Quotes About Cook

They say that a good cook can ignite sparks by the way he kisses. The way I see, just because a guy can turn on the stove doesn't necessarily make him a good cook.

Matt's brother and the blond cook spent a good portion of last season tangling the sheets. Historically, said cook tangled many other sheets with dexterity and aplomb." "Aplomb" "It's a polite way to say she banged often, well and without too much discrimination." "That also sounded polite." "I was raised well.

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?

The trouble is, I know too much about how to cook to be satisfied with a cook.

I love to cook; I cook every day. Chicken features a lot in our lives.

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

Can you cook books and feed them to your husband? Stay at home with your mother. Learn to cook and clean. Grow vegetables.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

Cook more often. Don't study; just 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.

With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.

People who hardly ever cook at all, suddenly at the holidays, feel like it's their responsibility to not only cook dinner for large groups of people suddenly, but to serve things that are fussy or fancy or formal. And I don't think that's what anybody really wants, especially if you're not good at it.

Humans have a fraught relationship with beasts. They are our companions and our chattel, our family members and our laborers, our household pets and our household pests. We love them and cage them, admire them and abuse them. And, of course, we cook and eat them.

There are five of us. We've all played in various bands together, in different combinations. I know that Todd [Cook] and Tony [Bailey] are my favorite rhythm section - they're just like a unit. I guess we've all just played together in various capacities, so when the band was coming together, it was sort of like we just chose members because they had similar sensibilities and also because they're just cool. We all got along real well.

To cook, and to do it well, every talent must be used; the strength of a prize-fighter, the imagination of a poet, the brain of an empire builder, the patience of Job, the eye and the touch of an artist, and, to turn your mistakes into edible assets, the cleverness of a politician.

A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.

The more you cook, the better you'll look.

I think fire is so critical in the wild. You can cook with it, you can make tools, you can deter a predator, you can dry your clothes and you get that element of morale that matters so much when you're stuck in the middle of nowhere.

People invite me to dinner not because I can cook, but because I like to clean up. I get immediate gratification from windex. Yes, I do windows.

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.

'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.

If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.

Is the divine presence a Republican? Or is He/She/It running an inter-galactic fossil fuel conglomerate?...whatever the explanation may be, the Paraclete appears to be as determined as any terrestrial corporate frontman to prevent a successful conclusion to the climate talks. How I know? Because every time anyone gets together to try to prevent global climate breakdown, He swaths the rich, densely habited parts of the world with snow and ice, while leaving obscurer places to cook.

You probably don't think twice about going into your kitchen and turning a few knobs to prepare a meal for yourself and your family on an electric or gas range. But for nearly 3 billion people in developing countries who depend on solid fuels to cook their food, the simple act of cooking results in 4 million premature deaths every year from exposure to toxic smoke.

My mom's a great cook but I wasn't really allowed a lot of sugar or junk. That has served me well in my life.

As a child, I'd help my mum cook, and it was ridiculous - she had the correct gadget or utensil for everything. 'Stop! Don't use that, I have exactly the right utensil.' After I left home, I survived on cup-a-meals and never saw myself as being like her. Now I've become her.

In a crisis, my family puts aside all its petty differences and hatreds... Because a crisis, is a perfect opportunity to create *new* petty differences and hatreds! My dad's from that era when you lived to 50, your heart exploded and that was that. You know when you cook bacon and you pour the grease into the can? My dad's the can!

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.

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'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

Because you're delegated to a cook book recipe and you slavishly and pedantically rely on it while you're shooting and you're not relying on your creative instincts and you're not relying on something which brings life into movies and excitement into it.

My grandmother spent her whole life working as a maid, a cook and a babysitter, barely scraping by, but still working hard to give my mother, her only child, a chance in life, so that my mother could give my brother and me an even better one.

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

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.

The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.

All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.

Who bothers to cook TV dinners? I suck them frozen.

I love to cook. I make an award-winning turkey chili.

It is rare, with people who are on television or celebrities or actors - it's rare to go to their house for a party and find they cooked. That's rare. Usually people don't cook for their own parties, and they don't buy their own gifts. There are people that do that, and that is a special thing. Those kind of little human touches are nice.

I don't cook gumbo, but I just know it's a lot of good ingredients in it. And, with a movie, you got to have all those ingredients.

the word 'justification' has itself had a chequered career over the course of many centuries of debate. As the major historian of the doctrine has noted, the word has long since ceased to mean, in ecclesial debates, what it meant for Paul himself - which is confusing, since the debates have gone on referring to Paul as though he was in fact talking about what they want to talk about. It is as though the greengrocer treated you to a long discussion of how onions are grown, and how best to cook with them, when what you had asked was how much he would charge for three of them.

To cook your hare you must first catch it.

The funny thing about Thanksgiving ,or any big meal, is that you spend 12 hours shopping for it then go home and cook,chop,braise and blanch. Then it's gone in 20 minutes and everybody lies around sortof in a sugar coma and then it takes 4 hours to clean it up.

TV is great and can open up doors, but if you aren't there to cook because you love it, don't go. Don't go to "Top Chef" just to be "famous." It's annoying to our profession and what we all love to do. You want to compete against like-minded people.

My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.