#cooking

She turned and smiled. “Kitchen-sink pasta.” “My favorite. But you really ought to come up with a better name for it than kitchen-sink pasta. Sounds only slightly more appealing than bathtub gefilte fish.” She shuddered. “Who in god’s name would make bathtub gefilte fish?” “I dated a Jewish girl whose grandmother made it,” I laughed. ↗

— Leesa Freeman

#humor #dating

...As the evening wore on (the supper did not end until seven in the morning), the public were admitted to watch the festivities from the balustrade, and were offered biscuits and refreshments to keep them going through the night. ...One of the lawyers was so upset by the evening that he got up to leave, proclaiming: 'They will send you to the madhouse and strike you from the list of members of the Bar.' Grimod responded by locking the doors to the apartment and preventing any further guests from leaving. Coffee and liquers were taken in an adjoining room lit by 130 candles while the guests were entertained by a magic-lantern show and some experiments with electricity performed by the Italian physicist Castanio. M Rival tells us that many of the guests fell asleep. ↗

— Giles MacDonogh

#french #french-revolution #history #experience

Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman." [Sherlock Holmes, on Mrs. Hudson's cooking.] ↗

— Arthur Conan Doyle

#cooking #cuisine #food #limitations #scotch

Somewhere close behind air and water is the need for food. ↗

— L.J. Martin

#cookbooks #cooking #food

Bought marmalade? Oh dear, I call that very feeble. ↗

— Julian Fellowes

#food #marmalade #food

If God had created celery, it would only have two stalks, because that's the most that almost any recipe ever calls for. ↗

— skint foodie

#food #food

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC ↗

— Karen Page

#herbs #spices #food

Without the Project I was nothing but a secretary on a road to nowhere, drifting toward frosted hair and menthol addiction. ↗

— Julie Powell

#humor #secretary #humor

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage. ↗

— Jacques Pepin

#aspen #been #child #classes #classic

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul. ↗

— Aaron Sanchez

#biggest challenge #challenge #cook #cooking #dishes