Quotes About Gravy

Wow, there's lumps in the cosmic gravy. No seriously, there's lumps in the cosmic gravy!" -Phish, July 30th, 2017

slid down her neck with the thick, heavy texture of turkey gravy rewarmed the day after Thanksgiving.

Who better to capitalize on the media market then you yourselves? So long as you can keep disagreeing with each other violently enough and maligning each other in the popular press, and so long as you have clever agents, you can keep yourselves on the gravy train for life.

There is no such passion in human nature, as the passion for gravy among commercial gentlemen.

Happiness is getting a brown gravy stain on a brown dress.

Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.

A biscuit in the States is something you would put gravy on with dinner, and it's not sweet in the least!

I'm still very much a Northerner. I try to have chips and gravy twice a week.

Right. I can see it now. Merry Christmas, everybody! And by the way, did I tell you I'm a vampire? No need to pass the gravy, just bare your neck-

becoming the fine, upstanding law-enforcement official you see before you with gravy dripping down his chin.

just cook better than anybody else. A Cajun knows he's got it right when, after it's done, you can throw away the meat and just eat the gravy.

Sir Humphrey Davy Abominated gravy. He lived in the odium Of having discovered sodium. Said to have been written as a schoolboy during a chemistry class at St. Paul's School.

Then there is the boy who talks out loud to himself and his only subject is food. This is what he sounds like— Meat, stew, potatoes, peppers, roasted turnips, spices, flour to thicken. Cook over low heat. Potato dumplings, edges browned, not burned. Ladle thick gravy on roast. Cabbage galumpkies, noodle kugel, Carrot cake with dates, finely chopped…

Life's a shock to the young. Shock to have an old man for a father instead of an angel. Shock to eat ham gravy instead of dew drops. And to like ham gravy. That's the worst shock of all. Find yourself fitting into this sorry world.

Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

I want my chicken fried, gravy on my steak, and I want my green beans cooked and my tomatoes served raw. Too many fancy restaurants serve their green beans raw and then they cook their tomatoes - and give you some sort of hard, dark bread with it. This is an unholy aberration I cannot abide.

all those things that sound so right were often just poetry, really—the gravy we put on reality to make it taste a bit better.

up mimosas and croissants at Billy's. No, no. In the Lowcountry it's got gravy on it—the

drippings from the roasting pan into a Pyrex measuring cup, let the fat rise to the top, removed it as well as I could, and poured the goodies into the gravy, turning it from blond to the color of a pecan shell. Beautiful.

I can do a good roast with my eyes closed. I'm amazing with gravy. That's my speciality; even other people ask me to do gravy at their house. I'm very proud of my gravy.

Comics publishers are used to looking in a very, very narrow focused prism. It's like when I started writing 'X-Men.' Our 'meat and potatoes' money was made of newsstand sales, while anything that came through the Direct Market was considered gravy.

By the time we woke up on Sundays, my dad would have left home to get mutton. It was a kind of stew with thick gravy that my mother used to make in a pressure cooker. Even after the mutton was over, the cooker would still have some masala left. I used to polish it off with some rice.

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.

There were twelve dishes of lamb cooked in different rich sauces, with a monster bowl of strange oddments, which I imagine also belonged to the private life of a sheep, floating in rich gravy.