Ogden Nash Quotes

Soy sauce is really a multi-purpose seasoning.

Never be tempted by water. The water tap should be sealed at lunchtime. If, for example, a sauce goes wrong, adding water doesn't help at all; one only achieves a taste of dishwater.

It took me all my life to learn how to salt a tomato.

My biggest nightmare is that something doesn't have enough salt.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

Tabasco sauce is to bachelor cooking what forgiveness is to sin.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

My mom taught me how to make grilled chicken, and I bake, too.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

It's well worth making your own harissa, but there are some very good commercial varieties.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

Cooking is exactly like making music.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

I'm pretty awesome at making salad dressings.

The star of oil and vinegar and the oil and vinegar of the stars.

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.

I love eggs. Eggs are probably one of the most versatile things we work with.

In England there are 60 different religions and only 1 sauce.

When I'm stirring a saucepan, I don't say to myself, 'Now the chancellor is stirring a saucepan.'

I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.

Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.