Top 160 Garlic Quotes & Sayings - Page 2
Explore popular Garlic quotes.
Last updated on December 18, 2024.
My mornings go by so fast I forget breakfast. Lunch - that's turned out to be my biggest meal. I like tuna fish with low-fat mayonnaise and celery, egg whites and garlic. It's delish.
As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings.
Raw garlic and a skin of the lemon - not only do they give you a beautiful face and skin but they also protect you from disease.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
Garlic is an essential, and so is this thing called Bragg's Liquid Aminos. It's like a soy sauce, but it's gluten-free and healthier. It's a great condiment and something I always keep in my pantry.
Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.
I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'
I always get nervous before a kissing scene. I make sure I always brush my teeth and eat lots of fruit and nice foods rather than garlic. I'm terribly self conscious.
You're a monster, Mr. Grinch.
Your heart's an empty hole.
Your brain is full of spiders,
You've got garlic in your soul.
The Brit abroad is always the voice of caution. Persons of other cultures are known to be undisciplined, prone to leaning out of car windows and cooking with garlic.
Of the many smells of Athens two seem to me the most characteristic - that of garlic, bold and deadly like acetylene gas. and that of dust, soft and warm and caressing like tweed.
My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.
Some hours after eating this dish [lièvre à la royale, which contains 20 cloves of garlic and twice that quantity of shallots], there is a peculiar sensation of liberation in the head. and it is sensation of smell.
It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach.
I lived with a ninja once: a black guy with dreads who smelled like onions and garlic. He had a magic sword. Whenever you touched the sword, he knew about it. I don't know how.
I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.
If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.
A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.
I had a meal in Pizza Hut and the waitress told me I didn't need to pay. So I decided to be a bit cheeky and ask for more pizza and garlic bread.
A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
Vlad decided that teachers' ideas were a lot like bunches of garlic-intriguing from afar, but up close sadly sickening and, if you weren't careful, DEADLY.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
I love both garlic and onions, and this word pithily captures the rich tastes of both.
There's no doubt a bit of chicken in a creamy mushroom sauce with a side order of garlic mash will put a smile on your face.
I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.
I'd like to be reincarnated as a French tart. They're so beautiful and delicate - they're like my opposite. I'm more of a comfort food: goat cheese with garlic.
My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.
Our lives are full of stress. Some meditate, some walk, some sing and dance. Nature offers us garlic, maitake and hibiscus to relieve stress
My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience.
Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos.
If you like garlic, you'll like ramps.
He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had been inclined to throw it at the fellow's head.
For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake.
I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
Tuscany is so full of history and beauty - you meet wonders of art and architecture on almost every corner. But I love the region's homier aspects: the special sweetness of the tomatoes, the soft mozzarella, the heady scents of basil and garlic everywhere.
My favorite to cook is this recipe I've been making since I was 12 years old with my mom, and it's an angel hair shrimp pasta with tomatoes, feta, garlic, white wine - it's so easy but so fresh and so delicious!
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.
What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
Usually I'll just eat popcorn, but if theaters would sell me goat cheese and garlic with Triscuit crackers, I'd give them all my money.
My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie.
Garlic butter sounds fancy. It's not that fancy, but it tastes incredible. So I'm big on that.
If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.
Maybe it was a good thing that Bones was putting Don's remains away instead of me. With my current emotional state, I'd probably think the only safe place for his ashes was tucked inside my clothes next to the garlic and weed.
In Manhasset you were either Yankees or Mets, rich or poor, sober or drunk...You were 'Gaelic' or 'garlic," as one schoolmate told me, and I couldn't admit, to him or myself, that I had both Irish and Italian ancestors.
We have garlic days, and onion days. You know what they're cooking.
I'm a pickle fiend. I like all kinds of pickles: garlic pickle, lemon pickle, mango pickle, jackfruit pickle, you name it.
I bashed myself. I cut myself. I caught on fire. I fell: I had been myopically focused on peeling garlic, and hadn't noticed a bin of beef at my feet until I walked into it.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
The only advice I can give to aspiring writers is don't do it unless you're willing to give your whole life to it. Red wine and garlic also helps.
There's no doubt that after you eat a lot of garlic, you just kind of feel like you are floating, you feel ultra-confident, you feel capable of going out and whipping your weight in wild cats.
The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.
In Pizza Express you can get garlic bread with cheese and tomato. Now correct me if I'm wrong, but that's a pizza.
Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than any feast.
I am very moody when I cook. I cook according to the way I feel at the moment. A little of this, a little of that, and almost always a coupcon of garlic. I never proceed by the rules.
