A Quote by Jennette McCurdy
My favorite is Steamfresh broccoli with just a hint of garlic salt.
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Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
My favorite is the garlic press. I think it's beautiful as an object. But the awkward part of it all is that I don't use it much because I'm allergic to garlic.
Garlic oil is one of my favorite things on the planet. You can roast 20 cloves of garlic in oil and use it in everything - you can even slide those soft whole cloves into a dish of hot mashed potatoes.
There are truckloads of broccoli at this very minute descending on Washington. My family is divided. For the broccoli vote out there: Barbara loves broccoli. She has tried to make me eat it. She eats it all the time herself. So she can go out and meet the caravan of broccoli that's coming in.
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.
I've been using carrot tops to make pesto and broccoli stalks to make broccoli 'rice.' There's no reason to throw those things away - just get creative.
I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.
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.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
It's very freaky in Chicago.There's something in the water there, I don't know what it is. But the actual word Chicago means, in the Indian language, garlic. It was just garlic and mosquitoes there. And that is the roughest city on the planet, and I been to every place in the world.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
The Byzantines hammered away at their hard and orthodox symbols, because they could not be in a mood to believe that men could take a hint. The moderns drag out into lengths and reels of extravagance their new orthodoxy of being unorthodox, because they also cannot give a hint -- or take a hint. Yet all perfect and well-poised art is really a hint.
The greatest thing in family life is to take a hint when a hint is intended-and not to take a hint when a hint isn't intended.
I don't think anyone likes anything of mine. At the end of the day, I love it, but just because I love it... I happen to love broccoli, not a lot of people like broccoli. I always question if somebody else is going to love my films.
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