Sauce Quotes - Page 9

• Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. Im crazy about L.A. because at the farmers market you find all kinds of wild mushrooms.

  Benjamin Millepied

  Crazy, Italian, Vegetables

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• In part of Lord Kames' Elements of Criticism, he says that "music improves the relish of a banquet." That I deny,--any more than painting might do. They may both be additional pleasures, as well as conversation is, but are perfectly distinct notices; and cannot, with the least propriety, be said to mix or blend with the repast, as none of them serve to raise the flavor of the wine, the sauce, the meat, or help to quicken appetite. But music and painting both add a spirit to devotion, and elevate the ardor.

  Laurence Sterne

  Music, Wine, Criticism

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• Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists "tomato" as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

  Giada De Laurentiis

  Oil, Meat, Tomatoes

  "Giada De Laurentiis' Slim-Cooking Secrets". Interview with Alison Prato, www.health.com. February 04, 2013.

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• Cranberries contain a massive amount of natural pectins. They will gel all on their own, which is why you can basically make cranberry sauce out of filling.

  Alton Brown

  Natural, Cranberries, Filling

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

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• If I want to make - I don't know - strawberry jam, I'm going to have to add something to strawberries to make it gelatinous and thick, right? I'm going to have to add pectin or something like that.But if I want to make cranberry sauce, all I have to do is pop some cranberries in a little saucepan and when it cools off, it'll be thick and gelatinous. So what's up with cranberries?

  Ari Shapiro

  Add, Jam, Want

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

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• Death smells like homemade applesauce as it cooks on the stove. It is not the strangling scent of illness. It is not fear. It is freedom.

  Rachel Corrie

  Smell, Apples, Illness

  "Let Me Stand Alone: The Journals of Rachel Corrie".

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• Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.

  Curnonsky

  Honor, Meals, Chef

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• I weighed 190 when I got to boot camp, I came out at 178. I ate only the beans and tomato sauce.

  Tom Sizemore

  Tomatoes, Boots, Beans

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• I am a big barbecue-sauce guy.

  Rick Majerus

  Guy, Bigs, Barbecue

  Rick Majerus, Gene Wojciechowski (2000). “My Life On a Napkin: Pillow Mints, Playground Dreams and Coaching the Runnin' Utes”, Hyperion

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• The consummate pleasure (in eating) is not in the costly flavour, but in yourself. Do you seek for sauce for sweating?

  Horace

  Eating, Pleasure, Flavour

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• A crier of green sauce.

  Francois Rabelais

  Green, Cookery

  Francois Rabelais “Gargantua and Pantagruel: Five Books of the Lives, Heroic Deeds and Sayings of Gargantua and his Son Pantagruel”, Library of Alexandria

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• Sweet meat must have sour sauce.

  Ben Jonson

  Sweet, Swans, Meat

  Ben Jonson (1756). “Poetaster; or, His arraignm[e]nt. Sejanus his fall. Volpone; or, The fox. Epicoene; or, The silent woman”, p.45

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• I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.

  Julie Gonzalo

  Oil, Black, Together

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• No sauce equals appetite.

  Muriel Lester

  Eating, Appetite

  Muriel Lester (1937). “It Occurred to Me”

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• I'm layering away: sauce, noodles, I belong to you, cheese, sauce, my heart is yours, noodles, cheese, I hear your soul in your music, cheese, cheese, CHEESE.

  Jandy Nelson

  Heart, Soul, Noodles

  Jandy Nelson (2010). “The Sky Is Everywhere”, p.165, Penguin

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• You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.

  Todd English

  Thinking, Light, Years

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• I used to like eating frozen corn straight out of the bag. But I also love microwaving frozen corn and adding butter and sugar and garlic powder and chili powder to it. And sometimes I just like to microwave it and add a little bit of hot sauce to it. My friends always laugh at me when they catch me eating it.

  Thu Tran

  Laughing, Hot, Add

  Source: www.motherjones.com

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• Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

  Johnny Trigg

  Flames, Two, Fire

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• A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor.

  Johnny Trigg

  Black, Add, Onions

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• We Americans are mildly interested, of course, in reading about the discovery of radium by Madame Curie, but what we really yearn to know is the name of the uncommemorated French female who first mixed a sauce bearnaise.

  Frank Crowninshield

  Reading, Discovery, Names

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• I'm famous for splurging at fast-food places. I'm currently obsessed with Taco Bell's bean and cheese burritos with extra green sauce and extra cheese. Gluttony!

  Fergie

  Burritos, Taco Bell, Bells

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• Does Being Happy simply Create More Time, in the way that Being Sad, as we all know, slows time and thickens it, like cornstarch in a sauce?).

  Claire Messud

  Being Sad, Doe, Way

  Claire Messud (2013). “The Woman Upstairs”, p.156, Vintage

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• My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.

  Todd English

  White, Favorites Things, My Favorite

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• In the Italian kitchen, ingredients are not treated as promising but untutored elements that need to be corrected through long and intricate manipulation and refined by the ultimate polish of a sauce.

  Marcella Hazan

  Italian, Long, Kitchen

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• Among the classic tastes: bread sauce, Nuits St Georges Les Perdrix 1962, Worcestershire sauce, Toblerone and Bovril.

  Kenneth Tynan

  Food, Taste, Bread

  Kenneth Tynan, John Lahr (2002). “The Diaries of Kenneth Tynan”, p.166, A&C Black

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