Quotes About Butter

I run a printing press from where I get my bread. If at all I get any butter, it comes from acting.

For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.

A slice of perfectly buttered, warm-from-the-oven bread has been known to bring tears to my eyes.

The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience - in the end you'll have a sandwich that is at once comforting and delicious.

Let a woman learn only a handful of basic finishes for her meat, and she will become a cook instead of a housewife. Butter and cream, for example. What chicken is there - what veal, what pork - indeed, what shrimp, scallops, oysters, or clams, that will not come to a glorious end if, five minutes before they leave the stove, they are graced with a lump of butter and as many tablespoons of cream as can be spared?

Does it not whet your appetite for the critical opera omnia of such an author, where he will freely have at the lenth and breath of Scripture? Can you not see his promised land flowing with peanut butter and jelly; his apocalypse, in which the great whore of Babylon is given the cup of ginger ale of the fierceness of the wrath of God?

but the victory has become legendary and the Viennese bakers are said to have baked in celebration a new, deliciously light butter pastry in the shape of the Islamic crescent moon, pastries that today we still call croissants.

I'm a poor man, your majesty, the Hatter began in a weak voice, and I hadn't but just begun my tea, not more than a week or so, and what with the bread and butter so thin - and the twinkling of the tea- The twinkling of what? asked the King. It began with the tea, the Hatter said. Of course twinkling begins with a T! said the King. Do you take me for a dunce?

Two days wrong! sighed the Hatter. I told you butter wouldn't suit the works! he added, looking angrily at the March Hare. It was the best butter, the March Hare meekly replied.

meekly replied. "Yes, but some crumbs must have got in as well," the Hatter grumbled: "you shouldn't have put it in with the bread-knife." The March Hare took the watch and looked at it gloomily: then he dipped it into his cup of tea, and looked at it again: but he could think of nothing better to say than his first remark, "It was the best butter, you know.

Mickey Maus," William was saying, "is a nut about butter. The only time he ever lost his cool was when we were having a small brunch and we were down to our last three pounds of butter. He panicked.

Butter is true divinity

The light was frozen, dead, a ghost. Only from the yellow barrels of the microscopes did it borrow a certain rich and living substance, lying along the polished tubes like butter, streak after luscious streak in long recession down the work tables.

With love, you don't even need butter on your bread; without it, an elaborate feast is necessary to make you come to the table.

Guilt didn't put any butter on the bread of life.

As for butter versus margarine, I trust cows more than chemists.

Then a miracle occurred in the form of a plate of sandwiches. Geryon took three and buried his mouth in a delicious block of white bread filled with tomatoes and butter and salt. He thought about how delicious it was, how he liked slippery foods, how slipperiness can be of different kinds. I am a philosopher of sandwiches, he decided. Things good on the inside.

The deliciousness of a bowl of pasta isn't proportional to the time it takes to make it: A three-hour ragu doesn't necessarily taste 15 times better than a 10-minute butter-and-Parm weeknight affair.

9- by 13-inch greased pan. Cover and let them rise for 1 more hour. 8. Preheat the oven to 375 degrees F. 9. Bake for 20–25 minutes, until lightly browned. Brush melted butter on top of the rolls before serving. Enjoy!

I put cocoa butter all over my face and my iconic belly and my arms and legs. Why live rough? Live smooth.

Rice cakes and peanut butter is my favorite snack in the whole wide world.

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.

I'm not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.

Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it tends to split and you end up with a grainy result. Wait for it to cool.