Ruhlman Corned Quotes

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal.
The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments.
If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, to ~ Meredith Mileti

Detroit is a great deli city. If only GM could learn from what the delis in Detroit are doing! The best rye bread anywhere - double-baked, crispy, warm rye that they serve their sandwiches with - and great corned beef. It's a passionate deli town. ~ David Sax

Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music. ~ Michael Ruhlman

He rolled his eyes. " What Claire?"Claire snickered. " Corned-beef again?"Henry narrowed his eyes at her. " I like corned-beef, leave me alone."Claire laughed as he took a big bite of his sandwich while glaring at her. Ethan giggled as he watched the two of them. " What's so funny?" Henry asked Ethan around a mouthful of food, making him giggle some more. " Ew, Henry, that's gross," Claire groaned. Then Henry stopped her heart by winking at her. He freaking winked at her! Who the hell is this guy?! Claire gaped at him, trying to figure out who this person was. Henry rolled his green eyes at her. " What now?" he asked after swallowing his food. " Who are you and what have you done with Henry Beck?" Claire demanded. Henry gave her a bored look, but that couldn't hide the slight blush on his cheeks. " Whatever. ~ Andria Large

Corned beef and cabbage - that's our favorite holiday meal when all the O' Haras gather around the table. ~ Kelli O'Hara

Stories
from the literature of our culture to descriptions of our days to the lunatic's ravings
appear to be hardwired into us. Even in sleep we tell ourselves stories through our dreams, and it's been shown that those who are prevented from doing so cease to function. ~ Michael Ruhlman

Breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert. ~ Hunter S. Thompson

A Jewish deli should specialize in, first and foremost, Yiddish foods, the foods of the Eastern European Ashkenazi Jews. So, if it's a place that specializes in pizza or chicken wings or diner food and then does a corned beef sandwich on the side, it's not a Jewish delicatessen. ~ David Sax

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better. ~ Michael Ruhlman

Luck ever attends the bold and constructive thinker: the apple, for instance, fell from the tree precisely when Newton's mind was groping after the law of gravity, and as Diva stepped into her grocer's to begin her morning's shopping (for she had been occupied with roses ever since breakfast) the attendant was at the telephone at the back of the shop. He spoke in a lucid telephone-voice.

"We've only two of the big tins of corned beef," he said; and there was a pause, during which, to a psychic, Diva's ears might have seemed to grow as pointed with attention as a satyr's. But she could only hear little hollow quacks from the other end.

"Tongue as well. Very good. I'll send them up at once," he added, and came forward into the shop.

"Good morning," said Diva. Her voice was tremulous with anxiety and investigation. "Got any big tins of corned beef? The ones that contain six pounds."

"Very sorry, ma'am. We've only got two, and they've just been ordered."

"A small pot of ginger then, please," said Diva recklessly. "Will you send it round immediately?"

"Yes, ma'am. The boy's just going out."

That was luck. Diva hurried into the street, and was absorbed by the headlines of the news outside the stationer's. This was a favourite place for observation, for you appeared to be quite taken up by the topics of the day, and kept an oblique eye on the true object of your scrutiny... ~ E.F. Benson

The argument that all Jews have a heartfelt investment in the state of Israel is untrue. Some have a heartfelt investment in corned beef sandwiches. ~ Judith Butler

Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne. ~ Daniel Boulud

We better take care of the earth or we're gonna have shitty food, and having shitty food is no fun. ~ Michael Ruhlman

A paunchy man with a face the color of corned beef, ~ Robert Galbraith

It was the seventeenth-century English who gave corned beef its name - corns being any kind of small bits, in this case salt crystals. ~ Mark Kurlansky

I believe it's a cook's moral obligation to add more butter given the chance. ~ Michael Ruhlman

Benny Blue dragon was lying in the sunshine. He had just finished eating his dinner. He was feeling very full. Well you would after three helpings of corned beef and caterpillar stew, not to mention the broccoli and the rather smelly blue cheese.
He was settling himself down very comfortably on the lush, fresh smelling, green grass. A doze after dinner is always welcome.
As Benny Blue was dropping off into his dragon-like slumber, he felt a little discomfort, and it was somewhere at the end of his very long tail. He twitched his tail, and settled back down.
There it was again. Benny Blue flicked his tail harder. Whatever was irritating him would have to stop now – except it didn't.
Benny Blue was getting cross. Nothing should come between a dragon and his after dinner nap. ~ Ann Perry

If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten. ~ Michael Ruhlman

People, you have six senses! The last one is common! Use it! ~ Michael Ruhlman

Food is about community. It's about the earth and really taking care of the earth. ~ Michael Ruhlman

You know, it's hard to beat bacon at anytime of day. But I also am a big fan of corned beef hash. ~ Nick Offerman

Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home - and regardless of whether or not I have been to bed - breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert… Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music… All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked. ~ Hunter S. Thompson

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz's cooking was an insult. But corned beef hash was one of life's toughest problems, never yet solved by anyone. ~ Rex Stout

Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed. ~ Michael Ruhlman