Top 265 Menu Quotes & Sayings - Page 4

The morning meal was served in traditional socialist fashion - very slowly, with the courses out of order so that the jelly arrived half an hour after the toast and the coffee didn't come until we'd called for the check. However, it was hard to be angry at a place that had ice cream, beer, and cigarettes on its breakfast menu.

In restaurants where they serve frog's legs, what do they do with the rest of the frog? Do they just throw it away? You never see "frog torsos" on the menu. Is there actually a garbage can full of frog bodies in the alley? I wouldn't want to be a homeless guy looking for an unfinished cheeseburger and open the lid on that

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

There's a depth to the nightmare, to the symbolism you can exploit, on an intellectual level, on a sexual level, on a primal, violent level, and I think all of those things together are just great. They're the spice and ingredients in the menu of the horror movie, and I think that's why we'll be around for a long time.

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.

I haven't been manipulated. I did a documentary in prison years ago because I was so f - ed off with those lazy bastards in their bed for 18 hours a day, five dishes a day on a menu to choose from, playing soccer every day, going to the gym, watching movies.

Perfect is not on the menu. Nobody is going to be your ideal candidate. You can't dream somebody up out of nothing that's going to be the perfect candidate, so you do have to pick between a series of bad choices.

"Would you like to see the menu?" he said. "Or would you like to meet the Dish of the Day?" [...] "Good evening," it lowed and sat back heavily on its haunches, "I am the main Dish of the Day. May I interest you in parts of my body?"

The limitation in our ability to perceive broad distinctions in scope can be applied to our moral and temporal responses.... We agonize over a dinner menu, or have engine trouble on the way to work; and for seconds or minutes our cosmos shrinks to a miniscule volume of being, an epic of cheese sauces or tragedy of fanbelts.

For Google, the problem with being a free, abundant, and rather infinite set of services is that it's hard to create much of a stir about anything. There are so many major software service options under the 'more' menu on the Gmail page that they've had to go and add a final item called 'even more.'

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

I don't understand why people expect tips. In hotels you order food in your room, and it's already more expensive from the room service menu, so it's a cheek to expect a tip on top. I do sometimes reward good service, but it should be at my discretion, and I'm not going to be held to ransom.

I walk out into a nature such as the old prophets and poets Menu, Moses, Homer, Chaucer, walked in. You may name it America, but it is not America. Neither Americus Vespucius, nor Columbus, nor the rest were the discoverers of it. There is a truer account of it in Mythology than in any history of America so called that I have seen.

Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.

We've painted ourselves into a corner where the only choice is real nightmare - triage, epidemic disease, famine, fascism, the collapse of human rights - or a leap to an entirely different level. We've taken business-as-usual off the menu. Now only the extreme possibilities loom.

We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture - imagine this - where our kids ask for healthy options instead of resisting them.

At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.

The culture industry perpetually cheats its consumers of what it perpetually promises. The promissory note which, with its plots and staging, it draws on pleasure is endlessly prolonged; the promise, which is actually all the spectacle consists of, is illusory: all it actually confirms is that the real point will never be reached, that the diner must be satisfied with the menu.

One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.

Growing up in Mexico, I have many fond memories of not only celebrating posadas with my family, but also of the time spent together menu planning and prepping for decoration and entertaining activities. A lot of work goes into celebrating these traditions, but that doesn't mean they have to cost a lot too.

Don't order any of the faerie food," said Jace, looking at her over the top of his menu. "It tends to make humans a little crazy. One minute you're munching a faerie plum, the next minute you're running naked down Madison Avenue with antlers on your head. Not," he added hastily, "that this has ever happened to me.

In theory, I stick to how I could eat if I lived a thousand years ago. I take processed foods off the menu, and stick to things I could hunt or gather, with more fruits, vegetables, and nuts - and less meat.

Others have said it before me. If you don't have a seat at the table, you're probably on the menu. And so it is important that we have women in the United States Senate - strong women, women who are there to help advance an agenda that is important to women.

My father died in France, and my sisters and I went over with my mum to bring back his body. I remember going to the funeral parlour in France and being given a laminated menu of coffins, and thinking, surely there is an ice cream at the back of here!

And then I saw the menu, stained with tea and beautifully written by a foreign hand, and on top it said..."Chips with everything". Chips with every damn thing. You breed babies and you eat chips with everything.

I got a fan letter on the back of a prison menu. And I remember thinking, 'Well, they get pie. It's not so bad. They get pie on the weekends.' I want to say blueberry and also a Boston cream pie. Not so bad.

Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock's menu, as both embody the true meaning of rock 'n' roll flavor.

Considering Adrian had once gotten bored while reading while reading a particularly long menu, I had a hard time imagining he'd read the Hugo book in any language.

I make decisions all day, so it's nice for a woman like me to go to dinner and have the man take the menu and say, 'Let me order.' Other women would be offended by that, but I'm like, 'Good. Because I can't make one more decision today.' I want someone to rub my feet without being asked.

