Hot Dish Menu Quotes

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn't quite see or recognize. It wasn't me. I was spaced out on the ceiling.
I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn't feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan.
I'd add a large amount of salt - I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn't look like my hand holding the frying-pan handle and I am sure it was someone else's eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands wo ~ Alice Jamieson

This wrap! It's made of rice!
Now I get it... it's a variation on a Bánh Xèo!"
BÁNH XÈO
Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake.
The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe.
Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside.
I see the concept behind this dish now!
It's mixing piping-hot rice with juicy fried chicken!
Fried chicken and rice have always been a golden combination.
Here they've recreated that in a form that's easy to eat on the go and just as delicious.
And they even managed to do it in an innovative and eye-catching way! ~ Yuto Tsukuda

No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread. ~ Florence Fabricant

My lady, would you care to inspect the menu for dinner? Cook is doing her best to accommodate on such short notice. I believe she plans to serve chicken this evening."
"Oh, actually, chicken will do very well for his lordship, but I shall require a dish without meat."
"Without meat?" the woman repeated, looking even more pinched. "Such as, may I inquire?"
"Vegetables, bread, noodles, soup made without meat stock, cheese, milk, fruit. Anything, really, so long as it is not made from killed meat. ~ Tracy Anne Warren

I'm like the most expensive, exotic item on a gourmet menu. People can wonder about the sensuous delights of the dish, but they can't afford such an expensive luxury ~ Anna Kournikova

In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce. ~ Jean Anthelme Brillat-Savarin

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

And is it worth while to remain true to an ideal that offers only the vaguest hopes of realization? It is not philosophy. When one has made up one's mind that one wants a dish of hot stewed mushrooms, and set one's heart on it, should one scorn a handful of raw evaporated apples, if one were starving, for the sake of the phantom dish of hot stewed mushrooms? Should one say, Let me starve, but I will never descend to evaporated apples; I will have nothing but a dish of hot stewed mushrooms? If one is sure one will have the stewed mushrooms finally, before one dies of starvation, then very well. One should wait for them and take nothing else. ~ Mary MacLane

Not one of these worthy restaurateurs would consider placing a western dish on his menu. No, we are surrounded instead by the kebab of mutton, the tikka of chicken, the stewed foot of goat, the spiced brain of sheep! These, sir, are predatory delicacies, delicacies imbued with a hint of luxury, of wanton abandon. Not for us the vegetarian recipes one finds across the border to the east, nor the sanitized, sterilized, processed meats so common in your homeland! Here we are not squeamish when it comes to facing the consequences of our desire. ~ Mohsin Hamid

But for now, the aioli. Garlic, egg yolks, a wee bit of Dijon mustard. In her Cuisinart she whipped these up to a brilliant, pungent yellow; then she added olive oil in a steady stream. Here was the magic of cooking- an emulsion formed, a rich, garlicky mayonnaise. Salt, pepper, the juice of half a lemon. Marguerite scooped the aioli into a bowl and covered it with plastic.
She barely made it through the marinade for the beef. Her forehead was burning; she felt hot and achy, dried up. She whisked together olive oil, red wine vinegar, sugar, horseradish, Dijon, salt, and pepper and poured it over the tenderloin in a shallow dish. ~ Elin Hilderbrand

Those people who post pictures of their dinner on Facebook, only to be disappointed by the lack of "likes" from friends, are simply trying to appeal to the wrong audience. If there were such a thing as Facebug (Facebook for microbes!), a picture of your dinner would provoke an excited response from millions of users - and shudders of disgust from millions more. The menu changes daily: useful milk digesters contained in a cheese sandwich, armies of Salmonella bacteria hiding in a delicious dish of tiramisu. ~ Giulia Enders

They claim revenge is a dish best served cold, but I've found it to be equally delicious hot - not unlike fried chicken. ~ Eliza Crewe

In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help. ~ Neel Mukherjee

My mouth watered as she laid a serving bowl full of steaming kothu chapati on the table. It was a delicious dish made from sliced and shredded Indian flatbreads, or chapatis, garlic, ginger, vegetables, spices, and tonight, Mom's famous chicken curry. The shredded bread resembled noodles- crispy on the edges and full of flavor from the sauce soaked into them. "Can someone help me bring out the rest?"
Henry and I went into the kitchen with Mom and returned with green beans with coconut, lemon rice, and a salad called kosambari, made with cucumbers, tomatoes, and soaked dal. Riya and Jules continued bickering, but they quieted down once Mom came in with a bowl of creamy homemade yogurt. ~ Rajani LaRocca

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee. Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam. At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches. At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken. ~ Thomas Wolfe

It is one of the greatest Curses visited upon Mankind, he told me, that they shall fear where no Fear is: this astrological and superstitious Humour disarms men's Hearts, it breaks their Courage, it makes them help to bring such Calamities on themselves. Then he stopped short and looked at me, but my Measure was not yet fill'd up so I begg' d him to go on, go on. And he continued: First, they fancy that such ill Accidents must come to pass, and so they render themselves fit Subjects to be wrought upon; it is a Disgrace to the Reason and Honour of Mankind that every fantasticall Humourist can presume to interpret the Skies (here he grew Hot and put down his Dish) and to expound the Time and Seasons and Fates of Empires, assigning the Causes of Plagues and Fires to the Sins of Men or the Judgements of God. This weakens the Constancy of Humane Actions, and affects Men with Fears, Doubts, Irresolutions and Terrours.

