#sauce

I love America. I think it's the best country in the world. But I also think we're not tending to our sauce. ↗

— Thomas Friedman

#america #best #country #i #i love

My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast. ↗

— Todd English

#coast #favorite #sauce #spaghetti #thing

Well, I'm Italian, but my family isn't stereotypical. I mean, I only have one sister and we don't yell or throw pasta at each other. My mother doesn't even have a secret spaghetti sauce recipe. ↗

— Jennifer Esposito

#even #family #i #italian #mean

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years. ↗

— Tom Brady

#better #big #bit #bread #cooking

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else. ↗

— Julia Child

#dry #duck #else #first #french

Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well. ↗

— Bobby Flay

#brushes #crucial #equally #expensive #few

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them. ↗

— Bobby Flay

#dry #firmness #fresher #give #i

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful. ↗

— Emeril Lagasse

#easy #go #good #how #hungry

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) ↗

— Jay Rayner

#apron #courses #crucial-points #cutlery #deafening-moments

No shame in saying that I felt a loneliness drifting through me. Funny how it was, everyone perched in their own little world with the deep need to talk, each person with their own tale, beginning in some strange middle point, then trying so hard to tell it all, to have it all make sense, logical and final. ↗

— Colum McCann

#humanity #truth #funny