A Quote by Yotam Ottolenghi

I have yet to meet a carnivore who doesn't love a sausage roll. — © Yotam Ottolenghi
I have yet to meet a carnivore who doesn't love a sausage roll.
I do the odd pie, or quiche or sausage roll.
This sausage roll only contains 2% of your daily intake of calories... if you lick it.
I know I look like a piece of sausage to those lions. A sausage with braids.
I am always jumping into the sausage grinder and deciding, even before I’m half ground, that I don’t want to be a sausage after all.
Pride is all very well, but a sausage is a sausage.
I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
The one aspect I do love about digital is I love to push performance and I love to roll and roll and keep doing takes in a single performance.
He who, being bold For life to come, is false to the past sweet Of mortal life, hath killed the world above. For why to live again if not to meet? And why to meet if not to meet in love? And why in love if not in that dear love of old?
No matter what though, there's always rock & roll. There's rock 'n' roll in hip-hop, there's rock & roll in pop music, there's rock 'n' roll in soul, there's rock 'n' roll in country. When you see people dress and their style has an edge to it, that rebellious edge that bubbles up in every genre, that's rock & roll. Everybody still wants to be a rock star.
Jalapeno sausage, I love that.
I'm not really a musician. I'm a performer, and I love rock n' roll. I've embraced rock n' roll because it encompasses all the things I'm interested in: poetry, revolution, sexuality, political activism - all of these things can be found in rock n' roll.
I love, love, love the street-cart food. Gyros are like a meat-flavored fruit roll-up. A meat roll-up.
[Final diary entry:] Occupation is essential. And now with some pleasure I find that it's seven; and must cook dinner. Haddock and sausage meat. I think it is true that one gains a certain hold on sausage and haddock by writing them down.
So in order to make a large volume of sausage, you need to have a dedicated refrigerated room, where you can grind and mix and stuff and everything, because if sausage mixture gets too warm while you're forming it, it doesn't bind properly, and your sausages end up crumbly and dry.
I ate him," said the homunculus, biting into his sausage. The kids couldn't hide their looks of horror. He smiled, sausage juice running down his chin. "Oh, don't worry - I cooked him first. I'm not a barbarian.
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