I just get all jacked up when we start cooking.

I just get all jacked up when we start cooking.

Sometimes I'll be playing along and find I'm missing the strings. I'll worry about it for days until I notice that the pick has worn down to half its size.

This guy kept telling us that rock was the big thing, everyone's talking about the big thing, our band was the big thing. So he made us change our name to The Big Thing. Can you believe that?!

But then there was Hendrix, man. Jimi was really the last cat to freak me. Jimi was playing all the stuff I had in my head. I couldn't believe it, when I first heard him. Man, no one can ever do what he did with a guitar. No one can ever take his place.

Well, first I'd want a better vibrato.

About the only other thing I'd want would be a wider neck. My fingers are so fat that sometimes I deaden the string next to the one I'm fretting.

After The Ventures I dug Johnny Smith quite a bit.

I'm too busy playing to worry about the movement or the fingerboard.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

You know, you've got serious pieces, you've got light pieces, you've got cooking segments, you've got health-related topics, so it's not as if they've had a unique personality from the get-go.

Are you casting asparagus on my cooking?

I just get all jacked up when we start cooking.

There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.

Cooking is like love. It should be entered into with abandon or not at all.

I don't believe in low-fat cooking.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.

I guess I fell into cooking.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.

If people are going to be cooking the books, you're in trouble.

I like to get where the cabbage is cooking and catch the scents.

In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.

I love being at home and cooking and baking.

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.

I watched my mother waste her life on housework and swore I'd never do that. Dave does the cooking.

Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

I grew up in France, my first language was French, and I tend to gravitate towards French cooking.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

I know the crew so well, so I forget I'm being filmed. It's like cooking with a friend in the kitchen - you're talking, as you do, and maybe you're telling her about this wonderful way to prepare lamb chops - it's more natural, more honest.

I love cooking for myself and cooking for my family.

Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.

I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.

I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.