Food Appetizer Quotes

The appetizers were delicious, not because of the kitchen, but because all food eaten in anticipation of a kiss is delicious.

If I order an appetizer is there any chance I can get it quickly? I'm two and a half months pregnant with a Bradford," she said, not mentioning it was twins because the thought was actually starting to scare her and she hadn't told Trevor yet and didn't want him finding out this way. She just hoped the woman understood because she was close to crying. Judging by the slightly startled look on the woman's face she did. The waitress shook her head. "No, you're right. You probably won't be able to survive the wait," she said, sending Trevor, who was still trying to get the woman to leave, a glare. "I'll bring you out a bowl of clam chowder followed by chicken fingers, they'll only take a few minutes to prepare. Will that work?" Zoe nodded solemnly. "You are my hero." "I'll put a rush on your food," the waitress said before walking away. "Bless you," Zoe said, fighting the urge to kiss the woman.

The pale organisms of literary heroes feeding under the author's supervision swell gradually with the reader's lifeblood; so that the genius of a writer consists in giving them the faculty to adapt themselves to that - not very appetizing - food and thrive on it, sometimes for centuries.

I'm staying right here," grumbled the rat. "I haven't the slightest interest in fairs." "That's because you've never been to one," remarked the old sheep . "A fair is a rat's paradise. Everybody spills food at a fair. A rat can creep out late at night and have a feast. In the horse barn you will find oats that the trotters and pacers have spilled. In the trampled grass of the infield you will find old discarded lunch boxes containing the foul remains of peanut butter sandwiches, hard-boiled eggs, cracker crumbs, bits of doughnuts, and particles of cheese. In the hard-packed dirt of the midway, after the glaring lights are out and the people have gone home to bed, you will find a veritable treasure of popcorn fragments, frozen custard dribblings, candied apples abandoned by tired children, sugar fluff crystals, salted almonds, popsicles,partially gnawed ice cream cones,and the wooden sticks of lollypops. Everywhere is loot for a rat--in tents, in booths, in hay lofts--why, a fair has enough disgusting leftover food to satisfy a whole army of rats." Templeton's eyes were blazing. " Is this true?" he asked. "Is this appetizing yarn of yours true? I like high living, and what you say tempts me." "It is true," said the old sheep. "Go to the Fair Templeton. You will find that the conditions at a fair will surpass your wildest dreams. Buckets with sour mash sticking to them, tin cans containing particles of tuna fish, greasy bags stuffed with rotten..." "That's enough!" cried Templeton. "Don't tell me anymore I'm going!

The appetizers were delicious, not because of the kitchen, but because all food eaten in anticipation of a kiss is delicious. The

Victor eyed the glistening tubes in the tray around Dibbler's neck. They smelled appetizing. They always did. And then you bit into them, and learned once again that Cut-me-own-Throat Dibbler could find a use for bits of an animal that the animal didn't know it had got. Dibbler had worked out that with enough fried onions and mustard people would eat anything.

When you go out to dinner, it is customary to order an appetizer in addition to the entrée. The appetizer is just an excuse for an extra meal. “Let’s see, I will start with the eighty buffalo wings, and do you have a low-cal blue cheese? Because I don’t want to fill up too much.” It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

An apple a day might have kept the doctor away prior to the industrialization of food growing and preparation. But, according to research compiled by the United States Drug Administration (USDA) today’s apple contains residue of eleven different neurotoxins—azinphos, methyl chloripyrifos, diazinon, dimethoate, ethion, omthoate, parathion, parathion methyl, phosalone, and phosmet — and the USDA was testing for only one category of chemicals known as organophosphate insecticides. That doesn’t sound too appetizing does it? The average apple is sprayed with pesticides seventeen times before it is harvested.

When you fall for your appetite too early, you may not be able to endure to the end.

It starts as an appetizer typically. That’s low risk. Then it migrates to an entrée dish. Then it becomes a food that you can buy and take home and fix for your family.

A brick could be placed on your child’s cafeteria lunch tray, in place of the less appetizing and more unnatural food they normally serve.


It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

Nancy scarcely had time to deposit her suitcase under her cot and freshen up after the long ride when lunch was announced by the ringing of a bell. Campers hurried from all directions to the dining hall. The food was plain but appetizing and Nancy ate with zest. The meal over, she was rushed from one activity to another. The girls insisted that she join them in a hike. Then came a cooling dip in the lake.

