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Gravy Quotes

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Gravy Quotes

“For our first course, we have a play on biscuits and gravy, a classic Southern dish that's also popular in the Midwest." Chef Laurent picked up his fork and cutter into the biscuit. "Here, we have a miniature biscuit topped a boudin blanc sawmill gravy and a poached quail egg." Chef Martinet poked at the quail egg until the yolk burst. Probably looking for egg flaws. Rosie decided to just keep talking. If she kept talking, she wouldn't be thinking about what they were eating. "I first had biscuits and gravy at the restaurant where my mom works." "Your mother, she is a chef?" Chef Laurent asked. He was going back in for another bite. That had to be a good sign. "No. She, um, manages the store... at the restaurant... where she works." No matter how much time Chef Laurent may have spent in Ohio, Rosie was pretty sure he hadn't experienced a Cracker Barrel. But he nodded like a combined restaurant and gift store was nothing out of the ordinary. "I put my own spin on sawmill gravy by using boudin blanc instead of breakfast sausage to incorporate some of the flavors I've discovered living here, and I kept the biscuit small and used a quail egg to keep the portion appropriate for a first course." "The biscuit is excellent," Chef Laurent said. "Fluffy, light, buttery- it is everything a biscuit should be. I should tell Marcus that this exactly the kind of appetizer he should serve." He must have meant Marcus Samuelsson. Rosie felt her hopes start to rise. "For our next course, we have a burger topped with Gruyère and caramelized onions on a brioche bun.”

BiscuitsGravyRosieEggBurgerMarcus Samuelsson
Book:Love à la Mode
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“There is a huge pot of Sunday gravy on the stove, a rich tomato sauce full of pork neck and sausage and oxtails, fragrant with onion and garlic, and hiding a pound of whole peeled carrots. The carrots are Teresa's family recipe secret for a bit of sweetness without grinding up the vegetable, which changes the texture of the sauce. They'll be fished out at the end, soft and imbued with the meaty savoriness of the sauce, and will serve as a special "cook's treat," drizzled with olive oil and sprinkled with coarse salt and ground pepper.”

SauceCarrotsGravyItalian FoodItalian CookingMeatsSweet And Savory
Book:How to Change a Life
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“Gravy is what Italian-Americans call tomato sauce, the three-hour kind with enough meat to feed a small country. My mother makes a huge pot of it every Sunday. It isn't so much about cooking as it is about connecting with her heritage. She likes knowing that generations of her maternal ancestors spent their Sunday mornings stirring what they called 'ragu' in their own kitchens. Even when we ate Sunday dinners at Nonna's, my mother made her own gravy before we went. She'd give half the pot to me to bring to the city, and before the end of the week we had each used up our share for lasagne, sausage-and-pepper sandwiches, baked stuffed peppers, and veal parmigiana.”

GravyItalian CuisineItalian AmericanTomato Sauce
Book:Last Bite
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“The core of the fragrance Hayama is trying to build... ... is Jeneverbes." "Jene... verbes?" "That means juniper berries!" JENEVERBES (JUNIPER BERRIES) Perhaps the only spice derived from a conifer, juniper berries have been used as a spice as far back as ancient Egypt. They have been found in multiple pharaohs' tombs, including King Tut's. In the Middle Ages, juniper berries were added to distilled malt wine to make Jenever, the direct predecessor to gin. The berries have a piney tang that, as they mature, gains citrusy sweet notes and a fresh herby scent, making it a spice with a complex and layered aroma. "Add milk and flour to bear stock to make a thick and creamy roux, and then let it simmer. When it has turned fragrant and golden brown, add the seasonings and spices... ... to make a perfect, fragrant gravy to adorn my fried bear!”

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Book:食戟のソーマ 22 [Shokugeki no Souma 22]
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“Instead of Coriander, I chose a French-style bistro, quiet and easy, where the server talked me into the braised rabbit, which arrived exquisitely tender in a gravy of such textured depth that I took out my notebook and scribbled a few notes on what I thought the ingredients might be. Thyme, rosemary, carrots, and parsley. Mushrooms and mustard and shallots.”

IngredientsVegetablesHerbsGravyFrench Cuisine
Book:The Art of Inheriting Secrets
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“The concept of time, as it’s commonly understood by normal people with normal jobs and normal goddamn lives, doesn’t exist on the road. The nights spread out like the dark, godforsaken highways that distinguish them, and the days run together like Thanksgiving dinner smothered in gravy. You never really know where you are or what time it is, and the outside world starts to fade away. It’s cool.”

PeopleKnowsWorldRunningTogetherJobsNightDarkNormalUnderstoodConceptsSpreadDinnerWhere You AreFadesHighwaysOutside WorldFade AwayGravyThanksgiving DinnerConcept Of Time
Book:How to Kill a Rock Star
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“Somehow, some way, every person in the arts has to find an accommodation with disappointment and embarrassment. They are the pollen in the air we breathe. If you must go into the arts, go into them for yourself alone. On some basic level you must enjoy the act of doing it ... Otherwise, you are going to end up frustrated and unhappy. Recognition in the arts is luck and gravy.”

IfsWayPersonsArtEndsEnjoyLevelsAirArt IsLuckDisappointmentBreatheUnhappyRecognitionFrustratedEmbarrassmentAccommodationsGravyPollen
Author:Joan Rivers
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“There are a couple of different types of food I eat a lot. I was raised in the South, in Tennessee, so I’m going to go with comfort food, soul food. I would probably start with collard greens and candied baby carrots and then have some biscuits and white gravy - and for dessert, probably blackberry cobbler.”

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Author:Megan Fox
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“Science and its practice are no longer free and willing today but instead are constantly terrorized by research funding gravy trains and group thinking. This is why science needs defending and it takes courage to cleanse science from those cancerous elements and to bring her forward in its rightful place again. I am humbled and honored by this recognition.”

ThinkingNeedsTodayPracticeGroupsWillingElementsResearchTrainRecognitionHonoredFundingGravy
Author:Willie Soon
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“You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it there till the last moment. The last thing that goes out to the table is the gravy, and I pour it out of the thermos and immediately move it in.”

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Author:Alton Brown
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“A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.”

LittlesLongStillsTwoLyingBitsWhiteHalfHotBonesFatsMeatDividesThickInchesJuiceMeltingJoiningCountySteakMushroomsFreshnessPeppersGravyGenuineness
Author:Mark Twain
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