Quotes About Sauce

She hung up. Camp Arifjan had served pizza as a choice at almost every meal, but the sauce tasted like turned ketchup and the dough had the consistency of toothpaste. Since she'd been home, she craved only thin-crust pizza and nobody did that better than Best of Everything. When

They made a profound impression on me. I sensed that they knew about some sort of "secret sauce," a way to be deeply happy regardless of conditions. And I sensed that they would willingly share it with me but would never force it upon me. I would have to take the initiative if I wanted to experience it for myself.

On the barbecue pit, chickens and spareribs sputtered in their own fat and a sauce whose recipe was guarded in the family like a scandalous affair.

By the piss of Satan, pug, your sauce is dangerous!

worry. For you, I prepare guisada de guilota ." "Wonderful. What's that?" "Is quail braised in tomatillo-chili sauce.

5. Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shred-ding it coarsely. 6. For each sandwich, halve a poppy seed roll. Spoon about 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on the roll. Then pour 2 or 3 tablespoons sauce over the meat, and cover with the top half of the roll. 7. Serve with additional barbecue sauce on the side.

Daddies Sauce.

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.

In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.

Avocados are my favorite fruit. Every Sunday my grandfather used to bring me an avocado pear hidden at the bottom of his briefcase under six soiled shirts and the Sunday comics. He taught me how to eat avocados by melting grape jelly and french dressing together in a saucepan and filling the cup of the pear with the garnet sauce. I felt homesick for that sauce. The crabmeat tasted bland in comparison.

Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.

THIS FRENCH-INFLUENCED dish calls for "lemon cut in square peeces like dice," which makes a beautiful and flavorful addition to the sauce. Since I began researching and preparing dishes from sixteenth- and seventeenth-century cookbooks, I have come to appreciate the extra flavor available from lemons and oranges diced whole and added to stews and sauces or puréed into salad dressings. Citrus fruits were rare and costly back then so no part, not even the skin, was wasted.

I think of raita as just a versatile yogurt sauce to serve alongside all kinds of dishes - not just the traditional fare. Whether on a burger, spooned into stew, or served with grilled fish, raita presents endless possibilities and opportunities for inspiration.

I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn't quite make the grade.

It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.

Dry rubs are as integral to downhome barbeque as smoke.

My signature dish is seafood lasagne - massive king prawns, smoked haddock, cod and a white sauce.

Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents - which help to keep the sauce creamy and smooth.

Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on sauce. That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing.

I'll love you forever. And I have dipping sauce for you! I'll be your dipping sauce bitch!

But you reassure yourself that at least here they are safe from baleen whales and oil slicks and cocktail sauce.

Wow-Wow Sauce, a mixture of mature scumble, pickled cucumbers, capers, mustard, mangoes, figs, grated wahooni, anchovy essence, asafetida and, significantly, sulfur and saltpetre for added potency. Ridcully inherited the formula from his uncle who, after half a pint of sauce on a big meal one evening, had a charcoal biscuit to settle his stomach, lit his pipe and disappeared in mysterious circumstances, although his shoes were found on the roof the following summer.

I love lifestyle stuff, I love housewares. I'm really a homebody, honestly. Anything to do with my kitchen, or my house, I'm all about it. I'm working on a sauce line, so that's kind of exciting. I'm a saucier.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.