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"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
"When baking, follow directions. When cooking,
go by your own taste."
Laiko Bahrs
"Savory seasonings stimulate the appetite."
Latin Proverb
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
cooking."
James Beard
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
-Anonymous
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
Zenna Schaffer
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Fred Allen |
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| Glossary for Cooking Terminology |
Omelettes When making an omelette, the eggs should be stirred, not beaten, using a fork. The magic of omelettes comes from remembering that it is the eggs which are the essential ingredient and not the filling (except on that Saturday night when you do just want to pig out on an easy food). For an experience, the complementary tastes of farm eggs, the cooked buttery taste of the outside and the soft, slightly runny interior with any secondary flavours of cheese, herbs, mushrooms or tomatoes, is sensational. Beat the eggs (lightly) immediately before making the omelette. Add a little black pepper . Warm the pan, and at the last minute, raise the heat, add liberal butter, swirl it around and add the eggs. Tip the pan towards you a little and gather up a little of the mixture from the far side with a fork or spatula. Then tip the pan away from you so that unset eggs will run into the space provided. Sprinkle with salt and add any filling. The omelette is cooked sufficiently when still a little unset on the surface. Fold the omelette in two or three with a spatula or forks - the heat provided by the folded parts will continue to cook the unset portion of the omelette. Slip onto a stunning plate.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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