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Feel free to post recipes you enjoy whenever you feel like posting, as well as leaving any feedback. For example, if you try a recipe and have to alter it a bit, let us what you did and how it worked out. Leave any tips or suggestions as you see fit. For example, did you know that celery lasts longer when wrapped in foil? And bananas ripen slower if you take them apart at the stem? Feel free to ask me any questions you might have about the blog. Happy cooking!
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Cooking Quotes
"Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last."
-Francois Minot
"I was 32 when I started cooking; up until then, I just ate."
-Julia Child
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
-Luciano Pavarotti
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
-Madame Benoit
"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life."
-Georges Blane
"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas
"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."
-Laurie Colwin
-Francois Minot
"I was 32 when I started cooking; up until then, I just ate."
-Julia Child
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
-Luciano Pavarotti
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
-Madame Benoit
"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life."
-Georges Blane
"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas
"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."
-Laurie Colwin
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Wise Words from the Great Alton Brown
"Final Thoughts:
In my opinion:
1. My motto as a cook is primum non nocere, 'first, do no harm.'
2. When flight attendans serve me meals they always apologize. That's funny.
3. I rarely spend more than $20 on a plate of food.
4. Kids should take Home Ec. No exceptions.
5. Chickens don't have fingers.
6. I never criticize a meal unless it's served to me with pretension. That really sets me off.
7. I meet a lot of people who tell me they're 'gourmet cooks.' I still have no idea what that means.
8. Boys are starting to have cooking birhtday parties. That's cool.
9. Girl Scout Thin Mints, frozen...'nuff said.
10. I don't understand why we need canned chili from China, or dog food, or toothpaste for that matter.
11. If we don't diversify our seafood portfolio, I suspect in a hundred years there will be no seafood left but farmed shrimp and krill.
12. Americans need to worry as much about how things live as how they die.
13. There are two kinds of food: good food and bad food.
14. Kids' menus are, by and large, a bad thing.
15. It wouldn't hurt us all to be a little more grateful."
"Tidbit: If you're not 'the sharpest knife in the drawer', then you may also be a 'few peas short of a casserole."
"Tidbit: An old kitchen proverb states that it takes three cooks to make a vinaigrette: a miser for the vinegar, a spendthrift for the oil, and a wise man for the salt."
"I predict that one day all the fashionistas will be sporting chickens."
---taken from the book Good Eats: The Early Years
In my opinion:
1. My motto as a cook is primum non nocere, 'first, do no harm.'
2. When flight attendans serve me meals they always apologize. That's funny.
3. I rarely spend more than $20 on a plate of food.
4. Kids should take Home Ec. No exceptions.
5. Chickens don't have fingers.
6. I never criticize a meal unless it's served to me with pretension. That really sets me off.
7. I meet a lot of people who tell me they're 'gourmet cooks.' I still have no idea what that means.
8. Boys are starting to have cooking birhtday parties. That's cool.
9. Girl Scout Thin Mints, frozen...'nuff said.
10. I don't understand why we need canned chili from China, or dog food, or toothpaste for that matter.
11. If we don't diversify our seafood portfolio, I suspect in a hundred years there will be no seafood left but farmed shrimp and krill.
12. Americans need to worry as much about how things live as how they die.
13. There are two kinds of food: good food and bad food.
14. Kids' menus are, by and large, a bad thing.
15. It wouldn't hurt us all to be a little more grateful."
"Tidbit: If you're not 'the sharpest knife in the drawer', then you may also be a 'few peas short of a casserole."
"Tidbit: An old kitchen proverb states that it takes three cooks to make a vinaigrette: a miser for the vinegar, a spendthrift for the oil, and a wise man for the salt."
"I predict that one day all the fashionistas will be sporting chickens."
---taken from the book Good Eats: The Early Years
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