Quotes About Sauce

shank or canned tomatoes thickened with paste for a kind of red sauce to pour over noodles.

In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it's indispensable.

With full good will they all fell to, And sought no other sauce thereto Than appetite.

I just like to have cereal in the morning, but it'll be those cluster things - it's a bit random - and through the day, I like just pasta, plain pasta with a bit of sauce on it, never too much in case I get a bad belly... and jelly just before I go on for a bit of energy!

Berries have a lot of soluble fiber. That's why they gel up when you're making your Thanksgiving cranberry sauce, with the pectin.

We've all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you've got a sauce that's thinner than chicken soup. Before you panic, remember that there's always a way to thicken it, whether you're an hour or a minute away from dinner time.

While cooking demands your entire attention, it also rewards you with endlessly sensual pleasures... The seductive softness of chocolate beginning to melt from solid to liquid. The tug of sauce against the spoon when it thickens in teh pan, and the lovely lightness of Parmesan drifting from the grater in gossamer flakes. Time slows down in teh kitchen, offering up an entire universe of small satisfactions.

Success without envy was like snails without sauce—and, as any cultivated woman knew, the sauce is everything!

Xedrix-No, our motto is 'everything tastes better with hot sauce.

three out of four demons prefer barbeque sauce over hemoglobin

You're a demon. I thought your motto was 'spoils to the victor.' (Aimee) No, our motto is 'everything tastes better with hot sauce.' (Xedrix)

And just remember, kids, three out of four demons all prefer barbecue sauce over hemoglobin. (Simi)

Rumors are the sauce of a dry life.

All I need is some barbecue sauce," he said aloud, grease dripping down his chin. "And a Coke . . .

All I need is some barbecue sauce," he said aloud, grease dripping down his chin. "And a Coke . . ." When

hunger makes the best sauce.

Follows here the strict receipt For that sauce to faint meat, Named idleness, which many eat By preference, and call it sweet: First watch for morsels, like a hound Mix well with buffets, stir them round With good thick oil of flattered, And froth with mean self-lauding lies. Serve warm: the vessels you must choose To keep it in are dead men's shoes.

If you like to swallow him, for his sister's sake, you may; but I've no sauce that will make him go down.

One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, sliced red onions, or all these different things that can easily dress it up.

Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock's menu, as both embody the true meaning of rock 'n' roll flavor.

I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'

Gol guppas are a strange food: I have never located an equivalent to them or their culinary situation. They are an outdoor food, a passing whim, and no one would dream of recreating their frivolity inside her own kitchen. A gol guppa is a small hollow oval of the lightest pastry that is dipped into a fiery liquid sauce made of tamarind and cayenne and lemon and cold water. It is evidently a food invented as a joke, in a moment of good humor.

Fish must swim thrice--once is the water, a second time in the sauce, and a third time in wine in the stomach.

In eighteenth-century England, anchovy sauce became known as ketchup, katchup, or catsup.