Quotes About Ingredients

6 cups Grape-Nuts Flakes 5 cups whole-wheat flour 5 teaspoons baking soda 3 cups Splenda 4 large eggs 1 quart low-fat buttermilk 1 teaspoon vanilla extract 1 cup unsweetened applesauce 6 large bananas, mashed

We got the spell exactly right. Except for the ingredients. And most of the poetry. And it probably wasn't the right time. And Gytha took most of it home for the cat, which couldn't of been proper.

An hour ago Cutwell had thumbed through the index of The Monster Fun Grimoire and had cautiously assembled a number of common household ingredients and put a match to them. Funny thing about eyebrows, he mused. You never really noticed them until they'd gone.

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 find a package of spaghetti, and I remember seeing bacon and eggs and a block of Parmesan cheese in the refrigerator. I'll make spaghetti carbonara, the perfect

For a few months, I'd have a green juice every day, but one day, I realized I'd rather eat those ingredients than drink them.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

I am a big fan of Korean food.

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC

quinoa + bell peppers + carrots + parsley + rice vinegar + sesame oil/seeds

Dinner was a desultory mash of gray meat and root vegetables.

Pantry Soup, which involved sautéing onions, garlic, and any other veggies kicking around before adding chicken broth, canned chickpeas, rosemary, a can of diced tomatoes, and slices of chicken sausage. Samantha had learned to keep packages of the sausages in the freezer in all different flavors. She defrosted Italian ones in the microwave and added them to the mixture she had on simmer. Before she served it she'd bring the soup to a boil and add a cup of ditalini pasta.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

Patience is the secret to good food.

There's not a single chef I know of that does not think about the politics of the food they're serving.

Speakeasy bartenders used fruit juices, sometimes from canned fruit, as well as ginger ale, cream, honey, corn syrup, maple syrup, and even ice cream to make palatable the harsh flavors of spirits that Mencken described as "rye whiskey in which rats have drowned, Bourbon contaminated with arsenic and ptomaines, corn fresh from the still, gin that is three fourths turpentine, and rum rejected as too corrosive by the West Indian embalmers

Mixed drinks of all kinds should glide down the throat easily, and since most cocktails have a spirit base, the addition of ingredients containing less or no alcohol is needed to cut the strength of the drink and make it more palatable. In most cases, the base spirit, be it gin, vodka, whiskey, or any other relatively high-proof distillate, makes up over 50 percent of the cocktail, and its soul must be soothed if the bartender wants to achieve balance.

Y]ou should know that certain garnishes are also ingredients. Lime and lemon wedges and any citrus twist (a strip of peel from limes, lemons, oranges, and the like) are the "ingredient garnishes.

The biggest organ in your body is your skin, and it's a permeable membrane. Anything you put on it goes into you. If you can't pronounce most of the words on the back of the bottle, it's probably not good for you.