Recipe Quotes

Quotes tagged as "recipe" (showing 1-30 of 49)
Toba Beta
“Nothing else you want to do after all your dreams come true.
You've become numb. You shouldn't have ever stopped dreaming.”
Toba Beta, Betelgeuse Incident: Insiden Bait Al-Jauza

Toba Beta
“Smartass Disciple: Master, how do you heal the broken heart?
Master of Stupidity: It isn’t a disease need to be healed. It’s life.”
Toba Beta

Toba Beta
“Never let the state of waiting be in your mind.
Just do something else and do it by intention.”
Toba Beta

Toba Beta
“Smartass Disciple: Master, what is the secret recipe of your happiness?
Master of Stupidity: If I tell you, there is nobody left to be made fun of.”
Toba Beta

Rasheed Ogunlaru
“When everyone is hungry and waiting – when things need doing urgently and the clock is ticking - it’s often wiser to get cooking and present a ready-made dish they’ll find tasty to eat rather than getting everyone involved in deciding on the recipe.”
Rasheed Ogunlaru

Chris Geiger
“‪Just discovered that creating a recipe is like writing, the art is knowing when to stop adding and changing the ingredients.”
Chris Geiger

Pat Conroy
“A recipe is a story that ends with a good meal.”
Pat Conroy

Daniel   Thompson
“A recipe is a story with a happy ending.”
Daniel Thompson, The Great Apocalypse

Allegra Goodman
“Once he left the Haywood out for her with a page number on a scrap of paper, and she opened the book to recipes for "Distillation." Jess laughed at the page George had found for her. There, between instructions to make rose water and clove water, were instructions "to make jessamine water: Take eight ounces of the jessamine flowers, clean picked from their stalks, three quarts of spirit of wine, and two quarts of water: put the whole into an alembic, and draw off three quarts. Then take a pound of sugar dissolved in two quarts of water, and mix it with the distilled liquor." George left no comment on the recipe, but she read, and read it over, aware that he was thinking of her.”
Allegra Goodman, The Cookbook Collector

“Life is like a well made casserole that looks great but doesn't taste special until you add God.”
Chuck Bridges

“The front desk man is a spy for a famous French chef, hoping to stealing the pastry recipes of the shop down the street. And the lovely shop girl who just delivered a box of-- what is most certainly-- pastries is his secret accomplice. The note she passed him while blushing has a recipe for the perfect croissant.”
jessic lawson

Matt Kindt
“Mix ingredients. Close bottle with a cork and fix cloth rags around the mouth. Soak rag in kerosene immediately before use. Light and enjoy!”
Matt Kindt, MIND MGMT, Volume Three: The Home Maker

Richard Dawkins
“It will be agreed that you can’t divide a cake up into its component crumbs and say ‘This crumb corresponds to the first word in the recipe, this crumb corresponds to the second word in the recipe’, etc. In this sense it will be agreed that the whole recipe maps onto the whole cake. But now suppose we change one word in the recipe; for instance, suppose ‘baking-powder’ is deleted or is changed to ‘yeast’. We bake 100 cakes according to the new version of the recipe, and 100 cakes according to the old version of the recipe. There is a key difference between the two sets of 100 cakes, and this difference is due to a one-word difference in the recipes. Although there is no one-to-one mapping from word to crumb of cake, there is one-to-one mapping from word difference to whole-cake difference. ‘Baking-powder’ does not correspond to any particular part of the cake: its influence affects the rising, and hence the final shape, of the whole cake. If ‘baking-powder’ is deleted, or replaced by ‘flour’, the cake will not rise. If it is replaced by ‘yeast’, the “cake will rise but it will taste more like bread. There will be a reliable, identifiable difference between cakes baked according to the original version and the ‘mutated’ versions of the recipe, even though there is no particular ‘bit’ of any cake that corresponds to the words in question. This is a good analogy for what happens when a gene mutates.”
Richard Dawkins, The Blind Watchmaker: Why the Evidence of Evolution Reveals a Universe Without Design

Helen Phillips
“Kitchen-sink cookies," Trishiffany proclaimed. "Sounds disgusting, right? But I've always been so torn about chocolate chips versus butterscotch chips, but here you don't even have to choose. Walnuts and peanuts! Oatmeal and cornflakes! Raisins and dried cherries. Not to mention the shredded coconut. Sometimes we just need our little freedoms, you know?”
Helen Phillips, The Beautiful Bureaucrat

Will Advise
“If I did sales - my technique would be to hand-seal each deal with gourmet omelets, by Jarod Kintz's secret invisible recipe that I stole.”
Will Advise, Nothing is here...

