Stew Quotes

Quotes tagged as "stew" Showing 1-17 of 17
Laini Taylor
“All right," sighed Madrigal. "To the baths, then. To make ourselves shiningly clean."
Like vegetable, she thought, before they go in the stew.”
Laini Taylor, Daughter of Smoke & Bone

William Goldman
“This was after stew. But then, so is everything. When the first man crawled out of the slime and went to make his home on land, what he had for dinner that night was stew.”
William Goldman, The Princess Bride

Dodie Smith
“Stew's so comforting on a rainy day.”
Dodie Smith, I Capture the Castle

Martina Riemer
“Stew: “Du bist so süß, wenn du schlecht gelaunt bist!”
Dann machte er Anstalten, mir in die Wangen zu kneifen, wie es alte Tanten gerne taten.
Vic: “Fass mich an und ich beiß dir die Hand ab.”
Er überlegte es sich im letzten Moment anders und tätschelte mir stattdessen die Schulter. “Wie ich eben sagte, zuckersüß – wie ein Rotweiler.”
Martina Riemer, Glasgow RAIN: Küsse im Regen

Martina Riemer
“Ich verpasste ihm, wie vorhin Aimee mir, einen Tritt unter dem Tisch. “Stew!”
Er schmollte einen Moment, bevor er seine Stimme wiederfand: “Mensch, warum wird man bei euch immer verprügelt?”
Aimee verschränkte die Arme vor der Brust und sah ihn mit hochgehobenen Augenbrauen an. “Denk einmal darüber nach. Es könnte vielleicht einen gemeinsamen Nenner geben.”
Martina Riemer, Glasgow RAIN: Küsse im Regen

Martina Riemer
“Waren alle Zwillinge so, dass sie sich verhielten, als ob sie mit einem Gehirn denken würden? Manchmal konnte das verdammt irritierend sein. Ich zog die Stirn in Falten und betrachtete sie. „Übt ihr das manchmal, wenn ihr alleine seid – den Gedankengang des anderen zu beenden? Oder ist das reines Talent, um mich sprachlos zu machen?”
Martina Riemer, Glasgow RAIN: Küsse im Regen

David Weber
“Shergahn and friend lay like poleaxed steers, and the Daranfelian's greasy hair was thick with potatoes, carrots, gravy, and chunks of beef. His companion had less stew in his hair, but an equally large lump was rising fast, and Brandark flipped his improvised club into the air, caught it in proper dipping position, and filled it once more from the pot without even glancing at them. He raised the ladle to his nose, inhaled deeply, and glanced at the cook with an impudent twitch of his ears.
"Smells delicious," he said while the laughter started up all around the fire. "I imagine a bellyful of this should help a hungry man sleep. Why, just look what a single ladle of it did for Shergahn!”
David Weber, Oath of Swords

Terry Pratchett
“The beef stew tasted, indeed, just like beef stew and not, just to take an example completely and totally at random, stew made out of the last poor girl who'd worked here.”
Terry Pratchett, A Hat Full of Sky

Jonathan Grimwood
“We say cat tastes like chicken when, had we been weaned on kitten stew, we’d say chicken tastes like cat.”
Jonathan Grimwood, The Last Banquet

Penny Watson
“She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation.
Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs.
Sophia moaned.
There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care.
Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation.
The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite.
But it still wasn't enough to out-shine the prawns.
Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce.
Those prawns needed her.”
Penny Watson, A Taste of Heaven

“People who always convert old stew to Jollof Rice hardly let go of their past.”
Genereux Philip

Louis Sachar
“What do you eat?” she asked.
“Mulligan stew,” said Bob. “My friends and I collect scraps of food all day, and then we cook it up in a big pot and share it. It’s always different, but very tasty.”
“Why is it called mulligan stew?” asked Stephen.
“There was once a hobo named Mulligan,” said Bob. “He made the first mulligan stew.”
“Was he a good cook?” asked Todd.
“No, he was eaten by cannibals.”
Louis Sachar, Wayside School Is Falling Down

Jessica Tom
“People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is."
"My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with."
"A match made in heaven."
"Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss?
"And what did you make with the saffron?" Michael Saltz asked.
"My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease.
"Like a paella?"
"No, not like a paella. I don't use shellfish, because..."
"Oh, right, allergic! Yes, how could I forget?"
He had an excellent memory. Or maybe just for me.
"It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.”
Jessica Tom, Food Whore: A Novel of Dining and Deceit

“The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs.
My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.”
Lara Williams, Supper Club

“Hunter's stew is also known as hunter's pot or perpetual stew.
It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years.
It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new.
Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.”
Lara Williams, Supper Club

“Um, i-it's Monkfish-Dobujiru Curry."
DOBUJIRO
A hot stew with monkfish as the main ingredient...
it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima.
Curry and monkfish? What a strange pairing.
What on earth is she thinking?

AAAH...
"Now I see! This is why she used monkfish!
The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth.
But she added curry spices to that...
... to make a "Monkfish-Liver-Curry Miso" base!
"
"Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

Vincent Okay Nwachukwu
“If you hear ‘I will show you pepper’, you are very fortunate. If he shows you his pepper, show him your tomatoes; he shows you his ginger, you show him your onions. With these ingredients, you are on your way to becoming friends on spicy pot of stew.”
Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1