Quote of the Day
Baking makes me focus. On weighing the sugar. On sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
Affluence separates people. Poverty knits 'em together. You got some sugar and I don't; I borrow some of yours. Next month you might not have any flour; well, I'll give you some of mine.
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
Analysis kills spontaneity. The grain once ground into flour springs and germinates no more.
Henri Frederic Amiel
Peace goes into the making of a poem as flour goes into the making of bread.
If I survive, I will spend my whole life at the oven door seeing that no one is denied bread and, so as to give a lesson of charity, especially those who did not bring flour.
I'm still not comfortable recommending that people eat saturated fat with abandon, but it's clear to me that sugar, flour and oxidized seed oils create inflammatory effects in the body that almost certainly bear most of the responsibility for elevating heart disease risk.
We had grain but no mills, so I designed a special mill of wood so we could make flour.
Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?
When I learned that flour pound for pound has as many calories as sugar, and that when eating pasta you're basically eating cake, I was size 23, and my neck was restricting my breathing, and so I got on a microbiotic diet and got myself an exercise bike.
Instead of trying crazy diets now, I just live by a few easy rules: I try to stay away from white flour as much as I can - I go for grains and brown rice instead, and I pick lean meats, like chicken or turkey, over red meat most of the time.
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.
The village had a mill near it, situated on the little creek, which made very good flour. The population consisted of civilized Indians, but much mixed blood.
Gene Krupa was my big hero, and I used to play on my mother's flour cans and sugar cans with the kitchen knives, listening to the big bands on my dad's records. Gene Krupa and Harry James.
I've been just eating very healthy, all organic, no sugar, white flour, nothing artificial. I'm being so incredibly strict... not a lot of meat!
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
My father, who was a hair colourist, died when I was young, so my mother had to work very hard. But at the same time, I do believe that if you have everything, it is easy to make a dinner. When you only have flour and water and olives and potatoes, you have to be much more creative, and that's what my mother is all about.
I went in for a checkup, and when my doctor had me stand on the scale, even he was surprised. Seeing that number (which I'll take to the grave) was a turning point. I knew I needed to make a change. I cut out white flour and starches and worked with my doctor and a nutritionist to develop a plan.
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