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Dough Quotes

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Dough Quotes

“Many a rich man’s bed is bigger than many a poor woman’s bedroom; his bedroom, her house.”

HousePoorPovertyBedResourcesPropertyProsperityEqualityRichesTreasureInequalityBrokeSubstanceKitchenWealthyHardshipNeedCashReservesBedroomProsperousLoadedNeedyCapitalAffirmative ActionAffluenceAffluentDoughDestitutePossessionsLow IncomeStockNeedinessMeansBeggaryImpoverishedPoverty StrickenFilthy RichFundsDestitutionFlushOpulentSize CountsImpoverishmentIndigenceMoneylessPennilessPenurySize Does Not CountHoldingsInsolventSize Doesn T CountImpecuniousImpecuniousnessIn DebtIndigentMoolahSecuritiesWell OffWherewithalCleaned OutFinance AssetsFlat BrokeFortune MoneyHard UpIn The MoneyLucreMade Of MoneyMoneyedMoolaNecessitousPauperdomPauperismPauperizedPennilessnessRolling In ItRolling In MoneyRolling In The DoughSilk StockingStinking RichStrapped Formal PenuriousUnable To Make Ends MeetWell HeeledWell To DoWithout A Cent To One S NameWithout A Sou
Author:Mokokoma Mokhonoana
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“Yeast. The word comes to us through Old English, from the Indo-European root 'yes'- meaning boil, foam, bubble. It does all those things, and more. And would it not be the Egyptians, who construct the largest, most sophisticated buildings in the land, to also harness the tiniest microbe? Of course, they know nothing of yeast. To them, it is magic. They are called the 'bread eaters.' "Dough they knead with their feet, but clay with their hands," Herodotus wrote with derision. The Egyptians do not care. They understand their bread is from the gods, for king and peasant alike. They invent ovens to bake this new, breath-filled dough because it cannot be cooked like the flat breads they know first. They construct clay vessels to hold it. They watch it rise in the heat. They add butter and eggs and honey and coriander, and save soured dough from one batch to add to the next. They eat. They live.”

HistoryBreadDoughYeastEgyptiansBreadmakingHerodotus
Book:Stones For Bread
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“Pastry-making, as every amateur baker fears, is as much about technique as ingredients. The rationale behind the well-known advice to keep the hands, implements and kitchen cool while making pastry, to use minimal water and to handle it lightly is obvious, now that we understand the process. Cool handling lengthens the time that the fat in the dough stays solid; using minimum amount of water reduces the gluten content and also allows the dough to be crisper; minimal handling also reduces the gluten, so we do not knead pastry dough as we do bread.”

FoodPieBakingFood WritingFood AnthropologyDoughFood HistoryGlobal HistoryPastry
Book:Pie: A Global History
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“Do you make pizza dough?" "Yes." "This is the same thing. Very easy." When the yeast was foamy, she added flour, olive oil, and salt and handed me a large wooden spoon. "Now you stir it hard until it comes together. Then we knead." She floured the counter and I stirred until the ingredients came together and then turned the dough mass out onto the flour. Rosa divided it in half and we each kneaded a piece until it was smooth. We shaped them into balls, and Rosa covered them with a kitchen towel. "Now we prepare the fillings," she said. She went into a large pantry and returned with a basket filled with Italian salamis, ham, cheeses, red bell peppers, broccoli rabe, and fresh arugula. Just as Sally had said on the promotion show, "Casey Costello was cooking right in the kitchen with a real Italian," but it was no different from cooking with Mom or Nonna. The ingredients were the same, and Rosa, like my mother and grandmother, used no recipes. She knew her way around her ingredients and seemed pleased that I did as well. I realized that more than the country, more than the language, the food connected me to my heritage. I oiled the peppers and put them in a hot oven to roast. When they were charred, I removed the stems and seeds and cut them into thin strips. I laid them on a dish and put a little olive oil, salt, and vinegar on them. She peeled the stems of the broccoli rabe then cut it into two-inch pieces before blanching it for a minute and then sautéing it with olive oil, garlic, and hot pepper. I washed the arugula, removed the tough stems, and dried it. We put the fillings on platters. The colors were dynamite.”

IngredientsDoughItalian CookingFillingsCasey Costello
Book:Last Bite
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“I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.”

