Best 112 quotes in «salt quotes» category

For it is not needful, to use a common proverb, that one should drink up the ocean who wishes to learn that its water is salt.

I didn't like Dali: now, like you, I do. Like you, I began to drink my Coke with a pinch of salt . Like you, I stopped bothering about ironed clothes. Like you, I sit with a dictionary while reading the papers. Like you, I sit on the compound wall after a bath.

Hunger gives flavour to the food.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

Images are deceiving. Salt and sugar look exactly the same but taste very different.

I shivered in those solitudes when I heard the voice of the salt in the desert.

One solitary tear crept through the scars of his face, through the diagrams of constellations and the incised maps of influence and dominion. A liquid without a name, it being made of so many emotions and conflicts, each cancelling the other out until only salt and gravity filled the moment and moved down through his expression.

It is becoming fashionable to scorn the idea of sin in society. The impact of humanistic thinking is to belittle the concept that man is corrupt. Psychologists and psychiatrists would persuade us that people really are not responsible for their wrongs. Rather, the view of sociologists is that the environment is all wrong. Their cry is, 'Change society and you will get better men and women'. It simply does not happen. Christ's call is, 'Change men and women and you will get a better society'. This does work. It always has.

Not to be the salt and light on earth is to lack understanding

It is clear from our Lord's prayer that He does not intend for us to withdraw from contact with the world of non-Christians (John 17:15). Instead, He said we are to be 'the salt of the earth' and 'the light of the world' (Matthew 5:13-14).

Never let the salt of your tears be tasteless in grief.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Now, when I'm deciding which ingredients to put together, I like to think about the central element in the dish. What flavors would it want? So I want you to think about crabs. Close your eyes. What comes to mind?" Claire obediently lowered her eyelids, feeling her lashes brush against her skin. She thought of the fine hairs on the sides of a crab's body, the way they moved in the water. She thought of the sharp edges of claws moving their way across the wavy sand bed of the sea, of water so pervasive it was air as well as liquid. "Salt," she said aloud, surprising herself. "Good, now keep going," Lillian prompted. "What might we do to contrast or bring out the flavor?" "Garlic," added Carl, "maybe some red pepper flakes." "And butter," said Chloe, "lots of butter.

Rivers don’t drink their own waters; trees don’t eat their own fruits. The salt seasons the soup in order to have its purpose fulfilled. Live for others!

Salt and citrus,” Cairdine Farrier said, joining her at the stern with a lemon in each hand. “The chemicals of empire.” “Salt to preserve food for long journeys,” Baru recited. “Citrus for scurvy.

Salt is wholly innutritious; it affords no nourishment to any structure or substance of the human body. It is utterly indigestible, entering and going the rounds of the general circulation and leaving the body as an unassimilated mineral substance.

Salt is truly useful when it is used usefully, so are dexterity, wisdom and understanding!

Salt! Salt! And grease! Greee-suh!”Ax

Some people when they see cheese, chocolate or cake they don't think of calories.

The fact that salt is a powerful emetic as well as a potent laxative should convince the most skeptical that it is not meant to form an important part of the human diet.

