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Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.
I don't care what anybody says: Nothing is better than a tomato you grow. There's something about it that's different than a tomato you can buy. It's a great thing.
I like L.A. It's like a mini break. For a writer, it's hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It's delicious. Here, you order a creme caramel and the waiter says, 'You know, that contains dairy.'
If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.
I come from Yorkshire in England where we like to eat chip sandwiches - white bread, butter, tomato ketchup and big fat french fries cooked in beef dripping.
My greatest strength is common sense. I'm really a standard brand - like Campbell's tomato soup or Baker's chocolate.
Grilled cheese and tomato soup is the ultimate comfort meal.
The federal government has sponsored research that has produced a tomato that is perfect in every respect, except that you can't eat it. We should make every effort to make sure this disease, often referred to as 'progress', doesn't spread.
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.
The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
When people tell you to walk a certain way, it's like not thinking of a purple tomato. You can't not do it.
I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.
My father was a tomato farmer. There is the phrase that says he or she worked their fingers to the bone, well, that's my dad. And he was a very good man.
When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
I love judging food by its smell and feel and taste. The healthiest tomato isn't always the perfect one that's been covered in pesticides.
Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.
Giada De Laurentiis
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.
I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
When I was in kindergarten, I had one line in a little play. I said, I am Patrick Potato and this is my cousin, Mrs. Tomato, and I heard laughter. I wanted to be an actress from that moment on.
I burn very easily, so if I forget sunscreen, I will be a tomato by the end of the day. I'm very big on sunscreen and hats. I grew up in Florida, and I love the beach, and I think it's healthy to get a little bit of color.
C. S. Lewis
Leonardo da Vinci
Martin Luther King, Jr.
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