Phyllis Diller Quotes

I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.

My mother had been slicing up the chicken. She took a drumstick and dropped it on the floor. She kicked it around a little, picked it up and put it on the edge of the plate. "There," she said, "we'll give him this drumstick." "Deal.

if you make waffles, throw out the first one.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I found that preparation is everything when you cook.

I think more people should worry about where they store things in the fridge. I don't think people are on top of separating raw and cooked ingredients.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

Don't ingest foods made in places where everyone is required to wear a surgical cap.

It's so important that you don't put the stuffing in the bird, where in order for the stuffing to get cooked you have to overcook the turkey. It's better to do it on the side.

Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

I don't barbeque myself because that would involve me cooking. And whereas I can, I'm not a very good cook.

My comfort zone is in a kitchen.

Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.

I don't really cook.

Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'

If you are buying a larger turkey than usual, make sure it will fit in the oven.

When you taste something delicious, ask for the recipe! Or offer to trade a recipe!

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

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.

Food is a part of life. People are foodies and love to shop for food.

I used to be a chef.

I'm a good operator: good with food and good with math.