Steven Wright Quotes

The powder is mixed with water and tastes exactly like powder mixed with water.

I bought some instant water one time but I didn't know what to add to it.

If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram.

Timing is everything. Chemistry is something that you don't just throw in the frying pan and mix it up with another something, then throw it on top of something, then fry it up and put it in a tortilla and put in a microwave, heat it up and give it to you and expect it to taste good. You know? For those of you who can cook, y'all know what I'm talking about. If y'all can't cook, this doesn't concern you.

I cook with wine, sometimes I even add it to the food.

If you've broken the eggs, you should make the omelette.

We're really just the frosting on a cake and we don't know what's inside the cake.

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

Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new.

I had this idea that I would write a companion cookbook to 'Barbara the Slut.' The recipes would be like, 'Put the Lucky Charms in the bowl.'

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

My cooking is simply ingredients plus umami.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

Performing is very much like cooking: putting it all together, raising the temperature.

A recipe is a story that ends with a good meal.

I love to cook and I've cooked a lot of Bulgarian food over the years.

I get very upset when people start adding weird things to romesco.

A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.

It really depends on how thirsty I was.

My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.