Sesame sauce Quotes

“What is sauce for the goose is sauce for the gander.”

“What is sauce for the goose is sauce for the gander.”

“What is sauce for the goose is sauce for the gander.”

“Berries have a lot of soluble fiber. That's why they gel up when you're making your Thanksgiving cranberry sauce, with the pectin.”

“The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.”

“Spill not the morning (the quintessence of the day!) in recreations for sleep is a recreation. Add not therefore sauce to sauce. ... Pastime like wine is poison in the morning. It is then good husbandry to sow the head which hath lain fallow all night with some serious work.”

“I'm not a person who writes really abstract things with oblique references. I look at abstraction like I look at condiments. Give me some Tabasco sauce, some ketchup, some mayonnaise. I love all of that. Put it on a trumpet. I've just got to have the ketchup and Tabasco sauce. That's my attitude about musical philosophy.”

“Each boat-shaped dish held scoops of vanilla and chocolate ice cream beneath thick blankets of chocolate syrup and creamy marshmallow sauce. Mounds of whipped cream rose on top, with a juicy red maraschino cherry at the very peak. Crunchy cookies poked like wings from each side.”

“A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery.”

“A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat cheese. Rack of lamb wrapped in crispy prosciutto, served over a celery root and horseradish puree, with sautéed spicy black kale. A thin-as-paper apple galette with fig glaze. Everything turned out brilliantly, including Patrick, who roused himself as I was pulling the lamb from the oven to rest before carving. He disappeared into the bathroom for ten minutes and came out shiny; green pallor and under-eye bags gone like magic. Pink with health and vitality, polished and ridiculously handsome, he looked as if he could run a marathon, and I was gobsmacked. He came up behind me just as I was finishing his port sauce for the lamb with a sprinkle of honey vinegar and a bit of butter, the only changes I made to any of his recipes, finding the sauce without them a bit one-dimensional and in need of edge smoothing.”

“Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it.“But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)”