I think any way of getting people into the field by lowering the threshold of the cost to get them to play, is great. That said, there's all these restaurants around that are very popular that have one menu. And they don't even have tables, and they don't even have backs on their chairs. It's not really the experience I'm after, but I'm happy they exist.

Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.

I am a dichotomy of tastes. I'm big on water, and I do a protein drink in the morning, but then I eat off the kids' menu after that. So, there's only like six foods I like. I like quesadillas. I like hamburgers. I like sushi. I like pizza, PB&J, or breakfast any time of the day.

The 1935 Social Security Act established 65 as the age of eligibility for payouts. But welfare state politics quickly becomes a bidding war, enriching the menu of benefits, so in 1956 Congress entitled women to collect benefits at 62, extending the entitlement to men in 1961.

Any moral philosophy is exceedingly rare. This of Menu addresses our privacy more than most. It is a more private and familiar, and at the same time, a more public and universal word, than is spoken in parlor or pulpit nowadays.

Is it possible to get a cup of coffee-flavored coffee anymore in this country? What happened with coffee? Did I miss a meeting? They have every other flavor but coffee-flavored coffee. They have mochaccino, frappaccino, cappuccino, al pacino...Coffee doesn't need a menu, it needs a cup.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

A life of very, very serious, po-faced films would drive me nuts. I need - and I'm fortunate to have - a fairly varied menu in that respect. I mean, I was shooting 'Mamma Mia!' at the same time as I was doing Michael Winterbottom's 'Genova'. That was a very, very bizarre summer.

Yelp is - I mean, Yelp's not even good for looking up the restaurant's phone number because, you know, on the site, they just want you to read their reviews and look at their ads. They don't even actually want to give you the information about the restaurant or the menu.

In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.

If I go into a sandwich shop or anywhere that features 'Today's specials' on a chalkboard more than 10 feet away, I have to ask for a printed menu. I smile at people I don't know on the street and ignore those I do. When at home, I often find myself grabbing my 'back-up' glasses to search for the better-loved pair I have left on top of my dresser.

You could summarize everything I did at Apple was making tools to empower creative people. 'QuickDraw' empowered all these other programmers to now be able to sling stuff on the screen. The 'Window Manager,' 'Event Manager,' and 'Menu Manager.' Those are things that I worked on that were empowering other people.

My idea for the Jamison Project was rather like a pickup company. The idea was to give the dancers a taste of the menu. Today, dancers need to try as many companies as possible without having a drop-dead loyalty to me or anyone else. They like to have the leeway to go their own way.

In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.

There is a bright spot or two for the Spaniards. French toast has become freedom toast on the Air Force One breakfast menu, but the Spanish omelet is still a Spanish omelet.

Ultimately it boils down to the same thing all relationships boil down to: eating humble pie. I sometimes eat quite a lot. But, however bitter it might taste, it's the best pie. It's on the menu constantly for both parties.

It seems as if nature, in regarding the geologic night behind her, when, in five or six millenniums, she had turned out five or six men, as Homer, Phidias, Menu, and Columbus, was no wise discontented with the result. These samples attested the virtue of the tree.

While it is becoming increasingly obvious that the fundamental architecture of a system has a profound Influence on the quality of its human factors, the vast majority of human factors studies concern the surface of hardware (keyboards, screens) or the very surface of the software (command names, menu formats).

I was 17 years old when I built the first store... A very simple, basic store with a basic counter - not very much equipment, all purchased second-hand. And the menu was very simple.

I think that Gordon Ramsay is maybe one of the most entertaining people ever on television. And I would love to pretend to be Gordon Ramsay and walk into a restaurant uninvited and attempt to make them change their menu. It's just a personal fantasy of mine.

After my second, I started working with a nutritionist who specializes in post-baby weight loss. It's called Simply Beautiful Mom. I'm in restaurants all the time because of work, and she actually will look at menus online before I go and she says, 'These are the three things you're allowed to order. Don't even open a menu.'

Well, you won't unless you come to lunch with me," Cal said. "I'm holding it for ransom. There's a gun to its heel right now." "I have lunch at my desk," Min began, and thought,Oh, for crying out loud, could I beany more pathetic ? "Emilio is experimenting with a lunch menu. He needs you. I need you.

A restaurant wine list is praised and given awards for reasons that have little to do with its real purpose, as if it existed only to be admired passively, like a stamp collection. A wine list is good only when it functions well in tandem with a menu.

Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.

Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things a la though you know that Roast Beef, Medium, is safe and sane, and sure.

We have a name," said Jace. "Magnes B-" "Shut up." Alec hissed, thwacking Jace with his closed menu. Jace looked injured. "Jesus," he rubbed his arm. "What's your problem?

I don't know why you'd go to a comedian and say, "You know what? You have a large menu of items, but this one thing I did not like and therefore, you should be shut down. You should cease to make a living and you should be thrown out in the streets."

If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

I had developed the initial opening menu on my own in my home kitchen before we had even hired any sort of kitchen staff. And I'm pretty methodical, so I had a recipe booklet written out, everything done in metric units, something that anybody could look at and replicate.