Quotes & Sayings About Cooking For The First Time

I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food. — Rick Bayless

On this day, Eustace was heating iron rods to fix a broken piece on his antique mower. He had a number of irons cooking in his forge at the same time and, distracted by trying to teach me the basics of blacksmithing, he allowed several of them to get too hot, to the point of compromising the strength of the metal. When he saw this, he said, "Damn! I have too many irons in the fire."
Which was the first time I had ever heard that expression used in its proper context. But such is the satisfaction of being around Eustace; everything suddenly seems to be in its proper context. He makes true a notion of frontier identity that has long since passed most men of his generation, most of whom are left with nothing but the vocabulary. — Elizabeth Gilbert

The first thing Julian wanted to do in life, well, before he wanted to be an artist and then a musician, was to be a chef. He'd come home and say 'Why don't you bake cakes like my friends' mothers?' I'd say, 'Oh, Julian, go out and buy a Mary Baker cake mix and do it yourself!' That started him off! By the time he was 13, he'd disappear into the kitchen whenever we had visitors and emerge with beautiful canapes. Now he thinks nothing of cooking for ten or 15 people, and he does it so calmly. — Cynthia Lennon

I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people. — Barbara Delinsky

That still did not invalidate their purity in his eyes, so long as they continued to live the way they lived: sitting on the floor, eating with their fingers, cooking and sleeping first in one room, then in another, or in the vast patio with its fountains, or on the roof, leading the existence of nomads inside the beautiful shell which was the house. If he had felt that they were capable of discarding their utter preoccupation with the present, in order to consider the time not yet arrived, he would straightway have lost interest in them and condemned them as corrupt. — Paul Bowles

The hotel which had had the bad luck to draw Aunt Agatha's custom was the Splendide, and by the time I got there there wasn't a member of the staff who didn't seem to be feeling it deeply. I sympathized with them. I've had experience of Aunt Agatha at hotels before. Of course, the real rough work was all over when I arrived, but I could tell by the way everyone grovelled before her that she had started by having her first room changed because it hadn't a southern exposure and her next because it had a creaking wardrobe and that she had said her say on the subject of the cooking, the waiting, the chambermaiding and everything else, with perfect freedom and candour. She had got the whole gang nicely under control by now. The manager, a whiskered cove who looked like a bandit, simply tied himself into knots whenever she looked at him. — P.G. Wodehouse

There are many memories. but I'll tell you the one I like to think of best of all. It's just a homely everyday thing, but to me it is the happiest of them all. It is evening time here in the old house and the supper is cooking and the table is set for the whole family. It hurts a mother, Laura, when the plates begin to be taken away one by one. First there are seven and then six and then five...and on down to a single plate. So I like to think of the table set for the whole family at supper time. The robins are singing in the cottonwoods and the late afternoon sun is shining across the floor... The children are playing out in the yard. I can hear their voices and happy laughter. There isn't much to that memory is there? Out of a lifetime of experiences you would hardly expect that to be the one I would choose as the happiest, would you? But it is. — Bess Streeter Aldrich

The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious. — Michael Pollan

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes. — Alton Brown

ROSE: I married your daddy and settled down to cooking his super and keeping clean sheets on the bed. When your daddy walked through the house he was so big he filled it up. That was my first mistake. Not to make him leave some room for me. For my part in the matter. But at that time I wanted that. I wanted a house that I could sing in. And that's what your daddy gave me. I didn't know to keep up his strength I had to give up little pieces of mine. I did that. I took on his life as mine and mixed up the pieces so that you couldn't hardly tell which was which anymore. It was my choice. It was my life and I didn't have to live it like that.But that's what life offered me in the way of being a woman and I took it. I grabbed hold of it with both hands. — August Wilson

