It’s probably illegal to make soups, stews and casseroles without plenty of onions.–Maggie Waldron, American cookbook author and editor
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Simon Says: Daily Food Quote, June 1, 2011
The hot biscuit runs a poor second to cornbread, but is considered of higher social caste. We abrogate and deprecate cornbread when we have guests, but we should consider ourselves deficient in hospitality if we served a company meal without hot biscuits.–Marjorie Kinnan Rawlings, Cross Creek (1942)
Visitors to Florida can see where Marjorie Kinnan Rawlings worked on her farm Cross Creek as well as where she wrote her novel The Yearling, for which she earned a Pulitzer Prize in 1939. She was also the author of Cross Creek Cookery.
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Simon Says: Daily Food Quote, May 31, 2011
Cauliflower is nothing but a cabbage with a college education.–Mark Twain
Mark Twain was an American author and humorist most noted for his two novels The Adventures of Tom Sawyer (1876) and its sequel, The Adventures of Huckleberry Finn (1885). He published more than 30 books during his career.
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Simon Says: Daily Food Quote, May 27, 2011
I would rather play Chiquita Banana and have my swimming pool than play Bach and starve.–Xavier Cugat, bandleader (1900-1990)
Xavier Cugat was the first band leader to front a successful Latin orchestra in the United States. He was married five times, the last time to Spanish guitarist and comic actress, Charo. Their wedding was the first at Caesars Palace on the Las Vegas strip.
Click here to listen to a song by his band.
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Simon Says: Daily Food Quote, May 26, 2011
An apple is an excellent thing — until you have tried a peach.–George du Maurier (1834-1896)
George du Maurier was a French-born British cartoonist and author known chiefly for his cartoons in the satirical magazine Punch and for his novel Trilby, which romanticized the life of the artist.
More can be read about him at Victorian Web.
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Simon Says: Daily Food Quote, May 25, 2011
The most important point to consider, when making a vegetable salad, is that the ingredients should be of the very finest and freshest you can find. This may be an obvious stipulation, yet it is surprising how often it is not adhered to.–Simon Hopkinson, Week In Week Out
Simon Hopkinson is an English chef and author who started cooking at the age of 16. He is author of Roast Chicken and Other Stories, which in 2005 was voted the “most useful cookbook of all time” by a panel of British food-world peers. Taken from his much-loved columns in The Independent, Week In Week Out brings together 52 stories about ingredients with their associated recipes.
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Simon Says: Daily Food Quote, May 13, 2011
…To bring a home-grown apple or a palm full of raspberries in from the garden is a different experience altogether from that of taking them off a supermarket shelf. And isn’t that what we all want – food that brings us the most possible pleasure and delight?–Nigel Slater, Tender, Volume 2
Nigel Slater is an English cook and food writer. He is a regular contributor to The Guardian and the author of eleven books about the pleasures of cooking and eating. He can be seen on the BBC or on his own website.
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Simon Says: Daily Food Quote, May 11, 2011
A well-stocked freezer full of things you made earlier – soups, stews, chilli con carne, anything that suits reheating – is also a godsend on those nights when you just can’t be bothered to cook.–Henry Dimbleby & John Vincent, Leon Book 2: Naturally Fast Food
Henry Dimbleby and John Vincent were founders and owners of Leon restaurants in London, and have revolutionized the concept of fast food.
Click here for interview with owners explaining why they opened Leon.
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Simon Says: Daily Food Quote, May 10, 2011
The farmer in me also makes it hard for me to throw things away. Everything on our farm used to used; my mother would always have one eye on the next meal. If you had a chicken, the carcass would be boiled up for soup. When the pig was killed the fat would be rendered down and kept in jars for frying. If something gives you flavour, I find it very wasteful to throw it away.–Richard Corrigan, The Clatter of Forks and Knives
Richard Corrigan is an Irish chef born in Dublin but raised in Ballivor, County Meath. He earned a Michelin star in 1998 and has been awarded many other culinary accolades, including Outstanding London Chef at the London Restaurant Awards. He is the author of two cookbooks.
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Simon Says: Daily Food Quote, May 9, 2011
So many of our happiest childhood memories are connected to food. Picnics by the sea, afternoon tea with Granny, Mammy’s lamb stew, or treacle pudding around the kitchen table. How many times have I heard, “I remember Aunt Margie used to make a wonderful apple pie. I wish I’d asked her for the recipe.” So don’t leave it until it’s too late.–Darina Allen, Forgotten Skills of Cooking
Darina Allen is the owner of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. In addition to being a teacher, food writer, newspaper columnist, cookbook author and television presenter she is a leader in Ireland’s Slow Food movement. Allen is a founder of the first Farmers Markets in Ireland, and her school is run on an organic farm.
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