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4849e7a
|
"Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
|
|
anti-vegetarian
gourmand
cooking
food
|
Anthony Bourdain |
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03f4a8b
|
"I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes."
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|
cooking
food
|
Julia Child |
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f0d3970
|
What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, ! It's a sure thing! It's sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.
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|
cooking
|
Nora Ephron |
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4945439
|
If I had thought the beef marrow might be a hell of a lot of work for not much difference, I needn't have worried. The taste of the marrow is rich, meaty, intense in a nearly-too-much way. In my increasingly depraved state, I could think of nothing at first but that it tasted like really good sex. But there was something more than that, even. What it really tastes like is life, well lived. Of course the cow I got marrow from had a fairly crappy life - lots of crowds and overmedication and bland food that might or might not have been a relative. But deep in his or her bones, there was a capacity for feral joy. I could taste it.
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|
sex
life
marrow
cows
meat
cooking
food
|
Julie Powell |
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73f3daa
|
This is something different again. A feeling of peace. The feeling you get when a recipe turns out perfectly right, a perfectly risen souffle, a flawless sauce hollandaise. It's a feeling which tells me that any woman can be beautiful in the eyes of a man who loves her.
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|
love
cooking
|
Joanne Harris |
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95a1c53
|
Cooking is all about connection, I've learned, between us and other species, other times, other cultures (human and microbial both), but, most important, other people. Cooking is one of the more beautiful forms that human generosity takes; that much I sort of knew. But the very best cooking, I discovered, is also a form of intimacy.
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|
cooking
food
|
Michael Pollan |
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5041432
|
Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.
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|
breakfast
middle
daily-life
dinner
lunch
end
cooking
food
|
Robert Hellenga |
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d515b96
|
To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's.
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|
fermentation
cooking
|
Michael Pollan |
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5436822
|
I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't miss it for the world.
|
|
food-writing
restaurant
cooking
chef
kitchen
food
|
Anthony Bourdain |
|
4cf56fd
|
The life of the cook was a life of adventure, looting, pillaging and rock-and-rolling through life with a carefree disregard for all conventional morality. It looked pretty damn good to me on the other side of the line.
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|
cook-s-life
food-writing
cooking
kitchen
food
cook
|
Anthony Bourdain |
|
31b528a
|
Prior Preparation Prevents Poor Performance, as they say in the army - and I always, always want to be ready. Just like Bigfoot.
|
|
ready
food-writing
preparation
cooking
food
|
Anthony Bourdain |
|
14c7109
|
As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.
|
|
cooktalk
food-writing
restaurant
cooking
kitchen
|
Anthony Bourdain |
|
94b5612
|
There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.
|
|
relationship
food-industry
food-writing
booze
restaurant
bartender
cooking
kitchen
food
|
Anthony Bourdain |
|
9ec950b
|
Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.
|
|
cooks
food-writing
cooking
kitchen
food
|
Anthony Bourdain |
|
cff6ec0
|
!Se sentia tan sola y abandonada! Un chile en nogada olvidado en una charola despues de un gran banquete no se sentiria peor que ella.
|
|
loneliness
cooking
food
soledad
tristeza
|
Laura Esquivel |
|
faa2177
|
This book is about street-level cooking and its practitioners. Line cooks are the heroes.
|
|
cooks
cooking
kitchen
food
|
Anthony Bourdain |
|
fa2a333
|
What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.
|
|
professional-cooking
food-writing
cooking
kitchen
food
|
Anthony Bourdain |
|
f8e2aae
|
To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.
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|
food-industry
food-writing
restaurant
cooking
chef
kitchen
|
Anthony Bourdain |
|
ec491cf
|
Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual. If you are not one of us, the culinarily depraved, there is no way to explain what's so darkly enticing about eviscerating beef marrowbones, chopping up lobster, baking a three-layer pecan cake, and doing it for someone else, offering someone hard-won gustatory delights in order to win pleasures of another sort. Everyone knows there are foods that are sexy to eat. What they don't talk about so much is foods that are sexy to make. But I'll take a wrestling bout with recalcitrant brioche dough over being fed a perfect strawberry any day, foreplay-wise.
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|
food-and-sex
cooking
sexy
|
Julie Powell |
|
5baa49e
|
Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...
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|
cooks
john-saturnall
sauces
salt
foods
cooking
ingredients
spices
|
Lawrence Norfolk |
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140003f
|
For what is the environmental crisis, if not a crisis of the way we live? The Big Problem is nothing more or less than the sum total of countless little everyday choices, most of them made by us... If the environmental crisis is ultimately a crisis of character, as Wendell Berry told us way back in the 1970's, then sooner or later it will have to be addressed at that level- at home, as it were. In our yards and kitchens and minds.
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|
environmentalism
environment
cooking
home
kitchen
|
Michael Pollan |
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500ae7f
|
"Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on "sauce." That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing."
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|
meat
cooking
|
Michael Pollan |
|
71676dd
|
"Cheese is all about the dark side of life" - Sister Noella; aka The Cheese Nun"
|
|
death
life
fermentation
foodie
decay
cooking
food
|
Michael Pollan |
|
99aff33
|
Yet, running just beneath the surface of food industry feminism was an implicit anti-feminist message. Then as now, ads for packaged foods are aimed almost exclusively at women and so reinforced the retrograde idea that responsibility for feeding the family fell to mom. The slick new products would help her do a job that was hers & hers alone.
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|
feminism
women
cooking
food
|
Michael Pollan |
|
26568b3
|
Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sauteed them in fat, I'd made flour footprints all over the kitchen floor. The consomme and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.
|
|
james-beard
president-roosevelt
lulu-swan
liver
wartime
letter
world-war-ii
recipe
cooking
ingredients
hard-times
|
Ruth Reichl |
|
4dd9e15
|
Clams served on Quinnipeague were dug from the from the flats hours before cooking, and the batter, which was exquisitely light, held bits of parsley and thyme. Other fried clams couldn't compare.
|
|
cooking
quinnipeague
|
Barbara Delinsky |
|
bc17132
|
But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.
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|
grand-mere
hoppel-poppel
hot-dogs
onions
german
potatoes
cooking
ingredients
|
Stacey Ballis |
|
ef5628e
|
I believe that the secret to becoming successful in life is taking it one step at a time, do not look at the challenge just concentrate on getting through each step at a time, learning from your mistakes as you go forward. By doing this, you will reach your goal. Remember, quitters never win and winners never quit. Also, I can do all things through Christ who strengthens me.
|
|
cookbooks
making-whiteboards
superfoods
writing-ebooks
writing-books
cooking
health
self-improvement
|
Glen Goodrum |
|
c67537b
|
There is, I must admit, something very satisfying about making things from scratch, to know every dish in a meal was made by your own hands. As a lazy person, I'm a fan of premade things, but it was a lot of fun and deeply relaxing to make, for example, my own dough and my own cherry filling for a beautiful cherry pie. I felt productive and capable.
|
|
feminism
cooking
food
|
Roxane Gay |
|
4d85630
|
Heart pounding, she started to prepare the meal that hit her so hard. Her famous cherry tomatoes stuffed with chile, cheese, and bacon, along with pulled pork, endive slaw, and potato pancakes with homemade catsup.
|
|
meal
portia-cuthcart
cooking
|
Linda Francis Lee |