She glared down at the pan. And then she kicked it. The first kick sent it tumbling a couple of feet; something black and gooey came out. The second kick got better distance, maybe because it wasn't as heavy now. Evidently unsatisfied, she advanced on one of the pickups and grabbed a hammer from the back. Going down on one knee, she swung the hammer for all she was worth and beat the hell out of that pan, then she got up and kicked it one more time for good measure.
"Damn," Walt muttered. "I'm not ever going to say a single bad thing about her cooking.
"Yeah," Eli muttered in return. "No matter what it is, I'll eat it or die. Even that cake."
"More like, eat it and die," Patrick put in. — Linda Howard

I had a lot of disasters in the kitchen, even during the long period when I was cooking under my mother's supervision and with the benefit of her experience. I still fail all the time, in particular when I turn to baking. After hundreds of attempts, following dozens of different formulas, I don't think I have ever made what I would consider to be a completely successful pie crust. Disaster is somehow part of the appeal of cooking for me. If that first Velvet Crumb Cake had turned out to be a flop, I don't know if I would have pursued my interest in cooking. But cooking entails stubbornness and a tolerance
maybe even a taste
for last-minute collapse. You have to be able to enjoy the repeated and deliberate following of a more of less lengthy, more or less complicated series of steps whose product is very likely
after all that work, with no warning, right at the end
to curdle, sink, scorch, dry up, congeal, burn, or simply taste bad. — Michael Chabon

If you're preparing a dinner for friends or a holiday dinner, make sure to only prepare recipes you are comfortable with and have cooked before. Cooking for others is not the time to try out a recipe for the first time. You end up spending all your time in the kitchen instead of enjoying your company. — Rachael Ray

There are two judgments we face as a Christian. In the first judgment we will be asked if we accepted Christ as our Lord and Savior. This judgment will allow us to enter the gates of heaven or send us directly to hell. The second judgment comes to judge our works. What did we do with our time on earth? Things done that were meaningless will burn up like wood, hay and straw when put to the fire. Things that were done of value will stand the test of fire. Gold, silver and costly stones will stand the test of fire.
I believe working with our kids and all that it entails is gold, silver and costly stones. When our works are put before us in heaven, the time that we have spent cooking meals from scratch, tutoring our children, spending our money on their needs, the struggles that it took to get them to take the supplements their bodies needed, spending sleepless nights reading and researching to help them will all stand the test of the fire that is yet to come. — Kathy Medina

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking. — Todd English

The first time I saw him he was cooking mushrooms for himself; the next time he was asleep under a hedge, smiling in his sleep. He was indeed always cheerful, though I thought I could see in his eyes (swift as the eyes of a rabbit, when they peered out of their wrinkled holes) a melancholy which was well-nigh a portion of their joy; the visionary melancholy of purely instinctive natures and of all animals. — W.B.Yeats

I think we're fully prepped. Let's see if the boss needs help with anything else before we start serving. Wrapping her arm in mine, we walked out of kitchen into the main party room looking for Danver. This was the first time we'd been out of the cooking area since we arrived and I think we were both shocked by what we saw. — Michelle Hughes

The first time I saw hundreds of fiddlehead ferns boiling in an enormous pot I realized what an odd person I must be to hear tiny cries from the mouths of cooking vegetables. — Maureen Seaton

I turned from my window. Suddenly it seemed odd for my neighbors on both sides to have visitors while I had none. For the first time, I felt lonely at 'Sconset.
"Let's cook," Frannie said energetically. "We will smell so good that they'll all come running." She picked up a bowl, filled it with apples from the barrel, and immediately began to cut them up. I put water to boil, got out cinnamon, cloves, nutmeg, lard, flour, sugar, salt, saleratus, vinegar, and all the other things for apple pies. We both laughed happily. How easy it is, we thought, to make a decision, to implement a remedy, to act. — Sena Jeter Naslund

The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames. — Bobby Flay

There is no time with my bitchface sister, budding teenage romance, shadowy, nefarious businessmen lurking and Rhonda baffling science by being the first case of a walking, talking, cooking, grocery shopping coma patient — Kristen Ashley

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food. — Jacques Pepin