Harlots Sauce Quotes

I can be totally feminine and totally feminist. The two are not mutually exclusive. ~ PatriciaV. Davis

Oh, my dear, love isn't always the coup de foudre--the lightning strike. Sometimes it happens quietly, so quitely you may not even notice. ~ Julia Justiss

Experience has taught me that you feel better on a flight if you avoid chicken fat in plastic sauce. ~ Terry Pratchett

Art is not special sauce applied to ordinary cooking; it is the cooking itself if it is good. ~ William Lethaby

In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it's indispensable. ~ Louis Ferdinand Celine

The way to elegancy of style is to employ your pen upon every errand; and the more trivial and dry it is, the more brains must be allowed for sauce. ~ Frances Osborne

According to his closest disciple who served him while patriarch, Fr Raphael Ava Mina, Kyrillos' diet was meager and austere. When he broke his fast around midday - having started the day with psalmody at three in the morning - it would inevitably be with a piece of bread (qorban) and dukkah. With much pleading, he could occasionally be convinced to add a few small spoons of beans. Often Kyrillos would be delayed by meetings and then he would have his breakfast only after three in the afternoon. For lunch, he would usually have some dried bread with a small number of cooked vegetables - but, Fr Raphael recalls, he would never actually eat the vegetables, but only dip his bread in their sauce. Before he slept, he would usually be satisfied with some fruit or bread at most. "I never saw him touch a piece of chicken or meat, or even have a sip of milk." That was during the non-fasting days. In fasting times, especially that of Lent and the Theotokos fast, even though he had been awake since the earliest hours of the morning, he would eat only once later in the evening.

At one point during the fifty days of Resurrection, Kyrillos gave his regular cook a few days of leave, upon which Fr Raphael, who in his own words "did not know how to cook," thought to take care of the kitchen. Each evening he would lay out roasted chicken, a few small pieces of meat, rice, bread and cheese; only to find the chicken and meat untouched, with the bread and cheese eaten. Given the poor r ~ Daniel Fanous

When you make the film, it's like a chef who works on the meal. After you're working all day in the kitchen and dicing and cutting and putting the sauces on, you don't want to eat it. That's how I always feel about the films. I work on it for a year. I've written it, I've worked with the actors, I've edited, put the music in. I just never want to see it again. ~ Woody Allen

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah's 1st Note: Great-Grandma ~ Joanne Fluke

In the Italian kitchen, ingredients are not treated as promising but untutored elements that need to be corrected through long and intricate manipulation and refined by the ultimate polish of a sauce. ~ Marcella Hazan

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms.

We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England. ~ Peter Mayle

Almost anything can be stretched to serve more people by being added to a white sauce or canned gravy or undiluted or very slightly diluted canned soup and served over noodles or rice. With chops or chocolate eclairs, however, the only solution is to claim you don't like them. ~ Jo Coudert

They luxuriated in the feeling of deep and all pervading satisfaction, a feeling of knowing absolutely that all was well with the world and them and that the world was not only their oyster it was also their linguine with clam sauce. Not only were all things possible, but all things were theirs. ~ Hubert Selby, Jr.

Three out of four demons prefer barbeque sauce over hemoglobin ~ Sherrilyn Kenyon

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards. ~ Anthony Bourdain

I love America. I think it's the best country in the world. But I also think we're not tending to our sauce. ~ Thomas Friedman

My grandmother would start making her meat sauce at 7 in the morning on Sunday, and within five or six hours, that smell would be all through the house. ~ Jerry Della Femina

If he killed her I'm going to beat him bloody and eat him piece by piece, slowly, with steak sauce. ~ Karen Marie Moning

Often on the menu, oysters will be listed as "oysters on the half shell." As opposed to what? "In a Kleenex?" Even the way you are supposed to eat an oyster indicates something counterintuitive. "Squeeze some lemon on it, a dab of hot sauce, throw the oyster down the back of your throat, take a shot of vodka, and try to forget you just ate snot from a rock." That is not how you eat something. That is how you overdose on sleeping pills. ~ Jim Gaffigan

Charred, blackened, and cooked, the morsel was brought to the mouth and chewed, contemplated, and swallowed with relish. There was no sauce or seasoning and no consideration for aesthetics or art. Yet the combination of meat and fire yielded something revolutionary. Cooked meat made man happy. ~ Tony Federico

I discuss with myself questions of politics, love, taste, or philosophy. I let my mind rove wantonly, give it free rein to followany idea, wise or mad that may present itself ... My ideas are my harlots. ~ Denis Diderot

