Harmons Cooking Quotes

The oven became hotter and hotter, and Hansel began to sweat. Then a delicious smell wafted to his nostrils. Oh no! he thought. I'm cooking! He sniffed at the air. And I smell delicious! ~ Adam Gidwitz

You should use any cheese on pizza as long as it's 100% Mozzarella. ~ Wayne Gerard Trotman

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason. ~ Michael Symon

He'd woken up after flying from Boston to Montana to find his da cooking breakfast for them: sausage and pancakes shaped like deer. It wasn't just any deer, either - they looked like Bambi from the disney cartoon. Charles didn't want to know how his father had managed that ~ Patricia Briggs

Change the food in the schools and we can influence how children think. Change the curriculum and teach them how to garden and how to cook and we can show that growing food and cooking and eating together give lasting richness, meaning, and beauty to our lives. ~ Alice Waters

I write for film or, in this case, television when I haven't got a play cooking. ~ Tom Stoppard

What is literature compared with cooking? The one is shadow, the other is substance. ~ E. V. Lucas

I like everything about you, Larry. I like the way you look and how you're so clever, and I like it when we laugh together and watch TV together. I like going to art galleries with you and hearing you get all bitchy about some of the artists. I like watching you when you're doing marking, 'cause you get these funny looks on your face. I like watching you sleep and hearing that snuffly noise you make. I like waking up with you at weekends and spending the day together, just doing stuff like walking round town and shopping and cooking and stuff." I kind of ran out of breath after that.
For a moment, I thought he was going to cry."Is there anything you don't like about me? ~ J.L. Merrow

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.
"The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock. ~ Tamar Adler

Listening to a woman is almost as bad as losing to one. There are only three things that women are better at than men: cleaning, cooking, and having sex. ~ Charles Barkley

Like last year I took Advance Foods class (which is like cooking for nerds) after lunch, and so I usually took a nap. Which was fine, because I'm not even thrilled about regular foods, so, you know, what do I need with like advanced digital HD wi-fi foods and whatnot? -Abby ~ Christopher Moore

When I'm with my kids, I definitely try and be in the moment and wait till the end unless the mess poses a real danger, like slipping. But when I am cooking by myself, I definitely clean as I go to simplify. ~ Sarah Michelle Gellar

There is really a je ne sais quoi about turkey cooking - the air of festivity, the family squabbles, the constant basting - that does not apply to the turkey breast, which is, really, a convenience of food ... A turkey without seasonal angst is like a baseball game without a national anthem, a winter without snow, a birthday party without candles. ~ Laurie Colwin

Well, it's one of the things that will. Words are good, and words help us become the leading species on earth to the point where we are now ready to wipe ourselves off the earth. But I think that all the arts are needed, and sports too, and cooking, food, and all these different ways of communication. Smiles, looking into eyes directly, all these different means of communication are needed to save this world. But certainly a great melody ~ Pete Seeger

There is no tomorrow. Time cannot be saved and spent. There is only today and how we choose to live it. The future is unknowable and unpredictable; it offers no clear path to happiness. Science will not save us. Each of us, then, needs to cobble together a daily routine filled with basic human pleasures, wedded, to be sure, to the best that modernity has to offer. It is a life of compromise rather than extremes. It is a touch of the old and a taste of the new. And cooking, it seems to me, offers the most direct way back into the very heart of the good life. It is useful, it is necessary, it is social, and it offers immediate pleasure and satisfaction. It connects with the past and ensures the future. Standing in front of a hot oven, we remind ourselves of who we are, of what we are capable of and how we might stumble back to the center of happiness. Effort and pleasure go hand in hand. ~ Christopher Kimball

People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this. ~ Fran Lebowitz

All people are meant to be creative in a certain way. What way? Perhaps I was cut out to be a wonderful housewife, with a marvelous sense of cooking, being with my friends, running a perfect house. But I am not ambitious towards anything. ~ Diana Vreeland

