Best 65 quotes in «sauce quotes» category

Fish must swim thrice--once is the water, a second time in the sauce, and a third time in wine in the stomach.

Experience has taught me that you feel better on a flight if you avoid chicken fat in plastic sauce.

For honesty coupled to beauty, is to have honey a sauce to sugar.

Give me the enchilada with the pickle sauce shoved up between the donkey's ass until he can't come anymore.

If you take cranberries and stew them like apple sauce, it tastes much more like prunes than rhubarb does.

Hunger is the best sauce in the world.

I don't have any secret sauce and I'm no smarter than anyone else. I will say I have surrounded myself with unbelievable talent that has made my job easier.

Here's a Thanksgiving tip. Generally, your turkey is not cooked enough if it passes you the cranberry sauce.

I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine and curry and cheeses.

If you're craving oatmeal cookies, apple sauce won't do.

If you want to sell a steak, you can't just have the sizzle, you gotta have sauce.

I have a zillion bottles of hot sauce. I love Trader Joe's jalapeno. The whole right side of my fridge is filled with hot sauce.

I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.

I love disco and we sample it a lot for Duck Sauce. For me, that sound is kind of a new manifestation.

I saw the young man over there with eggs Benedict, with hollandaise sauce. And I was going to suggest to you that you serve your eggs with hollandaise sauce in hubcaps. Because there's no plates like chrome for the hollandaise.

I'm layering away: sauce, noodles, I belong to you, cheese, sauce, my heart is yours, noodles, cheese, I hear your soul in your music, cheese, cheese, CHEESE.

I originate from a family where sauce is viewed as a refreshment.

Mentioning violence to Bruce was like mentioning chocolate sauce to a six-year-old.

It is better to remain silent than to speak the truth ill-humoredly, and spoil an excellent dish by covering it with bad sauce.

I was in a supermarket and I saw Paul Newman's face on salad dressing and spaghetti sauce....I thought he was missing.

My favorite thing to cook is anything that comes out okay. I'm very fond of certain pastas and sauces that I can just about cook from scratch. So those are what I like to cook, as well as roasted potatoes and chicken. Anything that tastes alright.

My repertoire is small, but I can make a pretty tasty pasta sauce from scratch.

Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.

Rumors are the sauce of a dry life.

Show me a sexual practice that involves ice cubes and hot sauce, and I will show you a sexual practice that would be improved without them.

Shrimps ought to stay small and curled up in their cocktail sauce, if you ask me.

Sweet meat must have sour sauce.

Simple diet is best: for many dishes bring many diseases, and rich sauces are worse than even heaping several meats upon each other.

Smother me in your hot sauce woman until smoke comes from your thighs.

Spoon the sauce over the ice cream. It will harden. This is what you have been working for.

Standing in the corridor was a large plastic bin on wheels. He looked inside. Empty tins of dog food. That explained the spaghetti with meat sauce. Oh well, he'd eaten worse.

Studies find top 3 most stressful moments in people's lives: death, divorce, and properly pronouncing "Worcestershire sauce.

Their best and most wholesome feeding is upon one dish and no more and the same plaine and simple: for surely this hudling of many meats one upon another of divers tastes is pestiferous. But sundrie sauces are more dangerous than that.

The limitation in our ability to perceive broad distinctions in scope can be applied to our moral and temporal responses.... We agonize over a dinner menu, or have engine trouble on the way to work; and for seconds or minutes our cosmos shrinks to a miniscule volume of being, an epic of cheese sauces or tragedy of fanbelts.

There is no perfect spaghetti sauce. There are perfect spaghetti sauces.

The steak ain't right without the A-1 So I stay dipped in sauce and they come

The truth sticks in our throats with all the sauces it is served with: it will never go down until we take it without any sauce at all.

The subtle sauce of malice is often indulged in by maidens of uncertain age, over their tea.

They kept saying 'It's sushi-grade!' And I'm like... 'Put some soy sauce on this. Get me some rice. And cook it. And then get me out of here.

Whatever dressing one gives to mushrooms, to whatever sauces our Apiciuses put them, they are not really good but to be sent back to the dungheap where they are born.

Xedrix-"No, our motto is 'everything tastes better with hot sauce.

Where I'm from we don't trust paper. Wealth is what's here on the premises. If I open a cupboard and see, say, thirty cans of tomato sauce and a five-pound bag of rice, I get a little thrill of well-being - much more so than if I take a look at the quarterly dividend report from my mutual fund.

Woe to the cook whose sauce has no sting.

You are such an optimist. My Spidey-sense is tingling all over the place. (Tory) That’s from eating the ice cream. Relax. (Acheron) Relax. Trust me. It’ll be all right. Isn’t that how I ended up dead? (Danger) Stop feeding her anxiety. (Acheron) Anxiety. The Simi’s never eaten that before. Is that tasty? (Simi) Not really. (Danger) Oh. Maybe we should put barbecue sauce on it. Everything’s better with barbecue. (Simi)

You ever wonder when God's coming back with a lot of barbecue sauce?

You can't go wrong with cocktail weenies. They look as good as they taste. And they come in this delicious red sauce. It looks like ketchup, it tastes like ketchup, but brother, it ain't ketchup!

Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

Despite the raised voices and the wild gesticulations, nobody here is wrong. The beauty of ragù is that it's an idea as much as it is a recipe, a slow-simmered distillation of what means and circumstances have gifted you: If Zia Peppe's ragù is made with nothing but pork scraps, that's because her neighbor raises pigs. When Maria cooks her vegetables in a mix of oil and butter, it's because her family comes from a long line of dairy farmers. When Nonna Anna slips a few laurel leaves into the pot, she plucks them from the tree outside her back door. There is no need for a decree from the Chamber of Commerce to tell these women what qualifies as the authentic ragù; what's authentic is whatever is simmering under the lid. Eventually the women agree to disagree and the rolling boil of the debate calms to a gentle simmer. Alessandro opens a few bottles of pignoletto he's brought to make the peace. We drink and take photos and make small talk about tangential ragù issues such as the proper age of Parmesan and the troubled state of the prosciutto industry in the region. On my way out, Anna no. 1 grabs me by the arm. She pulls me close and looks up into my eyes with an earnestness that drowns out the rest of the chatter in the room. "Forget about these arguments. Forget about the small details. Just remember that the most important ingredient for making ragù, the one thing you can never forget, is love." Lisetta overhears from across the room and quickly adds, "And pancetta!

Do you have any anchovies?" she asked. Enzo's mother looked as if she was about to explode. "Anchovies?" In Naples, anchovies were only added to tomatoes if you were making puttanesca, the sauce traditionally associated with prostitutes. "Please. If you have some," Livia said demurely. Quartilla appeared to be about to say something else, but then she shrugged and fetched a small jar of anchovies from a cupboard. The sauce Livia made was not puttanesca, but like puttanesca it was powerful and fiery. It was also remarkably simple, a celebration of the flavor of its main ingredients. She tipped the anchovies, together with their oil, into a pan, and added three crushed cloves of garlic and a generous spoonful of peperoncino flakes. When the anchovies and garlic had dissolved into a paste, she put in plenty of sieved tomatoes, to which she added a small amount of vinegar. The mixture simmered sluggishly, spitting little blobs of red sauce high into the air, like a pan full of lava. After three minutes Livia dropped a few torn basil leaves into the sauce.