The steak ain't right without the A-1
So I stay dipped in sauce and they come ~ Mac Dre

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. ~ Yotam Ottolenghi

I kept this to remind me of you trying to brush away the Villa Rossa from your teeth in the morning, swearing and eating aspirin and cursing harlots. Every time I see that glass I think of you trying to clean your conscience with a toothbrush. ~ Ernest Hemingway,

Feeding her raw oysters at Charleston, or sharing the gingerbread with lemon chiffon sauce at Bicycle. ~ Laura Lippman

The meal was pretentious - a kind of beetroot soup with greasy croutons; pork underdone with loud vulgar cabbage, potato croquettes, tinned peas in tiny jam-tart cases, watery gooseberry sauce; trifle made with a resinous wine, so jammy that all my teeth lit up at once. ~ Anthony Burgess

He brought leftover cauliflower in cheese sauce for dinner.
"Not yuckyflower!" Ursa said. "Jo made me eat it last night!"
"This has gooey cheese on it," he said, "and gooey cheese makes anything, even dirt, taste delicious."
"Can I eat dirt instead? ~ Glendy Vanderah

The vulture Nekhbet, who'd one possessed my gran (long story); the crocodile Sobek, who'd tried to kill my cat (longer story); and the lion goddess Sekhmet, whom we'd once vanished in hot sauce ( don't even ask) - page 9 ~ Rick Riordan

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. ~ Yotam Ottolenghi

During his life, the witcher had met thieves who looked like town councilors, councilors who looked like beggars, harlots who looked like princesses, princesses who looked like calving cows and kings who looked like thieves. But Stregobor always looked as, according to every rule and notion, a wizard should look. He was tall, thin and stooping, with enormous bushy gray eyebrows and a long, crooked nose. To top it off, he wore a black, trailing robe with improbably wide sleeves, and wielded a long staff capped with a crystal knob. ~ Andrzej Sapkowski

On April 1st, 1957, a BBC news program ended with a three minute segment about a Spaghetti farm in Switzerland. In the segment, spaghetti (not being a popular dish in England at the time) was said to grow on trees. Many people believed the report and called the BBC to ask how to grow their own spaghetti tree. The response: Place a sprig of spaghetti in a tin of tomato sauce and hope for the best. ~ BBC

He's asked Master Zitwitz to leave the duke and travel with him as household controller to the Ambassador's residence in Turkey.'

Philippa Somerville blew her nose sharply. 'On the strength of his sweet cherry sauce?'

'On the strength, I think, of that handy right uppercut,' said Jerott. ~ Dorothy Dunnett

You know," she confided, "your recipe for Cajun Chicken Pasta? On page twenty-eight?" She nodded toward the book I'd just signed for her.
"Yes?"
"Totally works with skim milk instead of heavy cream." She nodded proudly. "Not that I tried the cream version. I'm sure in a blind taste test that's the one I'd prefer, but skim works!"
I imagined the dish, using milk in the pan with the chicken fond, sun-dried tomatoes, oregano, and blackening spice, and could see where the milk would reduce into a nice thick sauce. ~ Beth Harbison

But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!"
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs an ~ Yuto Tsukuda

My mother, on Sundays, used to prepare things to use during the week, like freshly made broth. It wasn't chicken stock or pasta sauces. She always made her own homemade pasta. So, the amount of dedication that goes into what these people used to do - it was a long time ago but you come to appreciate the hard work and the care about little things. ~ Carrie Ann Inaba

face touchage"
"lame-sauce"
"Sulky McSulkerton ~ Rachel Hawkins

Tell thou the King and all his liars, that I
Have founded my Round Table in the North,
And whatsoever his own knights have sworn
My knights have sworn the counter to it -- and say
My tower is full of harlots, like his court,
But mine are worthier, seeing thy profess
To be none other than themselves -- and say
My knights are all adulterers like his own,
But mine are truer, seeing they profess
To be none other; and say his hour is come,
The heathen are upon him, his long lance
Broken, and his Excalibur a straw. ~ Alfred Tennyson

A good way to adjust to a healthier diet is to think of three meals you enjoy that are largely plant-based. Pasta with tomato sauce can be tweaked to whole-grain pasta with added vegetables. ~ Michael Greger

Would you like some of my cranberry sauce?" I ask.
"I have the same thing, Emily," my dad says. "Why would I want some of yours when I have my own? ~ Julie Buxbaum

The tilapia has been drowned in a garlic and chilli and coriander sauce, so many exposed white bones in its charred and thorny dorsal fin that they look like the ivory keys in the warped piano organ the devil plays in hell. ~ Trent Dalton