Salt Quotes

Quotes tagged as "salt" Showing 1-30 of 74
Alice Hoffman
“There are some things, after all, that Sally Owens knows for certain: Always throw spilled salt over your left shoulder. Keep rosemary by your garden gate. Add pepper to your mashed potatoes. Plant roses and lavender, for luck. Fall in love whenever you can.”
Alice Hoffman, Practical Magic

“Everybody has a little bit of the sun and moon in them. Everybody has a little bit of man, woman, and animal in them. Darks and lights in them. Everyone is part of a connected cosmic system. Part earth and sea, wind and fire, with some salt and dust swimming in them. We have a universe within ourselves that mimics the universe outside. None of us are just black or white, or never wrong and always right. No one. No one exists without polarities. Everybody has good and bad forces working with them, against them, and within them.


PART SUN AND MOON by Suzy Kassem”
Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

Johannes Bobrowski
“Like some winter animal the moon licks the salt of your hand,
Yet still your hair foams violet as a lilac tree
From which a small wood-owl calls.”
Johannes Bobrowski

Rebecca West
“[N]obody likes having salt rubbed into their wounds, even if it is the salt of the earth.”
Rebecca West, The Harsh Voice

Pablo Neruda
“I shivered in those
solitudes
when I heard
the voice
of
the salt
in the desert.”
Pablo Neruda

Vera Nazarian
“Neither sugar nor salt tastes particularly good by itself. Each is at its best when used to season other things.

Love is the same way.

Use it to "season" people.”
Vera Nazarian, The Perpetual Calendar of Inspiration

Amit Kalantri
“All worries are less with wine.”
Amit Kalantri, Wealth of Words

“The queen smiled as she lay her head upon the pillow. When I kissed her cheek, I could taste the salt of her tears.
George R.R. Martin, A Feast for Crows

Israelmore Ayivor
“You are the salt of the earth. But remember that salt is useful when in association, but useless in isolation.”
Israelmore Ayivor

Israelmore Ayivor
“Don't be a pepper on the eyes of people; Rather be the salt on their tongue and make a difference that influences their sense of belonging to the earth.”
Israelmore Ayivor

Gary Taubes
“The laboratory evidence that carbohydrate-rich diets can cause the body to reain water and so raise blood pressure, just as salt consumption is supposed to do, dates back well over a century”
Gary Taubes, Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease

Leigh Bardugo
“Eat, Your Highness. "
"Everything tastes like doom, " he whispered.
"Then add salt.”
Leigh Bardugo, King of Scars

Brian Catling
“One solitary tear crept through the scars of his face, through the diagrams of constellations and the incised maps of influence and dominion. A liquid without a name, it being made of so many emotions and conflicts, each cancelling the other out until only salt and gravity filled the moment and moved down through his expression.”
Brian Catling, The Vorrh

Sylvester Graham
“Salt is wholly innutritious; it affords no nourishment to any structure or substance of the human body. It is utterly indigestible, entering and going the rounds of the general circulation and leaving the body as an unassimilated mineral substance.”
Sylvester Graham

Thomm Quackenbush
“I prefer lakes, streams, and ponds to the sea. My people left the oceans for a reason and have since preferred their salt from shakers rather than brine.”
Thomm Quackenbush, Holidays with Bigfoot

“Our people know these two things best: water and salt.
We cry when we run out of sweat, we sweat when we tired of cry.”
Jacqui Germain, When the Ghosts Come Ashore

Gyles Brandreth
“Change is the salt in the soup of life.”
Gyles Brandreth, Have You Eaten Grandma?

“Mmm! This is so yummy! It's salt and spring onion flavored, right?"
"Yep! I boiled some chicken tenderloins and dressed them with salt and spring onion sauce. I spread the sauce on the outside of the rice balls too!"
"Yum! The salty flavor really whets the appetite!"
"The body especially craves salt after exercise too."
"Aah, is this kombu? Seaweed is a rice ball staple! Tsukudani kombu and... cheese?!" *Tsukudani means foods simmered in soy sauce and mirin.*
"Right! The heavy sweetness of tsukudani foods goes really well with cheese."
"Okay, let's see what the last one is! Yum! The garlic flavor is awesome!"
"Those are my honey-garlic pork rice balls.
I boiled some pork belly until it was soft... and then I let it marinate with some garlic for a day in a mixture of miso, cooking saké, and honey. It's super awesome with rice, so I thought I'd try making rice balls with it.
I brought barley tea and green tea. Take your pick!"
AAAAH
"This is the brilliance of Megumi's cooking. It calms and comforts the heart of whoever enjoys it."
"The chicken tenderloin isn't too dry, and the pork is perfectly tender. All of these are carefully and deftly made.”
Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

Vincent Okay Nwachukwu
“Pepper and salt are indispensable in a delicious meal but if they dominate other ingredients, the meal is ruined.”
Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

