A Quote by Thomas Jefferson

I have wished to see chemistry applied to domestic objects, to malting, for instance, brewing, making cider, to fermentation and distillation generally, to the making of bread, butter, cheese, soap, to the incubation of eggs, &c.
I love making savory stratas for Christmas morning. I get excited about it. It's a polenta strata with homemade bread, with a billion eggs and Parmesan cheese. I'll drizzle truffle oil over the whole thing, which will just destroy people. It's amazing.
In a lot of ways, the way you're making your bread and butter is off people who aren't necessarily who you're writing for.
Here is a kitchen improvement, in return for Peacock. For roasting or basting a chicken, render down your fat or butter with cider: about a third cider. Let it come together slowly, till the smell of cider and the smell of fat are as one. This will enliven even a frozen chicken.
I could live on fresh bread. My parents, who are Polish, have brought us up on varieties of bread from European bakeries, and I love rye, caraway seed, dark rye... throw in some butter and cheese, and I'm set.
I feel I am incapable of making Hindi movies. But I don't mind acting in them just to earn my bread and butter.
Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos.
My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.
Bread's so important for me, it makes such a difference. I like it with a lovely bit of cheese on it, sometimes just with butter, or with some fresh soup.
Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.
I find campfire stories and urban legends are kind of the bread and butter that inspires a lot of people who are making horror and thriller. There is a nugget of truth behind these sort of cautionary tales.
The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience - in the end you'll have a sandwich that is at once comforting and delicious.
Sometimes one sees people butter their slices of bread with long, slow, admiring strokes in the same way in which Tom Sawyer's friends whitewashed the fence. Never butter an entire slice of bread at one time.
Silences enter the process of historical production at four crucial moments: the moment of fact creation (the making of sources); the moment of fact assembly (the making of archives); the moment of fact retrieval (the making of narratives); and the moment of retrospective significance (the making of history in the final instance).
I had an excellent repast - the best repast possible - which consisted simply of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed ....It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it.
I have a carbohydrate and protein-rich diet. For breakfast, I typically have two slices of bread with butter or jam, four to five eggs - boiled or fried - a few bananas and a glass of milk.
Could I use some butter and cheese and eggs in my cooking without going down some kind of hippie shame spiral? Yes. Of course I could.
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