Best 75 quotes in «potatoes quotes» category

For the primo piatto, the chef had chosen to serve a dish he called gnocchi- small dumplings made with potato flour. It was an unusual dish as potatoes were a rarity from the New World and largely unknown. The gnocchi were simply dressed in browned butter and sage and then dusted with freshly grated Parmigiano-Reggiano. It was a plain presentation with no garnish, and it was accompanied by a white table wine of no special distinction. My mouth watered as I carried the gnocchi up to the dining room. I'd tasted one dumpling in the kitchen, and I loved the earthy flavor as well as the way it resisted when I sank my teeth in. The butter and sage coated my mouth so that the taste lasted even after I swallowed. I liked the way it felt in my stomach, solid and nourishing, and I looked forward to learning how to make it.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

I invested in a fifteen-dollar handheld mandoline, knowing that my knife skills would never be good enough to get the potatoes thin and uniform. I shockingly manage to slice them all without opening an artery, and briefly cook them in a mix of cream and half-and-half, with a pinch of nutmeg, a sprig of thyme. I've got a buttered dish at the ready, which I've dutifully rubbed with the cut side of a half clove of garlic, but I'm suspicious of this maneuver; I can't imagine it will really impart much flavor. When the potato slices are pliable but still not cooked, I transfer them to the dish, discarding the sprig of thyme, and add enough of the cooking liquid to barely cover them. I pop it in the preheated oven, wondering how that soupy mess of potato and cream will come together into a sliceable dish.

Early as it was, every one had breakfasted, and my basin of bread and milk was put on the oven-top to await my coming down. Every one was gone about their work. The first to come into the house-place was Phillis with a basket of eggs. Faithful to my resolution, I asked - "What are those?" She looked at me for a moment, and then said gravely - "Potatoes!" "No! they are not," said I. "They are eggs. What do you mean by saying they are potatoes?" "What do you mean by asking me what they were, when they are plain to be seen?" retorted she. We were both getting a little angry with each other.

It took the combined efforts of Cam and George to load the grumbling, protesting Leo into the carriage. “It’s like hauling five sacks of potatoes all at once,” the footman said breathlessly, pushing Leo’s foot safely inside the vehicle. “The potatoes would be quieter,” Cam said.

In a lot of ways that poor little potato' – Evan pointed directly at Jade’s French fries – 'symbolizes the reckless consumerism that plagues America.

I needed to say something. Something romantic! Something to sweep her off her feet. "You're like a potato!" I shouted after her. "In a minefield.

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

Looks delicious," he lied. "A mite crispy along the edges - but then, I like it that way." Incredulous eyes met his own. "You like your potatoes burned?" Ah, so he'd been right about that. If he could still recognize what it was she'd cooked, then surely he could eat it.

Magic was precarious by nature, and potatoes were safe by comparison.

Never judge a potato by its skin. One day, it will be french fries.

If you knew enough Greek, she thought, you could assemble a word that meant divination via the pattern of grease left on a paper plate by broasted potatoes. But it would be a long word.

The meaning of sex is illustrated by two eponymous heroes of British history, King Edward VII (who flourished in the years before the First World War) and the King Edward variety of potato which has fed the British working class for almost as long). The potato, unlike the royal family, reproduces asexually. Every King Edward potato is identical to every other and each on has the same set of genes as the hoary ancestor of all potatoes bearing that name. This is convenient for the farmer and the grocer, which is why sex is not encouraged among potatoes.

The name of my blog was already Life from Scratch, and the food became a natural extension. It turned out that writing about food was the perfect jumping board to discussing the rest of my life too. If nothing interesting was happening, I could talk about how I learned to roast potatoes (the trick: put the cubed potatoes in a bag; splash in the olive oil, salt, rosemary, and garlic powder; and then shake to coat each potato evenly.)

There is all the pleasure that one can have in golddigging in finding one’s hopes satisfied in the riches of a good hill of potatoes.

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

While we’re at it, why don’t we add a third emotion to this list: lust. You are probably unaware that Linnaeus lumped the tomato into the same genus as the potato, a food with a reputation for its widespread availability and easy satisfaction of oral needs.

