Quotes About Seasoning

I love salt. Then again, who doesn't?

Food is merely a platform for condiments.

Salt is a more-ish sort of thing. But it can be a bad thing if there's too much salt. It's awful.

A child will make two dishes at an entertainment for friends; and when the family dines alone, the fore or hind quarter will make a reasonable dish, and seasoned with a little pepper or salt will be very good boiled on the fourth day, especially in winter.

My least favorite ingredient to cook with is black pepper.

Sesame oil is probably my favorite condiment, period.

I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.

IT'S GOING TO GET SALT-AND-PEPPERED! AND … KETCHUP'D!!!

The Spanish, contrary to a widespread misconception, do not eat hot, heavily seasoned food. They use very little pepper and very few herbs. I believe this conception of the Spanish diet must have originated in Texas, where they do Mexican and Spanish dishes in the hottest manner I know.

My definition of man is "a cooking animal." The beasts have memory, judgment, and all the faculties and passions of our mind, in a certain degree; but no beast is a cook…. Man alone can dress a good dish; and every man whatever is more or less a cook, in seasoning what he himself eats.

Using sea salt to season your food along with a lite salt that is potassium based will help you to replace those minerals you are losing. â—¦ 400mg Magnesium citrate supplements every night before bed will keep you from developing muscle cramps.

The parsley sinking into the butter on a hot day,

Give that meat a good ol' rub

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.

Pain is the seasoning that gives pleasure its flavor.

Salt is like good-humor, and nearly every thing is better for a pinch of it.

Parsley is gharsley.

The rice had gone clear, so he threw in a handful of currants and another of pine nuts, a lump of sugar, and a big pinch of salt. He took down a jar from the shelf and helped himself to a spoonful of oily tomato paste, which he mixed into a tea glass of water. He drained the glass into the rice, with a hiss and a plume of steam. He added a pinch of dried mint and ground some pepper into the pot and stirred the rice, then clamped on a lid and

Salt can cook food

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

My cooking is simply ingredients plus umami.

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.

I make amazing fried chicken. The secret is taco seasoning.