The plane banked, and he pressed his face against the cold window. The ocean tilted up to meet him, its dark surface studded with points of light that looked like constellations, fallen stars. The tourist sitting next to him asked him what they were. Nathan explained that the bright lights marked the boundaries of the ocean cemeteries. The lights that were fainter were memory buoys. They were the equivalent of tombstones on land: they marked the actual graves. While he was talking he noticed scratch-marks on the water, hundreds of white gashes, and suddenly the captain's voice, crackling over the intercom, interrupted him. The ships they could see on the right side of the aircraft were returning from a rehearsal for the service of remembrance that was held on the ocean every year. Towards the end of the week, in case they hadn't realised, a unique festival was due to take place in Moon Beach. It was known as the Day of the Dead... ...When he was young, it had been one of the days he most looked forward to. Yvonne would come and stay, and she'd always bring a fish with her, a huge fish freshly caught on the ocean, and she'd gut it on the kitchen table. Fish should be eaten, she'd said, because fish were the guardians of the soul, and she was so powerful in her belief that nobody dared to disagree. He remembered how the fish lay gaping on its bed of newspaper, the flesh dark-red and subtly ribbed where it was split in half, and Yvonne with her sleeves rolled back and her wrists dipped in blood that smelt of tin. It was a day that abounded in peculiar traditions. Pass any candy store in the city and there'd be marzipan skulls and sugar fish and little white chocolate bones for 5 cents each. Pass any bakery and you'd see cakes slathered in blue icing, cakes sprinkled with sea-salt.If you made a Day of the Dead cake at home you always hid a coin in it, and the person who found it was supposed to live forever. Once, when she was four, Georgia had swallowed the coin and almost choked. It was still one of her favourite stories about herself. In the afternoon, there'd be costume parties. You dressed up as Lazarus or Frankenstein, or you went as one of your dead relations. Or, if you couldn't think of anything else, you just wore something blue because that was the colour you went when you were buried at the bottom of the ocean. And everywhere there were bowls of candy and slices of special home-made Day of the Dead cake. Nobody's mother ever got it right. You always had to spit it out and shove it down the back of some chair. Later, when it grew dark, a fleet of ships would set sail for the ocean cemeteries, and the remembrance service would be held. Lying awake in his room, he'd imagine the boats rocking the the priest's voice pushed and pulled by the wind. And then, later still, after the boats had gone, the dead would rise from the ocean bed and walk on the water. They gathered the flowers that had been left as offerings, they blew the floating candles out. Smoke that smelt of churches poured from the wicks, drifted over the slowly heaving ocean, hid their feet. It was a night of strange occurrences. It was the night that everyone was Jesus... ...Thousands drove in for the celebrations. All Friday night the streets would be packed with people dressed head to toe in blue. Sometimes they painted their hands and faces too. Sometimes they dyed their hair. That was what you did in Moon Beach. Turned blue once a year. And then, sooner or later, you turned blue forever.

this heart yearns... for the salt of unsmelt air unswept thunderstorms... unknown adventures.

The reason why salt and sugar are known to be sweet is that they season other things. Care to share and dare to do it every day!

To be the salt, you also need to be the shaker. To shake the world. Shake the truth. Shake the people. Shake the word. Have it sprinkle, melt and preserve humanity.

She reached for a tiny white dish on top of the stove. "Oops, and salt. I almost forgot salt." "Salt?" I wrinkled my nose, and then widened my eyes. "Is that your secret ingredient?" Sophie laughed. "Salt isn't a secret ingredient, doofus. Besides, you just add a pinch. Salt brings out all the flavors." She paused. "It's weird, isn't it? How something so opposite of sweet can make things taste even better?" "How does it do that?" I asked. "I don't know," Sophie answered. "It just kind of brings everything together in its own strange little way.

You are the salt of the earth. But remember that salt is useful when in association, but useless in isolation.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

We could take him to the valley of salt," - Amatis Herondale

A little truth seasons a lie like salt.

A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard.

A Good School deserves to be call'd, the very Salt of the Town, that hath it.

A home without a grandmother is like an egg without salt.

A kiss without a mustache is like an egg without salt.

Adjectives are the sugar of literature and adverbs the salt.

Any soldier worth his salt should be antiwar. And still there are things worth fighting for.

Any journalist worth his or her salt wouldn't trust me.

Any opinion writer worth his salt would have rejected the quaint notion that certain eternally aggrieved identity groups have exclusive linguistic rights to words in the English language.

All the sea-gods are dead. You, Venus, come home To your salt maidenhead.

Any writer worth his salt writes to please himself.

Bread without love is like grass without salt -- the stomach may be filled, but it leaves a bad taste in the mouth.

As we do not see squares in nature, I thought that it is man-made. But I have corrected myself. Because squares exist in salt crystals, our daily salt.

Avoid buying frozen dinners and processed foods, as they are often overloaded with salt.

Business is the salt of life, which not only gives a grateful smack to it, but dries up those crudities that would offend, preserves from putrefaction and drives off all those blowing flies that would corrupt it.

But after all, the villains are the salt in the soup of a story.

I had lunch with a chess champion the other day. I knew he was a chess champion because it took him 20 minutes to pass the salt.

Do you have a sleeping bag?” I stared at him. “No. I lost it in the great salt-dip of ’06.

Freedom requires religion like a slug requires salt

I don't know when pepper mills in a restaurant got to be right behind frankincense and myrrh in prominence. It used to be in a little jar that sat next to the salt on the table and everyone passed it around, sneezed, and it was no big deal.

If Obama wanted to make radical changes to America's health long-term, all he has to do is treble the price of sugar and salt.

Didn't have Nintendo, we just poured salt on snails.