The nice thing about this menu is that it will keep fine for tomorrow. I decide to finish the potatoes, cutting the top off and scooping out the fluffy interiors, leaving a quarter-inch-thick shell. I mix the scoopings with butter, sour cream, cheddar cheese and chives, add a splash of milk to keep smooth, and restuff the potato shells, sprinkling a mixture of shredded cheddar and fried shallots on top, and pop them in the fridge. All I will have to do tomorrow is cook the beef, reheat the spinach, and bake the potatoes.

Suddenly I had visions of being sent to prison, drilling until I fell over dead, or, at the very least, peeling potatoes into eternity.

Books take their place according to their specific gravity as surely as potatoes in a tub.

We really never, never threw anything away. You think you know about recycling? We invented it. We had to. We were desperate. Sometimes maybe the only thing we had to work with was a couple of leftover baked potatoes from the weekend, and that was all there was to eat. Didn't matter to us that much. Ma just baked them again. Twice-Baked Potatoes really were kind of a treat for us, and we'd never complain when she served them.

A lot of my work is like picking potatoes; you have to get into the rhythm of it. It is different than patience. It is not thinking. It is working with the rhythm.

A vampire victim. I'd never seen a lone kill. They were like potato chips; once a vamp tasted them, he couldn't stop at just one.

Both sides of my family had come from Ireland in the 19th century for the same reason: There was nothing to eat over there. Since then, I've tried to make up for the potato famine by making the potato the only vegetable that passes these lips.

Can you suggest any suitable aspersions to spread abroad about Mrs. Thatcher? It is idle to suggest she has unnatural relations with Mrs. Barbara Castle; what is needed is something socially lower: that she eats asparagus with knife and fork, or serves instant mash potatoes.

Don’t tell me you’re going to eat a mashed-potato sandwich

For me, a plain baked potato is the most delicious one....It is soothing and enough.

I despise formal restaurants. I find all of that formality to be very base and vile. I would much rather eat potato chips on the sidewalk.

High fashion has the shelf life of potato salad. And when past its prime, it is similarly deadly.

I always felt that the boiled potato, not the tudor rose, should be the national emblem.

I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.

I could sit toe to toe at a potato table with anybody.

I don't want to have to put on that "thing" - I call it "the thing" when I have to do my hair, put on the lashes, get dressed up. When I go out for potato chips, I just want to go out looking like myself, which means you will see bad pictures of me. There probably are some out there right now, but it's just part of the life.

I do not believe that you have to spend a lot of money to eat well: it is hard to beat a plain old baked potato.

If it was just the potatoes that were affected, at the end of the day you will pay the price if you're a fussy eater.

I grew up in Scotland in the 1970s. There was not much money. The most popular Christmas toy was probably a potato.

I have these big piano-playing hands. I feel like I should be picking potatoes.

I'm a loser on Sunday. Yeah, I'm a couch potato. I get up and try and eat and then back on the couch. And watch anything.

I'll never forget my first experience of swede. It was at school and I thought I was getting mashed potato. I've never got over it.

I sweet potato what I sweet potato.

I'm really into food; it's one of my favourite things - everything from potato waffles to lobster.

Im straight... But my girl a faggot... Potato on the barrel... Potato salad

It's not just the small-potatoes post-9/11 Homeland spending that feels a little off mission. It's the big-ticket stuff too.

I only like food without color, like potatoes, bread, and pasta.

I try to avoid barbecue potato chips. They're my weakness.

I had a nickname in junior high, and I'm loathe to say this: 'potato lady.'

It is thought that potato water is unhealthy; and therefore do not boil potatoes in soup, but boil elsewhere, and add them when nearly cooked.

I've always liked to be a meat and potatoes kind of actor who doesn't believe in any of the highfalutin stuff about acting, so I tend to be a little bit more cynical.

Marry me, princess. I'll give you my kingdom—small potatoes that it is.

Maybe I needed to make like a potato, winnow myself down, be part of something that was not easy, just simple.