Under Cooking Potatoes Quotes & Sayings

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking. — Gordon Ramsay

I Buzz Lightyear love you. You know - to infinity and beyond?" "Yeah? — Susan Andersen

Grandchildren now don't write a thank you for the Christmas presents. They are walking on their pants with their cap on backward, listening to the Enema Man and Snoopy, Snoopy Poop Dog. — Alan K. Simpson

Faith Springer-Brown's Christmas Roast Chicken 1 whole chicken, with skin Vegetables: Potatoes, carrots, parsnips, celery, mushrooms A few cloves of garlic 2 onions Olive oil and butter One lemon Stuffing or herbs: Bay, sage, rosemary, fennel Defrost your chicken and bring it to room temperature before cooking. Turn the oven on to 240 C so it becomes nice and hot for the chicken. Prepare your chicken and the vegetables. Wash and chop the vegetables, and remove the skin from the garlic and smash it to let it release flavours. Mix them up, splash some olive oil over them and sprinkle some salt over the mixture as well. Remove the giblets and anything else from inside the cavity of the chicken. Roll the lemon on the — Mishana Khot

I suppose I've become less judgmental about individuals leading lives according to false ideas and false consciousness, because sometimes entire societies are prey to false ideologies and national delusions. — Pankaj Mishra

Time and Patience. — Leo Tolstoy

Reading any collection of a man's quotations is like eating the ingredients that go into a stew instead of cooking them together in the pot. You eat all the carrots, then all the potatoes, then the meat. You won't go away hungry, but it's not quite satisfying. Only a biography, or autobiography, gives you the hot meal. — Christopher Buckley

Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on. — Garth Nix

Suffering is always an invitation
to awareness
and compassion
and action. — Ivan M. Granger

Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working! — Guy Fieri

Whatever is necessary to do, you do it. When somebody needs to be killed, there's no wrong. You do it, and then you move on. And you pick up a child and you move him to the desert. You pick up as many children as you can, and you kill whoever gets in your way. That is us. — Sandra Good

Anything good on the trucks?"
"Some beautiful lake salmon, fresh asparagus, and new potatoes."
"New enough their skin is peeling?"
"Yes."
"I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims.
"We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus. — Amy E. Reichert

Have you noticed there are some people
Americans especially
who seem untouched by the war, or at least, unmangled by it? I don't mean to imply that Mark was a shirker
he was in their Air Corps
but he's simply not sunk under it. And when I'm with him, I feel untouched by the war, too. It's an illusion, I know it is, and truthfully, I'd be ashamed of myself if the war hadn't touched me. But it's forgivable to enjoy myself a little
isn't it? — Mary Ann Shaffer

People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this. — Fran Lebowitz

Inside, cooking smells maneuvered through the house: cow liver, sweet potatoes, stewed onions, cabbage - scents that were as assertive as colors. — Ron Hansen

My work is very controlled. I leave nothing to chance. Chance comes afterward ... Making a film is like cooking a pot au feu. You choose the best carrots, the best potatoes the best meat, etc., and you throw all that together - but if there's no soul, so to speak, it won't yield much. — Philippe Claudel

As I hope it doesn't come to the point where I need to take a day off. I feel pretty good right now and I'm not resting or saving for any other game. — Tim Duncan

We wore that grief like one wears one's underclothes. An invisible skin, unseen to prying eyes, but knitted to us all the same. We wore it every day. — Alyson Richman

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot. — Julia Child

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils. — Apolo Ohno

When Doris had died so long ago, it was weeks before Mary could think clearly and remember what she was supposed to do the next minute and then the minute after that. Even though Doris had shown Mary how to get rid of the chiggers that burrowed under the skin or how to add potatoes to bread to make it heavy so it would fill a stomach faster, she had never explained how she had survived the death of a husband and the loss of a child. Parents never told their real secrets. They never let you know how they lived in the spaces between working and cooking and running after children and counting dollars. — Marisa Silver

Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking. — Isabel Gillies

Looks delicious," he lied. "A mite crispy along the edges - but then, I like it that way."
Incredulous eyes met his own. "You like your potatoes burned?"
Ah, so he'd been right about that. If he could still recognize what it was she'd cooked, then surely he could eat it. — Tracy Anne Warren

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist. — Jose Andres

The received truth of history is shot through and falsified by unknown secrets carried to the grave. — Russell Banks

Sister is probably the most competitive relationship within the family, but once the sisters are grown, it becomes the strongest relationship. — Margaret Mead

The British seizure of Hongkong was an aspect of one of the most ugly crimes of the British Empire: the takeover and destruction of India, and the use of India to flood China with opium. — Robert Trout

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer ... and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl. — Mary Francis Kennedy Fisher