Dish The Dirt Quotes

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What kind of knife is this?” Locke held a rounded buttering utensil up for Chains’ inspection. “It’s all wrong. You couldn’t kill anyone with this.” “Well, not very easily, I’ll grant you that, my boy.” Chains guided Locke in the placement of the butter knife and assorted small dishes and bowls. “But when the quality get together to dine, it’s impolite to knock anybody off with anything but poison. That thing is for scooping butter, not slicing windpipes.” “This is a lot of trouble to go to just to eat.” “Well, in Shades’ Hill you may be able to eat cold bacon and dirt pies off one another’s asses for all your old master cares. But now you’re a Gentleman Bastard, emphasis on the Gentleman. You’re going to learn how to eat like this, and how to serve people who eat like this.
Scott Lynch (The Lies of Locke Lamora (Gentleman Bastard, #1))
This was the hidden machinery of life, not a clean, clinical well-oiled engine, monitored by a thousand meticulous dials, but a crazy, stumbling contraption made up of strange things roughly fitted together – things like a huge water tap, the dogleg stairs, cheese in the soap dish, and a crocheted tea cosy stiff with dirt and topped by a doll’s broken face.
Margaret Mahy (Memory)
A recipe is only an introduction. It is the beginning of your relationship with the dish.
Bill Buford (Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking)
If you are are not spreading the gospel far and wide,you are gossiping in a way that is dishing the dirt!
Anyaele Sam Chiyson (The Sagacity of Sage)
Agatha’s last case had concerned a Sweeny Todd of a murderer over at Winter Parva.
M.C. Beaton (Dishing the Dirt (Agatha Raisin #26))
You look as if you’ve crawled out of a young offenders’ institute. Go upstairs and wash that muck off,
M.C. Beaton (Dishing the Dirt (Agatha Raisin #26))
It’s Savannah, the land of dishing-the-dirt and all things fried.
Duffy Brown (Lethal in Old Lace (Consignment Shop Mystery #5))
Things I Used to Get Hit For: Talking back. Being smart. Acting stupid. Not listening. Not answering the first time. Not doing what I’m told. Not doing it the second time I’m told. Running, jumping, yelling, laughing, falling down, skipping stairs, lying in the snow, rolling in the grass, playing in the dirt, walking in mud, not wiping my feet, not taking my shoes off. Sliding down the banister, acting like a wild Indian in the hallway. Making a mess and leaving it. Pissing my pants, just a little. Peeing the bed, hardly at all. Sleeping with a butter knife under my pillow. Shitting the bed because I was sick and it just ran out of me, but still my fault because I’m old enough to know better. Saying shit instead of crap or poop or number two. Not knowing better. Knowing something and doing it wrong anyway. Lying. Not confessing the truth even when I don’t know it. Telling white lies, even little ones, because fibbing isn’t fooling and not the least bit funny. Laughing at anything that’s not funny, especially cripples and retards. Covering up my white lies with more lies, black lies. Not coming the exact second I’m called. Getting out of bed too early, sometimes before the birds, and turning on the TV, which is one reason the picture tube died. Wearing out the cheap plastic hole on the channel selector by turning it so fast it sounds like a machine gun. Playing flip-and-catch with the TV’s volume button then losing it down the hole next to the radiator pipe. Vomiting. Gagging like I’m going to vomit. Saying puke instead of vomit. Throwing up anyplace but in the toilet or in a designated throw-up bucket. Using scissors on my hair. Cutting Kelly’s doll’s hair really short. Pinching Kelly. Punching Kelly even though she kicked me first. Tickling her too hard. Taking food without asking. Eating sugar from the sugar bowl. Not sharing. Not remembering to say please and thank you. Mumbling like an idiot. Using the emergency flashlight to read a comic book in bed because batteries don’t grow on trees. Splashing in puddles, even the puddles I don’t see until it’s too late. Giving my mother’s good rhinestone earrings to the teacher for Valentine’s Day. Splashing in the bathtub and getting the floor wet. Using the good towels. Leaving the good towels on the floor, though sometimes they fall all by themselves. Eating crackers in bed. Staining my shirt, tearing the knee in my pants, ruining my good clothes. Not changing into old clothes that don’t fit the minute I get home. Wasting food. Not eating everything on my plate. Hiding lumpy mashed potatoes and butternut squash and rubbery string beans or any food I don’t like under the vinyl seat cushions Mom bought for the wooden kitchen chairs. Leaving the butter dish out in summer and ruining the tablecloth. Making bubbles in my milk. Using a straw like a pee shooter. Throwing tooth picks at my sister. Wasting toothpicks and glue making junky little things that no one wants. School papers. Notes from the teacher. Report cards. Whispering in church. Sleeping in church. Notes from the assistant principal. Being late for anything. Walking out of Woolworth’s eating a candy bar I didn’t pay for. Riding my bike in the street. Leaving my bike out in the rain. Getting my bike stolen while visiting Grandpa Rudy at the hospital because I didn’t put a lock on it. Not washing my feet. Spitting. Getting a nosebleed in church. Embarrassing my mother in any way, anywhere, anytime, especially in public. Being a jerk. Acting shy. Being impolite. Forgetting what good manners are for. Being alive in all the wrong places with all the wrong people at all the wrong times.
