Butter Quotes

Quotes tagged as "butter" Showing 1-30 of 65
Dodie Smith
“I shouldn't think even millionaires could eat anything nicer than new bread and real butter and honey for tea.”
Dodie Smith, I Capture the Castle

Kiera Cass
“I think we need food.”

“As long as I don’t have to cook it.”

He threw his arm around my shoulder as we turned back to the palace. It felt like a very boyfriendish thing to do. “But we did so great last time.”

“All I learned about was butter.”

“Then you know everything.”
Kiera Cass, The Crown


A few decades ago, a woman tried to sue a butter company that had printed the word 'LITE' on its product's packaging. She claimed to have gained so much weight from eating the butter, even though it was labeled as being 'LITE'. In court, the lawyer representing the butter company simply held up the container of butter and said to the judge, "My client did not lie. The container is indeed 'light in weight'. The woman lost the case.

In a marketing class in college, we were assigned this case study to show us that 'puffery' is legal. This means that you can deceptively use words with double meanings to sell a product, even though they could mislead customers into thinking your words mean something different. I am using this example to touch upon the myth of organic foods. If I was a lawyer representing a company that had labeled its oranges as being organic, and a man was suing my client because he found out that the oranges were being sprayed with toxins, my defense opening statement would be very simple: "If it's not plastic or metallic, it's organic."

Most products labeled as being organic are not really organic. This is the truth. You pay premium prices for products you think are grown without chemicals, but most products are. If an apple is labeled as being organic, it could mean two things. Either the apple tree itself is free from chemicals, or just the soil. One or the other, but rarely both. The truth is, the word 'organic' can mean many things, and taking a farmer to court would be difficult if you found out his fruits were indeed sprayed with pesticides. After all, all organisms on earth are scientifically labeled as being organic, unless they are made of plastic or metal. The word 'organic' comes from the word 'organism', meaning something that is, or once was, living and breathing air, water and sunlight.

So, the next time you stroll through your local supermarket and see brown pears that are labeled as being organic, know that they could have been third-rate fare sourced from the last day of a weekend market, and have been re-labeled to be sold to a gullible crowd for a premium price. I have a friend who thinks that organic foods have to look beat up and deformed because the use of chemicals is what makes them look perfect and flawless. This is not true. Chemical-free foods can look perfect if grown in your backyard. If you go to jungles or forests untouched by man, you will see fruit and vegetables that look like they sprouted from trees from Heaven. So be cautious the next time you buy anything labeled as 'organic'. Unless you personally know the farmer or the company selling the products, don't trust what you read. You, me, and everything on land and sea are organic.

Suzy Kassem,
Truth Is Crying”
Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

“I like bread, and I like butter - but I like bread with butter best.”
Sarah Weiner

Lauren Myracle
“I was just teasing," I say. "I myself don't like to eat plain butter, but hey, it's a free world.”
Lauren Myracle, Bliss

Emme Rollins
“He recovered quickly, reaching out to touch a few outstretched hands, melting the front row of girls like one long stick of butter as he moved closer toward me.”
Emme Rollins, Dear Rockstar

“The town called her Buttercake in honor of her sweet cheeks and not the ones on her face.”
Amy LaBonte

Jay Coles
“Hey, you just 'member it's all in the butter. I keep trynna tell your cousins that, and they don't listen for the life of 'em."
Butter is probably Grandma's favorite ingredient, and she puts it in nearly everything. I believe she'd put it in her raisin bran in the mornings if she could.
One year, she made deep-fried sticks of butter and dipped them in chocolate sauce and melted peanut butter. I'm not gonna lie. It was pretty flame, but I'm sure at least one of my arteries clogged up.”
Jay Coles, Hungry Hearts: 13 Tales of Food & Love

Jay Coles
“I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.”
Jay Coles, Hungry Hearts: 13 Tales of Food & Love

“Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor!
Next, let's try the broth together with the noodles... here I go!
Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent!

How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue!
And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth.
WHAT?! What an intense, aromatic flavor! But where is all of this coming from?!
Hm? What are these pink flakes in the butter?
Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!"
"It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk."
"See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know.
Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish...
... it's, like, only natural that it's flavor is going to have a strong umami punch.”
Yuto Tsukuda, 食戟のソーマ 9 [Shokugeki no Souma 9]

Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again.
Its sweet deliciousness ripples from the mouth straight up to the brain...
a super-heavyweight punch of moist, rich goodness!"
"Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!"
"The biggest secret to that flavor is right here, brushed on the underside of the pastry crust...
apple butter!"
"Apple butter?!"
It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish!
"Yet making something like this is no mean feat!
Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water!
Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!"

"Yes, sir!
I did use Monter au Beurre.
It's a technique for finishing sauces...
... common in French cooking!

