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.
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.
I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
Cooking is the showy side of domesticity.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
I think cooking should be an experience, not a chore.
I love cooking for myself and cooking for my family.
I always did the cooking at home, and we always tried for balance. We've been vigilant about how and what our kids eat. For example, my son would just as soon go for the grapes as he would the chips... and the chips are baked.
Hmmm... cooking with wine? I usually drink wine while cooking... I do a good braised short ribs with cabernet, though. We're big red wine drinkers here. All that research showing that it's good for you takes the guilt away.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
The world of wine is more creative than the world of cooking.
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
Growing up, others girls wanted to dance and help their mums with the cooking. I liked to play soccer with the boys. Or I'd be off on my own, tilting mirrors towards the sun in order to burn armies of ants. That was my idea of fun.
I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.
I love cooking and one of my favourite things to do with my husband is open up the refrigerator.