Quote of the Day
What garlic is to salad, insanity is to art.
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.
Hatred, for the man who is not engaged in it, is a little like the odor of garlic for one who hasn't eaten any.
The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.
Vulgarity is the garlic in the salad of life.
The fashion industry isn't merely content to encase my meaty flanks in skintight denim. Oh, no! That denim also has to be white, a color that attracts ketchup, wine, garlic aioli, and any other foodstuffs I might otherwise be able to enjoy if I wasn't wearing ridiculously tight pants.
You can never have enough garlic. With enough garlic, you can eat The New York Times.
I had the lunchbox that cleared the cafeteria. I was very unpopular in the early grades. Because I hung out with my grandfather, I started to bring my lunchbox with sardine sandwiches and calamari that I would eat off my fingers like rings. I was also always reeking of garlic.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
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.
My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends.
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.
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.
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.
Andre Dubus III
Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.
My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
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.
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.
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