Margaret Halsey Quotes

No one likes rubbery chicken.

Oh, I hate poutine. I tried it once - ugh. It wasn't for me.

Chestnuts in stuffing tastes like someone chewed up a tree branch and then French-kissed it into your mouth.

I hate when people have food in their mouths and they don't swallow before they talk. Like, they store it in their cheek when they talk to you. It drives me nuts.

I never feel more useful than when I'm making my kids a bowl of soup.

Most people cringe at the thought of a casserole.

Only the pure in heart can make a good soup.

You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.

Good intentions are not enough. They've never put an onion in the soup yet.

I love to make soups. My father used to say, 'There's nothing like a nice bowl of soup.' One of my favorites is... ready? Broccolini, white bean and hot Italian sausage soup. I've used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That's one of my good ones.

Congealed fat is pretty much the same, irrespective of the delicacy around which it is concealed.

I think that women just have a primeval instinct to make soup, which they will try to foist on anybody who looks like a likely candidate.

I make a lot of soups and stews at home, and I always have fresh bread with it.

I make a lot of soups, and I love stews. My mother's a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.

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.

When I was unemployed, I hosted lots of dinner parties. Now I have time to make a pot of soup for the week - if I'm lucky!

I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control the sugar portions.

I love food and lots of my friends are chefs. I love dishes from my Russian-Polish Jewish heritage. I like to make a big pot of meat and vegetable soup, and for dessert it's anything with chocolate.

I can't remember a dish my mother made that to me was pleasant. To this day I have a phobia of instant noodles.

Peas are terrible and a joke food.

It's disgusting eating over a keyboard.

I've learned how to gnarl the food down. It's not pretty.

Salad cream is horrible, like albino ketchup.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

At our production company, the trademark dish - and this sounds particularly revolting - is curried pickled herring.