Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.
Since I’m from the South, anything that’s home cooked, I’m down for.
There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods.
When I was at home, I always cooked, and I usually cook over all the holidays. I always used organic.
Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous aroma that many find unpleasant. But if you can crack through that aroma and release the natural sweetness hiding underneath, then you’re rewarded with one of the most delicious vegetables around.
Just because you are friends doesn’t mean you like the same kind of men, want to live in the same type of house, and both want your steak cooked the same way! I often disagree with my friends, however I make every effort to be sensitive to their feelings and be supportive.
Once cooked, unripe green plantains have the dense, starchy texture of taro. They are traditionally braised, fried, or mashed. A green plantain can go anywhere a potato can, making it a great choice to shake up your starch game.
During Wimbledon, I ate only rice and pineapple. My coach cooked for me. He made sweet rice.
I’m a big fish eater. Salmon – I love salmon. My sister loves Chinese food and sushi and all that. I’m not as big of a fan, but she likes it so we eat it a lot. So I’m beginning to like it more. I don’t like the raw sushi. I liked the cooked crab and lobster and everything.
Syria and Iran have always had a pretty tight relationship, and it looks to me like they just cooked up a press release to put out to sort of restate the obvious. They’re both problem countries; we know that. And this doesn’t change anything.
Food that’s served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
Mum was a nurse and worked night shifts, but cooked all our evening meals and breakfasts.
I was really gratified that, of all the episodes of ‘Cooked,’ the baking one really hit a chord. There were months where there were dozens of loaves posted from people on my Twitter feed every day… And it’s a little bit of a guy thing. Most of those loaves put up on Twitter were put up there by guys.
My favourite organic recipe is probably a huge batch of chilli con carne cooked with organic low fat British minced beef, tons of kidney beans, tomatoes and baked beans.
I cooked for the two Popes that were here. Pope Francis I cooked for and Pope Benedict before him. Pope Benedict is German. And I did a little research – his mother was a chef.
My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.
I have never baked. I have cooked thousands of meals big and small, but I have never cooked a cookie. I have never roasted a cake, or a pie.
Kennedy cooked the soup that Johnson had to eat.
One Christmas Eve I was made to eat a thing the person who cooked it called ‘caram-egg’ – which was basically uncooked egg in the shape of a cowpat with the tiniest hint of caramel.
I’ve never cooked a great meal.
I don’t do dinner parties. I have people come to share the food I’ve cooked for the family.
I remember watching steak being cooked on TV and wanting to try it. As a special treat, my mother cooked it for me, and I thought this would be the time I would eat with a knife and fork. Alas, I ate it with chopsticks!
When I was growing up, my grandmother cooked every day. She is the best chef ever.
My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.
My mom cooked pot roast with noodles and frozen vegetables. Or she’d make spaghetti or hot dogs, or heat up TV dinners. Before I started modeling at age 19, I was 5’8″ and weighed 165 pounds.
I’ve never cooked. I can’t do much more in the kitchen than make a cup of tea and some toast.
I did everything to get food. I have stolen for food. I have jumped in huge garbage bins with maggots for food. I have befriended people in the neighborhood who I knew had mothers who cooked three meals a day for food, and I sacrificed a childhood for food and grew up in immense shame.
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
I went into raw vegan for a while, but I prefer cooked food, the way it smells, the way it feels going through your system.
The apricot’s fleetingly short harvest – only a few weeks long – explains the urge to save the season in a jar. But cooked fruit, no matter how expertly preserved, can never measure up to the flawlessness of its fresh counterpart.
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
My brother liked sewing and sculpting and making things, and my sister sewed and painted and cooked and baked. She’s a professional baker now and makes the most gorgeous sculpture-like cakes. She’s the queen of wedding cakes in the Lake Tahoe area.
Growing up, I cooked in the house, and when I cooked, everyone would sit down and eat, and it was just kind of the way I connected with my family.
Certain foods, such as meat, appear to harbour toxic bacteria – known as endotoxins – that can trigger inflammation in your arteries, even when food is fully cooked.
My mom cooked for us, and on the weekend, we always had Sunday dinner. My father liked to bake.
That first episode of ‘Newsroom,’ the way it just cooked, I thought it was really good.
I love jerk chicken. I could literally eat it every single day of my life. I also like curry goat, rice and peas, and ackee and saltfish. For some reason, no one ever taught me how to cook, though. They’ve always cooked for me!
For me, writing essays is very much about processing ideas and offering them up to the reader so that they are fully cooked.
I love home cooked Mangalorean food with all our coconut based gravies with different sprouts.
The Peruvian Amazon was amazing. We cooked alligator and I got stung by an electric eel.
My goal? To test out every diet and exercise regimen on planet earth and figure out which work best. I sweated, I cooked, I learned to pole dance. In the end, I lost weight, lowered my cholesterol and doubled my energy level. I feel better than I ever have.
The key to finding protein for your snacks when you’re on the go is making sure said snacks don’t need to be refrigerated, don’t need to be cooked, and are in convenient packaging.
At 15, I knew someone whose mother cooked macrobiotic, so I persuaded my mother to go macrobiotic with me.
I’ve grown to love veg – I didn’t have a choice – and I’ve always been mad on cauliflower. It has a gentle nutty sweetness that intensifies when cooked; and you can’t deny that a bowlful of cauliflower cheese is one of the ultimate comfort foods.
I have a Viking stove. The color is butter lemon, and I had to wait several months for it, because that color wasn’t available and I really wanted butter lemon! But I don’t know that it’s seriously ever been cooked on. I mean, I make tea every morning. Does that count?
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
Some people find the appearance of cuttlefish off-putting, but I think this lesser eaten fish is really exciting and versatile. It’s similar to squid or octopus and should either be cooked quickly on a high heat or very low and slow until it’s tender.
I realized why I can cook for different environments. Because of everything I’ve gone through growing up. Why can I cook for a Hollywood event without blinking an eye? Because I cooked at the Beverly Hilton and because I moved to Villa Park. Why can I cook for kids on Hollywood Boulevard at night? Because I went through it.
Why can I cook for tourists that come and visit L.A. and are so excited to see the Kogi truck? Because I cooked at country clubs and Embassy Suites hotels.
Black glutinous rice works in both savoury and sweet dishes. It’s a popular pudding rice in south-east Asia, where you’ll often come across it cooked with water, coconut milk and a pandan leaf.
I’m particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.
My favourite Korean food is delicious black five-layered pork belly, cooked over a charcoal grill. And Jeju chocolate, in citrus fruits and green tea flavour, which is famous throughout Korea.
