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Cook Quotes

“All worries are less with wine.”

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Book:Wealth of Words
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“Her description of a perfect day sounds perfectly ordinary: “I will sleep long, have a relaxed breakfast. Then I’ll go out for some fresh air, chat with my husband or with friends. I might go to the theater, to the opera, or listen to a concert. If I’m rested, I might read a good book. And I would cook dinner. I like cooking!” These are the dreams of a person who had not been truly free for the last sixteen years. Though no longer young, Merkel is spry enough to enjoy the simplest of pleasures: country rambles, leisurely meals with (nonpolitical) friends, and music and books instead of charts, polls, and position papers. These pleasures will not replace the satisfaction of outsmarting a foe with her legendary stamina and command of facts. But, never one to ruminate over feelings, she will observe her own reaction to this new life with a scientist’s curiosity. In the short term, she is likely to spend time near her childhood home in the province of Brandenburg, where she first learned to love nature and which she still regards as her Heimat, or spiritual home. She’ll travel, too. Among her stated dreams is to fly over the Andes Mountains—an idealized destination; a metaphor for freedom.”

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Book:The Chancellor: The Remarkable Odyssey of Angela Merkel
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“Death devours not only those who have been cooked by old age; it also feasts on those who are half-cooked and even those who are raw.”

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Book:The Use and Misuse of Children
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“Many a death was precipitated by the food, the job, or the medication whose main function was to postpone it.”

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Author:Mokokoma Mokhonoana
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“Rich can live better than poor but they cannot live without poor.”

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Book:Wealth of Words
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“What do you eat?” she asked. “Mulligan stew,” said Bob. “My friends and I collect scraps of food all day, and then we cook it up in a big pot and share it. It’s always different, but very tasty.” “Why is it called mulligan stew?” asked Stephen. “There was once a hobo named Mulligan,” said Bob. “He made the first mulligan stew.” “Was he a good cook?” asked Todd. “No, he was eaten by cannibals.”

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Book:Wayside School is Falling Down
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“You are more likely to find three TVs inside a randomly selected house than you are to find a single book that is or was not read to pass an exam, to please God, or to be a better cook.”

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Author:Mokokoma Mokhonoana
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“We, in the interest of the so-called progress, have been persuaded to leave the production and at times the cooking of our food to companies whose owners and employees make a living by exploiting our busyness or laziness and our innate hunger to continue living.”

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Book:The Use and Misuse of Children
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“Hunger gives flavour to the food.”

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Book:Wealth of Words
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“Some people when they see cheese, chocolate or cake they don't think of calories.”

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Book:Wealth of Words
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“Some men are so indoctrinated that they sincerely believe that other than cooking and cleaning the only thing that a woman can do better than them is being a woman.”

MenHumorFunnyWomenMarriageHumourJokesCookingCleanEqualityGenderDivorceInequalityManWomanPropagandaKitchenSatireSexismAphorismHouseholdPatriarchyJokeCleaningMisleadAphorismsGender EqualityApartheidCleanersIndoctrinationSexistAphoristAphoristsMarriagesGender InequalityChauvinismCookPatriarchBattle Of The SexesDivorcesPatriarchalSeparatismMisbeliefIndoctrinateMisbeliefsCleanerMale ChauvinismMatriarchIndoctrinatedKitchensSexistsMatriarchalHouseholds
Author:Mokokoma Mokhonoana
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“Torture Cuisine by Stewart Stafford Kitchen death growls, Whipping that cream, Beating those eggs, Burning all the toast. Knifing diced cheese, Drawn, quartered ham, Straining tomato sauce, Crushed-down walnuts. Peeling potatoes naked, Then smashing them up, You say purée, I say mash, Turkey and chicken skewers. © Stewart Stafford, 2022. All rights reserved.”

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Author:Stewart Stafford
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“Instead of being regarded as intelligent or knowledgeable, many a woman would rather be regarded as beautiful or good in the kitchen; many a man, as handsome or good in bed.”

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Author:Mokokoma Mokhonoana
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“The last week hadn’t been any better, come to think of it. On Monday they arrived at Gorda, just to find that the cargo of electronics he was to ship to Beowulf had been taken by another freighter for a lower fee. It took him until Wednesday before he found another cargo – which had to reach Earth by Saturday. The last straw was when his crew mutinied a day out of the Hermes system and demanded a pay increase. The union tended to call that sort of thing “collective bargaining”, not actually mutiny, but hey – the results are the same. He tended to favor the term “piracy”, but this wasn’t the high seas and out here, there were real pirates to worry about. His former crew had also wanted more time off and a better cook – at least one who knew how which end of a frying pan to hold. He was unable to comply, and so was forced to stop at Beowulf anyway. That was the last time he saw them. Fortunately for him, Weaver, Fuller and Jang opted to stay with him. Whether it was out of loyalty, or perhaps just convenience, he never knew.”