We are eating warm bread slathered in cold butter and topped with salty anchovies, one of those three-ingredient Italian constructions- a shopping list more than a recipe- that can stop a conversation in its tracks.

You know, that stuff you get as a appetizer at Thai food restaurants. "meecrob" is way grosser than "shit," dude. I'd scarf down a whole wet bucket full of shit before I ate another plate of meecrob." Meecrob is really terrible to eat.

I can tell it's one of those places where they serve "precious" food—appetizers the size of a mushroom cap, unpronounceable ingredients listed for each menu item that make you wonder if someone sits around making these up: cod semen and wild-fennel pollen; beef cheeks, meringue grits, ash vinaigrette.

If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.

The room hushed as Alim introduced the first course, and everyone cooed over their plates---fresh oysters in a pool of black squid ink bouillon, served on stark-white china with a sliver of pickled onion and a bright strip of shaved Scotch bonnet on top. There was a dash of black bouillon inside the oyster shell and a rocket flower on the side, delicate and white. Feyi sipped at the accompanying drink, an expensive champagne with pomegranate seeds in it.

Men’s values, Diogenes insisted, had been corrupted. He pointed out, by way of illustration, that a statue, the only function of which is to please the eye, might cost three thousand drachmas, while a quart of barley flour, which when consumed can keep us alive, can be bought for only two copper coins.5 He believed hunger to be the best appetizer, and because he waited until he was hungry or thirsty before he ate or drank, “he used to partake of a barley cake with greater pleasure than others did of the costliest of foods, and enjoyed a drink from a stream of running water more than others did their Thasian wine.

He believed hunger to be the best appetizer, and because he waited until he was hungry or thirsty before he ate or drank, “he used to partake of a barley cake with greater pleasure than others did of the costliest of foods, and enjoyed a drink from a stream of running water more than others did their Thasian wine.”6 When asked about his lack of an abode, Diogenes would reply that he had access to the greatest houses in every city—to their temples and gymnasia, that is. And when asked what he had learned from philosophy, Diogenes replied, “To be prepared for every fortune.”7 This reply, as we shall see, anticipates one important theme of Stoicism. The

The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled. Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-

The more we enjoy our food, the more efficiently our bodies make use of its nutrients. In a now-classic experiment done in the 1970s, researchers in Thailand and Sweden fed volunteers from each country identical spicy Thai meals, then measured how much iron each volunteer had absorbed from the meal. The Thai volunteers absorbed 50 percent more iron from the meal than the Swedes; the researchers hypothesized that being familiar with the food served, and liking it, helped the Thai women digest it more effectively. In the next phase of the study, researchers took the same meal, mushed it into paste, and fed it to the volunteers again. This time the Thai women absorbed a lot less of the iron than they had before, presumably because mush is not quite as appetizing as real food.14

It's called 'Hollywood Dunk.' An appetizer from the fifties." Bronwyn dipped the chip into the white creamy spread speckled with green dots and popped it in her mouth. She chewed slowly, her face moving through a variety of expressions- none of them good. "Yeah, I know." Alice laughed as she watched her best friend try to get the chip and dip down. A giant swig of wine later, Bronwyn sputtered, "What's in that?" "Deviled ham. Chives. Onion. Horseradish." Bronwyn stared at her, mouthed, Deviled ham? "It's chopped up deli ham mixed with mayonnaise, mustard, hot pepper sauce, and salt and pepper, and then you blend it a bit. Then you add the chives, onion, and horseradish. Oh, and the last thing is whipped cream. Can't forget that," Alice added. "Why would you make this? To eat?" Bronwyn pressed a napkin to her lips and squeezed her eyes shut. "Whipped cream and ham should never mingle. Never ever, never." Alice placed the still-full dip dish in the sink. "Agreed. That's why it wasn't out. I was curious, but it's disgusting." "Thanks for the warning," Bronwyn murmured, now drinking wine directly from the bottle. "You didn't give me a chance!" Alice replied. "I was hungry. I've been on a stupid juice cleanse," Bronwyn retorted, and they both laughed. "You're lucky I didn't serve the bananas wrapped in ham, baked with hollandaise sauce on top.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.

