Shrimp Cocktail Quotes

To the rocket scientist, you are a problem. You are the most irritating piece of machinery he or she will ever have to deal with. You and your fluctuating metabolism, your puny memory, your frame that comes in a million different configurations. You are unpredictable. You're inconstant. You take weeks to fix. The engineer must worry about the water and oxygen and food you'll need in space, about how much extra fuel it will take to launch your shrimp cocktail and irradiated beef tacos. A solar cell or a thruster nozzle is stable and undemanding. It does not excrete or panic or fall in love with the mission commander. It has no ego. Its structural elements don't start to break down without gravity, and it works just fine without sleep. To me, you are the best thing to happen to rocket science. The human being is the machine that makes the whole endeavor so endlessly intriguing.

Shrimps ought to stay small and curled up in their cocktail sauce, if you ask me.

This is her world. Her domain. Politics and intricate back-alley deals, trade alliances formed over champagne and shrimp cocktail.

Today I made love to my woman. Not because I wanted to right then, But because I knew i'd want to when we started, And that the walk on the beach we took afterward would be more romantic, The cocktail I made at 5:45 would taste better, The shrimp I seasoned would have more savour, The all-star game we watched at 7:00 would be more exciting, The music we danced to til midmight would have more rhythm, And the conversation about life we had together, sitting across the table from each other, until 3:00 am in the morning would be more inspiring. And it was.

All summer long I had been practically delirious: tingling, daffy, energized, running on gin and shrimp cocktail and the invigorating whock of tennis balls.

The point is: I am here for you, and always will be, no matter what. No matter how many pounds of spoiled shrimp cocktail you projectile vomit, you can trust me. We’re a team, you and I. And Malcolm, when he’s not busy screwing his way through the Stanford population. So if Carlsen is secretly an extraterrestrial life-form planning a takeover of Earth that will ultimately result in humanity being enslaved by evil overlords who look like cicadas, and the only way to stop him is dating him, you can tell me and I’ll inform NASA—

Tonight, Nellie had put on quite a spread: a vegetable platter to start things off, with radish roses and olives pierced with embellished toothpicks and fresh tomatoes from her garden; canapés and shrimp cocktail and Vienna sausages and deviled eggs; then her Chicken à la King, and when they were all nearly too full to eat another thing, Baked Alaska for dessert. The conversation had been pleasant, the men discussing the upcoming election and General Electric-Telechron's new "revolutionary" snooze alarm clock, the women swooning about Elvis Presley and gossiping about Marilyn Monroe's recent wedding to Arthur Miller, which everyone agreed was an odd pairing.

Who knew it was in my power to make anyone so happy? Or that I could ever be so happy myself? My moods were a slingshot; after being locked-down and anesthetized for years my heart was zinging and slamming itself around like a bee under a glass, everything bright, sharp, confusing, wrong - but it was a clean pain as opposed to the dull misery that had plagued me for years under the drugs like a rotten tooth, the sick dirty ache of something spoiled. The clarity was exhilarating; it was as if I'd removed a pair of smudged-up glasses that fuzzed everything I saw. All summer long I had been practically delirious: tingling, daffy, energized, running on gin and shrimp cocktail and the invigorating whock of tennis balls. And all I could think was Kitsey, Kitsey, Kitsey!

My grandmother, perhaps the biggest Elvis fan on earth, loved going to Memphis and visiting Graceland with her sister, daughter, and nieces. She had photo albums full of their trips; they’d go and she would take photos of the exact same things trip after trip. It was her mecca. She had a photo of Elvis’s headstone in various seasons, and you could watch her daughter and nieces grow up in a series of photos in front the mansion’s driveway gate. It was routine. I’ve come to regard Dianne Feinstein’s “assault weapons” press conferences in the same way. Every few years or so, Senator Feinstein calls a press conference, the D.C. version of theater, and plays Vanna White with guns strapped to whiteboards. You can watch her age through the years at these pressers via Google Images. She begins with a youthful plump to her cheeks, standing tall, holding up a rifle to her chest and as the years go by she takes on the posture of a cocktail shrimp and simply motions to the boards. I give her credit for her dedication to never learning a single thing about the firearms she proposes to ban. It takes devotion to remain ignorant about a topic when you spend decades discussing it.

