Top 560 Dish Quotes & Sayings - Page 9

When I look at each of my brothers, I see two things. First, I see the next place I want to leave a rosy welt. Second, I see a good man who will always be there, no matter how hard life gets for me or him. Then, I get out of the way because I realize he's coming at me with a wet dish towel.

I say don't overreact; cool your jets. Focus on things that you can control: your business, your employees' welfare, your guests, and the quality of the product that you dish up. Do that, keep your chin down, pay attention to business, and the sun will come up tomorrow. That's the way I figure it.

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.

Women are foils to men in South Korea. It is hard for women to take a lead role even in NGOs for political resistance. Men think women should do trivial things on the margins. They think women should be merely a seasoning for a dish. I feel anger and sorrow seeing this.

I think there are a very few pro-lifers who would say that a zygote in a petri dish is the equivalent of you or me; it's just younger. If you can say that without laughing, maybe you are a true pro-lifer. But I think most people are able or willing to make distinctions that show they maybe don't quite believe that.

the last cigarettes are smoked, the loaves are sliced, and lest this be taken for wry sorrow, drown the spider in wine. you are much more than simply dead: I am a dish for your ashes, I am a fist for your vanished air. the most terrible thing about life is finding it gone.

What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

I don't think there's anything on this planet that more trumpets life that the sunflower. For me that's because of the reason behind its name. Not because it looks like the sun but because it follows the sun. During the course of the day, the head tracks the journey of the sun across the sky. A satellite dish for sunshine. Wherever light is, no matter how weak, these flowers will find it. And that's such an admirable thing. And such a lesson in life.

The waiter approached. 'Would you like to see the menu?' he said. 'Or would you like to meet the Dish of the Day?' 'Huh?' said Ford. 'Huh?' said Arthur. 'Huh?' said Trillian. 'That’s cool,' said Zaphod. 'We'll meet the meat.

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.

I tend to be a person who, when I get interested in something, I get obsessed by it... What happens to me is that I will fall in love with a particular ingredient or a particular dish... Once I make the decision that something has intrigued me enough to draw me in, there is no end to it.

There's a Polar Bear In our Frigidaire-- He likes it 'cause it's cold in there. With his seat in the meat And his face in the fish And his big hairy paws In the buttery dish, He's nibbling the noodles, And munching the rice, He's slurping the soda, He's licking the ice. And he lets out a roar If you open the door. And it gives me a scare To know he's in there-- That Polary Bear In our Fridgitydaire.

A glorious Church is like a magnificent feast; there is all the variety that may be, but every one chooses out a dish or two that he likes, and lets the rest alone: how glorious soever the Church is, every one chooses out of it his own religion, by which he governs himself, and lets the rest alone.

Grown-ups desperately need to feel safe, and then they project onto the kids. But what none of us seem to realize is how smart kids are. They don’t like what we write for them, what we dish up for them, because it’s vapid, so they’ll go for the hard words, they’ll go for the hard concepts, they’ll go for the stuff where they can learn something. Not didactic things, but passionate things.

Animals are murdered to produce meat; vegetables are torn up, peeled, and chopped; most of what we eat is treated with fire; and chewing is designed remorselessly to finish what killing and cooking began. People naturally prefer that none of this should happen to them. Behind every rule of table etiquette lurks the determination of each person present to be a diner, not a dish.

Teachers are not supposed to be repositories of information which they dish out. That is from an age when there were no other repositories of information, other than books or teachers, neither of which were portable. A lot of my big task is retraining these teachers.

Be careful not to be the first to put your hands in the dish. What you cannot hold in your hands you must put on your plate. Also it is a great breach of etiquette when your fingers are dirty and greasy, to bring them to your mouth in order to lick them, or to clean them on your jacket. It would be more decent to use the tablecloth.

When I behold a fashionable table set out in all its magnificence, I fancy that I see gouts and dropsies, fevers and lethargies, with other innumerable distempers lying in ambuscade among the dishes. Nature delights in the most plain and simple diet. Every animal but man keeps to one dish. Herbs are the food of this species, fish of that, and flesh of a third. Man falls upon everything that comes in his way; not the smallest fruit or excrescence of the earth, scarce a berry or a mushroom can escape him.

You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.

