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Ginger Quotes

Browse 94 quotes about Ginger.

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Ginger Quotes

“Hi!' The chirpy little voice greeted me with such energised enthusiasm it made me jump nearly a foot out of my seat. I turned around, expecting to see the usual cocky little Bezzer-in-training Tyler, who every once in a while enjoys pissing off as many people on the bus as possible, but to my surprise it was the scruffy little quiet Year 7 who sits at the front of the bus with his big orange hair bouncing around. 'Hello,' I replied dubiously. (You can't assume that a kid isn't intending to give you grief just because he has ginger hair, not these days. What is the world coming to?)”

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Book:One Seriously Messed-Up Week in the Otherwise Mundane and Uneventful Life of Jack Samsonite
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“Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.”

SugarCookiesSpicesButterGingerCinnamonCrunchyRed Velvet
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“Ah, now I see. It was in the center of the dorayaki! Right there underneath the insignia... she added apple confiture to the filling!" Confiture! What the heck is that?! "Confiture is the French word for jams and marmalades. It seems she's made her own special apple jam blended with a hint of ginger! The tart juiciness and fruity richness of the jam melds seamlessly with the ginger's flavor. When tasted together with the apple chunks and dorayaki crust, it jumps out at you in a brilliant flash of deliciousness!”

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Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys. I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers. Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste. What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor. Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp. The chutney is best savored when licked from a plate!”

IngredientsHerbsPeppersMintGingerRecipeChutney
Book:Serving Crazy with Curry
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“Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce. Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue! Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower." "It's a dish renowned for its exceptionally deep and compelling flavors." "Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!"”

PizzaGingerItalian CookingJapanese CookingTakumi AldiniShigureTopping
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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“I arrive back at my lodgings to a battered-tin dish of dried apricots in syrup. Small and plump, round rather than oval, and freckled with rust. I dip a spoon into the syrup, a pretty spoon battered and bent from years of service, and sip the heavily chilled, sweet liquor. Lighter than that used to soak gulab jamun, the heavy, sticky balls of dough I have consumed with nothing short of gluttony on this trip, but thinner and less cloying and with the faintest breath of rosewater. I sit in peace on the cool veranda with my tin dish of apricots like dumpy cherubs and with the dry citrus dust of ground ginger still in my hair.”

IndiaGingerSyrupIndian FoodApricotsRosewaterGulab Jamun
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.”

IndianIce CreamFlavorsGingerCream PuffsPistachio
Book:Midsummer's Mayhem
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“I busied myself with the seaweed, while Stephen pulled out flexible opaque salmon bones. After skinning the fish, he sliced it down the center seam, creating two pieces, which he cut into quarter-inch-thick slices. Then, like magic, he transformed a knob of ginger into a miniature golden haystack. I handed him the slippery piece of kelp, which he squared off and placed on a bamboo sushi roller. Next, he laid several slices of salmon across the shiny middle, sprinkled it with a few threads of ginger, and rolled it up like a nori roll. After sealing the cylinder in plastic wraps, he handed it to me. "Cut this into bite-size pieces." The sweet and tangy kelp yielded like a cooked lasagna noodle under the sharp knife, creating exotic coral-and-sienna pinwheels. Next, we made delicate egg crepes to wrap around thick oily slices of mackerel that we soaked in a bracing mix of dashi, sugar, and soy. This was followed by a small "salad" of lightly salted white fish "noodles" tossed with salmon roe and lemony yuzu.”

FishGingerSeaweedJapanese CookingKelpNori
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“We live thetime that a match flickers; we pop the corkof a ginger-beer bottle, and the earthquake swallows us on the instant. Is it not odd, is it not incongruous, is it not, in the highest sense of human speech, incredible, that we should think so highly of the ginger-beer, and regard so little the devouring earthquake?”

ThinkingShouldHumansLittlesSpeechHighestRegardIncrediblesPopsBeerOddInstantBottlesEarthquakesFlickerDevouringGinger
Author:Robert Louis Stevenson
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“A Christian might drink only ginger ale at the tavern bar, but there he is already on the way to drinking beer and whiskey. The girl who attends a ball but never dances a step, will soon surrender her body to the lustful embrace of every casual male acquaintance as other dancers do.”

WayBodyMightChristianGirlStepsDrinkBallsEmbraceDrinkingMalesSurrenderBarsBeerDancerAcquaintanceCasualWhiskeyDrinking BeerGingerAleLustfulTaverns
Book:The Ruin of a Christian
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“As Gloria Steinem said about Ginger Rogers: She was doing everything Fred Astaire was doing, just doing it backwards in high heels. Well, Southern women are doing and enduring what other women have to do and endure, but (at least until recently) they had to do it in heels and hats and white gloves and makeup and a sweet smile, with maybe a glass of bourbon and a cigarette to get them through the magnolia part of being a steel magnolia.”

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Author:Michael Malone
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“There was never any question about Scholesy's quality as a footballer. He was known as the little ginger magician in the youth team. Some reckon he's the best United player of the modern era, and there's a case for saying that. You don't hear him blowing his own trumpet, though - he just gets on with his job. He's the real deal.”

LittlesRealJobsUnitedDealsQualityKnownCasesPlayerTeamModernYouthErasMagicianFootballerTrumpetsGingerModern Era
Author:Steve Bruce
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“The only time I feel pressured is when some woman's husband comes over and says, "Will you go ask my wife to dance? She's a great dancer and would just love to dance with you."Suddenly there's a crowd of people standing around us and they expect that they're about to see Fred and Ginger. Here the woman and I have just met, and these people think that it's showtime. That is the only time I think it is really embarrassing.”

PeopleThinkingFeelsAsksWifeMetsHusbandStandingCrowdsMy WifeDancerEmbarrassingOnly TimePressuredGingerShowtime
Author:Gene Kelly
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