There's no pleasing the British, or winning their favor. They simply hate politicians. All politicians. Hatred goes with politicians like mint sauce with lamb. It's as old as Parliaments.
A. A. Gill
Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.
Adam Ondra
I don't know if I'd call it a favorite, but there was an entree in the rotation at my grade school cafeteria called 'Salisbury Steak' that was some kind of freestanding spongiform potage covered in a sauce that would probably have to be spelled 'grayvee' for legal reasons.
Adam Rex
If I'm a great artisan of the kitchen, it's because I don't buy my sauces.
Alain Ducasse
I like to make pasta with puttanesca sauce and arugula salad.
Alanis Morissette
Gravity Falls' is a riddle wrapped in an enigma tucked in a mystery deep-fried in a conundrum slathered in hickory-smoked puzzle sauce.
Alex Hirsch
What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.
Alice B. Toklas
Mayonnaise: One of the sauces which serve the French in place of a state religion.
Ambrose Bierce
My ideal meal varies, depending on the time of year. Lobster on a deck overlooking a beach at sunset is one - but all my kids have to be there, because they are all lobster-lovers. Making a bolognese sauce over pappardelle for my husband on a winter evening, because he loves my bolognese sauce and it's his comfort food.
Amy Bloom
I use vinegars to deglaze saute pans for sublime sauces.
Andrew Zimmern
When I'm stirring a saucepan, I don't say to myself, 'Now the chancellor is stirring a saucepan.'
Angela Merkel
Until I was twenty-eight, I had a kind of buried self who didn't know she could do anything but make white sauce and diaper babies. I didn't know I had any creative depths.
Anne Sexton
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
Anthony Bourdain
I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.
A good upbringing means not that you won't spill sauce on the tablecloth, but that you won't notice it when someone else does.
Anton Chekhov
Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.
Auguste Escoffier
Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.
Nobody could pile on the applesauce like Mickey. He was the best liar in the world - well, Frank Sinatra can tell a good story, too, but I don't believe he was ever unfaithful to me.
Ava Gardner
I make really good pasta sauce. The secret to getting it right is just patience and love.
Banks
I have an obsession with hot sauce. I love Cholula. I put Cholula on everything.
Becky G
Danger is sauce for prayers.
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.
Laissez Faire was very good sauce for the goose, labor, but was very poor sauce for the gander, capital.
I love pasta with the homemade marinara sauce I had as a kid.
I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.
Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
I like regular meals and restaurants that will adapt things to your taste. Not a place where they roll their eyes if you want the sauce on the side.
I love to bake. I like to bake with wheat and try not to eat sugar, so I use applesauce instead, which probably sounds really gross.
Through my research, I found that vulnerability is the glue that holds relationships together. It's the magic sauce.
I believe there's life on other planets, but I don't believe that UFOs are saucers from another world.
Cutting sugar made the most difference to my body. It's the devil. It's addictive, and it's in so many things you wouldn't even think of. Sugar is put in sauces, breads, and yoghurts. It's not always obvious, but so many things are packed in sugar.
My wife is one of the best wimin on this Continent, altho' she isn't always gentle as a lamb with mint sauce.
We don't really want to work for a corporation; however, we do aspire to one day make a barbecue sauce that doubles as a cologne, and we would like to promote that ourselves. We would like to create a cologne barbecue sauce benchmark of success.
I didn't grow up wealthy. We couldn't even afford spaghetti sauce when I was first born, but my mom and dad worked really hard and came from the bottom up.
Food from Quebec is not known to be amazing. Actually, even though you can eat really, really well in Montreal, it's crazy. It's one of the best cities I eat in, but typical Quebec food is like food from people that work in the woods. It's potatoes, meat and sauce.
I love hot sauce. It can't be hot enough for me.
You can pour melted ice cream on regular ice cream. It's like a sauce!
I know when I was little, having my Thai mom, even I was weird about fish sauce and fish heads and clams. I kind of sided with my dad because he was a big American guy. So, we were very meat and potatoes, but I really wish I had grown up appreciating my mom's taste a bit more.
I love my husband's fried chicken, but I took it to the next level by swiping it with Cholula honey butter - I'm a total hot-sauce freak.
I grew up in New York City, and both my parents worked. On weekends, we'd go out to the country, and on Sunday nights we'd come back. Sometimes we were a little cranky - it was a long drive. But we could always look forward to one thing: my mother's ziti and meat sauce.
I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
I'm not a normal person with normal tastebuds, so I'll save you all from cringing/dissing on my late night flavour pairings, but I will say when I was a kid, with little to no access to anything but my mother's pantry, I'd dip everything in ranch dressing, Miracle Whip, katsup, barbecue sauce, honey, mustard, etc.
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.
There's no doubt a bit of chicken in a creamy mushroom sauce with a side order of garlic mash will put a smile on your face.
I love hot edamame with truffle sauce.
My signature dish is seafood lasagne - massive king prawns, smoked haddock, cod and a white sauce.
My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