Deborah Crombie
“Cream of mushroom. Come and taste." When Gemma came to stand beside her, Viv dipped some soup into a tasting spoon and handed it to her. "We've a local farmer growing mushrooms for the markets, so I buy whatever he has on hand. This has brown mushrooms, shiitake, and some dried porcini, for depth of flavor."
Gemma took a little sip from the spoon. "Oh, I see what you mean," she said in surprise. "It's delicious, but it's somehow more- mushroomy."
"It's not balanced yet. It needs more salt." Viv added a generous palmful from a dish by the hob and stirred the pot thoroughly. Grabbing two more spoons, she tasted it herself, then handed a spoonful to Gemma. "Now try."
Obediently, Gemma tasted. This time the flavors seemed to pop on her tongue. "Oh, my goodness. It's not salty- it just tastes... I don't know... brighter?"
"That's what salt does. It's a flavor enhancer. You have a good palate.”
Deborah Crombie, A Bitter Feast

Amy E. Reichert
“Everyone watched the older gentleman wearing a smeared white apron who did all the cooking. It was Mr. Smoot, a longtime friend of her dad's. He gave her a nod of recognition right before he dumped an entire bucket of red potatoes into the boiling cauldron of water, then added a huge scoop of salt.
"What's the white stuff?" Bass asked.
"That's the salt. The fish boil here is just four ingredients: water, salt, potatoes, and whitefish from Lake Michigan. Some places add in corn on the cob or onions, but I like their simple approach best."
"So what happens?"
"In a little while, they'll add another basket that's full of whitefish and more salt. As the fish cooks, the oil will rise to the top. They have a special trick for removing it you aren't going to want to miss. It's the best part. Then we go inside, fill a plate, then pour warm melted butter and lemon over it and eat until we're stuffed." Sanna's stomach growled. She'd forgotten how much she enjoyed fish boils here. Rustic and delicious.
As they waited for the fish to cook, she answered Bass's and Isaac's questions, but saved the best part as a secret. When everyone began to gather around the cooking pit, Sanna maneuvered Bass to the front so he could have a perfect view for the grand finale with her and Isaac behind him. When Mr. Smoot splashed the kerosene on the fire, it caused the fish oil to boil over the edge of the pot into the fire, making a huge flare- like a fireball. Bass jumped and the crowd oohed as one.”
Amy E. Reichert, The Simplicity of Cider

S.Y. Agnon
“But after they had prayed they could not eat anything because the sea water had spoiled their food. The Holy One, blessed be He, salted the Leviathan for the end of days when it will be eaten, and the sea has been left full of salt.”
S.Y. Agnon, Two Scholars Who Were in Our Town and Other Novellas

Cecilia Galante
“And now that it's reached 1660 degrees, I can salt glaze it."
"What's that?"
Aiden held up the bowl. "Watch." He pinched a small amount of salt between his fingers and deposited it through a hole at the top of the kiln. There were actually many holes along the rim, tiny rectangular openings, and Aiden moved from one to the next, sprinkling fingerfuls of salt through them. "Salt does amazing things to clay," he said. "The crystals actually explode when they hit the heat, and then turn into a vapor. It's the vapor that transforms the look of the clay."
"How?" I asked. "What's it do?"
"It makes the clay glossy, and the surface gets this sort of orange-peel texture. But the really cool thing about salt glazing is that no two pieces ever look the same. Each one is completely unique, depending on how much or how little salt you use.”
Cecilia Galante, The Sweetness of Salt

Jeremy Gove
“If salt isn’t salty, it’s pointless.”
Jeremy Gove, Let's Be Honest: Living a Life of Radical, Biblical Integrity

Thomm Quackenbush
“The heat of Vegas desiccates the unwary, its dryness sapping moisture from one’s mouth and eyes. Sweat evaporates too quickly to cool, its only evidence dusting of salt on one’s shirt. Las Vegas claims they are the sunniest, least humid state in the Union, which is boast-worthy to those not turning to tourist jerky.”
Thomm Quackenbush, Holidays with Bigfoot

Matt Goulding
“In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later.
While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says.
Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both.
Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.”
Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

Sherman Alexie
“I lied. I knew I should call somebody about her dementia. She surely couldn't take care of herself anymore. I knew I should call the police or her doctor or find her children and tell them. I knew I had responsibilities to her--to this grieving and confused stranger--but I was young and terrified.”
Sherman Alexie

Petros Scientia
“As long as Christians follow Christ and have contact with the Holy Spirit, they function as light and salt in the world. However, when Christians become lukewarm and lose contact with Jesus Christ, the light fades and the salt loses its flavor.”
Petros Scientia, Exposing the REAL Creation-Evolution Debate: The Absolute Proof of the Biblical Account

Donna Leahy
“Salt is an acquired taste.”
Donna Leahy, Recipe for a Country Inn: Fine Food from the Inn at Twin Linden
tags: salt

Matthew Amster-Burton
“True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.)
Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice.
When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.”
Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

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