Discover the most popular and inspiring quotes and sayings on the topic of Deep Fried. 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 Deep Fried Quotes And Sayings by 95 Authors including Nigel Slater,Richard Simmons,Charlaine Harris,Diablo Cody,Ben Lerner for you to enjoy and share.
It is the deep, salty stickiness of food that intrigues me more than any other quality.
People have been frying foods since Jesus was on this planet, and there is always going to be greasy, fried, salty, sugary food. It is up to the individual to walk in and say, 'I don't want those fries today.'
with green beans and rice.
Everyone's favorite supper is a gluey carbohydrate-rich concoction known simply as "hotdish" and served in a community Pyrex.
The chicken is a little dry and/or you've ruined my life.
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.
If bliss are a type of potato, then ignorance can be french-fried
I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.
The area was encompassed in a bubble of warm, fragrant steam from the funnel cake deep fryers. It smelled like sweet vanilla cake batter you licked off a spoon.
Buttered, I lie on my single bed, flat, like a piece of toast. I
Obould stuck it in deep, and stuck it hard,
Heat 3 tablespoons oil in a skillet. Put fish fingers in the skillet. Cook for a few minutes on each side.
Soft, sweet things with a lot of fancy dressing - that's what a little boy loves to eat and a grown man prefers to marry.
Most hard-boiled people are half-baked.
With enough butter, anything is good
I didn't know you could fry toast, I remarked, to which Kev replied that there wasn't a food he was aware of that couldn't be improved by frying.
Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven
I'm from Texas, we fry everything.
The quail was tender, the potatoes smothered in butter, and the beans roasted in garlic.
Vegetables when not sufficiently cooked are know to be so exceedingly unwholesome and indigestible, that the custom of serving them 'crisp' should be altogether disregarded when health is considered of more importance than fashion.
Out of the frying pan, into the fire.
He had forgotten that anything could be so tender. He breaks the bun open, revealing glossy bits of pork and glaze, a secret red heart.
When he puts it to his mouth, it is like a kiss: sweet and salty and warm.
Hunger is the best seasoning.
Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before.
He's one fry short of a Happy Meal.
I love hot edamame with truffle sauce.
Ras Tiegans fried everything, from grasshoppers to pickles to hunks of curried dog.
I wondered what you'd have on the side with a plate of Deep Fried Anxiety. Pickles? Coleslaw? Potato-strychnine mash?
The strong aroma of meat, fried onion, cumin, and baked dough soaked into my skin so deeply that I have never lost it. I will die smelling like an empanada.
I love fried chips, but they weren't good for you, and I didn't like the healthy options like rice chips.
I love the smell of fried chicken.
I don't like to cook, but I like to eat popcorn with butter and salt.
A crude meal, no doubt, but the best of all sauces is hunger.
Incubated. And then raised. And then beheaded. And then plucked. And then cut up. And then put on a grill. And then put on a bun. Damn, it's gonna take a while. I don't have time. Scrambled!
I'm a real foodie.
Ooh baby, I like it raw!
I am a very deep person. I run very deep in real life.
I'm Southern. If it isn't fried, griddled, or grilled, it's grilled, griddled, or fried. We might get up to some boilin', but only if it's crawfish, lobster, or shrimp, and I don't have none of that." I
If you're wanting something salty, do air-popped popcorn. That, to me, would be a healthier choice than having any kind of fried chip.
Sometimes it's hard to eat healthy on the road, especially on the days when we play fairs and festivals! There is lots of fried temptation there, and it's hard for this Southern girl to turn down some good fried food.
I like my food dry. Not sick, not even dying, dead.
I'm a rather crude cook.
I like French fries; I like mashed. I love potatoes.
Please don't cook me, kind sirs! I am a good cook myself, and cook better than I cook, if you see what I mean.
I'm a salty, greasy girl. I give every french fry a fair chance. Could you just lay some lard in my belly?
Don't tell me you're going to eat a mashed-potato sandwich
I was always a great believer in buttered toast.
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.