Bob Thurber (Paperboy: A Dysfunctional Novel)
You can complain about every dropped sock, every dirty dish left behind, every piece of dirt tracked through the house, or you can deal with it and spend that time you would’ve spent complaining giving him a kiss.  Or maybe a tight hug.  Or even jotting down a little note for him to find.  So here’s the truth—marriage sucks because one day it will end.  It’s inevitable.  The beginning is usually a fairy tale; the end hurts more than you could ever comprehend.  It’s what you do with the middle that’s the most important.  Make the most of it.  Now I’m going to walk up front to give Stanley a kiss before I get on the phone with the water company.”  Click.
Rhonda R. Dennis (Yours Always)
The three principles of a French plate are color, volume, and texture. They are rules of presentation. If your dish uses color strategically, volume (i.e., has height), and texture (mixes soft and hard, or juicy and crunchy), then it will appeal to a diner.
Bill Buford (Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking)
There was once a girl who loved to lie in the grass and let it tickle her skin. She liked the feel of dirt under her fingers. She didn't like aprons or making dinner or washing dishes. She didn't like being told to behave. She didn't like feeling that no matter what she did her mother and father looked at her with disappointed eyes. She could never be pretty enough or sweet enough or pleasantly talkative enough. And she grew angrier and angrier and angrier that all anyone wanted her to be was an idea they held in their head that had nothing to do with her. And this anger became bitterness, and this bitterness turned her into a monster.
Peternelle van Arsdale (The Cold Is in Her Bones)
I glanced back down at my bathing suit, thought about my house, the dirty dishes in the sink, my tampon box on top of the toilet, the remnants of Ben’s and my mani-pedi party still on the coffee table, mail scattered on the table… this was bad. I took off running, the white-linen-panted gay close on my water-pruned heels.
Alessandra Torre (Hollywood Dirt (Hollywood Dirt, #1))
Young people today no longer have gout, but mope around on diets: noodles without butter, butter without bread, bread without sauce, sauce without meat, meat without truffles, truffles without scent, scent without bouquet, bouquet without wine, wine without drunkenness, drunkenness without gaiety….Saints of Paradise! I would rather have gout than deprive myself of all of life’s charms. ÉDOUARD DE POMIANE, VINGT PLATS QUI DONNENT LA GOUTTE (TWENTY DISHES THAT GIVE YOU GOUT), 1938, TRANSLATED BY JESSICA GREEN
Bill Buford (Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking)
Fridays taught me the French philosophy of the leftover, codified (I later discovered) in my Institut Bocuse textbook and older books, such as the 1899 Art of Using Leftovers. There were rules—never store a leftover in a serving dish or a cooking vessel; never store a warm liquid in a closed container without cooling it first; never reuse a preparation made with raw egg; never keep anything for more than three days; and, the most important of all: Never, under any circumstances, use a leftover twice. A leftover has one chance: to be made even better than the original.
