Best 49 quotes in «garlic quotes» category

Garlic as fresh and sweet as a baby's breath.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat your garlic with respect.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic.

I could smell garlic, butter, and wine - the world's most delicious flavor combination. It made me feel warm, like the first few sips of wine always do.

He doesn't visit me in dreams, but the smell of garlic on my fingers reminds me of him and, by extension, he loss of him. Sulfurous, maybe a little shameful, the smell reminds me of love.

I can assure you, milady, that the sign of the cross does not deter me, and the worst I have suffered from garlic is bad breath.

Pestom madam." "Yes, Floote, that! Brilliant. Full of garlic." To illustrate her point, she took another mouthful before continuing. "Seems they put garlic in positively everything here. Absolutely fantastic.

I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan. The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation. The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my mélange. After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.

Oregano, garlic powder, cayenne. The words ring in my head and, although I hadn't been planning on it, I grab some fresh ginger that 'Buela uses for tea. I pull some soy sauce packets out of a drawer we throw fast-food items in. "Put those onions in the pan with the olive oil, 'Buela." "Sofrito?" she asks. But I'm not making the usual base. "Something a little different this time." She tosses the onion into the oil, peels and crushes the garlic in el pilón, and then spoons that into the skillet, too.

She removed the salad plates and presented the garlic roasted crab with a flourish. Hot, pungent aromas steamed Lex's face as she leaned over the plate for a long, ecstatic breath. An exotic mix of spices melded with the warm richness of browned butter. Only a whiff of brine. The shells had a warm, healthy sunset color. Her mouth watered. She lifted the top shell and inhaled a sweet tang of the sea.

I slice fresh garlic, rub it into the meat with olive oil, then insert the thin wafers into tiny slits I cut along the grain. After rinsing my hands, I hold them to my face, inhale the garlic perfume still on my skin. I could easily wipe it away on the faucet, a spoon, any piece of stainless steel, but I've never understood why people find it offensive. It's the smell of anticipation, the promise of a wonderful meal in the offing. Opening the spice cabinet, I breathe in the fragrance of all those jars I left behind: saffron threads, cardamom pods, star anise, Tahitian vanilla. I almost weep at the sight of my Fleur de Sel. No one ever gets my obsession with sea salt, especially expensive sea salt. They don't understand that it brightens the flavor of food, wakes it up, like a condiment. Regular table salt just makes food salty.

After waking up, I take my vitamins and eat fruit or, sometimes, bread with garlic, which is good for your health.

Too lazy to peel fresh? You don't deserve to eat garlic.

A gold standard is to the moochers and looters in government what sunlight and garlic are to vampires.

you can run out of garlic, you can't really run out of music

You think I can't get it up anymore, maybe? Lemme tell you, you eat enough garlic and it stands up every time.

Animals have rights, to be smothered with garlic and butter!

A plot without action is like pasta without garlic, like Dolly Parton without cleavage, and like a writer without his similes.

Following the Romanian tradition, garlic is used in excess to keep the vampires away.

Beetroot, garlic, lemon ... and buy a bottle of olive oil. All these things are very critical.

Do you guys have any raw garlic?

Danger is to adventure what garlic is to spaghetti sauce. Without it, you just end up with stewed tomatoes.

Do not eat garlic or onions; for their smell will reveal that you are a peasant.

Garlic, like perfume, must be used with discretion and on the proper occasions.

Garlic is as good as ten mothers.

I am very moody when I cook. I cook according to the way I feel at the moment. A little of this, a little of that, and almost always a coupcon of garlic. I never proceed by the rules.

He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had been inclined to throw it at the fellow's head.

If stakes and garlic were the top two things that could kill a vampire, ninth grade gym was a close third.

If you thought eighth grade was tough, try it with fangs and a fear of garlic.

If you like garlic, you'll like ramps.

It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach.

I have a trainer who comes three times a week and just listens to me moan... and I keep fit and keep moving... and I do watch what I eat. I am a vegetarian... I can't eat crazy food. I'm highly allergic to onions and garlic and spices... I've never had a pizza, never had a curry.

I love garlic, and I use it often.

In Pizza Express you can get garlic bread with cheese and tomato. Now correct me if I'm wrong, but that's a pizza.

I had a meal in Pizza Hut and the waitress told me I didn't need to pay. So I decided to be a bit cheeky and ask for more pizza and garlic bread.

I'm not a vegetarian, and I like filet minion which is sort of a guilty pleasure because I have vegetarian leanings. I eat that once in a while, but generally speaking I like to eat vegetarian things. I really like pasta. I really like bread with olive oil and garlic and I like salads.

I think garlic is absolutely critical. Lemon is absolutely critical to boost the immune system. Olive oil is absolutely critical ... just one teaspoon, it will last the whole month.

Peace and happiness, begin, geographically, where garlic is used in cooking.

It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden.

PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic.

Our lives are full of stress. Some meditate, some walk, some sing and dance. Nature offers us garlic, maitake and hibiscus to relieve stress

Some hours after eating this dish [lièvre à la royale, which contains 20 cloves of garlic and twice that quantity of shallots], there is a peculiar sensation of liberation in the head. and it is sensation of smell.

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.

The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe.

Vulgarity is the garlic in the salad of charm.

We have garlic days, and onion days. You know what they're cooking.

What garlic is to salad, insanity is to art.

What do you think? Young women of rank eat - you will never guess what - garlick!