Top 560 Barbecue Sauce Quotes & Sayings - Page 9

Given the clientele, the restaurants on Capri might resemble those fancy Northern Italian places on the East Side of Manhattan where the captain has taken bilingual sneering lessons from the maitre d' at the French joint down the street and the waiter, whose father was born in Palermo, would deny under torture that tomato sauce has ever touched his lips.

When life is hard and the day has been long, the ideal dinner is not four perfect courses, each in a lovely pool of sauce whose ambrosial flavors are like nothing ever before tasted, but rather something comforting and savory, easy on the digestion - something that makes one feel, if even for only a minute, that one is safe.

There is no perfect spaghetti sauce. There are perfect spaghetti sauces.

I know when I was little, having my Thai mom, even I was weird about fish sauce and fish heads and clams. I kind of sided with my dad because he was a big American guy. So, we were very meat and potatoes, but I really wish I had grown up appreciating my mom's taste a bit more.

In any situation that calls for you to persuade, convince or manage someone or a group of people to do something, the ability to tell a purposeful story will be your secret sauce. Telling to win through purposeful stories is situation, industry, gender, demographic, and psychographic-agnostic. It's an all-purpose, everyone wins tool.

I met a new girl at a barbecue, very pretty, a blond I think. I don't know, her hair was on fire, and all she talked about was herself. You know these kind of girls: 'I'm hot. I'm on fire. Me, me, me.' You know. 'Help me, put me out.' Come on, could we talk about me just a little bit?

When I was younger, I ate nothing but fried food. Everything was fried, from oysters to chicken to potatoes to vegetables. When you die in New Orleans, they deep fry you before they put you in the coffin. When we baptize children in New Orleans, we baptize them with a bordelaise sauce; we don't use water.

If you go through any newspaper or magazine and look for active, kicking verbs in the sentences, you will realize that this lack of well used verbs is the main trouble with modern English writing. Almost all nonfiction nowadays is written in a sort of pale, colorless sauce of passives and infinitives, motionless and flat as paper.

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists "tomato" as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

I'm very prescriptive about my routine. Almost nothing changes: I have the same meal - pasta with Bolognese sauce - between shows; the person who dresses me stands on the same side every time; I take the same route to the stage. I'm very OCD about these things, as most actors are.

When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think. I hear responses like fried chicken, catfish, barbecue, collard greens, and sweet potatoes. These are excellent examples, because they are historically grounded. You can trace each dish back to the people who brought these food traditions to the South. Today, these foods are central to the core culinary grammar of the American South.

Whether it’s food or women, the ones on front street are supermodels. Big hair, big tits, big trouble, but the one you come home to is probably something like cavatelli and red sauce. She’s not screaming for attention because she knows she’s good enough even if your dumb ass hasn’t figured it out yet.

The old adage about giving a man a fish versus teaching him how to fish has been updated by a reader: Give a man a fish and he will ask for tartar sauce and French fries! Moreover, some politician who wants his vote will declare all these things to be among his 'basic rights.'

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.

My grandma used to plant tomato seedlings in tin cans from tomato sauce & puree & crushed tomatoes she got from the Italian restaurant by her house, but she always soaked the labels off first. I don't want them to be anxious about the future, she said. It's not healthy.

Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.

The perfect bacon sandwich is on white bread, very soft and very thick. Sourdough with a good crust. The bacon is half way to being crispy - and there's lots of it - and enough brown sauce to trickle down your arm. You've not really enjoyed a bacon sandwich unless 10 minutes later you're still licking your wrists.

Remember in 'Goodfellas' when Joe Pesci stops by his mom's house to get a knife but within minutes is served a full-on red-sauce dinner despite his mom having been asleep when he arrived? That is the constant state of preparedness that only a freezer can get you.

Food from Quebec is not known to be amazing. Actually, even though you can eat really, really well in Montreal, it's crazy. It's one of the best cities I eat in, but typical Quebec food is like food from people that work in the woods. It's potatoes, meat and sauce.

A shaft of sunlight at the end of a dark afternoon, a note of music, and the way the back of a baby’s neck smells if it’s mother keeps it tidy,” answered Henry. “Correct,” said Stuart. “Those are the important things. You forgot one thing, though. Mary Bendix, what did Henry Rackmeyer forget?” “He forgot ice cream with chocolate sauce on it,” said Mary quickly.

If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.

I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.

There was something about a man with a shovel, and the sweat on his neck might as well have been chocolate sauce. It wasn't fair. Brains and brawns should be two separate categories, not bundled into one irresistible package. She needed to pull herself together before she went after him with a spoon. But where to start?

It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.

I really believe, especially with 3D, you kind of have to approach it as this holistic thing. You have to kind of mount a 3D movie; you can't just add 3D as a kind of a special sauce sprinkled on top of a dish afterwards to give you an extra 20-percent in theater grosses, which I think is the way a lot of studios perceive it.

I'd like to stand up for the rights of people who put everything on their burger - chutney, mustard, pickle, mustard pickle, tomato sauce... It is common knowledge in my family that I can't tell the difference between a veggie burger and a meat one, because the ratio of burger to pickles is so high.

In the 80s, mum used to make a beautiful beef in red wine sauce, which I thought very exotic. And an incredible chilli con carne, with baked beans so it wasn't too spicy for us. Later, when I asked for the recipes, she said: 'I don't know - they were Colman's or Schwartz's packet mixes.' It completely ruined it for me.

Increasingly, I'll see commercials and every fast food chain has the new spicy fries or spicy this or spicy that and I feel like that is popping up more and more. Humbly I do think 'Hot Ones' is at the center of that storm in a lot of ways. So yeah I think that we've helped take hot sauce and move it into a more mainstream place for sure.

