Quotes of All Topics . Occasions . Authors
I don't have a dishwasher, and I hate washing dishes.
A woman is a dish for the gods, if the devil dress her not.
One of the nicest things about taking your kids to a restaurant - Thai or Chinese for example - is having all the dishes in the middle of the table so that you can try a little bit of everything.
I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.
Over the years, I've found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.
I was washing dishes at Del Frisco's Grille and busing tables at a Tex-Mex place and writing songs the whole time. I did a lot of my writing at those jobs, thinking up melodies in my head.
When a customer receives a dish, they get food and design at the same time.
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
We don't put gender roles on our marriage and our relationship. If I'm working a lot and Cory's home, he will put Cree to bed, and if dishes need to be washed, he will wash them. So it's not like, 'Oh, I'm going to wait until my wife gets home, and she's going to be doing all that.'
I'm not the king in my own house. I have to wash the dishes and take out the trash and say, 'Yes, baby.' I'm 6-foot-5, but I kind of walk around hunched over.
Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.
I can make a couple of good sandwiches: tuna salad and chopped egg salad. And Greek bean soup. I was a cook for my old Zen master for many years. So there were two or three dishes that he liked, you know. Teriyaki salmon, a few things.
I love food. I mean, I really love food. I take pictures of my finest, funniest and most fascinating dishes, post them on Twitter, and send them to friends. I treat menus like classic literature, refusing to skip even one word. I read the description of every item, regardless of whether or not I'm interested in eating it.
My mom is an OK cook. She'll skewer me for saying that openly, because she claims to be a very good cook. She can make about, I don't know, 10 dishes, I think, which is four dishes more than I can make.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.
Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.
Growing up, I was aware of the kids-don't-like-vegetables trope, but it didn't make much sense to me. I never had any choice; all the traditional Iranian dishes my mom cooked teemed with herbs and vegetables.
It should be that every child, when they leave school, can do ten meals, because when they leave home, they've got to be able to eat healthily. Blow the science of it and everything else. They've just got to be able to know what's good for them, how to buy it, and how to make a few dishes that they enjoy and don't cost too much.
I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.
By the time I left the bar, I was 30. I was a dishwasher. They call it a bar-back, but essentially, I washed dishes for a living. I had no high-school diploma, I had no agent, and my literary successes were non-existent... but it was the only thing I ever wanted to do, so I did feel trapped.
Everything I do is about Chinese culture. My dishes have to symbolize something because they taste better when people understand.
Lucy was using my blanket to dry the dishes. We now have very secure dishes!
I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
My mum was the most wonderful cook and our house was always full of delicious food and interesting people. I remember dad entertaining the likes of Des O'Connor and Bruce Forsyth. But what really shaped my childhood were the amazing Jamaican dishes that mum produced so effortlessly.
A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.
I'm very content to have great management and a great label. But for me, success started when my managers came to me and told me, 'Go ahead and quit your job.' I told them, 'As long as I don't have to wash dishes anymore, I'm good.'
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
Some heat, some spice and plenty of citrus are the building blocks of many north African fish dishes.
For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.
The basic function of popular music is to create an environment for courting, lovemaking, and doing the dishes. It's useful because it addresses the heart in the midst of all these activities, and it will always be useful in this very important way.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures.
Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.