A Quote by Susie Dent

Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits.

Susie Dent

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Biscuits Food Itself Meaning Often Pastry Perfectly Used

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Susie Dent
English - Scientist

My Mom always cooked healthy. Greek food lends itself to cooking healthy.

Cat Cora

All food starting with p is comfort food: pasta, potato chips, pretzels, peanut butter, pastrami, Pizza, pastry.

Sara Paretsky

My favourite food at the moment is Pasta, “with tons of shaved Parmesan on the side. Not crumbly but like the hunks, you know what I meanwhen you get the thin slices.

Kirsten Dunst

There are a couple of different types of food I eat a lot. I was raised in the South, in Tennessee, so I’m going to go with comfort food, soul food. I would probably start with collard greens and candied baby carrots and then have some biscuits and white gravy - and for dessert, probably blackberry cobbler.

Megan Fox

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

Michael Symon

One of the problem with cyber is that it lends itself to preemptive action. Your assets in cyber-warfare are your opponents' vulnerabilities, therefore in order to quantify your assets you have to be able to ascertain how vulnerable your opponents are and that involves pre-emptive exploration of your opponents' networks. So in that sense it lends itself to some pretty nasty stuff.

Misha Glenny

Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.

Melissa Leong

So American culture is itself a hybrid and lends itself to use in other people's hybrids.

Todd Gitlin

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

Ron Ben-Israel

I love biscuits. I have a real thing for a biscuits, and if it's not made right, I'm gonna come down hard on somebody.

Johnny Iuzzini

Accidentally consumed five biscuits when I wasn't paying attention. Those biscuits are wily fellows - they leap in like sugary ninjas

Charles Dickens

Only meaning can make a difference and we all know there's no meaning. All stories express a desire for meaning, not meaning itself. Therefore any difference knowing the story makes is a delusion.

Glen Duncan

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.

Mark Kurlansky

It's nice to be happy. But the meaning of life is meaning - what's the impact you're having on the world. Suffering to accomplish that is a perfectly fine thing.

Reid Hoffman

I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.

Adriano Zumbo

Money as such is, as Oscar Wilde said, perfectly useless. You can't eat it, drink it, shelter yourself from the cold with it, wear it, or make love with it unless deeply disturbed. In and of itself, it has no emotions, no mind, and no conscience. It doesn't put out flowers or have children, and it makes a lousy pet. It has meaning only when it circulates, and is exchanged for other things; and money doesn't do that for itself. People do that, using money as a symbolic token.

Margaret Atwood

A Quote by Susie Dent

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