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Omelet Quotes

Browse 11 quotes about Omelet.

Omelet Quotes

“Here’s a little mote of wisdom: Not everyone who claims to be an expert, is indeed an expert. Please note: I have never claimed to be an expert on anything except perhaps making the perfect omelet, and if you don’t like spicy, you’d probably argue with me on that one, too. In fact, anyone claiming to be an expert on anything, in my opinion, should immediately be viewed with suspicion, or be able to produce a PhD Diploma on the subject he or she is professing to be expert in.”

WisdomExpertsExpertOmeletOmelette
Author:Chris A. Jackson
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“My cousin doesn't know my name, so he calls me Marie The 13th. I told him, "Please, call me Mr. The 13th. Marie is my father's name." Family reunions are always awkward because nobody there is related to me. Still, I give them all discounts on BearPaw Duck Farm omelets.”

FamilyAbsurdDucksDuckDuck QuoteDuck QuotesOmeletFamily Reunions
Book:BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight
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“He drained his first cup of sake, then maneuvered his chopsticks toward their first destination: the thick shrimp-paste omelet. Layered and rolled into a fragrant cakelike sponge, it was an irresistible combination of savory and sweet--- just the way Takayuki liked it. Next, he began loosening the various elements from the willow skewer and popping them into his mouth. The shrimp dumplings were succulent, the salted cucumber refreshing, and the quail meatballs--- which included the soft bones ground up in the paste--- dense with rich flavor.”

Japanese FoodOmeletSkewers
Book:The Menu of Happiness
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“You'll be fine," she said to Rico when they got back, because he was still studying her and trying to make sense of her bizarre swings. "Cooking eggs is a standard test of basic cooking skill." "I know I'll be fine," he said, the full blast of his focus mapping her relief. The emeralds in his eyes were too bright. The way they had been that first time they'd met under the bleachers. The need to see what no one else cared to see inside her, intense and naked. It had disarmed her then. Today, it infuriated her. Made her brain forget the camera. Made her hands fly. She broke the eggs in a clean one-handed crack, whipped them ruthlessly into a thick froth, chopped the onions, cilantro, and green chilies in an unrelentingly brutal rhythm. All without breaking a sweat or sparing him a glance. With minutes to spare from the mere twenty they were given, she turned out a fluffy and perfectly moist omelet with garlic-infused oil rolled into a crisp, flaky paratha. Until they stood in front of the judges, she had forgotten where she was, who she was with. The only place the livid energy inside her seemed to have manifested itself was in what the judges declared "abject underseasoning." This made Ashna smile. When she looked at Rico, he was having the same reaction. For one quick meeting of their eyes, the ridiculously overdramatic statement joined them together with shared humor. His lips tilted up on one side. For the first time since they'd lined up to hear the challenge, she took a full breath.”

CookingAshna RajeAshna And RicoOmeletChallenging People
Book:Recipe for Persuasion
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“Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked. As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her. She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.”

CookingIngredientsChildhood MemoriesGrammyPantryImportedOmeletStimulantGeorgia Gray
Book:Georgia's Kitchen
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“Do you know how to make a kuku?" Kuku, a fluffy egg dish with herbs, had numerous varieties. "What kind?" His mouth tipped up in the corner. "You choose." Roxannah had learned her first kuku from her grandparents' head cook, a man who hailed from a populous village near the Caspian Sea. He had taught her this recipe, a specialty of his region. Quietly, she collected the ingredients she needed: dill, cilantro, parsley, a bit of fenugreek, barberries, onions, garlic, and chives. Sisy showed her where to find the spices. When Roxannah reached for the eggs, the dairy assistant threw her a filthy look. But he could do nothing to stop her since she was obeying Cook's orders. The trick to making a good kuku lay in achieving the right balance of herbs and eggs. Sautéing the onions and garlic until golden, she set them aside. In the same pan, she added a touch more butter and fried a large handful of barberries, sweetened with a spoon of honey. Their tangy flavor and ruby-red color would create the perfect topping for the dish.”

CookingEggsIngredientsHerbsPersian CuisineOmelet
Book:The Queen's Cook
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“I poured the silvery whites over my broth and used my chopsticks to make a mass of shimmering ribbons until the sauce transformed into a galaxy of miniature birds. I split the pot into three tureens--- one for Indulgence, his dragon, and one for the Empress. The garnishing sauce was done. As for the omurice, it'd be far more elaborate. I piled the fried rice into two separate mountains, ready for their canopy of gold. The trick was to cook the omelet evenly and then twirl it onto the rice, making a beautiful swirled blanket on top. I made a spicy gravy to dribble over it to give it a shine, and the final garnish was minced spring onions. The emerald green contrasted against the golden omelet.”

GoldenAsian FoodOmeletAsian FantasyFried Rice
Book:Celestial Banquet
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