|By Southern (Southern) on Monday, January 18, 1999 - 04:05 pm: Edit|
Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.
Norman Douglas, Siren Land, ‘Rain on the Hills’
|By Anonymous on Wednesday, February 10, 1999 - 10:06 pm: Edit|
There is no such thing as "a little garlic."
|By Peter Matticola (Train) on Thursday, February 11, 1999 - 11:28 am: Edit|
I agree with Anonymous.. Garlic is the mother spice.
|By Southern (Southern) on Wednesday, March 10, 1999 - 11:02 pm: Edit|
Sir Philip Sassoon likened Lobster Newburg to a “puree of white kid gloves.”
Chips: The Diaries of Sir Henry Channon
|By Southern (Southern) on Thursday, July 29, 1999 - 01:04 pm: Edit|
Eat your caviar. It's very nourishing, and you need it after your trip. -- William Randolph Hearst
|By Vatel (Vatel) on Sunday, March 26, 2000 - 01:10 am: Edit|
We can live without love,friendship and heart
We can live without poetry,music and art
We can live without knowledge we can live without books
but civilized man cannot live without cooks
|By sanchez on Monday, June 04, 2001 - 10:39 pm: Edit|
One does not chose to become a chef...
It choses you...
|By W.DeBord on Tuesday, June 05, 2001 - 09:02 am: Edit|
Na, I don't buy that one.....I'm more in control of my fate than that and god hasen't spoken to me yet.
|By peachcreek on Tuesday, June 05, 2001 - 05:40 pm: Edit|
We are either born to cook
Or try very hard to be a cook
Or have cooking foisted upon us.
|By Chefmanny (Chefmanny) on Thursday, June 07, 2001 - 12:32 pm: Edit|
You can teach just about anyone to be a waiter, a bartender, a dishwasher but, you can spend a lifetime teching someone how to cook and if they do not have a knack for melding the flavors of the kitchen, they will never become a good cook, let alone a cook.
|By Peachcreek (Peachcreek) on Wednesday, June 13, 2001 - 07:24 pm: Edit|
Alchemy isn't dead. It just smells like garlic these days.