Hot Dish Quotes & Sayings

No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread. — Florence Fabricant

And now for the vapor-bath: on a framework of three sticks, meeting at the top, they stretch pieces of woolen cloth, taking care to get the joints as perfect as they can, and inside this little tent they put a dish with red-hot stones in it. Then they take some hemp seed, creep into the tent, and throw the seed on to the hot stones. At once it begins to smoke, giving off a vapor unsurpassed by any vapor-bath one could find in Greece. The Sythians enjoy it so much that they howl with pleasure. This is their substitute for an ordinary bath in water, which they never use. — Herodotus

The next morning, when I went in to the bathroom to brush my teeth, I noticed the index card over the sink. RIGHT FAUCET DRIPS EASILY, it said. TIGHTEN WITH WRENCH AFTER USING. And then there was an arrow, pointing down to where a small wrench was tied with bright red yarn to one of the pipes.
This is crazy, I thought.
But that wasn't all. In the shower, HOT WATER IS VERY HOT! USE WITH CARE was posted over the soap dish. And on the toilet: HANDLE LOOSE. DON'T YANK. (As if I had some desire to do that.) The overhead fan was clearly BROKEN, the tiles by the door were LOOSE so I had to WALK CAREFULLY. And I was informed, cryptically, that the light over the medicine cabinet works, BUT ONLY SOMETIMES. — Sarah Dessen

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee. Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam. At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches. At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken. — Thomas Wolfe

In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce. — Jean Anthelme Brillat-Savarin

They claim revenge is a dish best served cold, but I've found it to be equally delicious hot - not unlike fried chicken. — Eliza Crewe

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards. — Anthony Bourdain

Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it — Fernand Point

Another female household-hinter gave me a recipe for a big hearty main dish of elbow macaroni, mint jelly, lima beans, mayonnaise and cheese baked until 'hot and yummy.' Unless my taste buds are paralyzed, this dish could be baked until hell freezes over and it might get hot but never 'yummy. — Betty MacDonald

FRENCH EGGS Put a lump of butter the size of an egg in a fireproof dish, mixing in when it is melted some breadcrumbs, a chopped leek, the inside of three tomatoes, pepper and salt. Let it cook for three or four minutes in the oven, then stir in the yolks of two eggs, and let it make a custard. Then break on the top of this custard as many eggs as you wish; sprinkle with pepper and salt. Let it remain in the oven till these last are beginning to set. Take out the dish, and pass over the top the salamander, or the shovel, red hot, and serve at once. I have seen this dish with the two extra whites of eggs beaten and placed in a pile on the top, and slightly browned by the shovel. — Various

Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern. — A. P. J. Abdul Kalam

Another old saying is that revenge is a dish best served cold. But it feels best served piping hot, straight out of the oven of outrage. My opinion? Take care of revenge right away. — Mindy Kaling

However, you should know I disagree with a lot of traditional advice. For instance, they say the best revenge is living well. I say it's acid in the face - who will love them now? Another old saying is that revenge is a dish best served cold. But it feels best served piping hot, straight out of the oven of outrage. My opinion? Take care of revenge right away. Push, shove, scratch that person while they're still within arm's reach. Don't let them get away! Who knows when you'll get this opportunity again? — Mindy Kaling

Fuck Martha Stewart! Martha Stewart can kiss my shiny plastic butt! Here I am, slaving a way over a hot stove, making cookies... making Swedish meatballs, and for what? A man who doesn't appreciate me! For a man that can't even wash one fucking dish! For a man who isn't even a man at all where it counts, if you get my drift! -to Jade- Take it from me honey, plastic is no substitute for a nice hunk of wood! — Jennifer Tilly

And is it worth while to remain true to an ideal that offers only the vaguest hopes of realization? It is not philosophy. When one has made up one's mind that one wants a dish of hot stewed mushrooms, and set one's heart on it, should one scorn a handful of raw evaporated apples, if one were starving, for the sake of the phantom dish of hot stewed mushrooms? Should one say, Let me starve, but I will never descend to evaporated apples; I will have nothing but a dish of hot stewed mushrooms? If one is sure one will have the stewed mushrooms finally, before one dies of starvation, then very well. One should wait for them and take nothing else. — Mary MacLane

Revenge is a dish best served cold but Mama prefers to serve it with hot gravy, potatoes, and roast turkey. — Jonathan Dunne

Her lips was hot, like the ridge of a cooking dish. — Esi Edugyan

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. — Michele Scicolone

Instead of getting my gold retirement watch and landing on my feet with a white picket fence and a satellite dish, I ended up base-jumping from the kettle into the fire. All because of one last job. But what's done is done. If your interested, you can read about the whole hot mess in The Intern's Handbook. You won't find it at Barnes & Noble, but I hear the feds have a few copies lying around, and I wouldn't be surprised if you could download it for free on Russian iTunes. I'm told it's an excellent beach/airplane/bathroom/killing-time-after-a-motel-tryst read. — Shane Kuhn