Quotes About Pairing

There must only be two, No more and no less

I chose people who would complement the songs that I put them on.

I like it when two sounds complement each other but are way different on a record.

You need to find someone that you're gonna pair-program with who's compatible with your way of thinking, so that the two of you together are a complementary force.

Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.

He was proud of his hometown goddess, even if he hadn't found his one true pairing (OTP) yet.

Mandarin ducks mate for life and will die of loneliness if separated from their chosen mate.

He was an old sock and she was a glass slipper

I wondered why ordinary words seemed so exotic when they were used in relation to numbers. Amicable numbers or twin primes had a precise quality about them, and yet they sounded as though they'd been taken straight out of a poem.

He had a natural curiosity about the stories of those around him paired with a brain that was quick to draw insights from within each of these stories.

Stockpiling Words, Language, and Lyrics—doing exercises like freewriting, writing poems, refining, and revising, all of which I'll talk about in the next section Stockpiling Music, Songs, and Parts of Songs—making demo recordings, practicing, learning other people's songs, and writing parts for songs in progress Pairing Words and Music—writing lyrics to a melody and searching for matches between stockpiled demos and lyric sets, poems, and freewriting

I'm very interested in the distance and the space between those two poles: very concrete, song-based stuff on the one hand and very improvisational, abstract stuff on the other. I don't see any reason music should exclude one or the other, and I think the pairing of them together makes for very interesting music in a lot of ways.

People think I'm consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I'm not showing the carrots I'm having on the side rather than having a whole other big dish of something.

Man, we were so opposite. One guy sang high, the other low. One guy tall, one short. We were like a quartet without the two guys in the middle. If you were putting two guys together to make hit records, you wouldn't have picked Bobby and me.

This is rich." Tymur's eyes reddened with satisfaction. "The scourge of the Lore paired with a mortal? You could have no greater liability. So difficult to keep this species alive.

Again, she's his mate. They're already bound.

You guys over there, pair up into groups of three.

Only by pairing knowledge with inspiration will art evolve. Without these conditions any musician will remain a flawed artist, if one may speak of an artist at all.

TIP: Adding a splash of the wine you're drinking to the sauce can build a bridge between the food and the wine.

Pair fruity dishes with wines from New World regions. Pair earthy dishes with wines from Old World regions. How do you distinguish Old World from New World? If it had a king or a queen in the 1500s (e.g., France, Italy, Spain) it is Old World; and any place they sent explorers (e.g., United States) or prisoners (e.g., Australia) is New World. — GREG HARRINGTON, master sommelier

If your wine is more acidic than the dish you're having with it, consider adding a squeeze of lemon or a drizzle of vinegar to the dish to balance the pairing.   If your dish is more acidic than your wine, consider adding salt (e.g., either from a salt shaker, or another salty element common to your dish's region of the world — say, soy sauce for an Asian dish, or anchovies for a Mediterranean dish) to balance the pairing.

TIP: Desserts should never be sweeter than the wine served to accompany them—and nor should savory dishes.

If you're a Cabernet Sauvignon loyalist, you might want to consider ordering your steaks rare or medium-rare.

Tea is much more delicate than wine… The people who respond best to the intricacies of tea are people who enjoy wine. — JAMES LABE, tea sommelier/owner, Teahouse Kuan Yin (Seattle)