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Where would we be without salt?
I was taken to the exposition two or three times. The thing that remained in my mind above all others, I think it marked my life was watching Triscuits and shredded wheat biscuits being made. Isn't that crazy? At two years old that memory was made. It intrigued the hell out of me.
I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.
If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.
Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.
The only thing that will make a souffle fall is if it knows you're afraid of it.
Im going to break one of the rules of the trade here. Im going to tell you some of the secrets of improvisation. Just rememberits always a good idea to follow the directions exactly the first time you try a recipe. But from then on, youre on your own.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
The secret of good cooking is, first, having a love of it If youre convinced that cooking is drudgery, youre never going to be good at it, and you might as well warm up something frozen.
A gourmet who thinks of calories is like a tart who looks at her watch.
50th Wedding Anniversary
Being Hurt By Someone You Love
I Dont Give A Fuck
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