We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
Julia ChildRead
Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
Interpretation
The quote criticizes artificial and processed foods that compromise genuine eating experiences.
Julia Child's quote highlights the importance of natural ingredients in cooking, condemning the prevalence of synthetic foods that are engineered to mimic taste while lacking nutritional integrity. She expresses a passionate view that such food substitutes not only detract from the pleasure of eating but also pose a moral concern in the realm of culinary practices.
In practice
During a cooking workshop, to emphasize the importance of utilizing fresh ingredients.
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
The egg can be your best friend if you just give it the right break
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Wine is one of the agreeable and essential ingredients of life
In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.
Since visiting the abatoirs of S. France I have stopped eating meat.
Food is not rational. Food is culture, habit, craving and identity.
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