Chefs Chocolate Salty Balls Quotes

When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine.
Salty translated to fear and the frantic energy that tries to compensate for or hide it.
Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed.
Sour usually meant anger and frustration.
Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest. ~ Judith Fertig

You will stumble on secrets. Hidden all over the restaurant: Mexican oregano, looking cauterized, as heady as pot. Large tins of Chef's private anchovies from Catalonia hidden behind the bulk olive oil. Quarts of grassy sencha and tiny bullets of stone-ground matcha. Ziplock bags of masa. In certain lockers, bottles of sriracha. Bottles of well whiskey in the dry goods. Bars of chocolate slipped between books in the manager's office.

And people too, with their secret crafts, their secret fluency in other languages. The sharing of secrets is a ceremony, marking kinship. You have no secrets yet, so you don't know what you don't know. But you can intuit it while holding yourself on the skin of the water, treading above deep pockets, faint voices underneath you. ~ Stephanie Danler

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive. ~ Rin Chupeco

Sweet, salt, bitter, piquant - Sicilian cuisine is all-embracing and pleasurably involves all the senses in a single dish. A gelato must also be like this. Sweet as a whispered promise, the pistachio ice cream salty as sea air, the chocolate ice cream faintly bitter and a little tart like a lover's goodbye the next morning. ~ Mario Giordano

Chocolate, something salty, and a box of hag rags gave ~ Debra Anastasia

Get away from me, you wicked treat devil."
She laughs. "Wicked treat devil? Wow. You can do better than that."
"Evil dessert demon?"
"Still lame."
"Chocolate temptress of salty death."
"Now you're just reaching. ~ Chelsea Fine

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don't think a normal girl would've smelled anything else, and part of me wanted to stop there. But I could feel Sam's heart pounding behind me, and for once, I gave in.
Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn't even know names for. I groaned. ~ Maggie Stiefvater

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined. ~ Michael Pollan

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa.
The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite. ~ Matt Goulding

Chocolate is not cheating! After a salty meal, you need a little bit of sweet. This is living, not cheating. ~ Ali Landry

The challenge for me has first been to see things as they are, whether a portrait, a city street, or a bouncing ball. In a word, I have tried to be objective. ~ Berenice Abbott

A lot of hitters stay away from the plate, some are close up, some are forward, some are back. The thing about hitting is this: You have to know the strike zone. That's the most important thing. Hit strikes and put the bat on the ball. ~ Stan Musial

I never do any television without chocolate. That's my motto and I live by it. Quite often I write the scripts and I make sure there are chocolate scenes. Actually I'm a bit of a chocolate tart and will eat anything. It's amazing I'm so slim. ~ Dawn French

Colleen patted his thigh. "Are you up to baking decadently delicious chocolate treats?"
"I am. And eating my fair share, too. ~ Terry Spear

The True-Blue American"

Jeremiah Dickson was a true-blue American,
For he was a little boy who understood America, for he felt that he must
Think about everything; because that's all there is to think about,
Knowing immediately the intimacy of truth and comedy,
Knowing intuitively how a sense of humor was a necessity
For one and for all who live in America. Thus, natively, and
Naturally when on an April Sunday in an ice cream parlor Jeremiah
Was requested to choose between a chocolate sundae and a banana split
He answered unhesitatingly, having no need to think of it
Being a true-blue American, determined to continue as he began:
Rejecting the either-or of Kierkegaard, and many another European;
Refusing to accept alternatives, refusing to believe the choice of between;
Rejecting selection; denying dilemma; electing absolute affirmation: knowing
in his breast
The infinite and the gold
Of the endless frontier, the deathless West.

"Both: I will have them both!" declared this true-blue American
In Cambridge, Massachusetts, on an April Sunday, instructed
By the great department stores, by the Five-and-Ten,
Taught by Christmas, by the circus, by the vulgarity and grandeur of
Niagara Falls and the Grand Canyon,
Tutored by the grandeur, vulgarity, and infinite appetite gratified and
Shining in the darkness, of the light
On Saturdays at th ~ Delmore Schwartz

Anyway, there is one thing I have learned and that is not to dress uncomfortably, in styles which hurt: winklepicker shoes that cripple your feet and tight pants that squash your balls. Indian clothes are better. ~ George Harrison

Charlie snorted. "Ms. Muffman, may I introduce to you Lulu Deerdancer and Buster Cleveland. According to their IDs, both are in their twenties. Lulu here likes to fellate a sucker on his finger while laughing like a hyena. Buster is a self-proclaimed leather cub who sneezed his mustache on my face."
Ms. Muffman threw her head back and laughed, a low throaty thing that made me want to know all her secrets immediately. "Oh, this is delightful. I am delighted by the two of you. But this is no place for little boys. Shoo, little boys. Come back when you have hair on your balls."
"Uh," Paul said. "I have several, so…. ~ T.J. Klune

I don't think that I would ever do serenade to be romantic. You have to have so much balls to do that. ~ Robert Pattinson

They collected balls ~ J.K. Rowling

I'd get me a bunch of bats and balls and sneak me a couple of umpires and learn them kids behind the Iron Curtain how to tote a bat and play baseball. ~ Dizzy Dean

Golf is golf. You hit the ball, you go find it. Then you hit it again. ~ Lon Hinkle

Size zero doesn't make you happy, and I'm not sure I have the discipline for Hollywood. I'm too much of a fan of chocolate and crisps. ~ Honeysuckle Weeks

It's strange. How hollow i feel. Like there might be echoes inside of me. Like I'm one of those chocolate rabbits they used to sell around Easter, the ones that were nothing more than a sweet shell encapsulating a world of nothing. I'm like that. I encapsulate a world of nothing. ~ Tahereh Mafi

Negativity isn't the way to go, smile more, eat some chocolate ~ Ed Sheeran

A lie is like a snow-ball; the longer it is rolled, the larger it is. ~ Martin Luther

You will soon understand that work is a rubber ball. If you drop it, it will bounce back. But the other four balls - family, health, friends and spirit - are made of glass. If you drop these, they will be irrevocably scuffed, marked, nicked, damaged, or even shattered. They will never be the same. You must understand that and strive for it. ~ Brian Dyson

I've got to have 25 balls in the air at the same time. ~ Terry McAuliffe

Great romance is like poetry to the senses... so is chocolate! ~ K.R. Caldwell

began to feel that queasy guilt that you can only know if you have lived among the English - a terrible suspicion that any pleasure involving more than a cup of milky tea and a chocolate digestive biscuit is somehow irreligiously excessive. ~ Bill Bryson

Five balls! Five bright brass balls!
To juggle with, my love, when the sky falls. ~ Sylvia Plath