Recipe Experimenters Pillows

Busy Afternoon in the Whitebait Factory

"I was with you right up to the cumin."

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."

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

Cookbooks

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

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

Before/After

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

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

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

"But if you leave New Orleans, you'll be just another sandwich."

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

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

"Can you turn these mashed potatoes into french fries?"

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

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

Sm. Pepperoni & Mushroom Cloud

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

Culinary Breakthroughs During Social Distancing

"I think the 'Exotic Recipe' diet will make me lose weight. I'm running all over town trying to find the ingredients!"

'Something new for Sunday lunch today - Corned-beef sandwiches!'

'Diet considerations.'

"Then add one extra large egg..."

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

Things to do while you're stuck at home during the coronavirus crisis.

"I'm unable to process this image."

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

"Who shaves the fennel in your family?"

"Was there a photo in the recipe book? I'd love to see what it's meant to look like."

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

'We're losing the mid-morning market. Let's put a hamburger in a glazed donut and call it brunch.'

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