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Cream Quotes

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Cream Quotes

“Are there flowers here, your ladyship?' he asked when Pole had gone. 'Flowers?' Lucretia touched a hand to her cheek. 'Surely you have smelt rose water before?' In the Solar Gallery, remembered John. The scent teased his nostrils as he bent to prise open the first dumpling. The soft dough parted and a puff of steam carried a second sweet smell into the chamber. Lucretia peered at the glistening mass then looked up curiously. 'What dish is this?' '"Let me feed thee Honey-sugared Creams,"' John recited. '"As cool the Quodling's 'scaping Steam."' She stared at him, amazed. 'The verses? You can read?' 'Is it so strange in a cook?' 'I... no.' Lucretia gathered herself. 'Of course you must read your receipts.' 'They are our verses, your ladyship. We give each other recitals down there in our kitchens.' John brought a corked flask from inside his doublet and poured sweetened cream over the apple. He watched her dig into the apple's oozing flesh, swirl the thick cream then slip the marbled mixture into her mouth. 'Your honey-sugared cream is as sweet as the verses claim,' Lucretia told him, swallowing. 'It all but conquers the sourness of the quodling.”

SweetPoemApplesVersesCreamDumplingsRosewaterJohn And LucretiaQuodling
Book:John Saturnall's Feast
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“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.”

CookingIngredientsCheeseCreamRiceOnionsButterAnneke StroudtSoubise
Book:Recipe for Disaster
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“Last night, I read we'd be making béchamel and Mornay sauces, poulet poché sauce suprême and hollandaise. There would be rich potages of crème de moules au safran, bisque d'etrilles and homard, soupe à l'oignon gratinée, and then a whole lot of les oeufs: oeufs durs mimosa, ouefs mollets à la Florentine, ouefs cocotte à la crème, and ouefs frits au bacon. Oof! Leçon 16 would feature compound butters and nothing but. Followed by la leçon on braising (lamb stew, braised crown roast of pork nivernaise, beef à la mode), which begets frying and sautéing (beignets de gambas, sole meunière), which begets a whole section on "au gratin." Even the salads are full of lardons and heavy cream. And the desserts! Apple Charlotte with custard, crème brûlée, crème caramel, and sabayon.”

CreamDessertsFrench CuisineSaucesFrench LanguageCooking ClassSoupsOmelettes
Book:Off Menu
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“The cream sauce has a rich, full-bodied bitterness to it that makes the tongue tingle... Its spicy freshness lightens up the thick, heavy flavor of the roast beef to exactly the right degree! The wallop the meat's juice packs is no joke, but I feel I could keep eating this forever! Sure, he shoved a mountain of artichokes into this dish... ... but how did he manage to make their uniquely fresh, vibrant and astringent flavor stand out this much?! "This, too, is the result of Mr. Eizan's highly skilled use of cynarine. Any unnecessary source of sweetness has been removed, which makes the taste of the cream sauce stand out even more starkly." "Whoa, Whoa! Slow down. I'm totally lost here!" "I get that cynarine's supposed to make stuff taste sweet, but how does that even work?" "Is it so bitter that anything tasted afterwards seems sweet by comparison?" "No, it isn't anything as simple as that. Cynarine directly affects the taste buds." Yep! When you eat food that contains cynarine, the compound spreads across your tongue as you chew, covering up and thereby blocking the taste buds for sweetness. That's what's happening with Yukihira and the judges right now. Their tongues can't taste sweet, so bitter flavors really stand out. As they eat other food, the act of chewing gradually wipes the cynarine off the tongue. Slowly, their taste buds resume their normal functions. But here's where the important bit happens... Since the tongue has been blocked from tasting sweet flavors for a time... ... even a tiny bit of sweetness will now stick out like a sore thumb! "When there's a ton of cynarine smeared on the tongue, even a cup of water will taste supersweet.”

CreamSweetnessReductionSauceTaste BudsArtichokesRoast BeefFood ScienceAlice NakiriCynarine
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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“The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!”

CoffeeChristmasBitternessCakeCreamRefreshingSouma YukihiraCrumbles
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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“The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust. The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.”