Sis rolls her eyes and leads the elderly lady over to the S-shaped tables crammed with silver trays of ham biscuits, pickled shrimp, stuffed mushrooms, venison pate, fruit and cheese in ornately carved-out watermelons, smoked salmon with all the trimmings, sausage balls, and pimento cheese garnished with little cocktail pickles. Sis's mama gets a nibble of shrimp and a ham biscuit and points to another corner of the tent where Richadene's brother, Melvin, is carving a beef tenderloin and serving it on rolls with horseradish and mayonnaise. Next to Melvin, R.L.'s chef friend from Savannah is serving up shrimp and grits in large martini glasses.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

Soon after I arrived on the island I had a run-in with my son’s first grade teacher due to my irreverent PJ sense of humor. When Billy lost a baby tooth I arranged the traditional parentchild Tooth Fairy ritual. Only six years old, Billy already suspected I was really the Tooth Fairy and schemed to catch me in the act. With each lost tooth, he was getting harder and harder to trick. To defeat my precocious youngster I decided on a bold plan of action. When I tucked him in I made an exaggerated show of placing the tooth under his pillow. I conspicuously displayed his tooth between my thumb and forefinger and slid my hand slowly beneath his pillow. Unbeknownst to him, I hid a crumpled dollar bill in the palm of my hand. With a flourish I pretended to place the tooth under Billy’s pillow, but with expert parental sleight of hand, I kept the tooth and deposited the dollar bill instead. I issued a stern warning not to try and stay awake to see the fairy and left Billy’s room grinning slyly. I assured him I would guard against the tricky fairy creature. I knew Billy would not be able to resist checking under his pillow. Sure enough, only a few minutes later he burst from his room wide-eyed with excitement. He clutched a dollar bill tightly in his fist and bounced around the room, “Dad! Dad! The fairy took my tooth and left a dollar!” I said, “I know son. I used my ninja skills and caught that thieving fairy leaving your room. I trapped her in a plastic bag and put her in the freezer.” Billy was even more excited and begged to see the captured fairy. I opened the freezer and gave him a quick glimpse of a large shrimp I had wrapped in plastic. Viewed through multiple layers of wrap, the shrimp kind of looked like a frozen fairy. I stressed the magnitude of the occasion, “Tooth fairies are magical, elusive little things with their wings and all. I think we are the first family ever to capture one!” Billy was hopping all over the house and it took me quite awhile to finally calm him down and get him to sleep. The next day I got an unexpected phone call at work. My son’s teacher wanted to talk to me about Billy, “Now what?” I thought. When I arrived at the school, Billy’s teacher met me at the door. Once we settled into her office, she explained she was worried about him. Earlier that day, Billy told his first grade class his father had killed the tooth fairy and had her in a plastic bag in the freezer. He was very convincing. Some little kids started to cry. I explained the previous night’s fairy drama to the teacher. I was chuckling—she was not. She looked at me as if I had a giant booger hanging out of a nostril. Despite the look, I could tell she was attracted to me so I told her no thanks, I already had a girlfriend. Her sputtering red face made me uncomfortable and I quickly left. Later I swore Billy to secrecy about our fairy hunting activities. For dinner that evening, we breaded and fried up a couple dozen fairies and ate them with cocktail sauce and fava beans.

FLETCHER: The truth is I don’t think people understand what it is I did at Shaffer. I wasn’t there to conduct. Any idiot can move his hands and keep people in tempo. No, it’s about pushing people beyond what’s expected of them. And I believe that is a necessity. Because without it you’re depriving the world of its next Armstrong. Its next Parker. Why did Charlie Parker become Charlie Parker, Andrew? ANDREW: Because Jo Jones threw a cymbal at him. FLETCHER: Exactly. Young kid, pretty good on the sax, goes up to play his solo in a cutting session, fucks up -- and Jones comes this close to slicing his head off for it. He’s laughed off-stage. Cries himself to sleep that night. But the next morning, what does he do? He practices. And practices and practices. With one goal in mind: that he never ever be laughed off-stage again. A year later he goes back to the Reno, and he plays the best motherfucking solo the world had ever heard. Now imagine if Jones had just patted young Charlie on the head and said “Good job.” Charlie would’ve said to himself, “Well, shit, I did do a good job,” and that’d be that. No Bird. Tragedy, right? Except that’s just what people today want. The Shaffer Conservatories of the world, they want sugar. You don’t even say “cutting session” anymore, do you? No, you say “jam session”. What the fuck kind of word is that? Jam session? It’s a cutting session, Andrew, this isn’t fucking Smucker’s. It’s about weeding out the best from the worst so that the worst become better than the best. I mean look around you. $25 drinks, mood lighting, a little shrimp cocktail to go with your Coltrane. And people wonder why jazz is dying. Take it from me, and every Starbucks jazz album only proves my point. There are no two words more harmful in the entire English language than “good job”.