DoughNoodlesSouma YukihiraTaiwanese
Book:食戟のソーマ 15 [Shokugeki no Souma 15]
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“Richard had sold Gillian's piano. He'd offered to ship it out to California, but neither Jess nor Emily played. Emily had quit her lessons at "Streets of Laredo" and Jess only got as far as "The Teddy Bears' Picnic." They had Gillian's jewelry, but she hadn't collected much. She had never liked necklaces or earrings. In fact, she'd never pierced her ears. She'd preferred a rosebush or two for her birthday, or a standing mixer. "This is very sticky dough," she would tell Emily as she rolled it out. "It's very difficult to work with this dough, because it's so short. You see?" She dusted the rolling pin and board with more flour and rolled briskly, as if to tame the stiff pastry, which she then cut into circles with an overturned teacup, or filled with honeyed poppy seeds, or spread into a glass pan to bake a cake with luscious prunes, their sweetness undercut with lemon. Nothing too sweet. That was the secret. Gillian said as much to Emily in her "Sixteenth Birthday" letter. 'Don't doctor recipes. More is less, and sugar will only get you so far.”

PianoBakingPastriesDoughEmily BachEmily And JessGillian Bach
Book:The Cookbook Collector
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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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“Vatia was no longer looking at me; she was rolling a round of dough around one of the hams, which had been scored, smeared with honey, and stuffed with figs. Her method was precise and the dough formed perfectly around the meat in a way I had never been able to achieve before. "I see what you mean about chilling the dough," I said, amazed. "This is what I wanted to show you." She directed my gaze toward a few strangely cut pieces of dough in front of her. "I don't understand." "Watch." She picked up the pieces and attached them to the pastry-wrapped ham, her thin fingers carefully sealing the pieces of dough to the ham by dipping them in water. In a few moments she sat back. "It's a pig!" I exclaimed, pleased with the ears and snout she had added to the ham. "I hoped you would like it," she said, her voice filling with pride. "I had the idea when you first told me what we were doing. I had a pig pictured in my mind and thought it might be pleasing to guests if I could re-create it." "Do you think they will bake without issue?" I asked, worried. "They should. Also, I thought I would brush them with egg so they are shiny when they come out of the oven." "Please do." I could not take my eyes off the little pig. It was brilliant and I wished I had thought of it.”

IdeaHamDoughPastry ChefThrasiusVatia
Book:Feast of Sorrow
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“While we formed mochi cakes, the men pounded another batch of rice. When it was soft, they divided the rice dough until it turned nubby like tweed. They sprinkled the second blob with dried shrimp and banged it until it turned coral. Nori seaweed powder colored the third hunk forest green, while the fourth piece of mochi became yellow and pebbly with cooked corn kernels. For variation, the grandmother rolled several plain mochi in a tan talc of sweetened toasted soybean powder. She also stuffed several dumplings with crimson azuki bean fudge. Then she smeared a thick gob of azuki paste across a mochi puff, pushed in a candied chestnut, and pinched the dumpling shut. "For the American!" cried Mr. Omura, swiping his mother's creation. I looked up and he handed it to me. It was tender and warm. All eyes turned to watch the American. "Oishii!" I uttered with a full mouth. And it was delicious. The soft stretchy rice dough had a mild savory chew that mingled with the candy-like sweetness of the bean paste and buttery chestnut.”

TraditionalRiceColorsFlavorsDoughFillingsMochiChestnut
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“But then Oma tells me of bread, of the six hundred kinds made throughout her homeland, white and gray and black in color. Loaves heavy with pumpkin seeds. Pumpernickel. Rye. All with long, dense names like 'Sonnenblumenkernbrot' and 'Roggenmischbrot'. Each word is music to her. She has never eaten a tinned bread bagged in plastic with a little twist tie, a pride she wears all over. 'It matters,' she tells me. 'Wes Brot ich ess, des Lied ich sing.' Whose bread I eat, his song I sing.”

BreadGermanDoughLiesl McnamaraOma
Book:Stones For Bread
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“As Rosie expected, Chef Petit said they were starting with pâtisserie. Specifically, with classic French tarts, and today, with the tart shells. With the three most widely used different kinds of crust. Finally, something Rosie knew! Her hand shot in the air, and Rosie noticed that the only other person in the room with his hand in the air was Bodie Tal. But Chef Petit must have recognized her, too, because he called on her, not Bodie. And she felt like Hermione, rattling off the differences between pâté brisée, a standard, unsweetened dough for sweet or savory fillings; pâté sucrée, a sugared dough achieved by creaming the butter and sugar; and pâté sablée, a crumbly, delicate, almost cookielike dough, sometimes enriched with almond flour. Ten points to Rosie! She felt flush with triumph. Finally, she wasn't an idiot. "Excellent," Chef Petit said genially, and he began two expound further upon what Rosie said. "What a bloody showoff," Priya said, teasing. Rosie bumped her with her shoulder. Chef Petit wrote the ingredients for pâté brisée on the whiteboard, informing them that they'd be making all three doughs today, then setting them in the fridge to chill until tomorrow- all crust, no matter what you did with it, was improved by a good chilling. Tomorrow, they'd do quiche, and tarte au citron, and a fresh fruit tart with crème pâtissière, and they'd move on to puff pastry and tarte tatin, and Rosie could barely restrain the shout of joy that threatened to erupt from her chest. But she restrained it, and moved through the kitchen as sedately as possible, collecting her ingredients and measuring cups.”

