Quotes About Crispy

He won't last long, akri. Thanatos is barbecue. And I like my barbecue. Just tell me how you want him, akri, normal recipe or extra crispy. I'm partial to extra crispy myself. They crunch louder when deep-fried. Reminds me, I need some bread crumbs. (Simi)

One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, sliced red onions, or all these different things that can easily dress it up.

Doubt is a great worm in a crispy, red apple.

crispy pork rinds, and fried potatoes. More food was

Hash browns are my favorite breakfast food.

Snapper is pretty forgiving for a white fish. The skin crisps up beautifully, which holds it together.

I like coal fired. I'm definitely, generally, always a coal-fired guy. Crispy, don't do a ton of sauce, but kind of a well-done, coal-fired pizza is my jam.

Panko crumbs have tons of surface area, leading to exceptionally crisp coatings.

I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

Crispy foods carry a uniquely powerful appeal. I asked Chen what might lie behind this seemingly universal drive to crunch things in our mouths. "I believe human being has a destructive nature in its genes," he answered. "Human has a strange way of stress-release by punching, kicking, smashing, or other forms of destructive actions. Eating could be one of them. The action of teeth crushing food is a destructive process, and we receive pleasure from that, or become de-stressed.

I love the smell of fried chicken.

I love Krispy Kreme donuts, but doesn't the thought of cream that's crispy just churn your stomach?

I know what guano is," Janelle said in a warning tone. "But I don't want to hear about poop. I want crispy leaf fun.

My fried chicken is very simple. I pan-fry it in a skillet.

Back at the stove, she used a spatula to dunk the puffed-up pastries into the hot oil, making sure the edges were a warm golden brown before she scooped them out of the fryer. That was the key to making sure her beignets were crispy on the outside and pillow-soft on the inside. She plated them on one of T&J's Supper Club's signature emerald-green plates and sprinkled just the right amount of powdery confectioners' sugar on the top. Perfect.

No matter how much I scream at them to make my toast as crispy as possible, I have never once gotten it the way I want it. I can't imagine why. What with Japanese industriousness and high-tech culture and the market principles that the Denny's chain is always pursuing, it shouldn't be that hard to get crispy toast, don't you think? So, why can't they do it? Of what value is a civilization that can't toast a piece of bread as ordered?

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.

I really love fried chicken.

I love super crispy, almost burned, snapping-crispy bacon.

So when I was tasked with developing a zucchini fritter recipe even I could love, I stole a trick from my mother's Bengali onion fritters, piyaju. Instead of flour and eggs, theyre made with blended red lentils, which manage to stay wispy and crispy against all odds.

When Mary Lee awoke in the morning, she was in a vanilla-plain room, under crispy sheets, with white waffled blankets. Next to her bed was its identical twin. White and waffled. Waiting.

All at once, it seemed, the leaves of cottonwood trees around the cabin turned golden and whispered to themselves, then curled into black flutes and floated to the ground in crispy, lacy heaps.

Bacon is never wrong.