At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.
Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
I love to cook and really enjoy cleaning my house. People always tease me about getting a maid. My girlfriend tells me that they are only $40 and will do everything. But that is my time to unwind, put my hair in a ponytail, throw on sweats, and be myself.
I don't do dishes, and I don't cook, either! Everything else, I can do!
Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?
I am not a fancy cook or an ambitious cook. I am a plain old cook.
The French cook; we open tins.
I cook. I go to farmers markets in London and cook really good sort of organic foods.
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
I'm a terrible cook, so I usually eat out with friends.
I like having a duty. I'm a terrible cook, but when people come over, if I'm falling between the cracks socially, I can always run away to my job.
I'm a terrible cook, but I make very good lobster salad.
I like to hang out with my friends. I love music. I like to go to the movies. I like to eat. I like to cook.
I like how TV used to be - 'Boys from the Blackstuff' and 'Play for Today', instead of 'Stars in Your Eyes' and 'Celebrity Come Cook With Me' or whatever. I hate all that stuff.
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
Some people are just born to cook and talk.
I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.
I still think it's essential for a parent to cook with their children. Weighing out the ingredients and learning where the food comes from is educational, but it also helps to place meal times at the heart of family life. We never had dinner in front of the TV.
I haven't got a problem with scrutiny. If it gets hot in the kitchen, don't cook a meal. People should be able to criticise us - it's completely appropriate.
I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.
Govern a great nation as you would cook a small fish. Do not overdo it.
I was extremely curious growing up. I taught myself how to sew, French braid, and cook. When I wasn't creating things with my hands, I was learning more about tech. I was experimenting with email at nine, had my first cell phone at 13, and was truly obsessed with the Internet as a teenager.
At one point, in one of the kitchens where I worked, I was the only American pastry cook. They treated me poorly. 'You're stupid. You're American. You don't get it.' They'd speak French all day. At one point, my boss said to me, 'You learn French or get out right away.'
We have Sunday morning breakfast before church. I don't do the dishes, but I do cook. I'm the griller.
I have so many friends who don't know how to cook.
I love to cook. But I have some food allergies, so I have to contend with those.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics... Real food for real people.
Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I've always worked a bit like a cook in a big restaurant, where you've got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what's coming to the boil.
I cook croquetas, and I eat jamon. I keep my diet 100% Mediterranean and drink my Rioja. In that sense, I have a piece of Spain in West Hollywood.
I never cook from cookbooks.
I just don't tend to cook eggplant at home.
