Top 199 Salt Quotes

We eat raw dough. We eat raw cookie. We eat massive buttercream in cakes that are still warm. We eat salt. We have to taste things that you will not put in your mouth. But you know what? That’s television. You have to do it.

If Obama wanted to make radical changes to America’s health long-term, all he has to do is treble the price of sugar and salt.

I love a good, old-fashioned sliced apple sprinkled with salt and cinnamon, and sometimes cayenne, to enhance the flavor and give it a kick.

I don’t like to design single objects. I like my pieces to have a relationship to each other. They can be mother and child, like the Schmoo salt and pepper shakers, or brother and sister like the Birdie salt and peppers, or cousins, like most of my dinnerware sets.

So many car commercials are shot in the Salt Flats, and so much great imagery comes out of that place, but I’ve never been there, and I’m curious.

I cook a lot, so that really helps: You know how much salt and sugar and all of that kind of stuff you are putting in your body.

In reality, if there are 200 people commenting on something online, it’s less than a grain of salt in a huge beach of humanity – who cares?

I always use my ‘Holy Trinity’ which is salt, olive oil and bacon. My motto is, ‘bacon always makes it better.’ I try to use bacon and pork products whenever it can.

I didn’t go into politics to tell people how much salt to put on their chips.

I lost 90 pounds and my blood pressure went down to a normal level and the salt in my urine disappeared. And that was when I had to make the transition from fat character actor to thin character actor.

I try to eat healthily, but I love fried food and bad things. Give me a plate of bread, some oil and salt and I’m happy. But you can’t eat like this all the time.

What I’ve learned is Twitter is only a bubble – take it with a pinch of salt.

In Mexico we have a trick – add a crystal of salt to the kettle and the tea tastes better, almost English. But after four pots, your kettle’s broken.

I take Epsom salt baths.

I collect old Coon Chicken Inn memorabilia. I collect black memorabilia, like old minstrel posters. It was a real place. There was one in Seattle, one in Portland, and one in Salt Lake City. They started in 1925, and then they went out of business around 1958.

Meetings should be like salt – a spice sprinkled carefully to enhance a dish, not poured recklessly over every forkful. Too much salt destroys a dish. Too many meetings destroy morale and motivation.

It stinks to play terrible and your team loses. It’s like salt on the wound.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

Your classic guacamole is just avocados, lime juice, and salt.

You shall find out how salt is the taste of another man’s bread, and how hard is the way up and down another man’s stairs.

With all of the holiday cheer in the air, it’s easy to overlook the ingredients in the foods. Ingredients such as salt, sugar, and fat – all of which leads to diseases such as high blood pressure, diabetes, strokes, heart disease, and cancer.

Healthy populations of predatory crabs and fish protect the carbon in salt marshes, as they prevent herbivorous crabs and snails wiping out the plants that hold the marshes together.

Growing up in a Jewish matriarchal world inside the patriarchal paradise of Salt Lake City, Utah, gave me increased perspective on gender issues, as it also did my gay brother and my lesbian sister. Our younger sister is the perfect Jewish-American wife and mother, and is fiercely proud of that fact.

I find it really hard to relate to the Bond women or Angelina Jolie in ‘Salt.’ And of course it’s informed by my experiences and the people I’ve met along the way and the places I’ve been.

A Good School deserves to be call’d, the very Salt of the Town, that hath it.

I love the sun and salt water, which is not good for your skin and therefore not good for your image. I’m terrible about protecting my skin as well.

During one new moon at perigee, I stood on high ground, watching salt ponds overflow, cover the beach, and meet the ocean. Because the moon was invisible, the water was black as it drowned the sand, and the event felt primal – which in fact it was, because it was nature.

I take everything with a grain of salt.

I think over-seasoning it is something I tend to do. If it’s a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you’ll be happy.

The Internet can be an enlightening place… you have to take it with a grain of salt.

Dark chocolate, and salt and vinegar chips are my weakness – but not together.

Every time I feel like something is missing from a dish, I think, ‘Oh, I know, I’ll add a pinch of dry ginger.’ If it’s not salt and it’s not vinegar, it’s probably missing dry ginger.

I really dislike flavoured potato chips, and so I always insist on just potatoes and salt, y’know? But that’s not weird.

Wit – the salt with which the American humorist spoils his intellectual cookery by leaving it out.

There’s no loyalty in football and you take it with a pinch of salt.

When you say you are a gamer and you are a celebrity or a former celebrity there’s a grain of salt that everybody takes that with.

Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work.

I’ve truly grown up in Salt Lake. I’ve become a man, and I’ve become a professional.

The thing I miss about Russia the most is what is called ‘black bread.’ It’s rye bread, and everyone eats it. I slice mine up and put sunflower oil and salt on it… the best thing ever. It was like a little treat for me when I was a kid.

I’ve got a couple of grays in my beard and maybe a little salt and pepper in my hair. If I let my hair down and go through it, you’d see a good bit of grays. Maybe from the stress of the road and the crazy business I’m in.

Before, you only had one Public Enemy and one Rakim and one Salt ‘N’ Pepa. Now, people have got the formula, and some of them are just doing it for the cheque. It’s kind of watered down.

I always tried to move up the food chain. I started with cement and then moved into textiles and banking. When I was trading sugar, I added salt and flour so that then we could do pasta. And then I thought, why not make the bag for it, too? So, we started making packaging.

I’ve became a coffee drinker since I gave up boxing. I also love to eat anything cooked by a Jamaican. Carbs like rice, yellow yam, Renta yam, sweet yam. Also salt fish fried with onions.

You take records with a pinch of salt. Take Usain Bolt: someone will be quicker than him one day. These things aren’t important.

Everyone has always underestimated a company headquartered in Salt Lake City, Utah. The New York boys thought they could take me on, that nobody out here has any knowledge or wisdom.

I’m really Americanized. The only real Latina thing I do is cook rice and beans with chuletas and tostones. I do the healthier version of what my grandmother would have made: a lot less salt, a lot less fat, a lot more vegetables. Sometimes I serve it with brown rice, which is, like, sacrilegious.

We love salt, fat and sugar. We’re hard-wired to go for those flavors. They trip our dopamine networks, which are our craving networks.

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

Anything salty and crunch is a world of perfection to me. Put chips in front of me, and I will eat to the bottom of the bag. Because I have the tendency to do this, I found these amazing Eden Brown Rice Chips. They’re the perfect amount of salt and crunch, and there’s nothing in them.

When I was a kid it was big news when someone flew around the world in a little aeroplane, but nobody cared when I did it. Then, to rub salt into my wounds, the customs people ripped my aeroplane to pieces, looking for stuff.

Things that become important to economies become ritualized and become deified. Because I’m Jewish, I always thought it was interesting that in Judaism, salt seals a bargain, particularly the covenant with God. Some people, when they bless bread, they dip it in salt. Same thing exists in Islam.

At dinner parties I sit below the salt now. There are a lot of interesting people there.

The best – and most popular – recipe I’ve ever written has three ingredients: buttermilk, chicken, and salt.

I don’t like lakes generally. It’s a glorified pond, isn’t it? I live by the sea, so for me I need to taste salt. I prefer the mystery, the majesty of the sea.

No matter how you slice it, limiting the SALT deduction forces New Jersey families to spend even more to subsidize Americans in less economically productive states, which take more than they ever give back to the federal government.

I think cooking is really key because it’s the only way you’re going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don’t cook that well. They tend to use too much salt, fat, and sugar – much more than you would ever use at home.