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Peppers Quotes

Browse 166 quotes about Peppers.

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Peppers Quotes

“So this is sweet. Some sort of fruit, right? Not just sugar." She nodded. "Mango and peach." He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?" "Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings." "But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended." She smiled. "Curry." "Curry." "Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry." "It's incredible." "Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.”

SweetFood For ThoughtCheesePeppersBarbecueSeasoningsHomemadeCurryHot Sauce
Book:The Cookbook Club: A Novel of Food and Friendship
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“Mr. Megishima has already begun the broth. First he minced some garlic... and then onion, red bell peppers and perfectly ripe tomatoes, building a flavor with a deeply complex acidity and body." "What sort of stock did you choose?" "Chicken. Already got it going in a stockpot. In fact... ... it should be just about ready." "MMMMMM!" "Just the scent of that stock is enough to make you fidget in anticipation!" "Man, I'd totally be happy just pouring that over some white rice and chowing down!" "With the base stock ready, I'll add the veggies I cut up... ... along with some drumettes and other stuff. Now to let 'em simmer in the pot until their flavors meld together. Then the broth'll be done." "Another point to watch is the Char Siu pork he put together a moment ago. He made certain to rub it with a certain marinade before binding it." "A special marinade?" "Yes. It was made with garlic, soy sauce, sugar, sake, and one more intriguing ingredient... PEANUTS! Those, I believe, will be the key to his entire dish! "?! Holy crap! What the heck is with that overflowing giant tub of red peppers?!" "Yes... he will use peanuts... ... to bring out every last drop of deliciousness red peppers possess!”

CookingVegetablesPeanutsPeppersAfricanRamenChicken SoupCayenne
Book:食戟のソーマ 26 [Shokugeki no Souma 26]
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“The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys. I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers. Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste. What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor. Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp. The chutney is best savored when licked from a plate!”

IngredientsHerbsPeppersMintGingerRecipeChutney
Book:Serving Crazy with Curry
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“L'AMUSE-BOUCHE Chocolate Parmesan Tapioca with a Pan-Seared Scallop L'ENTREE Salad with Chèvre Chaud, Honey, and Mint Dressing OU Roasted Butternut Squash and Cacao Soup OU Oysters with a Mignonette Sauce LE PLAT PRINCIPAL Armagnac-and-Chocolate-Infused Daube de Bœuf à la Gascogne OU Sweet Potato Curry with Mussels OU Chocolate Pasta with a Gorgonzola Cheese Sauce LA SALADE ET LE FROMAGE Moules à la Plancha with Chorizo served over a bed of Arugula Selection of the Château's Cheeses LE DESSERT Mousse au Chocolat spiced with Pimento Chili Peppers and Chocolate Flakes, garnished with Mint I spun around on one heel, excited to get prepping. Unbeknownst to me, the rest of the kitchen staff had arrived, their jaws agape as they stared at the menu. As usual, Phillipa was the first to speak up. "That menu looks wicked incredible." "I don't know about adding hot peppers to the mousse au chocolat," said Jane, and the granny brigade nodded in agreement. I was so sick of her know-it-all attitude. I knew a thing or two and I was going to stand by my decision. "The combination has Aztec roots. To honor the fertility goddess they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It's delicious and unexpected." Jane rolled her eyes. "You're the chef." "I am," I said, wanting to challenge her. "And this is the menu.”

ChocolatePeppersMenuFrench Cuisine
Book:The Secret French Recipes of Sophie Valroux
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“Once, when I was a kid, I had impressed my mother, intuitively dipping a whole raw pepper into ssamjang paste at a barbecue restaurant in Seoul. The bitterness and spice of the vegetable perfectly married with the savory, salty taste of the sauce, itself made from fermented peppers and soybeans. It was a poetic combination, to reunite something in its raw form with its twice-dead cousin. "This is a very old taste," my mother had said.”

