A Quote by Kate Christensen
There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.
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I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.
I have always considered desserts to be of equal importance to the savory food.
In the case of the cashew, someone, somewhere, a long time ago determined that it had to be roasted. The cashew was once nicknamed the blister nut, because if you try to eat it raw from the tree, your mouth pays the price. The cashew is not a nut, however; it's a seed.
Almonds can be used in sweet and savory dishes very easily.
For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.
The Tantric way is open to all the richness of human nature, which it accepts without a single restriction. It is probably the only spiritual path that excludes nothing and no one, and, in this way, it corresponds to the deep aspirations of men and women today.
The soul that has come to know God fully no longer desires anything else, nor does it attach itself to anything on the earth; and if you put before it a kingdom, it would not desire it, for the love of God gives such sweetness and joy to the soul that even the life of a king can no longer give it any sweetness.
Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
I dislike cloyingly sweet desserts - sweet is not a flavor - so I suggest dialing back the sweetness and focusing on what the dessert is about, whether it is a ripe fruit, chocolate, etc.
If we could only live the way we know deep down we should, we would guarantee ourselves a life of richness & fulfillment.
I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.
The contrast between the two, the sweetness and the badness, wrenches the heart of the lover as such sweetness on its own would not, and the lover shudders all the more at dread of the beloved's recklessness, for the sake of the sweetness that is there, and the shudder only makes more violent the shuddering that announces love.
When banks place credits into your account, they are merely pretending to lend you money. In reality, they have nothing to lend. Even the money that non-indebted depositors have placed with them was originally created out of nothing in response to someone else's loan. So what entitles the banks to collect rent on nothing? It is immaterial that men everywhere are forced by law to accept these nothing certificates in exchange for real goods and services. We are talking here not about what is legal, but what is moral.
The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.
If I create with my heart almost all my intentions remain. If it is with the head - almost nothing. An artist must not fear to be himself, to express only himself. If he is absolutely and entirely sincere, what he says and does will be acceptable to others.
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