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

You need not see what someone is doing to know if it is his vocation, you have only to watch his eyes: a cook mixing a sauce, a surgeon making a primary incision, a clerk completing a bill of lading wear the same rapt expression, forgetting themselves in a function. How beautiful it is, that eye-on-the-obje ct look.

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.

Choices are funny things-ask a native tribe that's eaten grubs and roots forever if they're unhappy, and they'll shrug. But give them filet mignon and truffle sauce and then ask them to go back to living off the land, and they will always be thinking of that gourmet meal. If you don't know there's an alternative, you can't miss it.

When my girlfriend's away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she's home, we eat at home probably twice a week. I chop, she cooks.

When I started playing music at East Tennessee State University I would sit on a stool with a tip jar in front of me and play four hours a night at a college bar called Quarterback's Barbecue. I wasn't thinking about doing it for a living. I was just making enough money to go to Taco Bell every day. People were eating chips, drinking beer and not listening to me. I'd had three or four years of people ignoring me, and I'd kind of gotten used to it.

The action of the child inventing a new game with his playmates; Einstein formulating a theory of relativity; the housewife devising a new sauce for the meat, a young author writing his first novel; all of these are in terms of definition, Creative, and there is no attempt to set them in some order of more or less Creative.

There is this place in Nashville called Steak and Shake, which is pretty much the best food, ever. That is our secret, sexy place to go. When I look over at her when she's biting into a steak sandwich and there is some steak sauce dripping down her chin, there is nothing sexier.

The actual, original 'Teenage Mutant Ninja Turtles,' I have vague memories of because I was pretty small, but I loved, loved, loved it. I have only those weird, visceral little-kid memories: I remember the extreme flat, two dimensional green that was their skin or the weird pizza with no sauce - it was just like yellow, drippy cheese.

They luxuriated in the feeling of deep and all pervading satisfaction, a feeling of knowing absolutely that all was well with the world and them and that the world was not only their oyster it was also their linguine with clam sauce. Not only were all things possible, but all things were theirs.

You ought to have seen Frédéric with his monocle, his greying whiskers, his calm demeanour, carving his plump quack-quack, trussed and already flamed, throwing it into the pan, preparing the sauce, salting and peppering like Claude Monet's paintings, with the seriousness of a judge and the precision of a mathematician, and opening up, with a sure hand, in advance, every perspective of taste.

The same chemicals were used in the cooking as were used on the composition of her own being: only those which caused the most violent reaction, contradiction, and teasing, the refusal to answer questions but the love of putting them, and all the strong spices of human relationship which bore a relation to black pepper, paprika, soybean sauce, ketchup and red peppers.

Be not so set upon poetry, as to be always poring on the passionate and measured pages. Let not what should be sauce, rather than food for you, engross all your application. Beware of a boundless and sickly appetite for the reading of poems which the nation now swarms withal; and let not the Circaen cup intoxicate you. But especially preserve the chastity of your soul from the dangers you may incur, by a conversation with muses no better than harlots.

That is what shooting is. There is no secret sauce, man. You've got to find mechanics that you can make the same every time, and you've got to do it over and over again, and you can't just shoot for rhythm. You've got to understand what you are doing. You have to focus on those details every day.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.

Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam.

For some women, a man is their whole meal. For me, life is a full meal and a man is just the hot sauce. If a man wants to be my whole meal, I say, 'That's nice, baby, but right now, I'm already full.

...." I was rather discouraged when I discovered that Paul and Hotch had no marketing survey, no business plan, no budget, no organized strategy for the introduction of the sauce. When asked about this lack of preparation, the haphazard nature of their business, Paul said, 'Me in this business is just part of life's great folly. Stay loose, men, keep 'em off balance.'"

Tell him to leave me alone, Astrid. Else I’ll have to barbecue him and make akri angry at me. I don’t want to make akri angry. (Simi) Simi? Is that you? (Astrid) Yes. C’est moi. The little demon with hornays. (Simi)

I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'

After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it all back in to form a dark crust of tangled noodles. Once she unmolded it at the table like a cake, my brothers and I would excitedly cut into it, verbally laying claim to our preferred pieces.

We've all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you've got a sauce that's thinner than chicken soup. Before you panic, remember that there's always a way to thicken it, whether you're an hour or a minute away from dinner time.

I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.

One thing I've learned is I actually don't like variety very much. I like having the same thing over and over: assorted lean proteins, arugula salad, quinoa or brown rice with soy sauce, olive oil, lemon, and salt. Those ingredients can pretty much get me through the week.

Adults are always telling young people, 'These are the best years of your life.' Are they? I don't know. Sometimes when adults say this to children I look into their faces. They look like someone on the top seat of the Ferris wheel who has had too much cotton candy and barbecue. They'd like to get off and be sick but everyone keeps telling them what a good time they're having.

Many individuals spend a considerable portion of their lifetimes in terror of one imagined catastrophe or another. The classic is that your immortal soul will be consigned to eternal torment in the never-ending subterranean barbecue if you fail to follow the whacky edicts of one particular set of puckered dogwhistles or another. You may recall from the great movie Strange Days that a "dogwhistle" is a guy whose asshole is so tight that when he farts, only dogs can hear him.

The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it.

It's always good to leave a little space between eating and lying down in bed at the end of the day. The best thing to eat at night in general is protein, fat, and vegetables. For instance, if you're in an Italian restaurant, have chicken piccata with lemon-butter sauce, lots of vegetables, and a big salad. You'll sleep like a baby.

I just like to have cereal in the morning, but it'll be those cluster things - it's a bit random - and through the day, I like just pasta, plain pasta with a bit of sauce on it, never too much in case I get a bad belly... and jelly just before I go on for a bit of energy!