#cooking

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

#bad #bad idea #before #chickens #closed

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is. ↗

— Mario Batali

#classic #cooking #encyclopedia #i #italian

I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel. ↗

— Dom DeLuise

#channel #coming #cooking #cooking show #did

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients. ↗

— Ron Ben-Israel

#because #challenged #chefs #chemistry #consider

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit. ↗

— Earl Campbell

#cooking #got #house #houston #i

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years. ↗

— Tom Brady

#better #big #bit #bread #cooking

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

#child #cold #collection #conveyed #cooking

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes. ↗

— Alton Brown

#because #book #common #cooking #exploration

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be. ↗

— Alton Brown

#because #bird #cooking #cooks #evil

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping. ↗

— Vince Cable

#cheap #chopping #cooking #did #find