BitternessFlavorSauceFusionPeppersOld WorldSaltyRaw Food
Book:Crying in H Mart
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“Red pepper is the theme, but there's no sign of it in the noodles or broth. Does that one little dollop of paste on the side really have the oomph to compensate for that?" "It's harissa, a seasoning blend said to have originated in Northern Africa. The ingredients generally include paprika, caraway seeds, lemon juice and garlic, among other things. But the biggest is a ton of peppers, which are mashed into a paste and blended with those other spices." Oh! That's the same thing Dad made when he visited the dorm. I think I remember him saying it came from somewhere in Africa. "The ramen's broth is based on Chicken Muamba, another African recipe, where chicken and nuts are stewed together with tomatoes and chilies. This broth forms a solid backbone for the entire dish. Its zesty flavor amplifies the super-spicy harissa to explosive proportions!" "That's gotta be sooo spicy! Whoa! Are you sure it's a good idea to dump that much of it in all at once?!" "Hoooo!Thanks to the mellow, full-bodied and ever-so-slight astringency of that mountain of peanuts he infused into the broth... ... adding the harissa just makes the spiciness and richness of the overall dish grow deeper and more complex with each drop! Extra-thick cuts of Char Siu Pork, rubbed with homemade peanut butter before simmering! And the slightly thicker-than-usual wavy noodles! They soak up the broth and envelop the ultra-spiciness of the harissa... all together, it's addicting! Its deliciousness so intense that my body cries out from its heat! African Ramen... how very intriguing! A dish that never before existed anywhere in the world, but he's brought it to vibrant life!”

PeppersAfricanPeanut ButterSpicySeasoningRamenCayenneChicken Broth
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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“They get so busy, Victor Hernandez starts to help out as a sous chef, chopping up bowls of onions and garlic and peppers, making salads and mixing marinades. He brings in a bagful of chili peppers one day, some long and narrow and shriveled as old fingers, some petite and glossy as young fingers. He roasts them under the broiler and in a dry skillet, then slides off the charred outer skins. And Sirine uses slices of the soft inner hearts puréed into the baba ghannuj and marinades for the kabobs. "They say that pepper is good for love," Victor tells her, then raises his eyebrows at Mireille, who turns pink. "It brings heat to the blood.”

CookingPeppers
Book:Crescent
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“Black was bestlooking. ... Ebony was the best wood, the hardest wood; it was black. Virginia ham was the best ham. It was black on the outside. Tuxedos and tail coats were black and they were a man's finest, most expensive clothes. You had to use pepper to make most meats and vegetables fit to eat. The most flavorsome pepper was black. The best caviar was black. The rarest jewels were black: black opals, black pearls.”

MenUseBlackFitClothesWoodsHardestMeatExpensiveVegetablesTailsFinestCoatsPearlsJewelsVirginiaHamPeppersCaviarTuxedosOpalExpensive ClothesBlack Pearl
Author:Ann Petry
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“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.”

LittlesMadeWholeCuttingMysteryFoodSweetBiggerCookingShipsSmokingCulinaryNutsSaltPorkPeppersExpeditionsBiscuitsJuicyFlakesClamsSweet Friend
Book:MOBY-DICK (WITH NOTES)(BIOGRAPHY)(ILLUSTRATED): OR, THE WHALE
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“In medieval times the habit arose of expressing a man's wealth, no longer in terms of the amount of land in his estate, but of the amount of pepper in his pantry. One way of saying that a man was poor was to say that he lacked pepper. The wealthy lacked pepper. The wealthy kept large stores of pepper in their houses, and let it be known that it was there: it was a guarantee of solvency.”

MenWayHouseTermWealthPoorKnownLandFoodAmountHabitCookingStoresOne WayGuaranteesCulinaryWealthyEstatesMedievalPeppersPantryMedieval Times
Author:Waverley Root
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“I like What Goes Around Comes Around for old concert tees. Oh man, I got this 'Sgt. Pepper' cartoon Beatles shirt there; it was, like, $300. I didn't even know how much it cost - I thought it was gonna be, like, $80 at most - till I got to the register and was like, 'Oh mah gawd!' Good Lord. But it's classic vintage rock, you know?”