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Book:Blachart
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“A real dish has grown from all the chefs who have combined their talents over the centuries to develop a meal with unique physical characteristics, for there’s not a chef on earth who can claim sole title to a particular dish. It will have typical Iberian or French features, but with traces of Indian, Celtic, Roman, Jewish and even Moorish culture in its savour, although food can’t possibly pass from one country to another without change”

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Book:Wrong Planet - Searching for your Tribe
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“If Jane was a romantic, Margaret was more high-impact-- if she wasn't throwing feasts at the flat, she was at the Ivy down the road. After working as a critic for Gourmet and the Good Food Guide, she opened a restaurant, Lacy's, which closed down after a karmic run of bad reviews. Food writers still haven't learned their lesson on this particular count, and I'd like to clear things up: it is much easier to go from restaurateur to cookbook author then the other way around. At home, though, Margaret was a great cook. She also had the gift of being a great shopper. She frontloaded the effort so that when she got into the kitchen, she could focus on the basics of the cooking itself. You could say she wrote a template for bougie cooking culture today, where it's about the produce stores you go to, as much as what you do with the ingredients at the end. One of her columns was all about black pepper, mustard and salt. Good pepper steak will have the aromatics of cathedral incense-- a warm anchor note, a resinous edge, harmonic iterations of spice and musk, and a more piquant heat laid over the top. If you're going to cook, you need to consider the geometry of Maldon salt and learn how to deploy French mustard correctly in lapin moutarde. The average British cook at the time was probably using pre-ground pepper and a reflexive pinch of salt. Nobody did an opening gambit like her. 'No self-respecting sardine would dream of being seen more than twenty miles north of Cherbourg,' she'd write. 'There has been a ridiculous rumor around for some years that puddings are out of fashion and likely to stay so,' she wrote. 'Nothing could be further from the truth. It is simply wishful thinking on the part of housewives and slimmers.”

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Book:All Consuming: Why We Eat the Way We Eat Now
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“It is the sweat of the servants that make their squire look smart.”

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Book:Wealth of Words
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“She straightened her shoulders. "Sisy, are the ducks ready?" "All plucked and cleaned." Roxannah sautéed more onions and garlic with turmeric, adding roughly chopped walnuts to the sizzling butter before transferring them into a large mortar. Halpa gently removed the pestle from her hand. "I'll do this. You see to the duck." She cut the ducks into large pieces, trying to plan her next steps as she worked. The usual recipe required the duck to cook in water. Boiling made the meat tender. But it also meant that most of its flavor leached into the sauce, leaving the flesh of the fowl tasteless and stringy. She could roast the duck. But that would leave the sauce bland. Besides, roasted meat was never as fall-off-the-bone soft as boiled. It seemed stupid to try something new tonight of all nights. God, give me wisdom! Give me counsel so I know how to proceed. She waited for a moment, head bent low, trying to discern what to do. She felt a release, a sense of rightness about going forward with her risky plan. Nodding to herself, she added a dollop more butter to the same pan where she had fried the garlic and onions, which still held their lingering aroma. Sprinkling the duck with salt, she set it carefully into the sizzling pan. Halpa held the mortar under her nose. "Is this the consistency you want?" "Perfect." She fetched the jar of pomegranate molasses she had brought from home and added a heaping tablespoon to Halpa's paste, seasoning it with salt and a dash of turmeric, cinnamon, and cardamom. In the pan, she flipped the pieces of duck. Their skin had turned the color of bright copper, gleaming with melted butter. By now, the whole kitchen staff had gathered around to watch her. Even the Immortal craned his neck for a better view. She ignored them, keeping her attention on the duck. When both sides had fried evenly, she removed some of the excess fat, remembering Amestris's crack about the king's sleepless night. Pomegranate juice and a rich, gelatinous broth made from chicken bones would enrich the duck's flavor. She hoped the fried skin would seal in enough of the juices that simmering the fowl in liquid would not rob its flavor. Finally, she spooned in the paste from Halpa's mortar. Covering the pan, she lifted it over the fire to reduce the heat. It would simmer gently and, hopefully, be ready just in time for dinner.”

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Book:The Queen's Cook
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“Only a few clouds marred an otherwise clear warm day in New York City. School had just let out in the spring of 1951 and the thought of having the summer off was suddenly shattered by knowing that I would have to go to work washing dishes at my uncle’s restaurant. In my family, there was no such thing as a summer vacation. The only allowance I ever received came from having a job. Well, that’s not completely true, as an aunt would sometimes slip me a few bucks when my parents weren’t watching. Even as children when we were in grade school, my brother Bill and I had to work. Aside from shining shoes at local taverns, we did many odd jobs. This would not be the first time I worked for my uncle. During the last Christmas break, I worked as a “pearl diver” at my uncle’s restaurant on 86th Street and 1st Avenue. It was always on a holiday or during the Christmas season that he needed me to cover for the employees who wanted time off. In the days before mechanical dishwashers, pearl divers made certain that there were always more clean dishes than dirty ones. During the rush hours, this could be a challenge, but I had it down to a science. You might say that I was a professional! One day, I arrived at work and discovered that I was the only one there. That promoted me to the exalted position of chief cook and bottle washer, as well as the counter man!”

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Author:Captain Hank Bracker, "Seawater One"
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“We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?" I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying." "How long did you work for Maximus?" "I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus? Apicius raised an eyebrow at me. "Can you make roasted peacock?" "Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow. "What do you consider your specialty?" "There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.”

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Book:Feast of Sorrow
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“Hands can cook, hands can create, hands can kill. There is no better tool than our hands.”

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Book:Wealth of Words
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