Culinary Analogy Quotes

The midfield are like a chef, trying to prise open a stubborn oyster to get at the fleshy meat inside.

Sometimes when I'm faced with an atheist, I am tempted to invite him to the greatest gourmet dinner that one could ever serve, and when we have finished eating that magnificent dinner, to ask him if he believes there's a cook.

I think music, in my opinion, is not about motivation in the way it's - it's not a running base. It's art. And my whole philosophy of music is different. It's almost like cooking and serving to people, seeing them smile and enjoying the food, really.

I never want to make one type of music. You wouldn't just eat sushi for the rest of your life - there's so much more food.

We were discussing a grisly double murder and Rodriguez was telling us all this in the same sort of conversational tone a person might use to pass on a favorite lasagna recipe. And I was responding with the same enthusiasm a new cook might show. I was simultaneously horrified and impressed with myself.

With these big Wagner pieces, if I haven't started three years before, I'm screwed. You need time to look at the piece again and again and again, and then, like some fantastic casserole or spaghetti sauce, put it back in the fridge and let the flavours get together.

Barbecue sauce is like a beautiful woman. If it's too sweet, it's bound to be hiding something.

Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.

The way I see film is I think film is like going out to dinner. I feel it's a banquet. You don't want to have the same food you have at home. You want to go and eat a fantastic Chinese meal or Italian or Greek.

I don't distinguish the music I listen to from great music - it's just music. There shouldn't be an announcement that divides our food between what tastes good and what is good for us.

Coming from New York, I know that if you go by a delicatessen, and you put a sweet cucumber in the vinegar barrel, the cucumber might say, "No, I want to retain my sweetness." But it's hopeless. The barrel will turn the sweet cucumber into a pickle. You can't be a sweet cucumber in a vinegar barrel.

Some books are like an hors d'oeuvre - light, tasty and leaving you longing for the main course which is never going to come - and some are like Christmas lunch immediately after a cooked breakfast.

Everybody's talking about the new democratic world and whether high fashion is relevant. But without high there is no low. I don't like to intellectualize. I've always said fashion is like roast chicken: You don't have to think about it to know it's delicious.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

If you think about it, composed salads are like nachos (I'll explain). When you're eating a plate of nachos, it's always a bummer when you get to those naked, topping-less chips on the bottom of the pile. It's the same with salads. No one wants to find a naked leaf on the end of their fork.

The process of writing a book is like the process of preparing a dinner. Serving dishes, choosing ingredients and so on.

I make a film like I cook for friends. I hope they like it, but if they don't, I'm prepared to enjoy it all by myself.

Most anthologists of poetry or quotations are like those who eat cherries or oysters, first picking the best and ending by eating everything.

One student was mixing my yoga up with other kinds, and I said, 'No, you cannot do that.' You cannot put calamari in the sushi and call it sushi.

I've always worked a bit like a cook in a big restaurant, where you've got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what's coming to the boil.

A film is just like a muffin. You make it. You put it on the table. One person might say, 'Oh, I don't like it.' One might say it's the best muffin ever made. One might say it's an awful muffin. It's hard for me to say. It's for me to make the muffin.