Top 1122 Salt And Pepper Quotes & Sayings

For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

When I see a salt and pepper standing next to a bottle of ketchup, to me that's obviously a parent and two children, you know? Isn't it for everybody?

I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good.

I always try and have a snack before an event - usually a small bowl of chickpea pasta, which is quick to make and delicious with just salt and pepper and a little bit of butter.

Fix yourself something to drink," she said. "I don't have any Mr. Pepper." "You mean Dr. Pepper?" "For the love of God!" She exploded. "People expect everything from a psychic! 'Doctor,' 'mister,' I was close enough. I didn't call it 'Mrs. Salt,' did I?

He who has plenty of pepper will pepper his cabbage.

I made some salt and pepper shakers a while back and waited three years for them to come.

All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.

Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

Usually before matches I eat plain pasta with a little bit olive oil, salt, pepper and chicken.

I've got a couple of grays in my beard and maybe a little salt and pepper in my hair. If I let my hair down and go through it, you'd see a good bit of grays. Maybe from the stress of the road and the crazy business I'm in.

If you're at a restaurant and someone asks, 'Fresh pepper?,' the answer is yes. When people shake off the fresh pepper, they clearly have no interest in living a full life. Same thing goes for grated Parmesan. Why would you turn that down?

The commercial for Diet Dr. Pepper says it tastes just like regular Dr. Pepper. Well, then they screwed up!

I just finished touring, and I'm on a detox thing. It's a heavy detox, so nothing in my belly except water, salt, and cayenne pepper.

A Child will make two Dishes at an Entertainment for Friends; and when the Family dines alone, the fore or hind Quarter will makea reasonable Dish; and seasoned with a little Pepper or Salt, will be very good Boiled on the fourth Day, especially in Winter.

My couch is made of cat's hair. The cushions have been obscured, and it's made of salt-and-pepper fur. I can't have visitors. I can't ask people to sit on that couch because they become implicated in the furriness of it, and they're walking around, and it's not fair to people.

I don't know what you think of me. And you certainly would never picture us together. But probably peanut butter was just peanut butter for a long time, before someone ever thought of pairing it with jelly. And there was salt, but it started to taste better when there was pepper. And what's the point of butter without bread? (Why are all these examples of FOODS?!!?!?!?!?!?!) Anyway by myself I'm nothing special. But with you I could be.

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.

Even that was all consumed after two days, and the patients had to try to choke down fresh fish, just boiled in water, without salt, pepper or butter; mutton, beef, and potatoes without the faintest seasoning

Nobody likes having salt rubbed into their wounds, even if it is the salt of the earth.

A slab of bread "buttered" with lard and, if you were lucky, seasoned with salt and pepper, was a luxury.

Of course I have used dissonance in my time, but there has been too much dissonance. Bach used dissonance as good salt for his music. Others applied pepper, seasoned the dishes more and more highly, till all healthy appetites were sick and until the music was nothing but pepper.

I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.

We talk about America as a melting pot, where you can't turn salt into pepper. Then you got too much pepper. You need the salt. You need the paprika. You need the broth.

Even that was all consumed after two days, and the patients had to try to choke down fresh fish, just boiled in water, without salt, pepper or butter; mutton, beef, and potatoes without the faintest seasoning.

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

Fattier, expensive cuts like prime rib or New York strip are celebratory centerpieces that do best when simply roasted with salt and pepper and served straight away.

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.

We eat the same breakfast every day. We are like robots. I always do two eggs over easy with turkey bacon - we enjoy the taste of it more than pork - and avocado. I carve it all up into a bowl so it's like a slop, and I load it with salt and pepper and Cholula.

Women? I'm still working on the subject. I haven't finished my studies. I would say I'm so happy that they're around. This is the salt and pepper of life. This is what makes me wake up in the morning - even more than work, really.

In time we grow older, we grow wiser, we grow smarter, and we're better. And I feel like I'm becoming more seasoned, although I don't have my salt-and-pepper hair.

When I cook at home, most of the people I cook for want to be in the kitchen while I'm cooking. I love nothing more than someone monitoring how much salt I put into something, how much pepper I add - but nothing that you can offer is going to sway how I decide to deliver information to you; you'll either receive it or you won't.

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.

I'm probably borderline OCD. I insist on having all objects at right angles to each other. So a fork has to be at a right angle to the knife on the table. The salt and pepper pots have to be placed close together. Only recently have I started to notice it's a weird way to behave.

You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.

But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... we dispatched it with great expedition.

I love sea salt spray but I hate being salty from the ocean, so I'll always shower after surfing, shampoo and condition my hair and then put in the salt spray. It's sort of a reverse cycle, but I just can't do the natural sea salt - it just feels too crunchy to go out with.

Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.

I don't like to design single objects. I like my pieces to have a relationship to each other. They can be mother and child, like the Schmoo salt and pepper shakers, or brother and sister like the Birdie salt and peppers, or cousins, like most of my dinnerware sets.

Many foreigners imagine that Latin American cuisine is spicy, but Chilean food, on the whole, is extremely bland: salt, vinegar, mayonnaise, and more salt are the four basic condiments. Black pepper is conspicuously absent, and not only from the food - it is also rarely available even on request.

I've always believed with age comes wisdom. And I find salt and pepper hair to be very attractive.

I don't know when pepper mills in a restaurant got to be right behind frankincense and myrrh in prominence. It used to be in a little jar that sat next to the salt on the table and everyone passed it around, sneezed, and it was no big deal.

Pepper mills (aka pepper grinders) rank just behind knives as primary causes of horrific kitchen accidents, according to an unofficial study that occurred in my life experience.

There are some things, after all, that Sally Owens knows for certain: Always throw spilled salt over your left shoulder. Keep rosemary by your garden gate. Add pepper to your mashed potatoes. Plant roses and lavender, for luck. Fall in love whenever you can.

In medieval times the habit arose of expressing a man's wealth, no longer in terms of the amount of land in his estate, but of the amount of pepper in his pantry. One way of saying that a man was poor was to say that he lacked pepper. The wealthy lacked pepper. The wealthy kept large stores of pepper in their houses, and let it be known that it was there: it was a guarantee of solvency.

While many processed foods are full of salt, and excessive salt intake is associated with hypertension and other conditions, salt is essential to health. It can be dangerous to have too low a sodium intake.

I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.

And instead of getting a pepper-and-salt effect, we find very clear and sharp divisions between the dialects of the United States, which are getting more different from each other as time goes on.

President Obama had lunch with Republican leaders at the White House today and had to do without salt, pepper and butter. Not for dietary reasons. The Republicans refused to pass anything.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

When I go gray, I'm not going to be able to see it that much. I won't be salt and pepper: I'll be like salt and the white pepper you can buy.

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

I grew up listening to an album start to finish, and you don't skip songs. You don't listen to a Paul Simon record and skip a song: you listen to it the same way you would eat a meal... the way the person who prepared that meal for you means for you to experience it. That's how you should do it before you add salt and pepper to it.

Salt is a powerful symbol in Haiti, as elsewhere. Salt of the earth, for example is an American phrase. In Haiti, myth and legend has it that if you are turned into a zombie, if someone gives you a taste of salt, then you can come back to life. And in the life of the fishermen, there are so many little things about salt that I wanted to incorporate. The salt in the air. The crackling of salt in the fire. There's all this damage, this peeling of the fishing boats from the sea salt. But there is also healing from it, sea baths that are supposed to heal all kinds of aches and wounds.

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.