Women oftentimes are the ones making those economic decisions, sitting around the kitchen table and trying to figure out how to pay for rising gas prices or food prices or the health insurance costs. And I think that they see where they expect their leaders in Congress to also make those tough decisions.
When you are in a long-running series you don’t look outside it because you don’t really need to do much else. When you don’t have that you are much more open to offers, like presenting Hell’s Kitchen or making a motoring show in Madagascar with Mariella Frostrup.
The people recognize themselves in their commodities; they find their soul in their automobile, hi-fi set, split-level home, kitchen equipment.
I am a partisan for conversation. To make room for it, I see some first, deliberate steps. At home, we can create sacred spaces: the kitchen, the dining room. We can make our cars ‘device-free zones.’ We can demonstrate the value of conversation to our children. And we can do the same thing at work.
My homies in Gadsden aren’t as exposed as I am culturally, which is awesome – that’s why I love going home. I’m in the kitchen with people who don’t know anything but the simple life, what’s important to them, and what’s dope.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it’s completely clean and organized and it doesn’t look like anyone has been cooking in there.
There is a peculiar burning odor in the room, like explosives. the kitchen fills with smoke and the hot, sweet, ashy smell of scorched cookies. The war has begun.
I show the people I love that I love them by gathering them in my kitchen and feeding them, so no surprise that most of my characters do the same thing.
I’m not a chef. I haven’t created any new technique in the kitchen. I’m not a rocket scientist. I think I’m good at writing accessible, fun, and affordable meals for the average American family. That’s what I think I’m good at.
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn’t want to work in a hotel forever, but I had some good teachers there.
I have way more freedom in Los Angeles and in the U.S. But it’s funny because when I have a meeting with producers or people from the industry, we go to a restaurant to meet someone, and nobody knows me. But all of the sudden, the entire kitchen comes out, and they start taking pictures with me, or at valet parking.
I don’t need the water to be inspired. My stories inspire me, not the location of where I’m parked. And good thing, since I’ve had to finish books in airports, in the RV we used to have, the lake house, while on vacation, at home, in the kitchen when my office PC was on the fritz.
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I’ve probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
I usually write in my kitchen, which is a large, octagonal room that looks into woods – three big windows look out into the trees.
Standing behind a kitchen counter telling people about what ingredients to put in a pot didn’t feel right.
They are very different in terms of the solution. Where ‘An Inconvenient Truth,’ you really need countries to cooperate and sacrifice and figure out a solution, with ‘Fed Up’ you can leave the theater and you can be empowered that very night by cooking dinner in your very own kitchen.
Fifty thousand dollars’ worth of cabinets isn’t going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn’t matter how big the kitchen is.
I loved the cooking; that was what I was passionate about, but getting to watch the guests eat – because you could see everything from the kitchen – just watching people eat and looking at the plates when they came back, just understanding, this is such an amazing job.
I don’t care if people even discuss what I did. But if anyone is ever sitting around the kitchen table talking about my career, I hope they say they enjoyed watching me play. That’s good enough.
On the whole, as we readily acquiesce in the acknowledgment that the field and the cabinet are the proper spheres assigned to our Masters and our Lords, may we also deserve the dignified title and encomium of Mistress and Lady in our kitchens and in our parlours.
I think there is an awful lot of technology for technology’s sake. I have yet to be convinced by my husband that persuading our mobiles to talk to our computers is going to be quicker and more straightforward than scribbling a note in our kitchen diary.
My kids are always in the kitchen with me – I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.
My wife Ciera and I can stand face-to-face in our kitchen and stare into each other’s eyes and talk for three hours without noticing that any time has passed. She is the kind of gal I spent a lifetime daydreaming about. She is an actor and a creative companion.
In the ‘Test Kitchen’, I have a strict knife sharpening process.
I have been in Sorrow’s kitchen and licked out all the pots. Then I have stood on the peaky mountain wrapped in rainbows, with a harp and sword in my hands.
The Kitchen’s mission is to strengthen communities by bringing local, real food to everyone.
When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.
Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.
The best way to feel at ease in the kitchen is to learn at someone’s knee.
If I go to posh parties, I hover by the kitchen so I can get as many nice canapes as possible.
Why do guests always end up in the kitchen at parties? Is it a social phenomenon? Some strange gravitational pull? I don’t know, but one thing is for sure: If your friends are going to congregate in your kitchen, you’d better make it as nice as possible.
Rachael Ray is probably the most watched kitchen personality in the history of American television.
My kitchen looks like the one from my childhood – very homey, with a little bit of Alice in Wonderland!
My worst habit in the kitchen is not allowing anybody to help me. I like to cook by myself.
I’m not the best in the kitchen, but if someone gives me something to do, I can do it. I’m a good teammate. Come Thanksgiving time, I kind of just do what my mom tells me to.
When I was a child, she’d have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, ‘Mom, this is ridiculous.’ But now? I run my kitchen the same way.
When I was younger, my dad taught me how to cook. He’s a genius in the kitchen. I went to Vietnam with my parents, and I went on a cooking course with him.
I recall my mum tried to teach me how to fry chicken once, and I almost burned down half the kitchen… I don’t think I have the patience for cooking.
My brother Shane and I used to spar with each other in the kitchen. We didn’t have gloves, so we wrapped tea towels around our hands.
If men can quilt and take over the kitchen, then women can pick up a wrench and fix a leaky pipe.
In a professional kitchen, the idea is to have your cooks not moving much while they’re cooking. You want them to stay in the same spot.
Faith is almost the bottom line of creativity; it requires a leap of faith any time we undertake a creative endeavor, whether this is going to the easel, or the page, or onto the stage – or for that matter, in a homelier way, picking out the right fabric for the kitchen curtains, which is also a creative act.
I remember plastering the kitchen with Black Power pictures of Angela Davis.
If I walked into the kitchen without washing my hands as a kid, I’d hear a loud ‘A-hem!’ from my mother or grandmother. Now I count on other people to do the same.
Before I had my own restaurant, I was never top dog in the kitchen. I’ve always had a low opinion of myself as a cook.
Many people continue to think of sharks as man-eating beasts. Sharks are enormously powerful and wild creatures, but you’re more likely to be killed by your kitchen toaster than a shark!
My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I’m a repair chick.
People rescue each other. They build shelters and community kitchens and ways to deal with lost children and eventually rebuild one way or another.
I must have been six or seven years old at the time. My family lived on the bottom floor of a two-story house on Cruger Avenue in the Bronx, and every night at 9:30, I sat by my little radio in our kitchen and listened to a half hour of Bing’s records regularly spilling out over WNEW.
I made ‘True Detective’ like it was going to be the only thing I ever made for television. So put in everything and the kitchen sink. Everything.