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

Salmon Meunière, piping hot and steaming with the rich aroma of butter!
Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce!
And a gleaming mound of glittery salmon roe marinated in soy sauce!
"It's a parade of the ultimate in gourmet ingredients!
Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl!

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière."
"The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body."
"He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!
*Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.*
He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood!
"This sushi rice was made not with vinegar but with orange juice and lemon juice!"
"So that's why he was squeezing that mountain of oranges!"

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

The tofu pocket is soaked with butter, every bite of it drenching the lips...
... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter!

"The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!"
"The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!"

"Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better.
But the biggest secret to the whole thing...
... was my specially made Mochi White Sauce!
Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy!

Basically, I shoved all the tasty things I could think of into my dish...
... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!"
Some ingredients meld with the butter's richness into mellow deliciousness...
... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages.
Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood...
each individual ingredient is loudly and proudly declaring its own unique deliciousness!

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

“I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his.
He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients!
On the other hand, Mr. Saito heated some garlic slices in oil until fragrant...
... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver.
The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter!”
Yuto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]

Alexandra Bullen
“It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation."
Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.”
Alexandra Bullen, Wishful Thinking

That knife! It looks similar to a machete-like weapon used in India- the Kukri!
He's using it to chop leeks, ginger and some herbs...
Which he's tossing into a pot of rich chicken stock!"
"Ah! Now he's grinding his spices!"
"What?! He's crossing different implements in every step of his recipe?! Can he even do that?!
"I recognize that mortar and pestle. It's the kind they use in India to grind spices."
"Oh gosh... I can already smell the fragrance from here!"
He clearly knows just how much to grind each spice...
... and to toast each in a little oil to really bring out its fragrance!

"Ah, I see! What he has steaming on that other burner is shark fin!"
"From Indian cuisine, we dive straight into something very Chinese!
Cross! Saiba x Mò Liú Zhâo!"
"What the heck? He's stroking the fin...
... quickly running the claws along its grain!
Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine...
...it's simmered in
Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch.
But by using those claws, he can't skip that step...
... and directly infuse the fin with umami flavor compounds!

"Aaaah! That implement! I recognize that one!
Eishi Tsukasa!"
Tsukasa Senpai's Super-Sized Grater-Sword!
"He took a huge lump of butter...
... and is grating it down into shavings at unbelievable speed!"”
Yuto Tsukuda, 食戟のソーマ 35 [Shokugeki no Souma 35]

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool!
The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!"
"I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!"
"That looks sooo good!"
"But still, do all Japan pike have this much flavor in season?"
"Good point. Not all do.
How did he manage to create this strong of a flavor while using hardly any seasonings?
Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!"
"It is the fragrance of herbs."
"Exactly! I added a pat of this to the dish!"
Herb butter!
Finely chopped herbs and spices are mixed into softened butter...
... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld."
"I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly...
... allowing its richness to seep into every nook and cranny of the entire dish!"

Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!

Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

Michael Bassey Johnson
“Like butter spread on bread, spread love, joy and laughter.”
Michael Bassey Johnson, Song of a Nature Lover

“What an exquisite pike recipe. It was stunning from the very beginning, with the beautiful vision of its chef striding through the silvered moonlight to present his dish. The plating and presentation showed a thorough grasp of modern cooking trends, an important skill for all chefs. Given how the entire crowd was leaning forward in their seats, I can only say that his plan to draw attention to himself and away from his competitors was a rousing success. Most Acqua Pazza recipes involve anchovies in some fashion, but as his used herb butter, he wisely omitted them. Had both ingredients been included, their flavors would have clashed, muddying the overall taste of the dish. That herb butter, in fact, was the keystone upon which the whole dish rested. The butter's mellowness melded with the strong-tasting juices of each individual ingredient, underscoring them with a common flavor and tying them together, while the refreshing scent of the herbs kept the powerful impact of the dish's flavor from lingering too long on the tongue, making it instead a sharp and quick jab. That in turn masterfully accentuated the strong fragrance of the in-season pike. Both the herb butter and the heat-resistant film worked in perfect harmony for the sole purpose of emphasizing the deliciousness of the chosen pike...”
Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

Stephanie Kate Strohm
“Hoping to ground herself, Rosie closed her eyes and thought of butter, the way other people probably pictured relaxing tropical idylls. Her favorite thing in the world was creaming butter and sugar, watching the way two disparate ingredients come together to form something new. She could picture it in her mind, back in the kitchen at home: the soft pale yellow of the butter, the old wooden spoon, and the cracked brown mixing bowl. Butter was magic. The starting point for cookies and cake and pie and muffins and everything good.”
Stephanie Kate Strohm, Love à la Mode

