A Quote by Wylie Dufresne
I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
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I saw the young man over there with eggs Benedict, with hollandaise sauce. And I was going to suggest to you that you serve your eggs with hollandaise sauce in hubcaps. Because there's no plates like chrome for the hollandaise.
Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients.
Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.
One of my favorite things is mayonnaise and I have to tell you that. I love mayonnaise, but I don't eat it any more. If I do I put light mayonnaise on it, which I know is still not good but it's a lot better than the other one and I don't eat it that much.
You don't use mayonnaise, why? ... Are you addicted to mayonnaise? Is it okay if I use mayonnaise? I could go outside.
I use honey to condition my hair and eggs for protein. Also, mayonnaise and olive oil are great options for keeping it moisturized.
I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.
Mayonnaise is a lot like men, it can make everything much better, adding flavor and ease to your life. Or, it can just be sticky and gross and make you nauseous"- "Keeping the Moon
I do have some guilty pleasures. I'm very keen on mayonnaise, so that's a shame, as I'm always battling with my weight. But I do love a plate of langoustine or lobster with dollops of mayonnaise.
As a vegetarian eating a plateful of eggs, I found myself in this weird place where I didn't want to think about where those eggs came from. I didn't want to think about the treatment of the animals who produced those eggs. When I find myself trying not to think about things, it seems to me that I'm practicing avoidance.
We don't “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.
Eggs Benedict is genius. It's eggs covered in eggs. I mean, come on,
that person should be the president.
After all, they (the pro-vaccine lobbyists) say to themselves, you can't make an omelette without breaking eggs. But the eggs being broken are small, helpless, and innocent babies, while the omelette is being enjoyed by the pediatricians and vaccine manufacturers.
The greenhouse is driven by three things: economy, flavor, ecology. Where ecology is what's being grown in this micro-ecology that can simultaneously thrive and better the soil/rotation, not just the flavor.
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
The big characters who occupy science, especially modern science, are all "off" in fundamental ways. I don't think that genius goes hand in hand with being socially inept or being a sociopath or being a misanthrope, but I do think that it is a mind that can think so differently - so beyond how one is supposed to think. I wanted to pay tribute to that mind.
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