Quotes About Cook

I like to cook Vietnamese pho or vegetarian curries. I need to cook more but I need somebody to cook with.

When you're in Hollywood and you're a comedian, everybody wants you to do other things. All right, you're a stand-up comedian, can you write us a script? That's not fair. That's like if I worked hard to become a cook, and I'm a really good cook, they'd say, "OK, you're a cook. Can you farm?"

Every so often I would look at my women friends who were happily married and didn't cook, and I would always find myself wondering how they did it. Would anyone love me if I couldn't cook? I always thought cooking was part of the package: Step right up, it's Rachel Samstat, she's bright, she's funny and she can cook!

It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.

I've been having a lot of dance parties alone in my apartment while learning to cook. Part of my quest to be an attractive single is to learn how to cook and sew and get a license.

I cook Italian, Thai and Vietnamese, I've always liked to cook.

I don't know how to cook and there's so much work involved you have to buy the groceries and prepare them. I like it when people cook for me, or I'll just order some take-out.

I was a short order cook in a pool hall in college. So I am the fastest cook in the world.

I know all about you," Char announced after we'd taken a few more steps. "You do? How could you?" "Your cook and our cook meet at the market. She talks about you." He looked sideways at me. "Do you know much about me?

In a musically imperfect world, there is still perfection in the voice of Barbara Cook. For anyone eulogizing the historic scores of a long-lost era of Broadway greatness, not to worry. Somebody is still singing them with purity and passion. She is Barbara Cook, and she sings them for the angels to applaud.

Timing is everything. Chemistry is something that you don't just throw in the frying pan and mix it up with another something, then throw it on top of something, then fry it up and put it in a tortilla and put in a microwave, heat it up and give it to you and expect it to taste good. You know? For those of you who can cook, y'all know what I'm talking about. If y'all can't cook, this doesn't concern you.

One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.

I'm not much of cook, but I cook a mean bowl of oatmeal.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.

What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.

I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.

I seem to you cruel and too much addicted to gluttony, when I beat my cook for sending up a bad dinner. If that appears to you too trifling a cause, say for what cause you would have a cook flogged.

I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.

I'm pore, I'm black, I may be ugly and can't cook, a voice say to everything listening. But I'm here.

I write for a radio show that, no matter what, will go on the air Saturday at five o'clock central time. You learn to write toward that deadline, to let the adrenaline pick you up on Friday morning and carry you through, to cook up a monologue about Lake Wobegon and get to the theater on time.

I am very picky about my food, and I'm very health oriented, so I always try to cook.

Mexican food is my absolute, #1 favorite food. But all the cutting and dicing is very time-consuming. I do like to cook a few times a week, but it's not always that intricate with the shells and the cheese, etcetera.

Don’t follow a model that doesn't work. If the recipe sucks, it doesn't matter how good a cook you are.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.

Music with dinner is an insult both to the cook and the violinist.

I have heard repeated stories of meth users leaving their children unattended for days as they cook, use and then sleep off the intense effects of methamphetamine.

I get tired of hearing it's a crummy world and that people are no damned good. What kind of talk is that? I know a place in Payette, Idaho, where a cook and a waitress and a manager put everything they've got into laying a chicken-fried steak on you.

I can cook a little bit but pretty much when I get back from practice I am pretty tired that I just order out.

Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn't know fluffy. Everything sank.

the test of a cook is how she boils an egg. My boiled eggs are fantastic, fabulous. Sometimes as hard as a 100 carat diamond, or again soft as a feather bed, or running like a cooling stream, they can also burst like fireworks from their shells and take on the look and rubbery texture of a baby octopus. Never a dull egg, with me.

Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.

Winny and I lived in a house that ran on static electricity. If you wanted to run the blender, you had to rub balloons on your head. If you wanted to cook, you had to pull off a sweater real quick

I have more of a vivid imagination than I have talent. I cook up ideas. It's just a characteristic.

The country is making a big mistake not teaching kids to cook and raise a garden and build fires.

Women find ways to give sense and meaning to daily life--ways to be useful in the community, to keep mind active and soul growingeven while they change diapers and cook vegetables.

When I cook, my brain stops completely.

Spend your free time the way you like, not the way you think you're supposed to. Stay home on New Year's Eve if that's what makes you happy. Skip the committee meeting. Cross the street to avoid making aimless chitchat with random acquaintances. Read. Cook. Run. Write a story. Make a deal with yourself that you'll attend a set number of social events in exchange for not feeling guilty when you beg off.

It was so hot today that Burger King was singing, "if you want it your way, cook it yourself".

I am a cutter, you see. Also a snipper, a slicer, a carver, a jabber. I am a very special case. I have a purpose. My skin, you see, screams. It's covered with words - cook, cupcake, kitty, curls - as if a knife-wielding first-grader learned to write on my flesh. I sometimes, but only sometimes, laugh. Getting out of the bath and seeing, out of the corner of my eye, down the side of a leg: baby-doll. Pulling on a sweater, and in a flash of my wrist: harmful. Why these words?

I cook at home all the time and really enjoy it. It's fun family time and we all chip in and help out. We do a lot with our outdoor grill, a lot of chicken or shrimp, and every meal includes veggies.

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

The British cook, for her iniquities, is a foolish woman who should be turned into a pillar of salt which she never knows how to use.

The apples stewed with prunes are excellent, except for the prunes, I won't eat prunes myself. Well, there was one time when Hobb chopped them up with chesnuts and carrots and hid them in a hen. Never trust a cook, my lord. They'll prune you when you least expect it.

Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

It takes a great cook to pull life truth from poultry.

No mean woman can cook well. It calls for a generous spirit, a light hand, and a large heart.

I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.