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The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
Teachers are not supposed to be repositories of information which they dish out. That is from an age when there were no other repositories of information, other than books or teachers, neither of which were portable. A lot of my big task is retraining these teachers.
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
Keeping your space clean is as much a part of the end result as the dish being tasty.
One of my favorite times of year is around Christmas when my entire family gets together and we make tamales together. It's a full two-day event, and we create an assembly line. It's awesome because everyone has his or her own part in making the dish. It's so much fun.
I couldn't get that same feeling during the day, with my hands in dirty dish water and the hard sun showing up the dirtiness on the roof tops. And after a time, even at night, the feeling of God didn't last.
So much of our lives are defined by habit or what the guy next to us is doing, never wondering and knowing who and what we support with our actions, from the detergent Mom always used, to my favorite dish I make... A lot of my life is unexamined habit.
Kristin Bauer van Straten
We need to take vegetables out of the role of side dish, even in low-fat, vegetarian diets, whose calories are generally derived mainly from grains and other starches.
I only eat meat if I go to a nice restaurant and there is an exceptional dish, or if I'm at somebody's home for a dinner, I'll eat whatever is in front of me. Otherwise, I don't eat anything that walks around and has a face.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
New York has surprised me a couple of times. I was a snob about pizza, but I've found one or two places that allow me to forget deep dish for a while.
Over the years, I've had a lot of different jobs - newspaper boy, dish washer, naval flight officer, Amtrak board member, Governor and chairman of the National Governors Association - just to name a few. But my most cherished job - and frankly my most important job for that matter - is being a father.
We were in Philadelphia when Manager Pat shifted me from third to short, and right off the bat, I knew I had found my dish. Footwork was more a part of the new position than it had been at third. I suddenly felt I had sprouted wings. A world of new possibilities opened for me.
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.
My favourite dish is pollo ajillo; my favourite drink is a good Rioja with it. And as for my favourite music, oh God - there's so many things I like. Well, I'd say it's 'Walk of Life' by Dire Straits.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
I like to add something unusual to a dish.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
Jose Andres Puerta
War is not a petri dish to examine and analyze our emotions.
In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
Jose Andres Puerta
Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
It's not an accident that both my sister and I are writers. Our parents created an accidental Petri dish. My family has great storytellers, and I grew up in a very funny, conversational house and didn't have television. This small family farm was a bubble world that didn't have much to do with reality.
I never get sick on airplanes, which is incredible. You're basically in a flying petri dish.
We had this thing at Stanford called the 'Campus Loop,' and then we had another run called 'The Dish,' and you'd run up to this giant satellite dish, which was probably extremely unhealthy. I would do those two runs, and I just found it so therapeutic. My girlfriends and I would have these great conversations about guys and school and life.
A. P. J. Abdul Kalam
Martin Luther King, Jr.
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