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The slow cooker has a tremendous breadth of uses. I find it supplements regular kitchen equipment, and stands in for things that you might not have. Many of the recipes I've come up with, like risotto, is just not what one would think about with this gadget.
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
I do not want to have a cell phone. I do not want it for cultural reasons. I do not want to be available all the time. I want to have time to think and to touch somebody, and have a meal across my kitchen table without a cell phone, being constantly on tweets.
For thousands of years, much of humankind has believed that only special places are infused with the sacred and that you must get away from the everyday in order to find it. Not so, everything is infused with the holy--from chairs to clothing to kitchen stoves.
When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.
It's in the kitchen that confidences are exchanged, that family life takes place; it's among the remains of a meal or when your're elbow-deep in peelings that you ask yourself what life is all about, rather than when you're sunk in an armchair in the sitting room.
Well obviously, when you're in a band you have to diplomatic about things. Everybody wants to put in their two cents and while sometimes it works, often times it also doesn't, and a lot of times it leads to arguments, like when there's too many cooks in the kitchen.
By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.
Although, I admit, I desire, Occasionally, some backtalk From the mute sky, I can't honestly complain: A certain minor light may still Lean incandescent Out of kitchen table or chair As if a celestial burning took Possession of the most obtuse objects now and then --
I can throw a great party, but I don't know how to go to one. I can throw a party because when you throw a party you just work all the time. But I could never go to a party because I wouldn't know what to do ... I'd immediately find the kitchen and start to serve food.
It's hard for your mom to tell you she has an oral fixation and has to have something in her mouth. My step dad is in the kitchen winking at me. You down with OPP, yeah you know me. Exciting is and a special... What? Easy, and why do you know all the words? That's weird.
When you turn from one room to the next, when your animal senses no longer perceive the sounds of the dishwasher, the ticking clock, the smell of a chicken roasting - the kitchen and all its seemingly discrete bits dissolve into nothingness - or into waves of probability.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
When I was in high school, I liked to pretend that I was a Russian foreign exchange student. I would do things like go into a pizza restaurant and tell them Id never had pizza before, and theyd bring me into the kitchen and show me how to make an American pizza. Its really fun.
Some couture collections have everything including the kitchen sink! Everything gets thrown on to make it look expensive. I find it grotesque when clothes hit you in the face and there's no room for fault. But I don't expect to turn things around all by myself. I'm not a saint.
Working on a novel is very solitary and I get to be the boss. I'm the dictator, so I win every battle. So, in that sense, novels are easier because you don't have to answer to anyone. And then, you go into something like film and there are more cooks in the kitchen, so to speak.
What women will say to other women grumbling in their kitchens and complaining and gossiping or what they make clear in their masochism is often the last thing they will say aloud - a man may overhear. Women are the cowards they are because they have been semi-slaves for so long.
My songs examine and explore little specific emotions or situations or stories... They're kitchen table songs, like a conversation between me and one other person. It's almost like an alien has been sent to get emotional samples from human beings and put it all together on a record.
All I watch is the Food Network. I took a cheese making class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.
Movies are grander, with (in my experience) more heavy weight chefs in the kitchen: the studio, the producers, the writers. All of them get to weigh in and you have to listen to all of them because they hired you. With TV, it's a way smaller scale, with only a few people weighing in.
From my perspective, most of my life has been dealing with the day-to-day, kitchen-to-bedroom-to-living-room-to-garage life with people. Most people are just trying to figure out how to love the people in their world, to love their God and to deal with some of these questions about God.
When we were trying to get the money together for the film, one reason that was consistently given for not investing in it was that everyone kept saying no one could direct it well enough to entertain an audience for 100 minutes essentially watching three people chatting in the kitchen.
Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
…Something isn’t right with you and this property. Strange things happen around it. I don’t know what is going on, but I will find out. You could make it easier on yourself by coming clean.” “Sure. This is a magic bed-and-breakfast and the two guys in my kitchen are aliens from outerspace.
If God does not enter your kitchen, there is something wrong with your kitchen. If you can't take God into your recreation, there is something wrong with your play. We all believe in the God of the heroic. What we need most these days is the God of the humdrum, the commonplace, the everyday.
