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Mustard Quotes

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Mustard Quotes

“Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d’Or the salad was in wedlock with the roast.” (p.24)”

SaladMustardCressAnchovyFaison D OrPepper And SaltRomaineShallotsWalnut OilWine VinegarWooden ForksYoung Grapes
Book:High Bonnet: A Novel of Epicurean Adventures
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“Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.”

BreakfastPotatoesBrooklynSeasoningsFriesMustardScrambled EggsToast
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“We confit the leg and serve that with roasted fig and butternut chips, whatever, that's a different prep. But the breast we sear off, right, and the potatoes we slice thick and roast with a little thyme. Crisp up the duck skin, let the fat render, and a minute or two before you take it off the flame to rest, you brush the meat side with some mustard thinned with a little olive oil. You let the breast rest on the potatoes, mustard side down, for maybe two minutes before serving. The juices mingle with the mustard and the thyme and the olive oil on the potatoes, and boom- dish has a sauce by the time you serve it. It's a self-saucing dish.”

DuckMustardSaucesThymeDish
Book:Bread and Butter
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“I devoured hot-dogs in Baltimore 'way back in 1886, and they were then very far from newfangled...They contained precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard. Their single point of difference lay in the fact that their covers were honest German Wecke made of wheat-flour baked to crispiness, and not the soggy rolls prevailing today, of ground acorns, plaster-of-Paris, flecks of bath-sponge, and atmospheric air all compact.”

WayMadeFactsTodayDifferencesMillionsAirHonestDogFoodHotCookingLaysParisCulinaryBathsWheatPrevailingRubberSausageBaltimoreSpongesPseudoCompactHot DogMustardFlourAcornsPlasters
Author:H. L. Mencken
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“June marked the end of spring on California's central coast and the beginning of five months of dormancy that often erupted in fire. Mustard's yellow robes had long since turned red, then brown. Fog and sun mixed to create haze. The land had rusted. The mountains, once blue-hued with young oaks and blooming ceanosis, were tan and gray. I walked across the fallen blossoms of five yucca plants: only the bare poles of their stems remained to mark where their lights had shone the way.”

WayLongEndsLightYoungNatureSunFireFiveLandMonthsMountainSpringRedMarkBluePlantCaliforniaFallenBrownGrayYellowStemCoastFogJuneOaksRobesBloomingHazeMustard
Author:Gretel Ehrlich
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“It had that comfortably sprung, lived-in look that library books with a lively circulation always get; bent page corners, a dab of mustard on page 331, a whiff of some reader's spilled after-dinner whiskey on page 468. Only library books speak with such wordless eloquence of the power good stories hold over us, how good stories abide, unchanged and mutely wise, while we poor humans grow older and slower.”

HumansLooksBookStoriesSpeakGrowsPoorWiseReaderPagesLibraryCornersDinnerBentEloquenceWhiskeyGood StoryLivelyCirculationSprungLibrary BooksMustardDabs
Book:Salem's Lot
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“Even the greatest fool can accomplish a task if it be after his heart. But the intelligent man is he who can convert every work into one that suits his taste. No work is petty. Everything in this world is like a banyan seed, which, though appearing tiny as a mustard seed, has yet the gigantic banyan tree latent with it. He indeed is intelligent who notices this and succeeds in making all work truly great.”

IfsMenWorldHeartTreeThis WorldFoolTasteSucceedTasksIntelligentAccomplishSeedsTinySuitsPettyAppearingLatentIntelligent ManMustardMustard Seed
Book:Personality Development
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“I used to go to this store called Draeger's and you had a little bit of that same feeling because this was a store that offered you so many varieties, things you'd never contemplated before, you know like 250 mustards and vinegars and over 500 different kinds of fruits and vegetables, or over 2 dozen different types of water.”

KnowsKindLittlesDifferentFeelingsUsedBitsWaterTypeLittle BitFruitStoresVarietyVegetablesDozenDifferent KindsVinegarMustardFruits And VegetablesOver 50
Author:Sheena Iyengar
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