Drink warm lemon water 20 minutes before your meals to increase fat burning enzymes. Artichokes & beets increase your bile flow so your body metabolizes more fat. Healthy fats like avocado help correct hormone imbalances so you burn body fat instead of store it. Green Apples are rich in malloric acid that can breakup liver and gallbladder sludge. Sound gross right? That’s why I am teaching you about the importance of cleansing. Have an after work smoothie instead of your cocktail. This will fill you up so you don’t graze while making dinner. Also you won’t give into cravings. Don’t worry you’ll enjoy delicious easy to make foods such as Zucchini Lasagna, Fresh Berries, Caprese Salad, and plenty of lean proteins like shrimp kebabs.  These are some of the delicious satisfying foods you can eat during a 21 day cleanse.  During your 21 day cleanse you also get to eat plenty of satiating

Okay, first there are the angels on horseback and devils on horseback." Blake shakes his head. "Remind me what those are?" "An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters." Blake nods. "Got it. What else?" "I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms." "Think that'll be enough food?" "Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.

In Belinda's dark Craftsman, we drank Riley's cocktails, then ate Belinda's impeccable entrées: roast vegetable lasagna, chicken piccata, shrimp and grits, roast pork with prunes. "This pork is amazing," said Jennie, present for the first time in weeks. "But I move that from now on, we don't have red meat or pork---not because I'm vegetarian but because those farming practices are so bad for the environment." In fact, I didn't cook pork or red meat at home (except for brisket at Passover) for precisely Jennie's reason. As a restaurant critic, I ate---or at least tasted---everything. And as a guest, I'd taken the no-asshole pledge and ate whatever my hosts put on the table, though I drew the line at eel. (Some things are too ugly to eat.) Murmured protests came from the meat-and-potato contingent (Charlotte, Belinda, Sam, and Adrian), but even they agreed that we could stick with chicken and fish. "And only fish on the safe lists---low-mercury, sustainably farmed," said Jennie. Adrian said, "Best quit while you're ahead, Jen.

The seventies were crazy everywhere, but crazier in Los Angeles. It was the era of freewheeling drugs and sex, the rag end of the sixties. I refer to sprees, to strange couplings and triplings, to nights that started with beer and wine and ended with cocaine and capsules, to debaucheries too various to chronicle. In a sense, we were all Robert Mitchum, smoking rope in bed with two girls while the sun was still noon high. We thought it was normal. You would walk into a house for a pool party, and there, on the cocktail table in the center of the living room, as if it were nuts or cooked shrimp, would be a platter of cocaine. We did it because we were stupid, because we did not know the danger. When I talk about my drug years, I am talking about twenty-four months in the middle of the seventies. I was in the rock and roll world, which meant I was around the stuff all the time. Of course, it was more than mere proximity. I was fun when I was high, talkative and all-encompassing. I could go forever, never be done talking. To some extent, I was really self-medicating, using the drugs to skate over issues in my own life. The fact is, money and success had come so fast, while I was away doing something else, not paying attention, that, when I finally realized where I was and just what I had, I could not understand it. There was this voice in my head, saying, Who do you think you are? What do you think you did? You are a fraud! You don’t deserve any of this! I tortured myself, and let the anxiety well up, then beat back the anxiety with the drugs, on and on, until one day, I stood up and said, “Screw it. That’s over. I’m done.” No rehab, no counseling, nothing like that. Just a moment of clarity, in which I saw myself from the outside, the mess I was making, the waste. I was slipping, not working as hard as I used to. I started leaving the office early on Fridays, then skipping Fridays altogether. Then I started leaving early on Thursdays, then arriving late on Mondays. I was letting myself go. Then one day, I just decided, It has to stop. I threw away the pills and bottles, took a cold shower, had a barbershop shave, and stepped into the cool of Sunset Boulevard, and began fresh. Maybe it had to do with my family situation. I was a father again.

I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich. Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please! Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion. Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.