DinnerChocolateIngredientsCreamPieBakingDessertAngelina D AngeloCustard Pie
Book:Angelina's Bachelors
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“What are you planning for your mille-feuille?" "I was looking into popular flavors of the Victorian era," Claire recited, just as she'd practiced in the mirror last night, "and I decided to use lemon and raspberry. So my pastry cream has lemon zest and a bit of lemon juice, and then I will layer fresh raspberries between stripes of cream between the pastry layers." How are you making the pastry?" Alan pressed. Claire swallowed, suddenly nervous. "Full puff. I found that it layers better than rough puff." Alan gave her a nod of consideration. "Takes longer too." "Are you concerned about the combination of two tart flavors?" Dame Sophie asked in a prim, almost trilling voice. "It can be quite a collision if you are not careful." Claire nodded. "I tried a number of combinations, and this cream should have enough sweetness to counter the lemon. And fresh raspberries, I find, gave a better mouthfeel than freeze-dried or using an essence in the cream itself." Lindsay leaned on the counter, her expression playful. "Tell me about the chocolate, Claire. C'mon, tell me you're using good chocolate." "Of course I am," Claire told her with a laugh. "I'm doing a dark chocolate icing and marbling with the vanilla icing, instead of the other way around." "Daring, Claire," Charlie praised, smiling in his usual would-be devilish way. "Turning history on its head, innit?" Claire made a show of exhaling. "I'm going to try, Charlie, and hope not to offend history or the judges in the process.”

DeterminedCreamDark ChocolateFlavor CombosBaking Show
Book:The Crime Brûlée Bake Off
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“Caught between the longing for love, and the struggle for the legal tender, where the sirens sing and the church bells ring, and the junk man pounds his fender. Where the veterans dream of the fight, fast asleep at the traffic light, and the children solemnly wait for the ice cream vendor.”

MenChildrenDreamLightFightingWaitingChurchStruggleLongingProfoundCaughtRingsIcePoundsBellsCreamTrafficVeteranIce CreamJunkSirensVendorsTraffic LightChurch Bells
Author:Jackson Browne
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“Writing is so hard.... The first draft writing is so hard that sometimes in the beginning, before the work itself takes over, carrying you on its flood, you must give yourself rewards. "When I write this chapter, I can call my boyfriend." "When I finish one page more, I can get an ice cream cone." "If I write this section, I'll find a check in the mail."”

IfsGivingWritingFirstsI CanSometimesHardPagesRewardsChecksIceMailChaptersFloodCreamSectionsIce CreamMy BoyfriendConesIce Cream Cones
Author:Sophy Burnham
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“After man there would be the mighty beetle civilisation, the bodies of whose members the cream of the Great Race would seize when the monstrous doom overtook the elder world. Later, as the earth's span closed, the transferred minds would again migrate through time and space -- to another stopping place in the bodies of the bulbous vegetable entities of Mercury. But there would be races after them, clinging pathetically to the cold planet and burrowing to its horror-filled core, before the utter end.”

MenWorldMindEndsBodyWould BeEarthSpaceRacePlanetsColdCivilizationHorrorMembersFilledCoreVegetablesEntityCreamStoppingTime And SpaceEldersDoomMonstrousCivilisationClingingMercuryRough TimesBeetlesMigrateBurrowingGreat Race
Book:Delphi Complete Works of H. P. Lovecraft (Illustrated)
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“I thought of all the different kinds of love in the world. I could think of ten without even trying. The way parents love their kids, the way you love a puppy or chocolate ice cream or home or your favorite book or your sister. Or your uncle. There's those kinds of love and then there's the other kind. The falling kind.”

ThinkingWorldWayTryingKindBookDifferentHomeKidsFallParentTenIceChocolateDifferent KindsCreamUnclesIce CreamPuppyKinds Of LoveYour FavoriteParents LoveFavorite BookChocolate Ice CreamDifferent Kinds Of Love
Author:Carol Rifka Brunt
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“Israel is the very embodiment of Jewish continuity: It is the only nation on earth that inhabits the same land, bears the same name, speaks the same language, and worships the same God that it did 3,000 years ago. You dig the soil and you find pottery from Davidic times, coins from Bar Kokhba, and 2,000-year-old scrolls written in a script remarkably like the one that today advertises ice cream at the corner candy store.”

YearsTodayEarthNamesSpeakLanguageNationsWrittenLandBearsWorshipYears AgoScriptsIsraelCornersStoresBarsIceSoilCreamCoinsCandyIce CreamContinuityEmbodimentPotteryCandy Stores
Author:Charles Krauthammer
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“During the last quarter of a century all the authority associated with the function of spiritual guidance ... has seeped down into the lowest publications. ... Between a poem by Valéry and an advertisement for a beauty cream promising a rich marriage to anyone who used it there was at no point a breach of continuity. So as a result of literature's spiritual usurpation a beauty cream advertisement possessed, in the eyes of little village girls, the authority that was formerly attached to the words of priests.”

LittlesEyeLastsSpiritualUsedGirlLiteratureResultsRichCenturyAuthorityFunctionGuidancePriestsVillageQuartersPossessedCreamLowestNo PointContinuityPublicationAdvertisementsBreachUsurpationSpiritual GuidanceQuarter Of A Century
Author:Simone Weil
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