Soon they were all sitting on the rocky ledge, which was still warm, watching the sun go down into the lake. It was the most beautiful evening, with the lake as blue as a cornflower and the sky flecked with rosy clouds. They held their hard-boiled eggs in one hand and a piece of bread and butter in the other, munching happily. There was a dish of salt for everyone to dip their eggs into. ‘I don’t know why, but the meals we have on picnics always taste so much nicer than the ones we have indoors,’ said George.

Over the years, I've had a lot of different jobs - newspaper boy, dish washer, naval flight officer, Amtrak board member, Governor and chairman of the National Governors Association - just to name a few. But my most cherished job - and frankly my most important job for that matter - is being a father.

We used to have prawn tempura: that was my mother's favourite dish. But she had to go out to work instead of my father, so she couldn't find the time to cook nice meals. So we ate more modern food: a lot of frozen and instant food. But I never complained about it to my mother.

When daffodils begin to peer, With heigh! the doxy, over the dale, Why, then comes in the sweet o' the year; For the red blood reigns in the winter's pale. The white sheet bleaching on the hedge, With heigh! the sweet birds, O, how they sing! Doth set my pugging tooth on edge; For a quart of ale is a dish for a king.

I cook a little bit. I make a Hungarian dish called chicken paprikash that's out of this world. I'll give a heads-up to all of your readers that it doesn't have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.

Outward, thanks to the knowledge of physical laws, man could subdue (or subjugate...) nature, but inwardly, he remained a slave to it. For, when all is said and done, at what is aiming all this display (or deployment) of activity, if not to realized outward profits, to provide material pleasure (or enjoyment). It is not the first time that men sell their birth right for a dish of lentils, and thus disown (or repudiate or deny) the best of thmeselves.

Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.

I find it hard to believe that a lady like...’ Pertellis hesitated, and coughed. ‘There is something elevated in the female spirit that will always hold a woman back from the coldest and most vicious forms of villainy.’ ‘No, there isn’t,’ Miss Kitely said kindly but firmly, as she set a dish in his hand. ‘Drink your chocolate, Mr Pertellis.

I always considered myself a loner. I mean, not like a poor-me, Byron-esque, I-should-have-brought-a-swimming-buddy loner. I mean the sort of person who doesn’t feel too upset about the prospect of a weekend spent seeing no one, and reading good books on the couch. It wasn’t like I was a people hater or anything. I enjoyed activities and the company of friends. But they were a side dish. I always thought I would be happy without them.

We're all like the little sailor. From the harbors we hear the strains of accordions and the murky soapy noises of the docks, from the mountains we receive the dish of silence that the shepherds eat, but we don't hear more than our own distances. And what distances without end and without doors and without mountains!

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.

I tried eating vegetarian. I felt like a wimp going into a restaurant. "What do you want to eat sir? Broccoli?" Broccoli's a side dish, folks. Always was, always will be, OK! When they ask me what I want, I say: What do you think I want? This is America. I want a bowl of raw red meat right now.

I believe that water is the only drink for a wise man: wine is not so noble a liquor; and think of dashing the hopes of a morningwith a cup of warm coffee, or of an evening with a dish of tea! Ah, how low I fall when I am tempted by them! Even music may be intoxicating. Such apparently slight causes destroyed Greece and Rome, and will destroy England and America.

I grow ominously tired of official confinement. Thirty years have I served the Philistines, and my neck is not subdued to the yoke. You don't know how wearisome it is to breathe the air of four pent walls without relief day after day, all the golden hours of the day between ten and four without ease or interposition ... these pestilential clerk-faces always in one's dish. O for a few years between the grave and the desk!

We were in Philadelphia when Manager Pat shifted me from third to short, and right off the bat, I knew I had found my dish. Footwork was more a part of the new position than it had been at third. I suddenly felt I had sprouted wings. A world of new possibilities opened for me.

The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.

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.

Let us consider what we call vicious luxury. No gratification, however sensual, can of itself be esteemed vicious. A gratification is only vicious when it engrosses all a man's expense, and leaves no ability for such acts of duty and generosity as are required by his situation and fortune. The same care and toil that raise a dish of peas at Christmas would give bread to a whole family during six months.

When I was younger, I used to vacillate between thinking love was this great and glorious mystery and thinking it was just something a bunch of Hollywood move producers made up to sell more tickets in the Depression, when Dish Night kind of played out." Eddie laughed. Now I think that all of us are born with a hole in our hearts, and we go around looking for the person who can fill it. You...Eddie, you fill me up.

