Quotes About Seasoning

As she assembled the stuffing with ingredients Doris had prepared- a pound of bacon fat scraped to beads, the crumbs of two penny loaves, a small nutmeg grated, a pinch of cayenne pepper, and a little grated lemon peel-

It's like a jar of salad dressing sitting on a shelf... most of the seasoning settles to the bottom of the bottle. But when you shake that bottle up, all the ingredients mix together and then the dressing can add flavor to a salad. In the same way, we can stir ourselves up and regain the reverence, respect and awe we once had for the Lord.

Most good chefs believe there is no such thing as too much garlic.

As chef Mehdi Chellaoui says, "I use lemon like I use salt." Mario Batali would agree: if something is missing, it's probably acid.

A) You should taste the food as you go, which a surprisingly small number of people do; and B) salt and olive oil actually are cheating and they're secret weapons and they always work." Audiogon

Food is a gift and should be treated reverentially--romanced and ritualized and seasoned with memory.

Oregano is the spice of life.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

Recipes can be incredibly vague where chillies are concerned.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

things are very delicate. People tread upon them with too many human feet, with too many sentiments. Only the delicacy of innocence or only the delicacy of the initiate senses its almost nonexistent taste. Before, I needed seasoning for everything, and in that way I skipped over the thing and tasted the taste of the seasoning.

Because the best phrase and always still the youngest, was: goodness makes me want to be sick. Goodness was lukewarm and light. It smelled of raw meat kept for too long. Without entirely rotting in spite of everything. It was freshened up from time to time, seasoned a little, enough to keep it a piece of lukewarm, quiet meat.

Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.

That's one thing I learned from B.I.G. He was always heavy on versatility. I'm able to take an R&B record and rip it the same way I rip a regular freestyle or a hardcore beat, be able to put that same twang and seasoning on anything you do.

All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.

Neither sugar nor salt tastes particularly good by itself. Each is at its best when used to season other things. Love is the same way. Use it to "season" people.

She is full uh pepper, John laughed to himself, but ah laks dat. Anything 'thout no seasonin' in it ain't no good.

Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d'Or the salad was in wedlock with the roast." (p.24)

Virtue in a woman is like pepper in the soup. A little makes for a nice seasoning. But overdo it, and no one wants very much of you.

ginger would have been far more widely used.

Hannah's 3rd Note: If you've made pancakes from scratch before, you know that they're tastier if you "season" them by covering the mixing bowl with plastic wrap and refrigerating the batter overnight. This is why I always mix my batter the night before.

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah's 1st Note: Great-Grandma

A caprice is handled like a stew, and the pepper is added at the last minute.

Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.