Salt Quotes

Quotes tagged as "salt" Showing 1-30 of 61
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

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

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

George R.R. Martin
“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

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

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

Irenaeus of Lyons
“For it is not needful, to use a common proverb, that one should drink up the ocean who wishes to learn that its water is salt.”
Irenaeus of Lyons, Against Heresies 2

“Seas were meant to be sailed by those with salt in their veins, and love in their heart.”
Anthony T.Hincks

“Images are deceiving. Salt and sugar look exactly the same but taste very different.”
Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

“To the ocean, salt shows her love's ancestry.”
Anthony T.Hincks

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

Nina George
“A wood that smells of the sea.”
Nina George, The Little French Bistro

“Salt is truly useful when it is used usefully, so are dexterity, wisdom and understanding!”
Ernest Agyemang Yeboah

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

Lawrence Norfolk
“Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls.
John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral.
'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.'
'It will taint the sugar,' John objected.
But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look.
'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...”
Lawrence Norfolk, John Saturnall's Feast

Cecilia Galante
“She reached for a tiny white dish on top of the stove. "Oops, and salt. I almost forgot salt."
"Salt?" I wrinkled my nose, and then widened my eyes. "Is that your secret ingredient?"
Sophie laughed. "Salt isn't a secret ingredient, doofus. Besides, you just add a pinch. Salt brings out all the flavors." She paused. "It's weird, isn't it? How something so opposite of sweet can make things taste even better?"
"How does it do that?" I asked.
"I don't know," Sophie answered. "It just kind of brings everything together in its own strange little way.”
Cecilia Galante, The Sweetness of Salt

Erica Bauermeister
“Now, when I'm deciding which ingredients to put together, I like to think about the central element in the dish. What flavors would it want? So I want you to think about crabs. Close your eyes. What comes to mind?"
Claire obediently lowered her eyelids, feeling her lashes brush against her skin. She thought of the fine hairs on the sides of a crab's body, the way they moved in the water. She thought of the sharp edges of claws moving their way across the wavy sand bed of the sea, of water so pervasive it was air as well as liquid.
"Salt," she said aloud, surprising herself.
"Good, now keep going," Lillian prompted. "What might we do to contrast or bring out the flavor?"
"Garlic," added Carl, "maybe some red pepper flakes."
"And butter," said Chloe, "lots of butter.”
Erica Bauermeister, The School of Essential Ingredients

Robin Sloan
“There was more to upgrade. I went to a shop in downtown Oakland that sold salt of every kind and color, black and pink and blue. Each variety sat shimmering in a glass canister, priced by the ounce, with a handwritten card recounting its biography: here, salt from the beaches of Gujarat; there, salt from the pans of Brittany; behold, salt from the suburbs of Portland.

I backed slowly out the door. I would stick with Diamond Crystal.”
Robin Sloan, Sourdough

Enock Maregesi
“Chumvi si dawa ya kuzuia wachawi au dawa ya kuzuia nguvu kutoka ulimwenguni. Chumvi inazuia wachawi, lakini vilevile inazuia bahati. Dawa halisi ya kuzuia wachawi ni Mwenyezi Mungu.”
Enock Maregesi

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

“Do you guys have any questions?" she asked after they popped their first tastes.
"Is there butter in this branzino al sala?" asked a ruddy-cheeked guy who was the latest addition to the team, his mouth full of fish.
"First, 'sala' is a room. It's 'sale'- as in 'salt.' But only tell people that if they specifically ask, otherwise they'll assume it's too salty. And tell them the salt, which dries into a hard crust that's cracked open at the end, preserves the fish's natural flavors and juices as it cooks so it's moist and tender. And no butter, just olive oil, fresh thyme, chervil, and lemon."
"Push this one, guys. We're selling it at thirty-three bucks a pop," Bernard said without looking up from his clipboard.
"Really?" Georgia said. "A little high for my taste, but almost worth it."
"So, it's rich and flavorful?" the new guy continued hopefully.
She shook her head. "Subtle and delicate. Tell them we only serve this when the branzino is really top-notch. Say that and it'll fly.”
Jenny Nelson, Georgia's Kitchen

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

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

Cassandra Clare
“We could take him to the valley of salt," - Amatis Herondale”
Cassandra Clare, City of Heavenly Fire

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

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