Quotes About Chives

ate a chip, then went to the fridge for the dip. Everything was better with sour cream and chives.

Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which is counterintuitive since fried clams are best right after they're dug. Personally, I think it's the chives in the chowder." Pensive, she studied her empty bowl. "Or the bacon. Or the parsley." Her eyes rose. "Maybe it's just the butter. Since Dorey's chowder is Maine style, more milk than cream, the butter shines.

I have a corn creamer that I love. It extracts pulp and juice from kernels, and I simmer that down into a creamed corn that has an almost mashed potato-like consistency. I add butter and hit it with chopped fresh chives at the end for an accent of color.

I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.

Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).