PastriesDoughPastry ChefBakerBaking ClassPatisserieHarry Potter Reference
Book:Love à la Mode
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“At the dinner table when I was very little, I would hear people bickering... To escape the bickering, I started modelling the soft bread with my fingers. With the dough of the French bread %u2013 sometimes it was still warm %u2013 I would make little figures. And I would line them up on the table and this was really my first sculpture.”

PeopleFirstsLittlesStillsSometimesLinesFiguresTablesFingersWarmDinnerBreadSculptureBourgeoisDinner TableDoughModellingBickeringFrench Bread
Author:Louise Bourgeois
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“The Big L was cold crazy, A top-notch crook snatchin' pocket books from old ladies I told him, "Give up the dough, before you get smoked! Oh you broke? ( *shots* ) Now you're dead broke" My name is L and I'm from a part of town where clowns, Get beat down and all you hear is gunshot sounds 'Cause at nighttime niggas try to tax, they're sneakier than alley cats, that's why I carry gats”

GivingTryingBookBigsNamesCausesSoundCrazyColdTaxesGiving UpBeatsShotsCatTownsDown AndBrokePocketsClownAlleysOld LadyCrooksNighttimeDoughNotchesGunshotsTop NotchAlley Cats
Author:Big L
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“We were lucky to get Sam Jackson and Jeremy Irons and John McTiernan back. Long movie and hard movie to make and difficult for me because instead of working, my biggest concern was not repeating things I had done it in the previous films. And it rang notes in my head of episodic TV. A sequel is not a new movie; it's a chapter in a movie that you have already seen. Thank god Sam was there and thank god Jeremy was there. Again, it went outside the template of that series of films but it did well and made a ton of dough and the third chapter of a lot of sequels is always the one that falls down.”

WellsLongMadeHardDoneFilmFallDifficultTvsLuckyConcernThirdsSeriesNotesIronThank GodChaptersFalling DownSequelsDoughSam Jackson
Author:Bruce Willis
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“Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks - a delicious kind of cake, at present scarce known in this city, except in genuine Dutch families.”

KindSometimesCitiesKnownFoodBallsTablesCookingGenuineEnormousFatsApplesCulinaryCakeImmenseDishesPieDeliciousBoastScarceDutchPeachesHogDoughDoughnutPearsApple Pie
Book:The works
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“There are stages in bread-making quite similar to the stages of writing. You begin with something shapeless, which sticks to your fingers, a kind of paste. Gradually that paste becomes more and more firm. Then there comes a point when it turns rubbery. Finally, you sense that the yeast has begun to do its work: the dough is alive. Then all you have to do is let it rest. But in the case of a book the work may take ten years.”

WritingYearsKindMayBookTurnsCasesAliveStageTenSticksFingersBreadFirmDoughYeast
Author:Marguerite Yourcenar
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“In a cookie factory, different cookies are baked in the shape of animals, cars, people, and airplanes. They all have different names and forms, but they are all made from the same dough, and they all taste the same.”

PeopleMadeDifferentFormNamesAnimalCarTasteShapesFactoriesAirplaneCookiesDoughDifferent Names
Book:Dropping Ashes on the Buddha: The Teachings of Zen Master Seung Sahn
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“Crackers, toasted or hard bread may be added a short time before the soup is wanted; but do not put in those libels on civilized cookery, called DUMPLINGS! One might about as well eat, with the hope of digesting, a brick from the ruins of Babylon, as one of the hard, heavy masses of boiled dough which usually pass under this name.”

WellsMayHardMightWantedNamesFoodMassHeavyBreadRuinsCivilizedSoupBricksShort TimeDoughCrackersLibelCookeryBabylonDumplings
Book:Early American Cookery:
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“He who receives Communion is made holy and Divinized in soul and body in the same way that water, set over a fire, becomes boiling... Communion works like yeast that has been mixed into dough so that it leavens the whole mass; ...Just as by melting two candles together you get one piece of wax, so, I think, one who receives the Flesh and Blood of Jesus is fused together with Him by this Communion, and the soul finds that he is in Christ and Christ is in him”

ThinkingWayHas BeensMadeTwoSoulWholeBodyTogetherJesusChristWaterFirePiecesBloodHolyMassFleshCandleCommunionSacramentsMeltingOne PieceFlesh And BloodBoilingDoughSoul And BodyYeastBlood Of Jesus
Author:Cyril of Alexandria
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“I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.”

WayWantFeelsI CanImportantHandsRememberWonderfulInvolvedMachinesCookingSatisfactionFasterGratificationPastaDough
Author:Thomas Keller
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