Sauce Quotes - Page 9

• 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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• 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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• Concocting a good guest list is like seasoning a gourmet sauce. Too many similar ingredients and it's bland. Too much variety in the seasoning and the result may be overpowering.

  Sheila Ostrander

  Too Much, Ingredients, Lists

  Sheila Ostrander (1968). “Etiquette for today”

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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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• 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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• 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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• 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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• 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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• 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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• 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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• No sauce equals appetite.

  Muriel Lester

  Eating, Appetite

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

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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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• 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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• 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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• Be not so set upon poetry, as to be always poring on the passionate and measured pages. Let not what should be sauce, rather than food for you, engross all your application. Beware of a boundless and sickly appetite for the reading of poems which the nation now swarms withal; and let not the Circaen cup intoxicate you. But especially preserve the chastity of your soul from the dangers you may incur, by a conversation with muses no better than harlots.

  Cotton Mather

  Reading, Soul, Cups

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• ... we shall never become an immense power in the world until we concentrate all our money and editorial forces upon one great national daily newspaper, so we can sauce back our opponents every day in the year; once a month or once a week is not enough.

  Susan B. Anthony

  Years, Opponents, Months

  Susan B. Anthony, Ida H. Harper (2017). “HISTORY OF WOMEN’S SUFFRAGE Trilogy – Part 2: The Trailblazing Documentation on Women’s Enfranchisement in USA, Great Britain & Other Parts of the World (With Letters, Articles, Conference Reports, Speeches, Court Transcripts & Decisions)”, p.281, e-artnow

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• Simple diet is best: for many dishes bring many diseases, and rich sauces are worse than even heaping several meats upon each other.

  Pliny the Elder

  Simple, Meat, Disease

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• For honesty coupled to beauty, is to have honey a sauce to sugar.

  William Shakespeare

  Honesty, Sugar, Honey

  1599-1600 Touchstone toAudrey. AsYou Like It, act 3, sc.3, l.26-7.

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• When you make the film, it's like a chef who works on the meal. After you're working all day in the kitchen and dicing and cutting and putting the sauces on, you don't want to eat it. That's how I always feel about the films. I work on it for a year. I've written it, I've worked with the actors, I've edited, put the music in. I just never want to see it again.

  Woody Allen

  Cutting, Years, Kitchen

  "Woody Allen Interview To Rome With Love". Press conference with Woody Allen, www.moviesonline.ca. June, 2012.

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• I bought some HP sauce the other day. It's costing me 6p a month for the next 2 years.

  Tommy Cooper

  Funny, Humor, Years

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• When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

  James Beard

  Home, Cutting, Thinking

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• I confess that my stomach does not take to this style of cooking. I cannot accept calves sweetbreads swimming in a salty sauce, nor can I eat mince consisting of turkey, hare, and rabbit, which they try to persuade me comes from a single animal... As for the cooks, I really cannot be expected to put up with this ham essence, nor the excessive quantity of morels and other mushrooms, pepper, and nutmeg with which they disguise perfectly good food.

  Voltaire

  Swimming, Animal, Perfectly Good

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• I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.

  Jeff Smith

  Coffee, Food, Cooking

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