Garlic Experimenter Prints

Lady using paint roller as rolling pin for baking dough.

Though he created more than 300 products from peanuts, George Washington Carver was unable to change even one of them back into a peanut.

'I think the salmon is thoroughly smoked.'

"I have no idea what, hic, went wrong. I did everything, hic, Mario Batali said."

"And I'm teaming that burned sausage up with a warm, flat local lager."

"First cook the cake, then apply icing sugar and candles..."

Cookbooks

Two books: 'The Joy of Cooking' next to 'The Joy of Dieting'.

'I ran out of sugar, so I used salt.'

"I want some long, thin square ones - for chips..."

"I've combined a laxative and alphabet soup. I call it 'Letter Rip!'"

'White smoke means she decided what to cook. Black smoke means it's done.'

'Muriel's philosophy is that what happens in the kitchen, stays in the kitchen.'

Lockdown casserole

"An untested recipe. An uncalibrated oven. Substituted ingredients. And yet, the cake...the cake is...magnificent!"

'Thank you so much, but I just followed the directions in the cookbook.'

'Note to self: Like coffee, homemade coffee wine should be available in decaf, too.'

'As a surprise I thought I'd give the new cookbook a try tonight.'

"I'm afraid it's not cheese, it's 'cheese-like'."

'Seven layers in one dip? Gentlemen, what have we wrought?'

"Still haven't quite figured out the pressure cooker, huh dad?"

"Looks like it's time to make the banana bread."

"He's fond of garlic, so his bark is much worse than his bite."

Sm. Pepperoni & Mushroom Cloud

Making healthy substitutions at mealtime

'Preparing rocket salad isn't domestic science, ladies.'

"I don’t know, Margaret. She looks like the type who makes exotic stuffings."

'Mom! Dad's eating my science fair project!'

"Then add one extra large egg..."

Junior Masterchef - "Darren Smith and I'll be cooking chicken nuggets with Mars bars in a CocaCola sauce"

'We can always cook it one half at a time.'

'Lets all thank Martha for her very innovative 'Hot Dog Crepes'.'

'We call it the 'Tomato Surprise' because the chef tinkered with the DNA a little.'