Quotes About Sauce

Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

I'm not a normal person with normal tastebuds, so I'll save you all from cringing/dissing on my late night flavour pairings, but I will say when I was a kid, with little to no access to anything but my mother's pantry, I'd dip everything in ranch dressing, Miracle Whip, katsup, barbecue sauce, honey, mustard, etc.

We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.

The duty of the people is to tend to their own affairs. The duty of government is to help them do it. This is the pasta of politics. The inspired leader, the true prince, no matter how great, can only be sauce upon the pasta. --Bombolini

The secular, for all its goodness, does not defend itself very well against mindless and perpetual consumption. It cries out to be offered by abstinence as well as use; to be appreciated, not simply absorbed. Hunger remains the best sauce.

La poésie: cette sauce dont on recouvrait la réalité pour lui donner meilleur goût.

Hot sauce For the grits 1 cup milk 2 cups water 3?4 cup quick-cooking grits 1?4 teaspoon salt 1?2–3?4 cup grated cheddar cheese

I've found that grilled chicken is one of the fastest, easiest ways of getting protein on my family's plate, but it needs a massively flavorful sauce to finish it during the final minutes of cooking.

I love barbecue, it's my favorite thing to eat.

I'm lucky I live near Whole Foods... so if I'm hungry, I can walk in there and grab something yummy... already made... or make it myself. I love to cook. I make a killer marinara sauce.

sauce made of virgin oil, lemon juice, coarsely ground pepper, parsley, spring onion and chopped Spanish garlic [rocambole, but ordinary garlic will do].

I eat a catfish sandwich with onions and red sauce 20c. (Havana 1953)

They kept saying 'It's sushi-grade!' And I'm like... 'Put some soy sauce on this. Get me some rice. And cook it. And then get me out of here.

Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.

Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

POMMAROLA Tomato Sauce ½ cup extra-virgin olive oil 1 small onion, minced 1 28-ounce can of whole tomatoes, or 6–8 firm fresh tomatoes, peeled ½ cup basil leaves, chopped Salt and pepper Heat oil and add onion. After 5 minutes over medium heat, add tomatoes and break them up with a spoon. Add basil and salt and pepper to taste. Cook for 10 minutes on high heat, uncovered, to reduce it. Makes 3 cups.

My whole family is obsessed by brandy butter. And bread sauce. Then, of course, there will be a lot of wind in the afternoon! We have never disguised the wind side of our lives as a family; we think it's hilarious.

I am ketchup conscious, so I do carry ketchup around with me. The best one is the Heinz Organic Ketchup Opens a New Window.

Elevate the humble sausage casserole to a new level by adding some Worcestershire sauce, some Muscovado sugar, mixed herbs and some red wine.

Buffalo Wild Wings is always a good choice.

The secret to sheet pan dinners is having a sauce, condiment, or other raw-and-crunchy finisher that comes together outside of the oven, otherwise everything on the plate has the same, monotonous roasty-dry texture.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.