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Mozzarella Quotes

Browse 14 quotes about Mozzarella.

Mozzarella Quotes

“Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.”

“One of the things I like about my job is that it draws on the entire person: not just your knowledge of grammar and punctuation and usage and foreign languages and literature but also your experience of travel, gardening, shipping, singing, plumbing, Catholicism, midwesternism, mozzarella, the A train, New Jersey. And in turn it feeds you more experience.”

“I hate going out for lunch during a workday because it slows down my pace and ruins my rhythm. I prefer to eat at my desk. Actually, I wander around the design studio with a plate in my hand as I dine on, for example, salmon sashimi and a salad of tomatoes and mozzarella. I often have a bit of dark chocolate after lunch.”

“I want to travel on a train that smells like snowflakes. I want to sip in cafes that smell like comets. Under the pressure of my step, I want the streets to emit the precise odor of a diamond necklace. I want the newspapers I read to smell like the violins left in pawnshops by weeping hobos on Christmas Eve. I want to carry luggage that reeks of the neurons in Einstein's brain. I want a city's gases to smell like the golden belly hairs of the gods. And when I gaze at a televised picture of the moon, I want to detect, from a distance of 239,000 miles, the aroma of fresh mozzarella.”

“Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.”