I was afraid of your Moving Picture, I said without thought, and that was why I left.

It was only Clock-work, Nick.

But what of the vast Machine of the World, in which Men move by Rote but in which nothing is free from Danger?

Nature yields to the Froward and the Bold.

It does not yield, it devours: You cannot master or manage Nature.

But, Nick, our Age can at least take up the Rubbidge and lay the Foundacions: that is why we must study the principles of Nature, for they are our best Draught.

Peter Ackroyd

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. ~ Michele Scicolone

When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen. ~ Debi Mazar

HEY, LADY? IS THAT PRETTY DECORATION ON THE CURRY... REALLY A PIECE OF CHOCOLATE?!"
"How is that even possible?!"
"Do you see its delicate, complex design? And they're mass-producing it?! It even has a colorful swirl pattern on it!"
"Not even a professional could manage something like this!"
"It wasn't hard, really. I just printed those chocolates using a 3-D Food Printer."
"A 3-D Printer? Oh, I've heard of those!"
"But I didn't know you could use it to print food!"
"Dark chocolate makes a perfect accent to curry, y'know. Take some 80 percent cacao chocolate, add a dash of curry spices to it and then print it out in totally cute designs with a 3-D Printer! Put it on top of some piping hot curry, and it will start to melt, adding a rich, colorful undertone to the flavor of the dish!"
"Papa, I want some! Buy me that!"
"Sure thing! Your papa wants to try it too!"
"Mm! The curry itself smells so good I could melt! But then they go and add that beautiful chocolate topping?!"
"Man, Totsuki students are amazing!"
They like it.
"That chocolate is, like, all bonus. It adds a colorful touch and a little sweet scent... without affecting the curry spices you balanced so carefully. ~ Yuto Tsukuda

Another old saying is that revenge is a dish best served cold. But it feels best served piping hot, straight out of the oven of outrage. My opinion? Take care of revenge right away. ~ Mindy Kaling

Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it ~ Fernand Point

Who are the hot boys? Dish it, sista! Let's rollerblade over to their houses, so you can flirt! ~ Bratniss Everclean

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

Luckily, I had figured out that life was not a banquet at all but a potluck. A party celebrating nothing but the desire to be together, where everyone brings what they have, what they are able to at any given time, and it is accepted with equal love and equanimity. You can arrive with hot dogs because you are just too tired or too poor to bring anything else, or you can bring the fancier, most elaborate dish in the world, and plenty of it, to share with people who brought the three-bean salad they clearly got at the grocery store. People do the best they can, at any given time. That's the thing to remember. ~ Emily Nunn

There's a million dark little corners in Baytowne for you two to snuggle-"
"Ohmysweetgoodness, Chloe, stop!" I giggle and shiver at the same time and accidentally imagine walking around The Village in Baytowne Wharf with Galen. The Village is exactly that-a sleepy little village of tourist shops in the middle of a golf-course resort. During the daytime anyway. At night though...that's when the dance club wakes up and opens its doors to all the sunburned partiers roaming the cobblestoned walkways with their daiquiris. Galen would look great under the twinling lights, even with a shirt on...
Chloe smirks. "Uh-huh. Already thought of that, huh?"
"No!"
"Uh-huh. Then why are your cheeks as red as hot sauce?"
"Nuh-uh!" I laugh. She does, too.
"You want me to go ask him to meet us, then?"
I nod. "How old do you think he is?"
She shrugs. "Not creepy-old. Old enough for me to be jailboat, though. Lucky for him, you just turned eighteen...What the...did you just kick me?" She peers into the water, wswipes her hand over the surface as if clearing away something to see better. "Something just bumped me."
She cups her hands over her eyes and squints, leaving down so close that one good wave could slap her chin. The concentration on her face almost convinces me. Almost. But I grew up with Chloe-we've been next-door neighbors since the third grade. I've grown used to fake rubber snakes on my front porch, salt in the sugar dish, and Saran wrap spr ~ Anna Banks

Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern. ~ A. P. J. Abdul Kalam

RubyMars: Have you heard anything else about when you're leaving for good?

AHall80: Not yet, but everything seems to be on schedule. Should be about 8 weeks. The longest 8 weeks of my life.

RubyMars: I'm sure.

AHall80: I want a shitty, greasy, deep dish pizza like you can't imagine. I can already taste it.

