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Crust Quotes

Browse 9 quotes about Crust.

Crust Quotes

“Wait, is that... ... a Calzone?!" *A calzone is meat and cheese folded together in a pouch of pizza dough, depending on the area of Italy, calzones are either baked or deep-fried. "Aren't calzones usually stuffed with salami, mozzarella cheese and other pizza toppings?" "Ah, I know! Yes, I was right! This calzone is stuffed with curry! Then this dish is "Italian-Style Curry Bread!" Oh-ho! This dish is already interesting, being so different from all the others! Now let's see what it tastes like." "Mph! Th-this flavor... tomatoes? The curry is bursting with the rich tanginess of tomatoes!" "Yep. I made that curry using only water I extracted from tomatoes." "Tomato water only?! Are you saying you used no other liquid in this curry at all?!" Yes, sir! See, if you stuff a pot full of tomatoes and turn on the heat, you can get a surprising amount of water out of them. I blended a special mix of spices that works with the tart tomato water... ... and made a thick curry sauce that's full of the rich flavor of tomatoes. The crust is a sourdough I made using my family's handmade, natural grape yeast too." The outer crust is crispy and flakey... ...while the inside is chewy and mildly sweet.”

WaterTomatoesCurryItalian FoodExtractionCrustIsami AldiniCalzone
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.”

BrooklynFlavorsApple PieBakeryLocal FoodSeasonalCrustBakeshop
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“The difference between superlative pie and a wish for cake is crust. Understand that pie is a generous but self-centered substance. It likes attention, not affection. Do not hug your crust. Do not rub its back or five its high. Don't fuss with refrigerators every step oft he way. Keep the water and butter cold, and remember what a wise baker once said: The goal is pie.”

PoetryGoalsCakePieBakingBeginningsProse PoetryPastryCrust
Book:A Commonplace Book of Pie
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“Saturday, I slipped out to the farmers' market. Waiting for me were crates of pears in shades of green, gold, and rose. I fell in love. I brought home a flat of Comice pears and placed them on my dining room table. I pulled out a chair so that I could look at them at eye level. Pears. Pear cake, pear sauce, caramelized pears, baked pears. Pear tart. Everybody liked tarts. I could flavor it with vanilla for depth, lemon zest for brightness, and cardamom as a surprise. I could make it as a galette, a free-form tart, and use a buttery puff-pastry crust. If I wanted to get my hands into food, puff pastry was a good place to do it. The process of making the laminated dough, folding butter into already buttery dough over and over---depending on your mood, it could be hypnotically soothing or mind-numbingly tedious. It sounded perfect.”

Food For ThoughtBakingTherapeuticSeasoningsDoughPearsTartCrustGalette
Book:Together at the Table
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“Why's the pavement on this chard tart all green?" my mother asks. She's never trusted me and probably thinks I've let it go moldy. "Because I've put chopped dill and chives in it. It looks better and it makes it lighter too." My father spits it out. He doesn't like herbs. He thinks they're for girls and for cattle. My mother's the only person I know who calls a pie crust a pavement. I think it's sweet and can pardon her the offense. Has she forgiven me mine? The raw tuna marinated in cébette onions is a success I regret. It cost a fortune and it's so easy to do it's soulless. It's the sea they should be thanking, not me. My own vanity is intoxicating. I've made the decision: no more raw fish.”

GreenPiePavementCrustParental PressureRaw Fish
Book:Chez Moi: A Novel
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“Agnès was from Toulouse, in the south of France, so she knew a thing or two about sun-soaked veggies. She taught me how to sauté the onions until they turned translucent with a pale caramel around the edges. Then she added the slices of eggplant, but no more oil- because eggplant soaks up every liquid within reach. We served it over pasta; we were students, after all. Marie-Chantal brought out the fish. Or, rather, she brought out a solid white mountain with the fish hidden inside. She had baked the bass in a crust of coarse sea salt, which she cracked open at the table with a knife and a hammer. It was spectacular really, like serving baked Alaska for a main course.”

IngredientsFishFrench CookingRatatouilleCrust
Book:Lunch in Paris: A Love Story, with Recipes
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“Baking with a salt crust! Salt is mixed with egg whites and then spread over the top of the dish to form a thick crust. This ensures no moisture escapes during baking, keeping the goodness of the ingredients concentrated inside. It's said that centuries ago, when Shogun Hideyoshi Toyotomi was deployed on maneuvers, he'd cover his fish in a salt crust to prevent it from rotting. Because of the insulating wall of salt, the dish is heated gently and evenly while in the oven... ... its juiciness and deliciousness slowly growing within its protective shell. The dish is considered complete... ... when you crack open the now golden-brown salt crust.”

SaltCrustEishi TsukasaBakedInsulated
Book:食戟のソーマ 30 [Shokugeki no Souma 30]
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“The crust [of the earth] is very thin. Estimates of its thickness range from a minimum of about twenty to a maximum of about forty miles. The crust is made of comparatively rigid, crystalline rock, but it is fractured in many places, and does not have great strength. Immediately under the crust is a layer that is thought to be extremely weak, because it is, presumably, too hot to crystallize. Moreover, it is thought that pressure at that depth renders the rock extremely plastic, so that it will yield easily to pressures. The rock at that depth is supposed to have high viscosity; that is, it is fluid but very stiff, as tar may be. It is known that a viscous material will yield easily to a comparatively slight pressure exerted over a long period of time, even though it may act as a solid when subjected to a sudden pressure, such as an earthquake wave. If a gentle push is exerted horizontally on the earth's crust, to shove it in a given direction, and if the push is maintained steadily for a long time, it is highly probable that the crust willl be displaced over this plastic and viscous lower layer. The crust, in this case, will move as a single unit, the whole crust at the same time. This idea has nothing whatever to do with the much discussed theory of drifting continents, according to which the continents drifted separately, in different directions. [...] Let us visualize briefly the consequences of a displacement of the whole crustal shell of the earth. First, there will be the changes in latitude. Places on the earth's surface will change their distances from the equator. Some will be shifted nearer the equator, and others farther away. Points on opposite sides of the earth will move in opposite directions. For example, if New York should be moved 2,000 miles south, the Indian Ocean, diametrically opposite, would have to be shifted 2,000 miles north. [...] Naturally, climatic changes will be more or less proportionate to changes in latitude, and, because areas on opposite sides of the globe will be moving in opposite directions, some areas will be getting colder while others get hotter; some will be undergoing radical changes of climate, some mild changes of climate, and some no changes at all. Along with the climatic changes, there will be many other consequences of a displacement of the crust. Because of the slight flattening of the earth, there will be stretching and compressional effects to crack and fold the crust, possibly contributing to the formation of mountain ranges. there will be changes in sea level, and many other consequences.”

PressureConsequencesEarthquakesDisplacementCrackCrustFracturesViscosity
Book:Earth's Shifting Crust: A Key To Some Basic Problems Of Earth Science
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