Stephanie Kate Strohm
“He opened the small brown bag and held it toward her, and she could smell the butter. Notably, though, there was no grease soaking the bottom of the bag, like when Mom brought home donuts. She peered in.
"I think it's a croissant. And a chocolate croissant. And some kind of roll. And some other thing I didn't know what it was."
"Chausson aux pommes," Rosie said, pulling it from the bag. She was pretty sure anyway- it had the distinctive half-moon shape, and the slashes on top let her see a peek of what looked like apple filling.
"What's that?"
Rosie stilled as Henry shifted closer to her. He was just looking at the pastry, and she knew that, but still. He was close, and he smelled warm, and sleepy. And male.
"It's kind of like an apple croissant," she said, ignoring the rapid rise of her heartbeat. "Or an apple strudel. An apple turnover, I guess."
"Try it."
"You should have the first bite. You got it."
"I insist," Henry said, and he wouldn't take it from her. So she bit in, and the pastry flaked instantly, then yielded into sweet, soft cinnamon apples. It was so good that she had to imagine this would be the best thing she'd try today. But then Henry was grinning, chocolate smeared on his face, and he passed her the pain au chocolat, and she thought that had to be the best thing. But then the classic croissant was so perfect, each layer of lamination distinct, and then the brioche was dangerously rich, yet so light at the same time, and the éclair's filling was perfectly smooth, and the baguette made Rosie rethink what, exactly, the stuff she'd been eating for the last sixteen years was, because it couldn't possibly be bread, not like this...”
Stephanie Kate Strohm, Love à la Mode

Stephanie Kate Strohm
“Up next," Henry said, "we have a play on steak-frites. Steak-frites was the first French food I ever had, at a restaurant down the block from ours, back home in Chicago. My dad took me there." Henry remembered the first time he'd been there, squeezing into the tiny tables, the rare steak and the crisp fries, the smell of garlic and butter, the sense that food could transport you far from Damien Avenue. "I've put my own spin on it by using a bulgogi marinade and kimchi butter on the steak, and instead of fries, those are deep-fried batons of garlic mashed potatoes."
This was one of his favorite kinds of dishes. From the outside, it looked like a traditional steak-frites, with its melting pat of butter on top, and fries that were thicker than usual but still shaped like fries. But then you started eating, and the flavors were different, and the fries were a totally different texture than what you were expecting.”
Stephanie Kate Strohm, Love à la Mode

Carla Laureano
“Just because they were homey didn't mean they were ordinary. Most versions of this recipe relied on butterscotch chips, waxy little chunks of hydrogenated oil and synthetic butterscotch flavor. Bev's used malted milk powder and a truckload of butter, relying on the interaction between the oven's heat and the milk powder to give that toasty, caramelized flavor that suggested rather than screamed butterscotch. Melody's version also subbed brown sugar for some of the white with a healthy shot of molasses to add a deep, earthy note. At the last moment, she added some chopped hazelnuts from a little glass jar in the cabinet for extra texture and flavor.
Thoughts of Justin faded as she mixed and spread the batter, then slid the shallow jelly roll pan into the oven where it would bake into a sheet of butterscotchy, nutty deliciousness. When it came out dozens of minutes later, fragrant and golden brown, she inhaled the aroma, basking in her sense of accomplishment at a perfect result. There was nothing like taking basic ingredients and transforming them into something both beautiful and tasty.”
Carla Laureano, Brunch at Bittersweet Café

Adrienne Posey
“Life isn't life without real butter.”
Adrienne Posey

Thomm Quackenbush
“Lobster has an aroma that is not in itself that appealing, more so than most other breeds of seafood. Yet, the lean protein of lobster is always joined by the lurid fats of melted butter, improving the texture and taste of most things, as well as increasing waist and decreasing arteriole width.”
Thomm Quackenbush, Holidays with Bigfoot

Agatha Christie
“You've brought out your best butter." [you're laying on the flattery thickly]”
Agatha Christie, The Seven Dials Mystery

Karma Brown
“Can you grab the butter out of the fridge?"
It was as hard as a rock. She tried pressing her fingertips into its surface, leaving shallow indentations in the foil wrapper as the butter yielded little. "I'll need to wait for this to soften."
"You can grate it."
"Like, with a cheese grater? Really?"
Nate nodded. "A trick I learned from my mom. Works like a charm."
"Huh, who knew?”
Karma Brown, Recipe for a Perfect Wife

Beth Harbison
“But she stopped at the third picture, a gorgeous baking tray of golden buttery-topped tiropetes, with a bowl on the side of bright-colored Greek salad with what appeared to be fresh oregano.
It had popped up because she was following #bethesdafood scene.
The caption, written by BoozyCrocker, said:

BoozyCrocker MUST EAT BUTTER. #TheCookbookClub is now open to new members. Foodies, come join us! Three-drink minimum. No skipping dessert. Meet in Bethesda. DM me. No psychos, no diets. #foodporn #saycheese #cheese #feta #musteatbutter #delicious #whenindoubtaddbutter #bethesdafoodscene”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

Amy Thomas
“Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.”
Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

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