Top 45 Garlic Quotes

The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.

Lame blades can dull relatively quickly, so after slashing several loaves the blade won’t slice through the dough with tremendous ease. (When this happens, don’t throw it away – it’s still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).

Paranoia’s the garlic in life’s kitchen, right: you can never have too much.

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.

There’s no doubt a bit of chicken in a creamy mushroom sauce with a side order of garlic mash will put a smile on your face.

The secret ingredient to every meal is love. And also garlic.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

I was a hostess, a waitress, a cafe manager, and a prep chef. For one job, I had to wear a hat shaped like a head of garlic.

I had a meal in Pizza Hut and the waitress told me I didn’t need to pay. So I decided to be a bit cheeky and ask for more pizza and garlic bread.

Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then slowly drizzle in oil while whisking like theres no tomorrow, before finally bedazzling with your choice of mix-ins.

Garlic is an essential, and so is this thing called Bragg’s Liquid Aminos. It’s like a soy sauce, but it’s gluten-free and healthier. It’s a great condiment and something I always keep in my pantry.

When you’re in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it’s made with garlic, olive oil, cilantro, parsley, and some light chilies.

Tuscany is so full of history and beauty – you meet wonders of art and architecture on almost every corner. But I love the region’s homier aspects: the special sweetness of the tomatoes, the soft mozzarella, the heady scents of basil and garlic everywhere.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

I think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary.

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

I really love Indian food, especially if you can get it spicy. Any food you can get spicy I really love, and Indian food is just so flavorful: a lot of onion, a lot of garlic.

All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.

The ‘classic’ pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.

After waking up, I take my vitamins and eat fruit or, sometimes, bread with garlic, which is good for your health.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

Onions, along with leeks, garlic, shallots and scallions, make up the allium family of vegetables, which can have beneficial effects on the cardiovascular and immune systems, as well as possible anti-diabetic and anti-cancer effects.

My favorite is Steamfresh broccoli with just a hint of garlic salt.

My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.

Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them – picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat – were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.

I’m particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

Wild garlic and crab is a revelatory pairing.

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they’re trying to keep out.

Vulgarity is the garlic in the salad of life.

One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.

Form must never trump function. Some objects are made to look so smooth, you don’t know where to pick them up or how to turn them on. If I’m designing a garlic press or cheese grater, I need my hand to fit comfortably on it. I like to know, instinctively, how to use it.

Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.

Garlic butter sounds fancy. It’s not that fancy, but it tastes incredible. So I’m big on that.

A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you’ve got yourself a complete meal. The whole thing shouldn’t take more than half an hour.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

Toum is essentially a mayonnaise, but it’s stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier.

Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos.

My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.

My best thing I grill is a bacon wrapped filet with garlic butter. That’s my go-to. My wife likes it. I like it. It’s easy.

Doing the weekly shopping, I stock up on stir-fry kits, Amy’s meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.