Bill Buford (Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking)
According to the man, who identified himself as Morton Thornton, the night got real long and by midnight, he was darn well wed to one of the lovelier inhabitants of the dish, a comely middle-aged amoeba of unknown parentage named Rita. When he was rescued on the morning of the following day, Morton plumb forgot about his single-celled nuptials and went back to his daytime job tasting the contents of open pop bottles for backwash and cigarette butts. Only sixteen years later, when a brilliant Sacajawea Junior High roving reporter—who shall remain nameless—discovered the product of this union lurking among us right here at Sac Junior High, was Morton’s long-held secret discovered. “This intrepid reporter was present three weeks into Dale Thornton’s third try at seventh grade, when the young Einstein bet this reporter and several other members of the class that he could keep a wad of chewing tobacco in his mouth from the beginning of fifth period Social Studies until the bell. The dumb jerk only lasted twenty minutes, after which he sprinted from the room, not to be seen for the rest of the day. When he returned on the following morning, he told Mr. Getz he had suddenly become ill and had to go home, but without a written excuse (he probably didn’t have a rock big enough for his dad to chisel it on) he was sent to the office. The principal, whose intellectual capacities lie only fractions of an IQ point above Dale’s, believed his lame story, and Dale was readmitted to class. Our dauntless reporter, however, smelled a larger story, recognizing that for a person to attempt this in the first place, even his genes would have to be dumber than dirt. With a zeal rivaled only by Alex Haley’s relentless search for Kunta Kinte, he dived into Dale’s seamy background, where he discovered the above story to be absolutely true and correct. Further developments will appear in this newspaper as they unfold.
Chris Crutcher (Staying Fat for Sarah Byrnes)
This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"
Yūto Tsukuda (食戟のソーマ 13 [Shokugeki no Souma 13] (Food Wars: Shokugeki no Soma, #13))
Have you ever considered,” said the vicar’s wife cautiously, “that Sir Charles’s pretty constant presence is stopping you from finding a suitable man?
M.C. Beaton (Dishing the Dirt (Agatha Raisin #26))
The pub had become a gastro pub, which meant the same old food with the usual gastro pub descriptions. Salads were “drizzled” with vinaigrette. There was a soup of “foraged” greens. Cheese on toast was described as “whipped goat’s curd, garden shoots and pickled alliums.” She ordered the “taste of Italy, home-cooked lasagne with hard-cut chips.” “What are hard-cut chips?” Agatha asked the landlord, John Fletcher. “Because it’s hard to get the frozen ones out of the bag,” he said. “And you don’t even blush,” said Agatha. “Okay, I’ll have the lasagne and a glass of Merlot.
M.C. Beaton (Dishing the Dirt (Agatha Raisin #26))
Once inside her cottage, she slumped down on her sofa. The cats prowled around her hopefully. Agatha often forgot that she had fed them and would feed them again, but this time, she felt too tired to move.
M.C. Beaton (Dishing the Dirt (Agatha Raisin #26))
At the cardinal points I place a bowl filled with dirt, another with water, a dish with a lit candle, and a blown-up balloon. Hey, fuck you. If you can think of a better way to represent air, I'm all ears.
Stephen Blackmoore (Fire Season (Eric Carter #4))
the ingredients together—in a pot, with shots of red-wine vinegar (an unusual addition, a bright, slightly racy acidity to balance the dish’s summer sweetness)—and heats them gently for a short time. The practice—each vegetable cooked separately—is said to produce a more animated jumble of flavors than if everything had been plopped in at the same time.
Bill Buford (Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking)
Use a pegboard and some s-hooks to hang utensils along a wall. Most ovens get really dirty over time due to continuous use. Make a solution with a few tablespoons of vinegar, baking soda and dish washing soap. Spread this with a sponge along your oven surfaces and keep it for a while. Then use a clean wet sponge to wipe the dirt away. Garbage bins often acquire a stagnant smell after using them a few times. This is because despite using garbage bags, there could be leakage. Next time you clean out your dustbin, put in the garbage bag and then place some newspaper balls at the bottom. Put in your trash over this newspaper since it will absorb any such leaks. Organize everything in a systematic way so that you know where to grab them from next time.
Matthew Jones (DIY: Household Hacks: Simple and Effective Strategies for a Clean and Organized Home (DIY, Stress Free, Zen Philosophy, Feng Shui, Declutter, Minimalism, Home Organization, Cleaning))
Three things.” He shifted the cell phone to his left hand to accept a sheaf of messages a clerk was handing him. He sifted through them quickly. Dammit. A break in his biggest case. Looked like the scumbag’s secretary-slash-lover was ready to dish the dirt on her boss. Seeing surveillance photos of said boss renewing his wedding vows with his wife after promising he would divorce her must have done the trick. Quigg suppressed a groan. A month ago, he’d have given his left testicle to nail this guy, but the timing really sucked.
