Canadian - Entertainer | May 19, 1976 -
There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.
Gail Simmons
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I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there will be good things in my future!
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The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.
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My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.
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Dark chocolate, and salt and vinegar chips are my weakness - but not together.
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I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.
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You can't fake being able to cook well.
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Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
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If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.
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A big thing that gets people in trouble in the kitchen is not reading the recipe from start to finish before you cook it. Before you start anything, read through the entire recipe once.
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