Quotes About Cook

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

"I thought this was a cookout. You know, dogs and burgers, Tater Tots, ambrosia salad" Dexter picked up a box of Twinkies, tossing them into the cart. "And Twinkies." "It is... Except that it's a cookout thrown by my mother." "And?" "And my mother doesn't cook." He looked at me waiting. "At all. My mother doesn't cook at all." "She must cook sometimes." "Nope." "Everyone can make scrambled eggs, Remy. It's programmed into you at birth, the default setting. Like being able to swim and knowing not to mix pickles with oatmeal. You just KNOW."

I like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes you away from everything, as you are thinking only of your dish.

It wasnt until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something. Well, I wasnt in there five minutes before she said, OK, honey, you have to go now. I made her so nervous she was about ready to throw up. So I really didnt have an interest in being in the kitchen until after I was married, when I was 18. It didnt take me long to realize that Mama was not going to show up at my house every day and cook.

When I'm in a good mood I like to cook. But I don't like saying it in public because I find myself being resentful of the idea; "Now you will make a good wife. You can cook, right?" So when people ask me I go, "No, I don't like cooking!"

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 want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

Cook more often. Don't study; just cook.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.

I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

I'm a decent cook, and I will try to cook anything. My only weakness is that I don't know servings - I only know how to make a lot.

Tim Cook has been asked a very specific question, in public by the way, and Tim Cook has refused in public. I don't blame him for that. I will guarantee you that there are all kinds of things that the private sector can be doing to be helpful, and they have not been engaged.

It is certainly true that cooking is therapeutic, creative and all those other faintly creepy self-helpish words. I would love to tell you that learning to cook was part of my journey toward actualization. I would love to tell Oprah this. I would love to tell Oprah this while weeping. But I learned to cook for a much simpler reason: in the abject hope that people would spend time with me if I put good things in their mouth. It is, in other words (like practically everything else I do), a function of my desperation for emotional connection and acclaim.

Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.

I always loved to cook and entertain but I realized I had the chance to be successful with something that I am passionate about.

I've always been able to cook Italian food. That's in my blood because I'm half Sicilian.

Correct the seasoning' - how that time-tested direction stimulates the born cook!

I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.

The toughest parts of the shooting schedule for me are the days between working, when you've nothing to do but wait. There is only so much time you can spend on a script before it becomes so rehearsed that your performance becomes rigid and immovable on the day of, so one has to occupy one's time in some fashion. For me, those interim days are usually spent exercising, exploring, learning to cook something edible, and working on my own creative endeavors.

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.

I cook anything but chitlins.

My job is to listen to ideas, maybe cook up a few of my own, and make decisions based on what's good for the shareholders and for the company.

I'll starve to death before I'll cook for myself. I think I could survive a week without eating.

Just because one likes to cook up a great meal or decorate their home doesn't mean they have to do it with granite counter tops and duck a l'orange.

I'm into eating as little as possible... I never cook. Never use the stove or anything.

I'm terrible in the kitchen. I was mostly raised by my mother and she could cook, so I never perfected that skill. If I had to count on my own cooking to survive, I'd probably be thinner.

When I was trying to impress Kate, I was trying to cook these amazing fancy dinners and what would happen was I would burn something, something would overspill, something would catch on fire and she would be sitting in the background trying to help, and basically taking control of the whole situation, so I was quite glad she was there at the time.

Happiness: a good bank account, a good cook, and a good digestion.

When I'm in the country with all of the kids around and cooking, that's when I'm most relaxed. When I'm in the country I like to cook.

I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.

Teenagers travel in droves, packs, swarms. ... To the librarian, they're a gaggle of geese. To the cook, they're a scourge of locusts. To department stores, they're a big beautiful exaltation of larks ... all lovely and loose and jingly.

I learned how to cook and do a lot of marital things.

I love to have fun. I do my own shopping. I do my own yardwork. I like to garden. I like to fish. I like to golf. I'm an outdoorsman. I like to cook. But when I hit the football stadium, I click the switch, because I know I'm there for a job. I get in a whole different mindset when I enter the stadium. But once I leave I'm back to being a father, husband, a friend.

I just love expressing my joy and my mind through what I wear, or how I cook, or how I dance, or how I write or perform a song - how I move.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

Tim Cook has not been afraid to confront the government on issues he considers morally important.

My husband thinks he's compromising if we have one cook instead of three.

I cook the food of Macau, my roots and soul food.

A child free from the guilt of ownership and the burden of economic competition will grow up with the will to do what needs doing and the capacity for joy in doing it. It is useless work that darkens the heart. The delight of the nursing mother, of the scholar, of the successful hunter, of the good cook, of the skilful maker, of anyone doing needed work and doing it well, - this durable joy is perhaps the deepest source of human affection and of sociality as a whole.

What good am I? I can't have kids. I can't cook. I've been divorced three times. Who would want me?