Pesto Sauce Quotes

A man will, by fasting, be delivered from the hopelessness of mere gourmandise. The secular, for all its goodness, does not defend itself very well against mindless and perpetual consumption. It cries out to be offered by abstinence as well as use; to be appreciated, not simply absorbed: Hunger remains the best sauce. Beyond that, though, it cries out to be lifted into a higher offering still. The real secret of fasting is not that it is a simple way to keep one's weight down, but that it is a mysterious way of lifting creation into the Supper of the Lamb. It is not a little excursion into fashionable shape, but a major entrance into the fasting, the agony, the passion by which the Incarnate Word restores all things to the goodness God finds in them. It is as much an act of prayer as prayer itself, and, in an affluent society, it may well be the most meaningful of all the practices of religion - the most likely point at which the salt can find its savor once again. Let a man fast in earnest, therefore. One way or another - here or hereafter - it will give him back his feasts. ~ Robert Farrar Capon

We all do it (or I used to-yes, once in a while, Franklin, what did you think?), we all know we all do it, but it isn't customary to say, Honey, could you keep an eye on the spaghetti sauce, because I'm going to go masturbate. ~ Lionel Shriver

I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.' ~ Montel Williams

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. ~ Alice May Brock

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill.
The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée. ~ Kerrigan Byrne

I was in a supermarket and I saw Paul Newman's face on salad dressing and spaghetti sauce ... I thought he was missing. ~ Bob Saget

Meat Glaze (demi-glace) It's handy to have meat glaze for thickening a pan sauce and giving it body. You can make your own meat glaze by cooking chicken broth down to a fraction of its original volume (definitely a weekend project), or you can buy commercial meat glaze. One of the better meat glazes is made by More-than-Gourmet, usually found in the gourmet section of the supermarket. Meat glaze can be stored in the refrigerator for several months and can be frozen indefinitely. ~ James Peterson

a breakaway backhander that went top shelf over Flyer goalie Ron Hextall and showed that he had some sweet sauce in his mitts and not just C4 explosives. The ~ Todd Smith

You're the ketchup to my fries."

"Here we say tomato sauce and chips."

"Doesn't have quite the same ring. ~ Lia Riley

Demi-glace. There are a lot of ways to make demi-glace, but I recommend you simply take your already reduced meat stock, add some red wine, toss in some shallots and fresh thyme and a bay leaf and peppercorns, and slowly, slowly simmer it and reduce it again until it coats a spoon. Strain. Freeze this stuff in an ice-cube tray, pop out a cube or two as needed, and you are in business - you can rule the world. And remember, when making a sauce with demi-glace, don't forget to monter au beurre. Chervil, ~ Anthony Bourdain

Woe to the cook whose sauce has no sting. ~ Geoffrey Chaucer

" I was rather discouraged when I discovered that Paul and Hotch had no marketing survey, no business plan, no budget, no organized strategy for the introduction of the sauce. When asked about this lack of preparation, the haphazard nature of their business, Paul said, 'Me in this business is just part of life's great folly. Stay loose, men, keep 'em off balance.'" ~ Paul Newman

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

Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent. ~ Curnonsky

But in those first hours after you take it, your brain is tuned in like nothing you can imagine. Eyes like the Hubble telescope, sensing light that's not even on the spectrum. You might be able to read minds, make time stop, cook pasta that's exactly right every time. ~ David Wong

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

Most photo apps before asked something of the users. They said, 'You produce, act, and perform.' 'Instagram' said, 'Let us take care of the secret sauce.' ~ Kevin Systrom

What?" he whispered.
"Nothing."
Cooper stood behind me and wrapped his arms around my chest, pulling me to him. "You work at that job. You never miss school. You deserve a little fun and we're going to have fun. Soon, my pop will grill and you'll pig out and I'll lick barbeque sauce off your lips. Then, I'll take you home, safe and sound. Do you understand?"
I nodded again, but Cooper sighed. "Why do you look ready to cry?"
"I'm nervous."
"Don't be. My family's a mess. We're sloppy. We eat too much. Talk too loud. Fart constantly. Next to us, you're a princess. ~ Bijou Hunter

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce. ~ Giada De Laurentiis

The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière."
"The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body."
"He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!"
*Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.*
He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood!
"This sushi rice was made not with vinegar but with orange juice and lemon juice!"
"So that's why he was squeezing that mountain of oranges!" ~ Yuto Tsukuda

The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden. ~ Tom Douglas

Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps. ~ Amy E. Reichert

I needed to talk to Vargina, to straighten this out, but felt suddenly faint, headed for the deli across the street. Just standing in the vicinity of comfort food was comfort. The schizophrenic glee with which you cold load your plastic shell with spinach salad, pork fried rice, turkey with cranberry, chicken with pesto, curried yams, clams casino, breadsticks, and yogurt, pay for it by the pound, this farm feed for human animals in black chinos and pleated chinos, animals whose enclosure included the entire island of Manhattan, this sensation I treasured deeply. ~ Sam Lipsyte