Solange nicole
“Nowadays films and television are what I like to call "Microwave Media". I like mine in the oven, giving the production time to simmer; get the juices flowing, and cooked to perfection. And that takes time. Slow, precious, tempered time. A script is a film's recipe. It's just a piece of paper to the novice cook, but even a recipe needs time to be perfected before it's given to the masses.”
Solange nicole

Beth Harbison
“You know," she confided, "your recipe for Cajun Chicken Pasta? On page twenty-eight?" She nodded toward the book I'd just signed for her.
"Yes?"
"Totally works with skim milk instead of heavy cream." She nodded proudly. "Not that I tried the cream version. I'm sure in a blind taste test that's the one I'd prefer, but skim works!"
I imagined the dish, using milk in the pan with the chicken fond, sun-dried tomatoes, oregano, and blackening spice, and could see where the milk would reduce into a nice thick sauce.”
Beth Harbison, When in Doubt, Add Butter

Ruth Reichl
“Dear Mr. Beard,

On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone.
So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage.
Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.”
Ruth Reichl, Delicious!

Ruth Reichl
“I've named my cookies Snowballs, but not because that's what they look like. It's the way they make you feel. You know how it is when a snowball is flying toward you on an icy-cold night? The stars are glittering, and the snow is twinkling, but you're wrapped up in mittens and boots, so you're toasty warm. It's surprise and comfort, all at the same time; that's how I want them to taste. Do you know what I mean? Here's the recipe: It has chocolate, marshmallows, and pecans in a very buttery batter.”
Ruth Reichl, Delicious!

Barbara Delinsky
“She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the island recipe for Indian Pudding that afternoon. Both spices were produced from a tropical evergreen that, Cecily's miracles notwithstanding, did not grow on Quinnipeague, but since Indian pudding was a prized dessert here, Nicole refused to leave it out. Typically, Quinnie Indian Pudding called for cider molasses made from island apples. The recipe she had been given listed bottled molasses, which she supposed made sense, given its wider availability, though the taste wasn't quite the same. She made a mental note to ask Bev Simone about her supply of the real stuff.”
Barbara Delinsky, Sweet Salt Air

Anissa Rafeh
“Rule number one when cooking: never believe the recipe.”
Anissa Rafeh, Beirut to the 'burbs

Martine Bailey
“Every cook knows it's a rare day when you have all the parts of the perfect dish. But that day back at Mawton I had everything I needed: white fleshed pippins, pink quince, and a cinnamon stick that smelled like a breeze from the Indies. My flour was clean, my butter as yellow as a buttercup.”
Martine Bailey, An Appetite for Violets

“I'm not an amazing cook, but I can follow a recipe.”
Rachel McAdams

Nigel Slater
“A casserole of oxtail and prunes. This gives a perfect quantity for two. I would have done the recipe for four, but can't imagine ever getting four oxtail-loving people around the table at the same time.”
Nigel Slater, Notes from the Larder: A Kitchen Diary with Recipes

Christa Parrish
“Christstollen.
I can shake away thoughts of favorite gifts and trips to Oma's house and building snowmen with Santa hats every Christmas Eve, as long as enough snow covered the ground. But my mother's stollen won't fall off as easily. She made it for my father; he ate the first piece with cream cheese at breakfast while I had bacon and chocolate chip pancakes and my mother drank her special amaretto tea.
The recipe is there, tucked in her recipe box, the index card translucent in places from butter stains. I hold it in my hand, considering, reading the ingredients and pawing through the cupboards and pantry. We have raisins and a bag of dried cranberries from last year's Christmas baking. There's a wrinkled orange in the fruit bin, a couple plastic packets of lemon juice that came with one of my father's fish and chips take-out orders. No marzipan, almonds, candied fruit, or mace. I'll be up all night. It's too much effort. But the card won't seem to leave my hand. So I start, soaking the fruit and preparing the sponge.”
Christa Parrish, Stones for Bread

“It's the soup that your mother makes at home that Campbells' Soup wants to put in their cans.”
Anthony T. Hincks

“Plastic will be the main ingredient of all our grandchildren's recipes.”
Anthony T. Hincks

“How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?”
Richard R. Wilk, Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

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