Norah Wilson (Guarding Suzannah (Serve and Protect, #1))
Men can dish out all the dirt, disrespect, lies, hate, and pity but the moment a female begins to return the favor, they can’t take it.
Nako (The Christ Family (The Underworld, #4))
I never understood how it was okay for a man to lay down with multiple women and find it acceptable. But  the minute someone even called my phone and I sent it to ignore, I was in the wrong or I was cheating. Men can dish out all the dirt, disrespect, lies, hate, and pity but the moment a female begins to return the favor, they can’t take it. They want to scream they’re not happy and a break was needed….men
Nako (The Christ Family (The Underworld, #4))
I swear to God, when it came to relationships, men had double standards like a motha fucka. They could dish out all the dirt, but as soon as a woman do it, we’ll be every bitch and hoe in the book. “You
Diamond D. Johnson (A Miami Love Tale 2 : Thugs Need Luv Too)
A clean hand cannot deliver a dirty slap; only a rotten hand can leave a trail of dirt after dishing a dazing slap
Vincent Okay Nwachukwu (Weighty 'n' Worthy African Proverbs - Volume 1)
They’re a lot bigger than the last ones,” I say. “Yeah, they must be four weeks old. She must have dropped this litter early. Can you sit with your legs out to hold them?” Without a subterranean den, we had to coral them somehow. Inside the copse, there is barely room to move. I drop down to a sitting position with my legs splayed out, and the pups wiggle en masse against my thigh. Their noses press against my pant leg. They calm down and begin to nuzzle into each other. Dirt streaks their coats, which range from coal to warm gray. Their heads are covered in dense auburn fur, and all of them have now closed their milky-gray eyes. I stare at them in disbelief at the thought that, not so long ago, settlers threw dynamite into wolf puppy dens. Their muzzles appear foreshortened and out of proportion to the long and wide jaws they will grow into one day. Something compels one pup to move closer and closer to me until the little wolf wedges its nose firmly into my groin. The other pups trail behind it, tunneling between each other and pawing their way over one another until all four are piled together between my legs. I try not to think about the fact that suddenly I am a temporary nursemaid to some of the world’s rarest wolves while their mother likely paces a few dozen yards away. Adjusting the puppies is futile, as they seem hardwired to nuzzle their way into the warmest, tightest spot they can find. The brambles, while thick on the outside, form a natural opening in the middle that is just large enough for a wolf to circle around in. The mother had dug a very shallow earthen dish - only a few inches deep - to keep her babies in. “Doesn’t seem like much of a den,” I remark. “I thought we’d find another big hole in the ground.” “It varies,” Ryan says. “Sometimes we find them in these bowl depressions, usually where the woods are thicker and the ground is flatter, like here. But sometimes they’re in holes. When the ground is sloped, they’ll dig back into the slope. That’s the most typical kind of den. But we’ve found them in storm culverts, too. It’s all over the map.” Ryan sets to work pulling out rubber gloves, blood-sample supplies and ID chips. Chris snaps and cracks his way to us. He crawls through the copse and curses at the dense vegetation. Finally, he reaches the inner sanctum, where there is barely enough room to sit Indian style jammed up against Ryan’s legs and mine. Roomy for a wolf, maybe, but cramped for three human adults. “What a sorry little den,” Chris remarks. He glances at the scratched-out dirt bed and porous brush overhead. Rain drips through, wetting our heads. “Is she nearby?” “Somewhere over there.” Ryan gestures behind us. “She’s not going far, though, you can be sure of that. These guys squealed their guts out.
T. DeLene Beeland (The Secret World of Red Wolves: The Fight to Save North America's Other Wolf)
dish soap from underneath. Once the water warmed up to a reasonable level, he used the wand to rinse as much of the dirt and mud off as he could. After working
Carol Moncado (Discovering Home (Serenity Landing Second Chances #1))
In The Music Man, swindling salesman Harold Hill tells stiff librarian Marian Paroo, “If you pile up enough tomorrows, you’ll find you’ve collected nothing but a lot of empty yesterdays.” I don’t want empty yesterdays. I want moments when I’ve been vulnerable or stupid or strong. I want to have tried that dish on the menu that walked a fine line between interesting and disgusting. I want to have seen that community production of a play clearly produced because the rights were dirt cheap. I want to have some daring adventures. I also remain a hopeless romantic. My dashing prince hasn’t arrived on my doorstep either in a white horsedrawn carriage or Volvo, but I have never once shelved a dream or experience while waiting for him to arrive.
