A Quote by Sandra Brown

No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried. — © Sandra Brown
No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.
The time will come when this luscious golden tomato, rich in nutrition, a delight to the eye, a joy to the palate whether fried, baked, broiled or even eaten raw will form the foundation of a great garden industry.
Don't forget that fruit can be cooked - think of baked apples, poached pears and grilled pineapple. But if you like drinking fruit, blending will preserve more nutrition and fibre than juicing.
When you don't know how to cook, you just say, 'I need something quick,' and then you fry something up. Now that I cook, I think, 'Do I want to have fried fish, baked fish, or grilled fish?'
Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.
Most people think I'm from New York or something. I was, like, 70 pounds heavier than what I am, and I didn't get no girls... I was definitely more on the deep fried crab than I was on the baked chicken side.
When I'm out, maybe I'm looking at the fried chicken, but I know I need to order the grilled. But I'm still from the country. I love my fried food and my neck bones and all that, too.
The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.
I never fancied broiling fowls; - though once broiled, judiciously buttered, and judgmatically salted and peppered, there is no one who will speak more respectfully, not to say reverentially, of a broiled fowl than I will.
Unless we take action on climate change, future generations will be roasted, toasted, fried and grilled.
The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.
I'm just trying to eat healthy. That's my biggest thing right now. Staying away from fried foods, eating more greens and grilled food, just keeping my body right.
In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added.
I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.
The new specialty at the Iowa fair this year is fried butter on a stick. Of course, if you're like me and you want like to eat healthy, get your stick of butter baked.
I have been assured by a very knowing American of my acquaintance in London, that a young healthy child well nursed is at a year old a most delicious, nourishing, and wholesome food, whether stewed, roasted, baked, or boiled; and I make no doubt that it will equally serve in a fricassee or a ragout.
Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.
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