KnowsMenLordKnow HowRocksCostShirtsClassicConcertsCartoonRegisterVintagePeppersTeesGoes Around Comes AroundSgt Pepper
Author:Kid Cudi
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“Society is indeed a contract. Subordinate contracts for objects of mere occasional interest may be dissolved at pleasure - but the state ought not to be considered as nothing better than a partnership agreement in a trade of pepper and coffee, calico, or tobacco, or some other such low concern, to be taken up for a little temporary interest, and to be dissolved by the fancy of the parties. It is to be looked on with other reverence, because it is not a partnership in things subservient only to the gross animal existence of a temporary and perishable nature.”

MayLittlesStatesInterestPleasureAnimalPartyExistenceTakenObjectsOughtLowsConcernTradeMereEnvironmentalCoffeeFancyAgreementTemporaryContractsReverenceSustainabilityPartnershipGrossOccasionalTobaccoSubordinatesPeppersSubservient
Book:Delphi Complete Works of Edmund Burke (Illustrated)
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“I confess that my stomach does not take to this style of cooking. I cannot accept calves sweetbreads swimming in a salty sauce, nor can I eat mince consisting of turkey, hare, and rabbit, which they try to persuade me comes from a single animal... As for the cooks, I really cannot be expected to put up with this ham essence, nor the excessive quantity of morels and other mushrooms, pepper, and nutmeg with which they disguise perfectly good food.”

TryingDoeAnimalAcceptingStyleEssenceCookingExpectedCooksStomachSwimmingQuantityDisguiseTurkeysRabbitsSauceMushroomsHamGood FoodPeppersHaresCalvesSaltyPerfectly Good
Author:Voltaire
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“We deny ourselves the smallest comfort or pleasure; even if it only costs a few dollars. This is not prosperous spending. Prosperity says you can have red bell peppers instead of green, rib eyes instead of sirloin, and romaine instead of iceberg. It's not about spending everything you make, but enjoying what you do spend without felling guilty about it ... The positive feelings and emotions that prosperous spending brings is what attracts more positive things in your life.”

IfsFeelingsEyeEnjoyPleasureEmotionComfortCostRedGreenDollarsProsperityDenySpendingGuiltyBellsSmallestProsperousFeelings And EmotionsRibsPeppersPositive ThingsIcebergPositive Feelings
Author:Joe Vitale
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“In the old days, people used to risk their lives in India or in the Americas in order to bring back products which now seem to us to have been of comically little worth, such as brazilwood and pepper, which added a new range of sense experience to a civilization which had never suspected its own insipidity... From these same lands our modern Marco Polos now bring back the moral spices of which our society feels an increasing need as it is conscious of sinking further into boredom, but that this time they take the form of photographs, books, and travelers tales.”

PeopleNeedsFeelsLittlesHas BeensBookSeemsFormUsedOrderMoralRiskModernLandProductsCivilizationConsciousIndiaPhotographTalesRangeBoredomOur SocietyTravelerSpicesOld DaysSinkingPeppersMarcosPoloMarco Polo
Author:Claude Levi-Strauss
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“The cardinal points are a direct reference to the astrological colures. The Cardinals surround the Pope as the cardinal points surround the sun. The sun casts its rays on the Houses as it passes, turning them crimson. The color worn by the physical Cardinals is red, to symbolize that they are illuminated by their proximity to the Pope, the representative of God on earth. The word Pope, may also be a derivative of the word in Egyptian for the evil serpent Apep, Apophis or Apopsa (See Poop Deck and Pupa, and Pepsi, Pepsid, Dr. Pepper, Sgt. Pepper, etc,).”

MayEarthEvilHouseSunColorRedDirectCastsEtcSurroundRaysRepresentativesWornDrsPopeDeckSerpentCardinalsEgyptianPeppersDerivativesProximityCrimsonPoopPepsiSgt PepperDr Pepper
Author:Michael Tsarion
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