A Quote by Gaylord Perry

I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping. — © Gaylord Perry
I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.
When I go gray, I'm not going to be able to see it that much. I won't be salt and pepper: I'll be like salt and the white pepper you can buy.
The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. The next best vegetable is the jalapeno pepper. It has the virtue of turning salads into practical jokes.
We talk about America as a melting pot, where you can't turn salt into pepper. Then you got too much pepper. You need the salt. You need the paprika. You need the broth.
Fix yourself something to drink," she said. "I don't have any Mr. Pepper." "You mean Dr. Pepper?" "For the love of God!" She exploded. "People expect everything from a psychic! 'Doctor,' 'mister,' I was close enough. I didn't call it 'Mrs. Salt,' did I?
Mentioning violence to Bruce was like mentioning chocolate sauce to a six-year-old.
What I love is Mexican hot chocolate, like a spicy hot chocolate - adding cayenne pepper to the Hershey's cocoa and making a spicy-sweet treat.
All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.
It would be like a cleansing diet. The problem was, the only diet I'd ever been on backfired. Once I tried to go an entire month without chocolate. Not one bite. At the end of two weeks, I broke down and binged on more chocolate that I would have eaten in three months. I hoped my chocolate-free diet didn't foreshadow what would happen if I tried to avoid Patch.
I love a good, old-fashioned sliced apple sprinkled with salt and cinnamon, and sometimes cayenne, to enhance the flavor and give it a kick.
I don't like to design single objects. I like my pieces to have a relationship to each other. They can be mother and child, like the Schmoo salt and pepper shakers, or brother and sister like the Birdie salt and peppers, or cousins, like most of my dinnerware sets.
I didn't mind staying home from school and medicating myself with vanilla ice cream and chocolate sauce. Being sick always gave me another chance to break an old-fashioned mercury thermometer, too.
Many foreigners imagine that Latin American cuisine is spicy, but Chilean food, on the whole, is extremely bland: salt, vinegar, mayonnaise, and more salt are the four basic condiments. Black pepper is conspicuously absent, and not only from the food - it is also rarely available even on request.
Of course I have used dissonance in my time, but there has been too much dissonance. Bach used dissonance as good salt for his music. Others applied pepper, seasoned the dishes more and more highly, till all healthy appetites were sick and until the music was nothing but pepper.
In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it’s indispensable.
My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.
I've always believed with age comes wisdom. And I find salt and pepper hair to be very attractive.
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