Discover the most popular and inspiring quotes and sayings on the topic of Ceviche. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Ceviche Quotes And Sayings by 95 Authors including Laurieann Gibson,Jim Himes,Jose Andres,Bjorn Ulvaeus,Maangchi for you to enjoy and share.
It's all about salsa with grain chips, tofu, turkey slices, hummus, and coconut water.
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.
For me, there is no better tapa than a really good stuffed olive.
If you were to ask me what I couldn't do without, it would be sashimi.
Spicy Seafood Noodle Soup
Celery as celery was bad. Celery fried was the work of Satan.
My sister's fish tacos are out of control. I'd give her a restaurant if I were a gazillionaire.
Poireaux vinaigrette aux grains de caviar."
I did a quick translation. "Leeks and fish eggs in vinegar?"
He grinned. "It sounds better in French."
Yeah, but did it taste better?
Catfish has a nice firm texture and mild flavor.
This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.
Red wine with fish. That should have told me something.
Casildea de Vandalia, the rawest and best
I like fish; no fish business for me.
Tuball's say. Enzo's Lemorine pet.
A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.
What is [insert name here]? Does it taste good?
Everything begins with chioce.
Good Chianti, that aged, majestic and proud wine, enlivens my heart, and frees it painlessly from all fatigue and sadness.
The whole enchilada, kid.
I'm not wild about those twenty-four hour marinades
What does a Californian make for dinner? Reservations.
A simple and tasty evening snacks.
Salsa verde is delicious with trout or most any fish.
Lourdes Venard's White Bean Stew
Carquinez Strait
At our production company, the trademark dish - and this sounds particularly revolting - is curried pickled herring.
I'm a Reuben kinda girl, but I'll take a BLT with avocado in a red hot minute if it comes on ciabatta.
Fresh seafood reminds me of Hawaii and eating raw ahi fish on the beach with a little soy sauce - instant sashimi.
Do you know what a tre vie is, Juliana?
4) Beet and Pear Flavored Puree
A soup so thick you could shake its hand and stroll with it before dinner.
Clever name by the way Basil Pearl, spicy and cultured, sweet jewels with a twist of savory."
~ Ron Shaw, The Ron Shaw Show
There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.
Julian presented the food. A fillet of sea bass with perfect griddle marks and a scattering of fennel picked from a nearby hedgerow. There were caramelized carrots, baby la ratte potatoes and a garnish of roasted tomatoes that had made a brief appearance in a painting that afternoon.
Percy pizza with extra olives.
Tangerine clam, and a professional desktop computer that suggested a Zen ice cube. Like bell-bottoms that turn up in the
Balsamic vinaigrette, Tabasco, and giblets. Then let it boil.
[T]ea, that uniquely English meal, that unnecessary collation at which no stimulants
neither alcohol nor meat
are served, that comforting repast of which to partake is as good as second childhood.
What's my favourite food? One you order out.
The Waorani carry out a similar diet with their arrow poison, called curare or, in their language, oomae. This is another amazing product of the indigenous science, a most sophisticated technology that the Waorani extrapolated from an ancient myth.
Ah, Caviar! I keep on eating it, but can never get my fill. Like olives. It's a lucky thing it's not salty.
Only a very bold country would mix vodka and clams. The cocktail, also known as the Bloody Caesar, was invented in 1969 by Canadian hero Walter Chell, who crushed fresh clams into tomato juice and added plenty of vodka. Americans can now take the easy route by buying Clamato off the shelf.
Laminated Lettuce ... perfect for holiday gift giving.
In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
There ought t'be some way t'eat celery so it wouldn't sound like you wuz steppin' on a basket.
Mama Ganache chocolate
A very good drink they call Chaube that is almost as black as ink and very good in illness, especially of the stomach. This they drink in the morning early in the open places before everybody, without any fear or regard, out of clay or China cups, as hot as they can, sipping it a little at a time.
Romesco with asparagus is simple and brilliant.
The craving today is for something light and spicy, and few have patience, still less desire, to examine carefully that which would make a demand both upon their hearts and
Sweet potato fries
My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.
