Quotes About Cook

"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."

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?"

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

I seriously love to cook ... My grandmother was an amazing cook. As a kid, I used to help her make handmade pasta, cavatelli and ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "Why don't you do this and that?" My mother is older, but she cooks a lot, and she doesn't want to change anything. She's a very good cook, and my grandmother was an amazing cook.

Are you kidding? I'm a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.

I don't think my father noticed that he had daughters. I think, you know, part of the damage of the childhood was, I simply don't think they were acknowledged as human beings at all. Or - you know, one of the reasons I became a cook later on in my life was, I was not allowed to cook an egg.

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.

We're spending, on average, 27 minutes a day cooking and about four minutes cleaning up, so basically about a half hour. Any one of TV shows takes twice as long to watch as that, which I think is very interesting because the main excuse people give for not cooking is they don't have time to cook, but somehow they're finding time to watch other people cook or eat on TV.

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

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

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.

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

Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.

I'm a writer. I don't cook and I don't clean.

My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.

Designers are by nature more inquisitive, more connected. They dig a little deeper in terms of insights. They turn those insights into innovation. That connection to the consumer is absolutely critical in driving innovation. It’s critical that design isn’t subjugated to the back room as a short order cook for marketing or for merchandising or sales. It has to be up front.

One of my favorite things to cook is fondue. I'm Swiss. It's a great social meal.

Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it

Our educational system in its entirety does nothing to give us any kind of material competence. In other words, we don't learn how to cook, how to make clothes, how to build houses, how to make love, or to do any of the absolutely fundamental things of life.

The ability to make fire at will. It allowed us light to see in the darkness, warmth against the cold, a tool to cook our food.’ He gestured vaguely in the direction of the Delta’s engines. ‘Fire is what eventually led to travel across the black beyond, the ability to start a new life on a New World.

I can cook, I can breathe, I can live!

She wandered over to the enclosed range, a rather modern-looking contraption that Cook had purchased earlier in the year. "Do you know how to work this?" she asked. "No idea. You? " Daphne shook her head. "None." She reached forward and gingerly touched the surface of the stove top. "It's not hot. " " Not even a little bit? " She shook her head. "It's rather cold, actually. " Brother and sister were silent for a few seconds . " You know," Anthony finally said, "cold milk might be quite refreshing ." " I was just thinking that very thing!

Maybe the memory does play tricks. Increasingly, I'm thinking, 'What was their name? I knew that name yesterday.' I think that's what happens. At some point, I'll forget that I ever worked with Peter Cook, I suppose, and Alan Bennett and Jonathan Miller.

I'm an expert cook when it comes to preparing the quail, ducks, geese and wild turkeys that I hunt on the farm.

I'm no cook. When I want lemon on chicken, I spray it with Pledge.

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.

When I'm old and gray, I want to have a house by the sea. And paint. With a lot of wonderful chums, good music, and booze around. And a damn good kitchen to cook in.

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.

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.

The army from Asia introduced a foreign luxury to Rome; it was then the meals began to require more dishes and more expenditure . . . the cook, who had up to that time been employed as a slave of low price, become dear: what had been nothing but a metier was elevated to an art.

When I went to first grade and the other children said that their fathers were farmers, I simply didn't believe them. I agreed in order to be polite, but in my heart I knew that those men were impostors, as farmers and as fathers, too. In my youthful estimation, Laurence Cook defined both categories. To really believe that others even existed in either category was to break the First Commandment.

I don't know if it was related to the type of music that we were doing at that time or what, but Todd Cook actually just turned to me and was like, "You know what would be a great name for a metal band? Dead Child." We talked half-jokingly that we were going to do a band. I guess as time went on, I started writing songs that were more metal sounding, and it just evolved from there. It actually started with the name first, and then the songs came second.

Women are racing all the time to try to have a perfect house and perfect kids and be a perfect cook. Men, somehow, for whatever reason, seem to be better able to pick and choose, to focus on things they like and that are important to them, and let the other things go.

On Hillary Clinton, who was an ardent Goldwater supporter in 1964: 'If he'd let his wife run business, I think he'd be better off. ... I just like the way she acts. I've never met her, but I sent her a bag of chili, and she invited me to come to the White House some night and said she'd cook chili for me. Someday, maybe.'

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

Being Latina means I have culture I guess. We party together, cry together, and cook together. Or at least my family does as much as we can. We know where we're from and we have a certain kind of rhythm and understanding. Togetherness. As I get older it becomes more apparent that there is a community in this industry that is working together to rise up and fight against the misinterpretation of Hispanic and what it means to be a Latino-American nowadays.

I think an artist is anybody who does something well, like if you cook well.

The best reply to an atheist is to give him a good dinner and ask him if he believes there is a cook.

Im obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash.

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.

I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll find the way through. On the Food Network they have these shows where cooks have to put a meal together with all these weird ingredients. That's a lot like my life-dealing with things you wouldn't think ever go together. But a good cook can make the best meal out of the craziest combinations.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

It's easier to write about Socrates than about a young woman or a cook.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

You need not see what someone is doing to know if it is his vocation, you have only to watch his eyes: a cook mixing a sauce, a surgeon making a primary incision, a clerk completing a bill of lading wear the same rapt expression, forgetting themselves in a function. How beautiful it is, that eye-on-the-obje ct look.