Rachel McMillan (Dream, Plan, and Go: A Travel Guide to Inspire Your Independent Adventure)
He was educated in the classics, and many mornings I would find him at the chef’s table reading one, especially Ali Bab’s Gastronomique Pratique, a work largely unknown in the English-speaking world but a bible for many French chefs in the early twentieth century, published in 1907, 637 pages of detailed, practical explanations of the dishes of the French repertoire. But Richard never made a thing from it. Nothing. Why do you read it? I asked. “To be provoked. People think I have such original ideas, but I don’t, not
Bill Buford (Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking)
And they were so very strange—these people! There were the boys and men who rose at dawn—yet never paused to watch the sun flood the world with light; who stayed in the fields all day—yet never raised their eyes to the big fleecy clouds overhead; who knew birds only as thieves after fruit and grain, and squirrels and rabbits only as creatures to be trapped or shot. The women—they were even more incomprehensible. They spent the long hours behind screened doors and windows, washing the same dishes and sweeping the same floors day after day. They, too, never raised their eyes to the blue sky outside, nor even to the crimson roses that peeped in at the window. They seemed rather to be looking always for dirt, yet not pleased when they found it—especially if it had been tracked in on the heel of a small boy's shoe!
Eleanor H. Porter (Just David)
No place in Haiti was easy to get to and to drive to their lodge would take a couple of hours, so they sent a van to pick us up. It was already evening and the sun had just set, as we made our way up into the mountains behind Port-au-Prince. As we bounced along the dirt road winding through the hills, I could distinctly hear the rhythm of drums and see fires on the distant mountains. Mrs. Allen, who was with us, explained that in the 1940’s devout members of the Catholic faith considered the Voodoo rites an abomination of their faith. They armed themselves and started to eradicate from Haiti what they considered a cult. The entire thing turned into a war! They burned voodoo temples and shrines, and killed some of the practitioners as well as voodoo priests. In the end, the Catholic hierarchy gave up and after a time reached a tacit understanding with them. They now allowed Voodoo drums and songs to be sung in Catholic Church services and ignored what they once called devil worship. At the lodge, we were assigned rooms with real beds instead of the cots we were used to on the ship. Dinner consisted of chicken in a hot tomato and garlic sauce, over rice, with a heap of picklese on the side. Picklese is a pickled dish or Vinaigre Piquant, indigenous to Haiti consisting of peppers, shredded cabbage, onions, carrots, peas, vinegar, peppercorns and cloves. The dessert was Haitian Flan. It could not have been better and I was glad that I had availed myself of this generous offer. After dinner we went outside to where there was a large fire roaring, surrounded by benches made of split logs. We were warned that it gets cool in these mountains, and I was glad that I had brought along a sweater and jacket. We seated ourselves on the logs around the fire and listened to a gaunt-looking old Haitian woman explain what Voodoo was. She sounded convincing as she told of the Grand Voodoo Zombie rituals that were held at “Wishing Spot,” and how snakes slithered about the feet of the young women dancers. She spoke reverently about the walking dead in the Lower Artibonite Valley and the Spirits trapped in bottles near Cape Haitian. It was all very spooky and gave me something to think about that night. However before her talk ended, she came directly up to me and, looking deep into my eyes, said that I was to beware…. “I would witness death before leaving the island….” Ouch!
Hank Bracker
There's all this awkward silence between us, and I hate it, and I hate myself, and I'm frowning so hard at the dishes I could probably scare the dirt and grime straight down the drain.
M.G. Buehrlen (The Untimely Deaths of Alex Wayfare (Alex Wayfare, #2))
Sometimes in life you meet a femme fatale and you can refuse them nothing they treat you like dirt but even the dirt they dish out has a taste you can resist? From the novel 'Adventures of a Dark Duke: The Pin
Russell C. Brennan (Adventures Of A Dark Duke : The Pin)