He did not know that they were people, nor that he was a bear. Indeed, he did not know that he existed at all: everything that is represented by the words I and Me and Thou was absent from his mind. When Mrs. Maggs gave him a tin of golden syrup, as she did every Sunday morning, he did not recognize either a giver or a recipient. Goodness occurred and he tasted it. And that was all. Hence his loves might, if you wished, be all described as cupboard loves: food and warmth, hands that caressed, voices that reassured, were their objects. But if by a cupboard love you meant something cold or calculating you would be quite misunderstanding the real quality of the beast’s sensations. He was no more like a human egoist than he was like a human altruist. There was no prose in his life. The appetencies which a human mind might disdain as cupboard loves were for him quivering and ecstatic aspirations which absorbed his whole being, infinite yearnings, stabbed with the threat of tragedy and shot through with the color of Paradise. One of our race, if plunged back for a moment in the warm, trembling, iridescent pool of that pre-Adamite consciousness, would have emerged believing that he had grasped the absolute: for the states below reason and the states above it have, by their common contrast to the life we know, a certain superficial resemblance. Sometimes there returns to us from infancy the memory of a nameless delight or terror, unattached to any delightful or dreadful thing, a potent adjective floating in a nounless void, a pure quality. At such moments we have experience of the shallows of that pool. But fathoms deeper than any memory can take us, right down in the central warmth and dimness, the bear lived all its life.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

Wyatt." She tore it open and stood there, drinking him in.Just the sight of him had her heart doing a happy dance in her chest. "Don't throw me out." He lifted a hand. "I come in peace.With food." When she didn't say a word he added, "Pizza.With all your favorite toppings.Sausage, mushrooms, green..." "Well,then." To hide the unexpected tears that sprang to her eyes,she turned away quickly. "Since you went to so much trouble,you may as well come in." "It was no trouble.I just rode a hundred miles on my Harley,fought my way through the smoke screen at the Fortune Saloon,had to fend off Daffy's attempts to have her way with me, and discovered that I'd left my wallet back at the ranch,which meant I had to sign away my life before Vi would turn over this pizza,wine,and dessert. But hey, no trouble at all.It's the sort of thing I do nearly every day." He followed her to the kitchen, where he set down the pizza box and a brown bag. He glanced over at the stove. "Are you going to lift that kettle, or did I interrupt you making a recording of you whistling along with it in harmony?" Despite her tears,she found herself laughing hysterically at his silly banter. Oh,how she'd missed it. He set the kettle aside.The sudden silence was shocking. Because she had her back to him, he fought the urge to touch her.Instead he studied the way her shoulders were shaking. Troubled,he realized he'd made her cry. "Sorry." Deflated,his tone lowered. "I guess this was a bad idea." "Wyatt." He paused. "It was a good idea.A very good idea." She turned,and he saw the tears coursing down her cheeks. "Oh,God,Marilee,I'm sorry.I didn't mean to make you..." "I'm not crying." She brushed furiously at the tears. "I mean I was,but then you made me laugh and..." "This is how you laugh?" He caught her by the shoulders and held her a little away. "Woman,I didn't realize just how weird you are. Wait a minute.Do you think being weird might be contagious? Maybe I ought to get out of here before I turn weird,too." The more she laughed,the harder the tears fell. Through a torrent of tears she wrapped her arms around his waist and held on, burying her face in his neck. "You can't leave.I won't let you." He tipped up her face,wiping her tears with his thumbs. "You mean that? You really don't want me to go?" "I don't.I really want you to stay, Wyatt." "For dinner?" "And more." "Dessert?" "And more." His smile was quick and dangerous. "I'm beginning to like the 'and more.'" She smiled through her tears. "Me,too." "Maybe we could have the 'and more' as an appetizer, before the pizza." Her laughter bubbled up and over, wrapping itself around his heart. "Oh, how I've missed your silly sense of humor." "You have?" "I have.I've missed everything about you." "Everything?" He leaned close to nibble her ear,sending a series of delicious shivers along her spine. "Everything." Catching his hand,she led him to the bedroom. "I worked very hard today making up the bed with fresh linens. Want to be the first to mess it up?" He looked from the bed to her and then back again. "Oh,yeah." He drew her close and brushed her mouth with his. Just a soft,butterfly kiss, but she felt it all the way to her toes. "I mean I want to really, really mess it up." "Me,t..." And then there was no need for words.