A woman who ran a feminist organization in India told me one thing that stands out for her is bride burning. If a groom's family doesn't like an arranged marriage and they want to get rid of the woman, in-laws may set fire to her in the kitchen, or she may commit suicide in a "kitchen fire".
Reseph tried to convince one of my vamps to slip an aphrodisiac into my drink." "Ares is quite fond of the orc-weed," Vulgrim called out from the kitchen, and yeah, there was a set of chains in the dungeon with his name on them. Limos scowled. "What did your demon say?" "Nothing," Ares muttered.
Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
My father was an urchin that lived in Hell's Kitchen. He was part of a family of nine. I mean, there were times that were better and worse, but mostly, by the time we got to L.A., they'd lost whatever they had. And it was a sad time. And both he and I became truck drivers for different companies.
People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.
I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.
The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it’s a kitchen, if it’s a place where they make food, it’s fine with me. Ideally it should be well broken in. Lots of tea towels, dry and immaculate. Where tile catching the light (ting! Ting!)” (p. 3).
If you're preparing a dinner for friends or a holiday dinner, make sure to only prepare recipes you are comfortable with and have cooked before. Cooking for others is not the time to try out a recipe for the first time. You end up spending all your time in the kitchen instead of enjoying your company.
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.
Seeing someone you know be good at something is really appealing. Seeing how Darren Aronofsky behaved on set, it was another aspect of him, the director. He'd never directed me at home in the kitchen before. It was just seeing a whole other aspect of someone. It was really, really exciting. I loved it.
But, lady, as women, what wisdom may be ours if not the philosophies of the kitchen? Lupercio Leonardo spoke well when he said: 'how well one may philosophize when preparing dinner.' And I often say, when observing these trivial details: had Aristotle prepared vituals [sic], he would have written more.
There are certain things in the scripts that need to be planned: you know, big stunt sequences, battle sequences... you can't improvise that stuff. You can improvise when there's just two of you standing in a kitchen and the most dramatic thing that's going to happen is someone's going to open the fridge.
I think just getting up and getting to the desk is a big thing. If you can do that, you're in the zone because there're so many distractions that can stop you. From my bedroom to my office isn't really that far, but I have to go via the kitchen and there's so many things that can stop me and interrupt me.
Of course building a kitchen makes all the symmetric sense in the world because everybody's burning calories at 120 beats a minute. You could even register it on a graph at the DJ booth. "How fast are they burning calories, sir?" "126 a minute." "Are you sure?" "Oh, I'm very sure." You can meter that out.
I foresee great refinements in the field of short-pulse microwave signaling, whereby several simultaneous programs may occupy the same channel, in sequence, with incredibly swift electronic communication... Short waves will be generally used in the kitchen for roasting and baking, almost instantaneously...
Guests stay where you've put them, and carry on doing whatever you suggested they do, until you suggest they stop and do something else. If you leave them drinking a cup of tea and looking through your holiday slides, they're supposed to sit tight till you ask them to come and string beans in your kitchen.
Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.
In restaurants across America we see Latino workers in the kitchen who are being paid substandard wages. The saddest thing to me is that if we think about these workers, these are the people with the least access to good food. Yet they're often suffering from the highest rates of obesity and diet-related illnesses.
My father was a self-employed, commission-only salesman. He sold double-glazing and fitted kitchens, amongst other things. As he never declared himself unemployed, there was never recourse to benefits, so if money was tight, money was tight. It taught me that we were a closed unit, and that we had to be resourceful.
Sam laughed, a funny, self-deprecating laugh. "You did read a lot. And spent too much time just inside the kitchen window, where I couldn't see you very well." "And not enough time mostly naked in front of my bedroom window?" I teased. Sam turned bright red. "That," he said, "is so not the point of this conversation.
She would walk through the kitchen at any hour, whenever she was hungry, and put her fork in the pots and eat a little of everything without placing anything on a plate, standing in front of the stove, talking to the serving women, who were the only ones with whom she felt comfortable, the ones she got along with best.
Every book takes me from 35 to 41 days to write. I don't know why that is. I've tried to get it down to 30 or 31, depending on the length of the month, but it won't work. I don't drink while I'm writing because it fuddles my logical processes, but when I finish a book I go down to the kitchen and pour myself a big belt.