A Quote by Herman Melville
But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... we dispatched it with great expedition.
Related Quotes
I always try and have a snack before an event - usually a small bowl of chickpea pasta, which is quick to make and delicious with just salt and pepper and a little bit of butter.
A Child will make two Dishes at an Entertainment for Friends; and when the Family dines alone, the fore or hind Quarter will makea reasonable Dish; and seasoned with a little Pepper or Salt, will be very good Boiled on the fourth Day, especially in Winter.
I'm religious about salted butter. I don't understand how it happened that everyone thought we should all have sweet butter. I blame the French.
I haven't got a very sweet tooth, but I love salted things like nuts. I would have to be dragged in by a lorry if I ate as many salted peanuts as I would like to.
I don't know what you think of me. And you certainly would never picture us together. But probably peanut butter was just peanut butter for a long time, before someone ever thought of pairing it with jelly. And there was salt, but it started to taste better when there was pepper. And what's the point of butter without bread? (Why are all these examples of FOODS?!!?!?!?!?!?!) Anyway by myself I'm nothing special. But with you I could be.
It doesn't seem to matter what we think...The prince will come up here and look at us as if we're barrels in a trader's wagon. And if I'm salt pork and he doesn't care for salt pork, then there's nothing I can do.
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
A slab of bread "buttered" with lard and, if you were lucky, seasoned with salt and pepper, was a luxury.
Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?
We eat the same breakfast every day. We are like robots. I always do two eggs over easy with turkey bacon - we enjoy the taste of it more than pork - and avocado. I carve it all up into a bowl so it's like a slop, and I load it with salt and pepper and Cholula.
Slowly, quietly, like snow-flakes—like the small flakes that come when it is going to snow all night —little flakes of me, my impressions, my selections, are settling down on the image of her. The real shape wil be quite hidden in the end.
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.
Now are the days, of humblest prayer,
When consciences to God lie bare,
And mercy most delights to spare.
Oh hearken when we cry.
Now is the season, wisely long,
Of sadder thought and graver song,
When ailing souls grow well and strong.
Oh hearken when we cry.
The feast of penance! Oh so bright,
With true conversion's heavenly light,
Like sunrise after stormy night!
Oh hearken when we cry.
Oh happy time of blessed tears,
Of surer hopes, of chast'ning fears,
Undoing all our evil years.
Oh hearken when we cry.
Chastise us with Thy fear;
Yet, Father! in the multitude
Of Thy compassions, hear!
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.
Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.
In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.
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