The mind wants to live forever, or to learn a very good reason why not. The mind wants the world to return its love, or its awareness... The mind's sidekick, however, will settle for two eggs over easy. The dear, stupid body is easily satisfied as a spaniel. And, incredibly, the simple spaniel can lure the brawling mind to its dish. It is everlastingly funny that the proud, metaphysically ambitious mind will hush if you give it an egg.

Motors make noise and that tells you about the feelings and attitudes that went into it. Something was more important than sensory pleasure - nobody would invent a chair or dish that smelled bad or that made horrible noises - why were motors invented noisy? How could they possibly be considered complete or successful inventions with this glaring defect? Unless, of course, the aggressive, hostile, assaultive sound actually served to express some impulse of the owner.

I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.

Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green beans can be found fresh at the market. I think it is the perfect meal when served with crusty bread, a bountiful salad, and a cup or two of wine.

Big Nog and me are two different types of fighters. Nogeuira lived by his chin, he wasn't afraid to take a lot of punishment in order to dish out a whole lot of punishment. Personally, I know I can take a really big shot. I'd rather not.

I suppose I was about 20, and a crowd of us had been to a village hop and came back to make midnight cups of coffee. I was in the kitchen helping to dish up and having a fierce argument with one of the boys in the crowd when someone else interrupted to say: 'Of course Margaret, you will go into politics won't you?' I stopped dead. Suddenly it was crystalised for me. I knew.

There would have to be bread, some rich, whole-grain bread and zwieback, and perhaps on a long, narrow dish some pale Westphalian ham laced with strips of white fat like an evening sky with bands of clouds. There would be some tea ready to be drunk, yellowish golden tea in glasses with silver saucers, giving off a faint fragrance.

It is not just that it is profoundly offensive to the leaders and people of a democratic Germany to paint Hitler on the wall (or on the remnants of the Wall). It is also consummately counterproductive. Such sauce does not make the meat of substantive criticism more interesting. It means that the whole dish is pushed away. It does not mean that Britain's voice is listened to more attentively in the councils of Europe. It means that it is listened to even less.

If this [national Democratic Party] is a national party, sushi is our national dish. Today, our national Democratic leaders look south and say, "I see one-third of a nation and it can go to hell."

On those days when we're not ready to stop being offended, not ready to forgive, still determined to dish out the silent treatment, what we're actually saying is, "Thanks, but I don't want to become more like the Savior today. Maybe tomorrow, but not today." Perhaps those are the times when we need to pray the hardest, the times it becomes clear that a change in behavior is not enough--that we must have a change in nature.

Things happen, people change,' is what Amanda said. For her that covered it. You wanted an explanation, and ending that would assign blame and dish up justice. You considered violence and you considered reconciliation . But what you are left with is a premonition of the way your life will fade behind you, like a book you have read too quickly, leaving a dwindling trail of images and emotions, until all you can remember is a name.

When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen.

What I find on the Internet is fascinating because whole subcultures are developing. And they really are cultures. They have their art forms, their music, and their language. They have their spirituality, they have new names. It's almost like watching colonies of little organisms develop under a petri dish. You can really see these cultures swarming and growing and developing and spawning on the Internet.

The washing of dishes does seem to me the most absurd and unsatisfactory business that I ever undertook. If, when once washed, they would remain clean for ever and ever (which they ought in all reason to do, considering how much trouble it is), there would be less occasion to grumble; but no sooner is it done, than it requires to be done again. On the whole, I have come to the resolution not to use more than one dish at each meal.

Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks - a delicious kind of cake, at present scarce known in this city, except in genuine Dutch families.

I was hiking a five-day loop - alone - in the Rocky Mountains when I rounded the switchback and saw a large body on the trail ahead. It had brown fur with a cinnamon tinge that was draped across dense, humped back muscle. A broad head lifted and I could see the dish-shaped muzzle was catching my scent. I knew bears. This was a grizzly.

In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

I tape every game I can get my hands on. Every game that's on TV, I tape it. My daughter, Terry Hill, lives in Eureka, and she has a satellite dish, so she tapes what I can't get. I try to keep up with what everybody is doing, so if the phone rings, I'll be ready.

In a country like India, we don't want to put everyone in one big mixture. We have a different language, culture and cuisine for each region, even though we are united in the larger context. We are more like a fruit salad, where each ingredient has its own specialty, each fruit its distinct flavor, and together, the salad makes a tasty dish, without losing the individuality of each constituent.