Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.
There's folks as make bad butter and trusten to the salt t' hide it.
Sookie, what have we done? And to whom?" "I killed a chicken. And I cooked it." "Sookie, Sookie. My bullshit meter is reading that as a false." -Eric Northman, Sookie Stackhouse
I thought I was healthy... well, my eggs were a little powdered.
Congealed fat is pretty much the same, irrespective of the delicacy around which it is concealed.
The only thing I hate is when bad food is paraded as something great, and people are charging a lot for it.
An ounce of sauce covers a multitude of sins.
(About a cookbook...) - What about this one? Maids of Honor? - Weeelll, they starts OUT as Maids of Honor...but they ends up Tarts.
I hate with a bitter hatred the names of lentils haricots - those pretentious cheats of the appetite, those tabulated humbugs, those certified aridites calling themselves human food!
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it's easy.
All I know is that you can chop up all the onions and the whatevers you want and put it on top of caviar, but you still can't disguise the fact that you're eating fish eggs. Ugh!
We don't care to eat toadstools that think they are truffles.