AHall80: A hot shower… a real bed… AC everywhere…

RubyMars: Clean clothes?

AHall80: Clean clothes. Clean socks. No sand.

RubyMars: Clean underwear.

RubyMars: No sand? I thought you were planning on going to the beach?

AHall80: The beach is different. There's water. It isn't just desert and more desert.

RubyMars: I guess that makes sense.

RubyMars: My brother said once that his goal is to never see sand in his life again.

AHall80: For real.

RubyMars: What I didn't finish saying was that he said that, but he's gone to Cancun twice with his boyfriend, LOL.

AHall80: It's different. I'm over this sand shit.

AHall80: Never again

RubyMars: Does that mean you're dead set on not re-enlisting?

AHall80: …

RubyMars: Whatever you want. I'm not judging. We don't have to talk about it.

AHall80: It's not that I don't want to talk about it…

RubyMars: But you don't want to talk about it.

AHall80: :] Basically.

RubyMars: I'll change the subject then.
Mariana Zapata

Another female household-hinter gave me a recipe for a big hearty main dish of elbow macaroni, mint jelly, lima beans, mayonnaise and cheese baked until 'hot and yummy.' Unless my taste buds are paralyzed, this dish could be baked until hell freezes over and it might get hot but never 'yummy. ~ Betty MacDonald

I don't cook, so my favorite dish to prepare is something on the takeout menu. ~ Tyler Perry

Knowing this was the same man from last night now clad again in his hunky knightly armor was a strange aphrodisiac. Yeah, a hot look, no denying. ~ Angela Quarles

Rebel, rebel, you've torn your dress. Rebel, rebel, your face is a mess. Rebel, rebel, how could they know? Hot tramp, I love you so. ~ David Bowie

The spicier the food, the spicier the love. ~ Anthony T. Hincks

The Americans never walk. In winter too cold and in summer too hot. ~ Jack Butler Yeats

Last summer had meant lots of Sam Adams Summer Ale by herself on hot weekend days when it seemed like just her and the Dominican Day parade. ~ Stephanie Clifford

How shall I admire, how laugh, how rejoice, how exult, when I behold so many
proud monarchs groaning in the lowest abyss of darkness; so many
magistrates liquefying in fiercer flames than they ever kindled against the
Christians; so many sages philosophers blushing in red-hot fires with their
deluded pupils; so many tragedians more tuneful in the expression of their
own sufferings; so many dancers tripping more nimbly from anguish then
ever before from applause. ~ Tertullian

The menu of this kitchen will have more than soup; it will serve as an opportunity to explore the vast untapped power of food as a force for participatory democracy, as a means of empowerment for those who have little and as a lens through which we embrace, and in fact relish, our differences but see and live through our commonalities. If you eat, then you are a part of this. ~ Sam Kass

If we make it out of this, I'm going to need a hug - and a night of hot sex." "It's a deal." "What's ~ Pamela Clare

Seventeen publishers rejected the manuscript, at which time we knew we had something pretty hot. ~ Kinky Friedman

Okay, you're right; she's so hot I could walk on three legs every time I see her."
"Now you're talkin'."
"I'll break your back and chop off your legs if you call her."
"That's my boy! ~ Linda Howard

Remembering this, he feels the old, hot prickle in his eyes. He thinks, Yes. But it vanishes. His angry heart calls for his attention, a fist on the door of his ribcage, beating. ~ Lauren Groff

Now with her eyes closed and fist clenched at her side. She was as off balanced as he was. Lilith took a deep breath and opened her eyes. She looked at Ian and did what took every ounce of will power she had; she walked away and out the doors. Ian watched as Lilith left the study and was shocked. He wanted her and she walked away from him. Then anger stormed his emotions and now he was royally pissed off. He was getting fucking tired of the cold and hot treatment she was giving him. Why the hell was she running? ~ Shadowstorm Norwicca

Still, I'd like to know how you came up with that line of reasoning." "You can thank a rabbi," Javna said. "And a hot dog. ~ John Scalzi

They stared each other down, and while the dorky eleven-year-old in my soul kind of hoped that two hot boys might fight over me, the rational, seventeen-year-old knew that Archer need to get out of here, fast. ~ Rachel Hawkins

Military Wives - Sacrificing Months of Sex for the Country. ~ Aditi Mathur Kumar

Despite the disreputable company it keeps, bismuth is harmless. In fact, it's medicinal: Doctors prescribe it to soothe ulcers, and it's the 'bis' in hot-pink Pepto-Bismol. Overall, it seems like the most out-of-place element on the periodic table, a gentleman among scoundrels. ~ Sam Kean

Is that," Isabelle said in a low, amazed voice, "Brother Zachariah? When did he get hot? ~ Cassandra Clare

Maybe Soto was right. It was silly to make a fetish out of love, and not to accept that love was like food, and each dish had its own flavor. The heart surely had room for more than one. ~ Ken Liu