I am Amaxon Corazon Junia Principia Delgado the Third, and I bent over my meal and wept luxurious tears into my green banana porridge. It was a perfect decoction, and it now would not satisfy me.
The waitress returns, cutting into possibly the most bizarre
way a pregnancy can be announced. At a Mexican restaurant. With a tequila shot
standoff. In French
Noli me tangere; for Caesar's I am.
panchitos, blacks,
I like to add something unusual to a dish.
Marina, as of the sea. You stick with Hector Ricardo. I'll take care of you;its in my name
call it chicken salad
I have slipped chile under your skin
secretly wrapped in each enchilada
hot and soothing
carefully cut into bitefuls for you as a
toddler
increasing in power and intensity as
you grew
until it could burn
forever
Enchiladas! Grover said. I wasn't sure where that came from, but it didn't seem to help much.
Interesting. Stonecipheco Baby Foods. Not a bad line of products, really. A bit soft and runny for my taste, of course ... "
"Well, it's infant food, really, Norman.
Never miss a party ... good for the nerves
like celery.
For those of you curious about the menu, I am drinking tear soup.
What wine goes with Captain Crunch?
treatment. You know, champagne, caviar
Is that a type of food
ANGELFOOD
NNAA NNM NWNWNW V
When it was cooler, Trazada made a simple meal of sausage, cheese, and bread. She had schooled herself to wait dinner until hunger urged her to eat; it gave seasoning to poor food that no spice could furnish.
("The Generalissimo's Butterfly")
The first dish pleaseth all.
Tiramisu for desert.
The tantalizing scent transported me to a white, sandy beach lapped by a turquoise sea under a tropical sun. Lime and coconut were the getaway flavors my bakery customers needed in April, tax time.
I am a grateful ... grapefruit.
As soon as I get home, all I want to eat is seafood.
I had my first bowl of gazpacho when I was fifteen in Spain, and the impression it made was a lasting one.
Give me the enchilada with the pickle sauce shoved up between the donkey's ass.
Breakfast with the Borgias.
I also like a great Caesar salad with anchovies, although I don't know why some places say 'with anchovies.' If you're making a proper Caesar salad, it's going to have anchovies.
You know what really fries my Puerto rican pancakes?
hot, dirty, and multi-orgasmic kind. "Cavolo,
and a Dr. Brown's celery soda.
mushroom pie stuffed with spinach, thyme, and currants.
Irish-sparkle-fish,-- Anne Eliot
Sherry, the civilized drink.
Intensely craving a salad of green papaya with bird chilies that tore your mouth apart, that burned your lips, set fire to your heart.
It's a Vietnamese soup that answers the question, 'What happens when a former child soldier pours hot rain water over fish nightmares.' It's delicious and I can't stop eating it, that's what happens.
Luchesi cannot tell amontillado from a sherry
A wood that smells of the sea.
All my wife has ever taken from the Mediterranean - from that whole vast intuitive culture - are four bottles of Chianti to make into lamps, and two china condiment donkeys labelled Sally and Peppy.
I like to make pasta with puttanesca sauce and arugula salad.
Amazingly flaverly? Or flavored with amazin?
-Francis Vallejo
gastronomic flavours and traditions on display to tease and seduce the senses.
At that comfortable tavern on Pontchartrain we had a bouillabaisse than which a better was never eaten at Marseilles; and not the least headache in the morning, I give you my word; on the contrary, you only wake with a sweet refreshing thirst for claret and water.
herbal tea infused with Echinacea extract.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
An eight-pound Cheddar. No one can resist a bit of Cheddar cheese, ma'am. Not even the dead.
One of my favorites to order in fancy restaurants is escargot.
Gilly Gilleshpee
Cyanide. On ice with a twist of lime. Or water. But I'm not budging on the lime."
Lyon, Jennifer (2013-02-22). The Proposition (The Plus One Chronicles) (Kindle Location 1365). Jennifer Lyon Books. Kindle Edition.
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.
My favorite is Steamfresh broccoli with just a hint of garlic salt.