Korie: I met Willie for the first time when we were in the third grade at Camp Ch-Yo-Ca, the camp I grew up at. Willie and Jase went to my session of the camp, and Alan came for high school week. Kay was cooking in the kitchen that summer, so her boys could attend the camp for free. I remember thinking Willie was the cutest thing I had ever seen and was so funny. We called him by his middle name, Jess, at the time. He had these big dimples and the cutest sideways smile. I had a diary that I never really wrote in, but that summer, I wrote: "I met a boy at summer camp and he was so cute. He asked me on the moonlight hike and I said 'yes'!" I even wrote "Korie Loves Jess" on the bunk of the cabin I was staying in that summer.
Yes, Willie asked me to go on the moonlight hike with him. It was always a big deal every summer figuring out which boy was going to ask you to accompany him on the moonlight hike, and I was thrilled when he asked me! Willie was definitely my first crush. ~ Willie Robertson

This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled. ~ Jonathan Swift

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn't quite see or recognize. It wasn't me. I was spaced out on the ceiling.
I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn't feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan.
I'd add a large amount of salt - I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn't look like my hand holding the frying-pan handle and I am sure it was someone else's eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands wo ~ Alice Jamieson

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. ~ Yotam Ottolenghi

I don't really time how long it steeps, but in general I don't plan much when it comes to tea or cooking. I'm more about the feeling. ~ Miranda Kerr

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking. ~ Emeril Lagasse

Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks. ~ Jonathan Gold

The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.' ~ Lela Rose

What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice. ~ Julie Piatt

Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. ~ Julia Child

She looked at the produce stalls, a row of jewels in a case, the colors more subtle in the winter, a Pantone display consisting only of greens, without the raspberries and plums of summer, the pumpkins of autumn. But if anything, the lack of variation allowed her mind to slow and settle, to see the small differences between the almost-greens and creamy whites of a cabbage and a cauliflower, to wake up the senses that had grown lazy and satisfied with the abundance of the previous eight months. Winter was a chromatic palate-cleanser, and she had always greeted it with the pleasure of a tart lemon sorbet, served in a chilled silver bowl between courses. ~ Erica Bauermeister

I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole. ~ Julia Child

Human beings do not eat nutrients, they eat food. ~ Mary Catherine Bateson

That girl didn't have a moment's peace from the day Adriano Dardano set foot in Galway and started chasing her." Sister Brannigan said, as she led them around the convent garden. "Nice of Francesca to stay still for him to catch her then wasn't it?" Alessandro remarked dryly. "Mmph," the nun responded. "My grandfather loved Francesca," Alessandro insisted. "Far be it from me to speak ill of the dead. But let's call a spade a spade, hmm? Your grandfather was a charmer. Now perhaps he didn't realize just how naïve our Francesca was and how besotted with him she was." "Mmm, very generous of you," Alessandro grumbled. "I will say that on the times he brought some food he had made with Francesca up to the convent, it was clear he had a wonderful talent in the kitchen. Now mind ye, the Italian food was a bit rich for my taste but still, rather good." "I'm sure my grandfather's resting easier in his grave now that the holy sister has complimented his cooking," Alessandro whispered in Bree's ear making, her laugh out loud and Sister Brannigan turn to her in question. ~ E. Jamie

The problem is that the dieticians who actually supervise such "cooking" can indeed prove that it contains the proper amount of proteins, carbohydrates, minerals, and vitamins. But this is like judging the worth of music in terms of decibels and wave frequencies. "This record certified noninjurious to the human ear. ~ Alan W. Watts

Today's restaurant is theater on a grand scale. ~ Marian Burros

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. ~ Yotam Ottolenghi

Hisako Arato...
... is an expert at medicinal cooking!"
MEDICINAL COOKING
Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science.
It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health.
"Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng...
... to create my own original 'Medicinal Spice Mix.'
Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. "
"That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!"
"By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!"
"Yes. This is my version of a Medicinal Curry...
It's called 'Si wu Tang Mutton Curry'!"
"I can feel it! I can feel the healing energies flowing through my body!"
"Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild s ~ Yuto Tsukuda

I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. The pencil has a symbolic meaning for me. The type of person who carries a pencil around is the type of person who's open to change. Someone who walks around with a pen isn't; he's the opposite. ~ Ferran Adria

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage. ~ Paul Prudhomme

Turkey is undoubtedly one of the best gifts that the New World has made to the Old. ~ Jean Anthelme Brillat-Savarin