When I was a kid, we’d go crabbing, as a lot of folks do on the East Coast, and we’d catch some fresh crabs and take it home, and Mom would turn it into this unbelievable crab gravy – or, as they say, sauce.
With the proper motivation, you can do anything. I was just a poor kid that ate pork and beans out of a can and apple sauce. I went from rags to riches. But it does take a lot of determination, inner strength, drive, and discipline.
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.
I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn’t quite make the grade.
Some days I’ll cook, and then some days my wife will cook. For me, obviously on Sundays a lot of times we do the sauce and the meatballs and pasta, the whole thing.
Right before a match, I and many other players, tend to be very clean. Just plain rice or pasta with some chicken maybe, but not too much sauce, to just get some carbohydrates and energy.
Gravity Falls’ is a riddle wrapped in an enigma tucked in a mystery deep-fried in a conundrum slathered in hickory-smoked puzzle sauce.
I’m a big fan of Caribbean food, Spanish food, Dominican food – like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?
At the World Cup, I carried my mum’s Caribbean sauce around with me. She makes her own, and I brought it to Brazil – I needed to have it there. We’re very down-to-earth; it’s the nature of my family. We came from nothing.
The subculture of hot sauce is so fascinating and unique.
That’s the joke about confinement pigs: they taste like whatever sauce you cook them with.
Koshari is a cozy pile of warm carbs – traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together – smothered in perky tomato sauce and buried in fried shallots.
My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.
Generally, Italians just eat better. They’re not doing that thing where they’re eating two or three hundred grams of pasta. They’re never eating a carbonara sauce with a tub of cream in it.
I make a good spaghetti sauce and can mix a nice drink.
Through my research, I found that vulnerability is the glue that holds relationships together. It’s the magic sauce.
My wife is one of the best wimin on this Continent, altho’ she isn’t always gentle as a lamb with mint sauce.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
For the Anglo-Saxons, meat was the main meal of the day, which revolved around ‘before-meat’ and ‘after-meat.’ But it has ended up as the metaphor for the most basic: ‘meat and potatoes’ is as far from sassy – from ‘sauce’ – as you can get.
Things are fluid in this world, and if you don’t remain fluid, you get lost in the sauce.
In the D’Acampo family we have pancakes with banana and chocolate sauce for breakfast every Sunday, no matter what.
The secret sauce of the business that I can offer is my creativity, and in order to keep my creativity alive and fresh, I have to pretend that no one is watching the show, that there are no audiences, there are no ratings; I’m just telling a story.
I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.
I love pasta with the homemade marinara sauce I had as a kid.
Don’t dunk your nigiri in the soy sauce. Don’t mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.
I like coal fired. I’m definitely, generally, always a coal-fired guy. Crispy, don’t do a ton of sauce, but kind of a well-done, coal-fired pizza is my jam.
One Christmas, when Freddie and I were flatmates in Kensington, we were trying to cook Christmas dinner, but all we had was a packet of bread sauce that you make with water. We used to dream of a can of beans.
My biggest weakness is steak. I have to be careful not to eat too much of it these days – but I do love it done medium rare, with peppercorn sauce.
I make a great lasagna. I also like making piccadillo. It’s a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
Tons of comedians have said, ‘I grew up learning from Bill Cosby. He’s great.’ But that respect doesn’t mean much to the young people. They like their ginger ale with hot sauce.
At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
My whole family is obsessed by brandy butter. And bread sauce. Then, of course, there will be a lot of wind in the afternoon! We have never disguised the wind side of our lives as a family; we think it’s hilarious.
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.
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