kitchen

Link	Quote	Tags	Author
1edea85	"I was also sick of my neighbors, as most Parisians are. I now knew every second of the morning routine of the family upstairs. At 7:00 am alarm goes off, boom, Madame gets out of bed, puts on her deep-sea divers' boots, and stomps across my ceiling to megaphone the kids awake. The kids drop bags of cannonballs onto the floor, then, apparently dragging several sledgehammers each, stampede into the kitchen. They grab their chunks of baguette and go and sit in front of the TV, which is always showing a cartoon about people who do nothing but scream at each other and explode. Every minute, one of the kids cartwheels (while bouncing cannonballs) back into the kitchen for seconds, then returns (bringing with it a family of excitable kangaroos) to the TV. Meanwhile the toilet is flushed, on average, fifty times per drop of urine expelled. Finally, there is a ten-minute period of intensive yelling, and at 8:15 on the dot they all howl and crash their way out of the apartment to school." (p.137)"	bed cannonball cartoon cartwheel ceiling deep-sea-divers-boots family floor kangaroo kids kitchen madame megaphone morning neighbors parisians routine school sledgehammers stampede toilet tv urine yelling	Stephen Clarke
dc27cda	"Up the narrow stairs and into the kitchen. Rosie's mother looked around and made a face as if to indicate that it did not meet her standards of hygiene, containing as it did, edible foodstuffs. "Coffee? Water?" Don't say wax fruit. "Wax fruit?" Damn."	gaiman kitchen mother rosie wax-fruit	Neil Gaiman
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.	chef cooking food food-writing kitchen restaurant	Anthony Bourdain
ddd1f19	Too lazy to peel fresh? You don't deserve to eat garlic.	eating food food-writing fresh garlic kitchen	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.	cook cook-s-life cooking food food-writing kitchen	Anthony Bourdain
23d8df0	Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat your garlic with respect.	crime delicious food food-writing garlic 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.	bartender booze cooking food food-industry food-writing kitchen relationship restaurant	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.	cooking cooktalk food-writing kitchen restaurant	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.	cooking cooks food food-writing kitchen	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.	cooking food food-writing kitchen professional-cooking	Anthony Bourdain
faa2177	This book is about street-level cooking and its practitioners. Line cooks are the heroes.	cooking cooks food kitchen	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.	chef cooking food-industry food-writing kitchen restaurant	Anthony Bourdain
8235210	"I think we ought to find something else to do," said Mandy. "But Alecto my love, you're the first person to notice my retro diner kitchen. When my parents saw it, they thought I was creating a weird art project." "I like it. It's got that let's-drown-ourselves-in-better-days type ambiance," Alecto declared, his gray eyes narrowed."	ambience art better-days cape-breton diner drowning fifties friendship funny kitchen love nostalgia nova-scotia parents pollution retro	Rebecca McNutt
f161285	Despite a few exceptions, I have found that Americans are now far more willing to learn new names, just as they're far more willing to try new ethnic foods... It's like adding a few new spices to the kitchen pantry.	food kitchen names spices	Firoozeh Dumas
43a60df	Isabel felt soft and yielding; her blouse felt soft. Everything about her seemed soft, and she smelled of dried flowers, rosemary, fresh baked bread. This whole kitchen seemed alive with a peculiar energy; in the old fixtures and furniture, Tess sensed a place where cooking and eating had happened for decades, where people gathered to sample life's sweetest pleasures.	kitchen scents soft tess-and-isabel	Susan Wiggs
c3ec1c1	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.	environment food home kitchen	Michael Pollan
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.	cooking environment environmentalism home kitchen	Michael Pollan

1edea85

"I was also sick of my neighbors, as most Parisians are. I now knew every second of the morning routine of the family upstairs. At 7:00 am alarm goes off, boom, Madame gets out of bed, puts on her deep-sea divers' boots, and stomps across my ceiling to megaphone the kids awake. The kids drop bags of cannonballs onto the floor, then, apparently dragging several sledgehammers each, stampede into the kitchen. They grab their chunks of baguette and go and sit in front of the TV, which is always showing a cartoon about people who do nothing but scream at each other and explode. Every minute, one of the kids cartwheels (while bouncing cannonballs) back into the kitchen for seconds, then returns (bringing with it a family of excitable kangaroos) to the TV. Meanwhile the toilet is flushed, on average, fifty times per drop of urine expelled. Finally, there is a ten-minute period of intensive yelling, and at 8:15 on the dot they all howl and crash their way out of the apartment to school." (p.137)"

bed cannonball cartoon cartwheel ceiling deep-sea-divers-boots family floor kangaroo kids kitchen madame megaphone morning neighbors parisians routine school sledgehammers stampede toilet tv urine yelling

Stephen Clarke

dc27cda

"Up the narrow stairs and into the kitchen. Rosie's mother looked around and made a face as if to indicate that it did not meet her standards of hygiene, containing as it did, edible foodstuffs. "Coffee? Water?" Don't say wax fruit. "Wax fruit?" Damn."

gaiman kitchen mother rosie wax-fruit

Neil Gaiman

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.

chef cooking food food-writing kitchen restaurant

Anthony Bourdain

ddd1f19

Too lazy to peel fresh? You don't deserve to eat garlic.

eating food food-writing fresh garlic kitchen

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.

cook cook-s-life cooking food food-writing kitchen

Anthony Bourdain

23d8df0

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat your garlic with respect.

crime delicious food food-writing garlic 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.

bartender booze cooking food food-industry food-writing kitchen relationship restaurant

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.

cooking cooktalk food-writing kitchen restaurant

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.

cooking cooks food food-writing kitchen

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.

cooking food food-writing kitchen professional-cooking

Anthony Bourdain

faa2177

This book is about street-level cooking and its practitioners. Line cooks are the heroes.

cooking cooks food kitchen

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.

chef cooking food-industry food-writing kitchen restaurant

Anthony Bourdain

8235210

"I think we ought to find something else to do," said Mandy. "But Alecto my love, you're the first person to notice my retro diner kitchen. When my parents saw it, they thought I was creating a weird art project." "I like it. It's got that let's-drown-ourselves-in-better-days type ambiance," Alecto declared, his gray eyes narrowed."

ambience art better-days cape-breton diner drowning fifties friendship funny kitchen love nostalgia nova-scotia parents pollution retro

Rebecca McNutt

f161285

Despite a few exceptions, I have found that Americans are now far more willing to learn new names, just as they're far more willing to try new ethnic foods... It's like adding a few new spices to the kitchen pantry.

food kitchen names spices

Firoozeh Dumas

43a60df

Isabel felt soft and yielding; her blouse felt soft. Everything about her seemed soft, and she smelled of dried flowers, rosemary, fresh baked bread. This whole kitchen seemed alive with a peculiar energy; in the old fixtures and furniture, Tess sensed a place where cooking and eating had happened for decades, where people gathered to sample life's sweetest pleasures.

kitchen scents soft tess-and-isabel

Susan Wiggs

c3ec1c1

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.

environment food home kitchen

Michael Pollan

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.

cooking environment environmentalism home kitchen

Michael Pollan