In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added.
Potatoes are popped, with no oil, using the same technology used in the rice cake manufacturing business. It took a lot of trial and error and lots of practice, though, to get the right flavor.
I make a good fried chicken.
Fried chicken is my husband's favorite food.
Anybody want some ... toast?
the best choice we have on the menu tonight.
A crier of green sauce.
Viv, I just made you wild-caught Alaskan salmon baked with mango chutney, on a bed of garlic red potatoes and arugula. While talking about an Audrey Hepburn movie. I think you are maybe falling in love with me.
Fried Oreos. What were we talking about before? That's pregnancy-brain for ya! Ha ha ha ha!
Whats up home skillet, biscuit.
At our production company, the trademark dish - and this sounds particularly revolting - is curried pickled herring.
mashed into a casserole of wreckage that still smoked and burned.
with a scrap of bacon on her
A strangely prolonged lunch involving lobster, that infernally overrated food ...
As life's pleasures go, food is second only to sex. Except for salami and eggs. Now that's better than sex, but only if the salami is thickly sliced.
Rotten like fish eyes in a barrel.
Coming in from his work, he gorged himself on fried food and went to bed and to sleep in the resulting torpor.
Unleavened Bread, all
The frying pan you should give to your enemy. Food should not be prepared in fat. Our bodies are adapted to a stone age diet of roots and vegetables.
As deformed as a grotesque potato,
I knew I shouldn't be eating fried chips, but I'm just not a fan of baked chips, as much as I tried them.
How's this for a headline? 'French fries'.
grilled out, Sam Adams in hand, in the
Napoleon was in high spirits. He dined on potatoes fried
Only cooked time tastes well
My brain was about two eggs past fried.
Now it's becoming clear that even the saturated fat found in a medium-rare steak or a slab of butter -
A southerner would fry a salad if he could figure out how.
Anyone who can fail to rejoice in the enticing squish/crunch of a fast-food French fry, or the delight of a warmed piece of grocery-store donut, is living half a life
One of my favorite dishes in the world used to be steak tartare, which is raw ground beef seasoned and then served.
I like my cinema gritty, I like my eggs gritty.
You won't want to leave when you've tasted Mom's fried chicken, Matt said with a touching faith in the power of grease.
I'm ashamed to say, I'm one of those guys who's been so busy bringing home the bacon I'm clueless about frying it.
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
It's good," Jackson said. "You're just saying that," I replied. "No, really, it's good. A little greasy ... ." "The grease is part of the charm," I pointed out. "Said the heart attack to the clogged arteries." "You're in the South now, boy. Grease is one of the four main food groups.
I'd rather be fried alive and eaten by Mexicans.
Stirred with passion, steamed with love, laced with humor and served with a smile. On the road. No sugar. No milk. Horn OK Please *Smack!!*
Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.
The real food is not being advertised
I love you and fried eggs and you more.
There is no oil so thick as to destroy the imagination.
He had forgotten that anythi<>ng>ngng> could be so tender. He breaks the bun open, reveali<>ng>ngng> glossy bits of pork and glaze, a secret red heart.
When he puts it to his mouth, it is like a kiss: sweet and salty and warm.
My grandfather always says is "too dry" even if it's soup.
Troubles cured you salty as a country ham, smoky to the taste, thick-skinned and tender inside.
The french fry is my canvas.
Sprinkle a mixture of cooked, crumbled bacon, chopped fresh herbs, and bread crumbs on top of baked or grilled ½-inch-thick slices of summer tomatoes or Vidalia onions and bake or grill them until the topping is golden brown.
Pressed caviar has the consistency of chilled tar.
A slab of bread "buttered" with lard and, if you were lucky, seasoned with salt and pepper, was a luxury.
There is no happy medium to our food; it is either overcooked or undercooked, or it has too much salt or not enough, or there is not enough oil in the fried vegetables or there is so much that you almost fear that America will invade.
I've been buried alive!
I had a fierce curiosity about this food thing.
A fusty nut with no kernel.