Quotes About Appetizer

The greatest meal of my life involved a Triscuit.

I'm quite partial to cheese and biscuits with some nice ripe green grapes on the side.

Portion control is a real problem. My husband and I always split one appetizer and one entree. I'm sure waiters hate us.

Hors D'oeuvre: A ham sandwich cut into forty pieces.

tender escargots bobbing in garlicky butter were one of my happiest discoveries!

A morsel for a monarch.

Half a baked cake may not be enough to feed a wedding party, but it's enough to taste and leave everyone looking forward to the rest of the cake.

Then there was a pop-surprise bonus side order brought over by the waitress for free—a serving of fried zucchini blossoms with a soft dab of cheese in the middle (prepared so delicately that the blossoms probably didn't even notice they weren't on the vine anymore).

ate a chip, then went to the fridge for the dip. Everything was better with sour cream and chives.

Crackers with a smear of mustard and a tiny bit of ham.

I just wanted to give them the 'Lost Jewelry' so they can say, 'Yo, they get that's mean.' And then when I tell 'em, 'Yo, that ain't even the meal. Get ready for the meal!' That's when we 'bout to go crazy because the taste of the appetizer.

Some books are like an hors d'oeuvre - light, tasty and leaving you longing for the main course which is never going to come - and some are like Christmas lunch immediately after a cooked breakfast.

Nobody cares what the entrée is..... if the appetizer is turds in a blanket!

This one was a barquette, a boat-shaped tartlet so teensy that all it could hold was a lick of pastry cream and three little strawberries, but everything about it excited me. The crust was so beautifully baked and flaky that

Sometimes with artists, I want to hear a few things before I buy the whole album.

while she spread gelatinous Spam on crackers.

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.

I love any type of cheese, preferably on a large board with a glass of Chateauneuf-du-Pape.

I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think 'the tyranny of the entree' is the right way to put it. I don't want to build this giant plate of food.

To translate all this into practical terms I would say that a well composed mixed hors-d'œuvre consists, approximately, of something raw, something salt, something dry or meaty, something gentle and smooth and possibly something in the way of fresh fish. Simplified though it is, a choice based roughly on these lines won't be far wrong.

Don, this is really messed up right here." "We need to hurry," Don said. "The appetizer is the only thing already dead, so you'll want to fill up on that.

Olives are the wishbones of the cocktail world; rarely are they freely passed along to somebody else.

I love hot edamame with truffle sauce.

Just one olive, though