You are trying to impress someone."
Was Jared a psychic?
I told myself to keep it together. "Is that an accusation?" I deadpanned.
"Stating a matter-of-fact. Is it your unkempt Jedi Master, or the big of a hot sauce that you are dating?"
I snorted. Jared would've loved Perry. They would've fallen head over heels at each other and then started a life together with a pair of dogs and tiny house with blue roof at some suburb area. "That unkempt Jedi, and the hot sauce, they have far more authentic nickname."
"Yes." My bother nodded. "Detective Yoda and Detective Sriracha. ~ Rea Lidde

I've been thinking lately of our pizza nights. Dough from scratch, sauce from scratch, cheese from…well, from the store. Not goin' that far. I loved the making of bread, the dough for the crust. Flour and water in your hands, first separate and then merging into a silky whole. The yeast and gluten making it a living thing. It moves when you poke it. It breathes into your hands. Our hands covered in flour, we open a bottle of wine, and we eat the pizza we made, and…we just watch whatever's on TV and fall asleep in a wine and bread coma.

I think love is cooking together. I think it's making something with each other, that's what I think, Alice. I don't know what you think. Turns out that I didn't know what you were thinking at all. ~ Alice Isn't Dead

I'm lucky I live near Whole Foods ... so if I'm hungry, I can walk in there and grab something yummy ... already made ... or make it myself. I love to cook. I make a killer marinara sauce. ~ Karen Salmansohn

Not take prisoners," Prince Andrew continued: "That by itself would quite change the whole war and make it less cruel. As it is we have played at war - that's what's vile! We play at magnanimity and all that stuff. Such magnanimity and sensibility are like the magnanimity and sensibility of a lady who faints when she sees a calf being killed: she is so kindhearted that she can't look at blood, but enjoys eating the calf served up with sauce. They talk to us of the rules of war, of chivalry, of flags of truce, of mercy to the unfortunate and so on. It's all rubbish! I saw chivalry and flags of truce in 1805; they humbugged us and we humbugged them. They plunder other people's ~ Leo Tolstoy

Consumerism, the new black. I want my burger my way. Shaken not stirred. Sauce on the side and rare but not rare rare. Venti, two-pump, sugar-free vanilla, non-fat, two Splenda, extra-hot, extra-whip, extra-mocha Mocha and can you put the Splenda in before you pour the milk? (See, this is where it gets positively delicious!) Under the auspices of that wonderful word Consumerism, not only is this not seen as overly demanding, it's positively encouraged by everyone. ~ Geoffrey Wood

What is sauce for the goose is sauce for the gander. ~ Marcus Terentius Varro

It's not that I prefer black girls, but that's who I find myself relating to as a human being. I am also attracted to really ghetto girls, straight out the hood ... a thickey, a real 'pass the hot sauce' type girl. ~ Jon B.

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

Sometimes life is a feast with eggs Benedict & hollandaise sauce, waffles & strawberries, sausage links & hashed brown potatoes. And sometimes life is scrambled eggs. In the end, your stomach gets full all the same. And years from now, you may not remember exactly what you ate. ~ Lisa Schroeder

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

If there's something dangerous, sauces are dangerous for the body. ~ Karl Lagerfeld

All of this was well meaning bullshit. But bullshit is still bullshit and will never be mistaken for McDonald's secret sauce. ~ Stephen King

I love animals, especially with barbeque sauce. ~ J. Richard Singleton

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta. ~ Allen Rucker

You may think that being chic has nothing to do with the most insignificant and mundane moments of the day. Moments like preparing your meals, emptying the dishwasher, and paying bills. But the secret is: those moments aren't insignificant. Au contraire. They are very significant. That's right - if you can change your attitude about making the pasta sauce, choosing your clothes for the day, folding the laundry, setting the table, or dealing with the incoming mail, you can completely change your life. ~ Jennifer L. Scott

His intensity added that extra special something - sort of like the special sauce on a Big Mac - to the OMG factor. ~ Coreene Callahan

He told Eureka the only heat to use when you loved a sauce is the softest simmer. ~ Lauren Kate

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze. ~ Nina Killham

You know, Boston people are full of sauce. ~ Ellen Pompeo

When my girlfriend's away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she's home, we eat at home probably twice a week. I chop, she cooks. ~ Paul Dano

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast. ~ Mario Batali

He'd spent the night in the boat. Next to the spaghetti queen.

William glanced at the hobo girl. She sat across from him, huddled in a clump. Her stench had gotten worse overnight, probably from the dampness. Another night like the last one, and he might snap and dunk her into that river just to clear the air.

She saw him looking. Dark eyes regarded him with slight scorn.

William leaned forward and pointed at the river. "I don't know why you rolled in spaghetti sauce," he said in a confidential voice. "I don't really care. But that water over there won't hurt you. Try washing it off."

She stuck her tongue out.

"Maybe after you're clean," he said.

Her eyes widened. She stared at him for a long moment. A little crazy spark lit up in her dark irises. She raised her finger, licked it, and rubbed some dirt off her forehead.

Now what?

The girl showed him her stained finger and reached toward him slowly, aiming for his face.

"No," William said. "Bad hobo."

The finger kept coming closer. ~ Ilona Andrews