Quotes About Seasoning

I think, for me, humour needs to be used like a strong spice - sparingly.

Spices, of course, are essential.

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

Such a large sweet fruit is a complete marriage, that it needs a very long summer to ripen in and then a long winter to mellow and season it.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

A chef's two best friends are salt and praise.

I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.

My biggest nightmare is that something doesn't have enough salt.

Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

My dear young lady, there's no such thing as a little garlic.

Thyme is of the essence.

porcini-asparagus

If you got a good steak you don't need A1 sauce.

I make a very good steak.

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

You don't need Montreal steak seasoning on everything.

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.

You're not allowed to put anything on a steak.

Growing up, I thought salt belonged in a shaker at the table and nowhere else.

When it was cooler, Trazada made a simple meal of sausage, cheese, and bread. She had schooled herself to wait dinner until hunger urged her to eat; it gave seasoning to poor food that no spice could furnish. ("The Generalissimo's Butterfly")

There's no such thing as too much garlic.

A poet dips words into springtime to season her poems with beauty.

Mashed Ginger Yams 1½ pounds yams ? cup grated ginger 2 ounces butter 2 teaspoons chopped fresh thyme 1 cup buttermilk salt and pepper to taste Peel, cook and mash yams. Add remaining ingredients. Season with salt and pepper.