Time to savor a predinner cocktail or three while noshing on the relish tray, an assortment of raw vegetables, pickles, olives, cheese spread, and crackers, all against the din of clinking silverware and guest conversation. Then came a leisurely meal of grilled steaks with herbed butter served on sizzling metal plates, buttered shrimp sprinkled with parsley, and crispy tender potatoes, probably topped with melting cheese. Then to the bar for an after-dinner drink to end the evening on a sweet note.

A year after the gold lamé shoe, the gift basket I received from Donald and Ivana hit the trifecta: it was an obvious regift, it was useless, and it demonstrated Ivana’s penchant for cellophane. After unwrapping it, I noticed, among the tin of gourmet sardines, the box of table water crackers, the jar of vermouth-packed olives, and a salami, a circular indentation in the tissue paper that filled the bottom of the basket where another jar had once been. My cousin David walked by and, pointing at the empty space, asked, “What was that?” “I have no idea. Something that goes with these, I guess,” I said, holding up the box of crackers. “Probably caviar,” he said, laughing. I shrugged, having no idea what caviar was. I grabbed the basket handle and walked toward the pile of presents I’d stacked next to the stairs. I passed Ivana and my grandmother on the way, lifted the basket, said, “Thanks, Ivana,” and put it on the floor. “Is that yours?” At first I thought she was talking about the gift basket, but she was referring to the copy of Omni magazine that was sitting on top of the stack of gifts I’d already opened. Omni, a magazine of science and science fiction that had launched in October of that year, was my new obsession. I had just picked up the December issue and brought it with me to the House in the hope that between shrimp cocktail and dinner I’d have a chance to finish reading it. “Oh, yeah.” “Bob, the publisher, is a friend of mine.” “No way! I love this magazine.” “I’ll introduce you. You’ll come into the city and meet him.” It wasn’t quite as seismic as being told I was going to meet Isaac Asimov, but it was pretty close. “Wow. Thanks.” I filled a plate and went upstairs to my dad’s room, where he’d been all day, too sick to join us. He was sitting up, listening to his portable radio. I handed the plate to him, but he put it on the small bedside table, not interested. I told him about Ivana’s generous offer. “Wait a second; who does she want to introduce you to?” I would never forget the name. I’d looked at the magazine’s masthead right after speaking to Ivana, and there he was: Bob Guccione, Publisher. “You’re going to meet the guy who publishes Penthouse?” Even at thirteen I knew what Penthouse was. There was no way we could be talking about the same person. Dad chuckled and said, “I don’t think that’s such a good idea.” And all of a sudden, neither did I.

Dreamforce turns out to be a four-day orgy worthy of Caligula, a triumph of vulgarity and wasteful spending, with free booze and endless shrimp cocktail and a rate of STD transmission that probably rivals Fleet Week.

In addition to a stack of small white plates, a basket of rolled cloth napkins, and a pile of polished silver forks, there is baked Brie in puff pastry, caviar with blinis (caviar!), a shallow bowl of beautiful purple grapes with a sterling silver pair of scissors placed beside it, poached shrimp with cocktail sauce, and a pale pink mold in the shape of a fish with crackers surrounding it, thin lemon slices and capers on top. "That's not the salmon mousse from the Silver Palate, is it?" I ask. The salmon mousse from the Silver Palate is perhaps my favorite thing to eat in the world. "Oh shoot," she says, and I can all but imagine her stomping her little foot. "You found me out. Is it just so tacky I brought in food from the city? I did press the mousse into the fish mold myself, and I also fixed the Brie. That is, I put some apricot jam on it and wrapped it in Pepperidge Farm puff pastry dough.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

He sold smoked bluefish pâté and cocktail sauce, lemons, asparagus, corn on the cob, sun-dried tomato pesto, and fresh pasta. He sold Ben & Jerry's, Nantucket Nectars, frozen loaves of French bread. It was a veritable grocery store; before, it had just been fish. Marguerite inspected the specimens in the refrigerated display case; even the fish had changed. There were soft-shell crabs and swordfish chunks ("great for kebabs"); there was unshelled lobster meat selling for $35.99 a pound; there were large shrimp, extra-large shrimp, and jumbo shrimp available with shell or without, cooked or uncooked. But then there were the Dusty staples- the plump, white, day-boat scallops, the fillets of red-purple tuna cut as thick as a paperback novel, the Arctic char and halibut and a whole striped bass that, if Marguerite had to guess, Dusty had caught himself off of Great Point that very morning.