taken any number of stories, most of which are not true, without a murmur of complaint. But some stories you have to draw the line and say No.
I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.
A. P. J. Abdul Kalam
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