A. J. Jacobs Quotes

Cooking has always brought me a happiness that I didn't think was available. I just fire up the stove, and things start to fade away.

I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife.

I chop 'em into salad and my name ain't Caesar.

Give me a good sharp knife and a good sharp cheese and I’m a happy man.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

When I'm in a good mood I like to cook. But I don't like saying it in public because I find myself being resentful of the idea; "Now you will make a good wife. You can cook, right?" So when people ask me I go, "No, I don't like cooking!"

I'm really glad my food comes murdered.

I wouldn't go that far. But I know my way around the kitchen. I make dinner every night.

Peas baffled me. I could not understand why grown-ups would take things that tasted so good raw, and then put them in tins, and make them revolting.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick!

I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.

I chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.

You think I'm gonna feel better eatin' a carrot? Get a grip. There's two idiots out there trying to kill me, and you think I'm gonna waste my last breath on a vegetable? (Lula)

I understand the big food companies are developing a tearless onion. I think they can do it - after all, they've already given us tasteless bread.

Once you kill a cow, you gotta make a burger

The receipts of cookery are swelled to a volume; but a good stomach excels them all.

I'm truly grateful for my microwave, which allows me to easily clarify butter, steam vegetables, and - when I am really lazy - feed my three kids in less than five minutes.

What we need in this country is a general improvement in eating. We have the best raw materials in the world, both quantitatively and qualitatively, but most of them are ruined in the process of preparing them for the table.

OY! Stop playing around and lets cook already!" *smack* J-just now, that made a really loud noise.." Do you wanna hear it again?" N-no, you'll just hit me again!" Kyo and Tohru

Incubated. And then raised. And then beheaded. And then plucked. And then cut up. And then put on a grill. And then put on a bun. Damn, it's gonna take a while. I don't have time. Scrambled!

Cooking is at once child's play and adult joy. And cooking done with care is an act of love.

The rule I use is, If it doesn't come out of the ground looking the way it looks when you eat it, be careful. There's no such thing as a PowerBar tree.

You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?

Frozen peas can be shelled very fast with a wringer-type washer. Put a pan on one side of the wringer to catch the peas and the pods go on through. You will think peas will go through the wringer and be mashed the moment the pod hits the wringer, but they will pop out before they go through. A very fast job can be done this way.

She poured the water, arranged some bread near enough the embers to scorch but not catch fire, and looked up at Little John. She was so accustomed to his step, to his bulk, that it took a moment to notice his face; and when she did . . . It was, she thought, rather like the moment it took to realize one had cut one's finger as one stared dumbly at the first drop of blood on the knife-blade. You know it is going to hurt quite a lot in a minute.