Stephen Sondheim Quotes

My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.

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

If you know what you're doing, you can make a meal happen with any kitchen knife. But using a top-quality knife versus a low-quality one is the difference between driving a Jaguar and a VW Jetta across the country. They'll both get you there. But the Jaguar will give you a much smoother ride.

Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I'm using to cook.

I feel good when I stir something with a spurtle, but I don't make porridge very much in London.

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

If you can't tell a spoon from a ladle, then you're fat!

I have a greater appreciation for kitchen appliances, having played one.

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.

I consider myself a good layman's cook. Ninety percent of the time, I'm successful with what I set out to make, and I can improvise. Yes, I own a mandoline. Yes, we have a Vitamix.

I get an especially acute case of agita at the thought of a mortar and pestle.

I love my fish spatula so much. I don't have many specialty tools, but that's a favorite of mine.

A proper saute pan should cause serious head injury if brought down hard against someone else's skull. If you have any doubts about which will dent, the victim's head or your pan, then throw that pan right in the trash.

I have a fork and a spoon, but never a knife… as if I’m lacking manual skills or teeth. I have both, however. That’s why I’m not allowed a knife.

I have a theory that kitchens, once they reach a certain level of complexity, attract new gadgets into their orbit, like planets. Only this can account for the fact that I own two melon ballers.

You bought me some forks. And knives. And spoons. Because you love me!

Spoons and skimmers you can be undistinguishably together; but vases and statues require each a pedestal for itself.

There is no spoon. I am completely spoonless over here.

Sit and spin 'til you rot on the cosmic utensil.

Science has revealed a universe that is vast, ancient, violent, strange, and beautiful, a universe of almost infinite variety and possibility one in which time can end in a black hole, and conscious beings can evolve from a soup of minerals.

There are so many family dinners you can do. I eventually had to go to them and say, 'Look, I don't do spatula work. I don't do scenes with oven mitts. If you're looking for that, you've got the wrong guy. I'm not doing scenes about casseroles. It's not happening.

I write two pages - that's all I write. It takes me about an hour. I've learned that's all I'm capable of and to push myself beyond that is foolhardy. It's a very delicate thing, and I will not abuse it. So I write two pages, then I get up from the computer.

I have no perfect panacea for human ills. And even if I had I would not attempt to present a system of philosophy between the soup and fish.

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.