A Quote by Mac Dre
The steak ain't right without the A-1
So I stay dipped in sauce and they come
Related Quotes
There is this place in Nashville called Steak and Shake, which is pretty much the best food, ever. That is our secret, sexy place to go. When I look over at her when she's biting into a steak sandwich and there is some steak sauce dripping down her chin, there is nothing sexier.
If you got a good steak you don't need A1 sauce.
If you want to sell a steak, you can't just have the sizzle, you gotta have sauce.
My biggest weakness is steak. I have to be careful not to eat too much of it these days - but I do love it done medium rare, with peppercorn sauce.
What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen.
What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.
So I dipped into my childhood and came up with Nicky Deuce. I wanted him to get into a lot of mischief, like the time I taped a fork to a broom handle and cattle-rustled a steak off the barbecue of the next-door neighbor.
I have a zillion bottles of hot sauce. I love Trader Joe's jalapeno. The whole right side of my fridge is filled with hot sauce.
I stay dipped like the first day of school.
I don't know if I'd call it a favorite, but there was an entree in the rotation at my grade school cafeteria called 'Salisbury Steak' that was some kind of freestanding spongiform potage covered in a sauce that would probably have to be spelled 'grayvee' for legal reasons.
We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.
Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.
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.
SAUCE, n. The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven.
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge.
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.
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