A Quote by Edward Abbey

Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients.

Edward Abbey

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Basic Beware Cover Elegant Fish Flavor Flesh Food French Ingredients Integrity Invented Like May Mayonnaise Rotten Sauce Slime Spoiled Stale Suspect Up Vegetables Well

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Edward Abbey
American - Author
January 29, 1927 - March 14, 1989

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.

Mitt Romney

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

Wylie Dufresne

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

George Akerlof

Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

Gordon Ramsay

The old adage about giving a man a fish versus teaching him how to fish has been updated by a reader: Give a man a fish and he will ask for tartar sauce and French fries! Moreover, some politician who wants his vote will declare all these things to be among his 'basic rights.'

Thomas Sowell

Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.

Tom Douglas

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

Joel Robuchon

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

Michael Pollan

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

Martin Yan

You can hover in the air if you want, or you can push off of something and glide through the air - just like a fish. I also think it is like being a fish, since you can catch food in your mouth easily because it is suspended in the air - just like when you put fish food in a tank - the fish swim up to it, open their mouths, and eat the food.

Sunita Williams

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.

Yotam Ottolenghi

If you get vegetables in season, the difference is remarkable compared to vegetables that might have been imported. You can't beat fresh ingredients and seasonal fresh ingredients. There's nothing quite like the taste of a beautiful summer strawberry.

William Katt

I feel like things are weirder in our food production chain than I can even make up. I wouldn't invent pink slime, but pink slime exists: It's a non-fictional entity. Like, that stuff grosses me out so much, I couldn't make it up.

Alexandra Kleeman

I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.

Reese Witherspoon

Fish is the only food that is considered spoiled once it smells like what it is.

P. J. O'Rourke

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

James Beard

A Quote by Edward Abbey

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