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Juicy Quotes

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Juicy Quotes

“Rumours should be juicy and gossips must be mouth-watering, since they have to uplift and make people feel better. Tittle-tattle can have a swift ripple effect and when the ball is rolling very fast, it kick-starts a flood of moral destruction. “Schadenfreude” can, then, be fully enjoyed. (“Juicy rumours”)”

“Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.”

“I boiled potatoes until they were hot and fluffy... ... and then kneaded in diced mushrooms, which are fibrous and soak up fat easily. Then I wrapped the whole mixture up in thick-cut bacon and set it to roast! The heat caused the fat to render out of the bacon, leaving its crispy and crunchy... ... while the potatoes soaked up every last drop of the savory pork fat! Crispy on the outside... ... juicy on the inside. Together they create a savory and sensual taste experience!”

“It ripens in perfection only in the glow of a midsummer’s sun; and the hotter the weather, the more delicious are its rich cooling juices. It is eminently suited to the season. When the weather is so hot that even eating is a labor, the peach is acceptable, for it melts in the mouth without exertion. It is the Queen of Delicacies.”

“How easily such a thing can become a mania, how the most normal and sensible of women once this passion to be thin is upon them, can lose completely their sense of balance and proportion and spend years dealing with this madness.”

“Oh, my God. What if you wake up some day, and you're 65 or 75, and you never got your novel or memoir written; or you didn't go swimming in warm pools or oceans because your thighs were jiggly or you had a nice big comfortable tummy; or you were just so strung out on perfectionism and people-pleasing that you forgot to have a big juicy creative life, of imagination and radical silliness and staring off into space like when you were a kid? It's going to break your heart. Don't let this happen.”

“A silence, the brief Sabbath of an hour, Reigns o'er the fields; the laborer sits within His dwelling; he has left his steers awhile, Unyoked, to bite the herbage, and his dog Sleeps stretched beside the door-stone in the shade. Now the gray marmot, with uplifted paws, No more sits listening by his den, but steals Abroad, in safety, to the clover-field, And crops its juicy-blossoms.”

“But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... we dispatched it with great expedition.”

“There are no wild, seedless watermelons. There's no wild cows... You list all the fruit, and all the vegetables, and ask yourself, is there a wild counterpart to this? If there is, it's not as large, it's not as sweet, it's not as juicy, and it has way more seeds in it. We have systematically genetically modified all the foods, the vegetables and animals that we have eaten ever since we cultivated them. It's called artificial selection.”

“Heaped on the floor were turkeys, geese, game, poultry, brawn, great joints of meat, sucking pigs, long wreaths of sausages, mince-pies, plum-puddings, bartrels of oysters, re-hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes, and seething bowls of punch that made the chamber dim with their delicious steam.”

“Im not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.”

“We, as humans, have actually developed a sense of social responsibility. We have gone beyond our basic instincts. We can and we do. This is what sets us apart from the chimps. They are extremely brutal and hostile. Your next door neighbor is to be killed unless she is a juicy young female, who hasn't yet had her first baby, in which case you want her.”

“The Chicago City News Bureau was a tripwire for all the newspapers in town when I was there, and there were five papers, I think. We were out all the time around the clock and every time we came across a really juicy murder or scandal or whatever, they'd send the big time reporters and photographers, otherwise they'd run our stories. So that's what I was doing, and I was going to university at the same time.”

“I come from a little bit of a theatrical background. I started that way. I don't have a tremendous body of work or anything, but I went to drama school. And so, to get to do a piece where the characters get to talk a lot, and that isn't just about the spectacle or the set piece, or is simply visual or movement based. It was really wonderful for me, and juicy and exciting.”

“It turns out that conservationism can be fun, with the news that the Norwegian red king crab - which weighs in at an impressive full kilo of juicy crabby goodness per shell - must be eaten as much as possible, because it's scoffing all the other fish in Norway. In fact, it would be remiss of all of us if we didn't eat as many of these buggers as we possible can every week because they now provide a genuine ecological threat to fellow marine life. So, c'mon vegetarians. Let's see how much you really care about the environment.”

“My parents, and librarians along the way, taught me about the space between words; about the margins, where so many juicy moments of life and spirit and friendship could be found. In a library, you could find miracles and truth and you might find something that would make you laugh so hard that you get shushed, in the friendliest way.”