Quotes & Sayings About Oil And Vinegar

pasta carbonara. You fry fresh rosemary in olive oil, with a pinch of salt and insane amounts of finely chopped garlic. Add a little chopped pancetta, then make the sauce by adding a pint of whole milk and curdling it with a tablespoon of vinegar. Boil it down for ten minutes, and mix in a couple of beaten eggs right at the end. Sprinkle on some finely shaved fresh parmesan - never the pre-grated stuff - and coarsely ground black pepper. — Richard Farr

If you pour oil and vinegar into the same vessel, you would call them not friends but opponents. — Aeschylus

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips — Thug Kitchen

She set about preparing her supper. It would have to be one of those classically simple meals, the sort that French peasants are said to eat and that enlightened English people sometimes enjoy rather self-consciously - a crusty French loaf, cheese, and lettuce and tomatoes from the garden. Of course there should have been wine and a lovingly prepared dressing of oil and vinegar, but Dulcie drank orange squash and ate mayonnaise that came from a bottle. — Barbara Pym

Now then, if we were to go the lowest road and plaster my face on the bottle of oil and vinegar dressing just to line our pockets, it would sink. But to go the low road to get to the high road- shameless exploitation for charity, for the common good- now that's an idea worth the hustle, a reciprocal trade agreement. — Paul Newman

The star of oil and vinegar and the oil and vinegar of the stars. — Paul Newman

Vinegar of the interrogator with the oil of a flirt, — Francine Prose

Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d'Or the salad was in wedlock with the roast." (p.24) — Idwal Jones

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. — Sam Huckins

I wish you would recollect that Painting and Punctuality mix like Oil and Vinegar, and that Genius and regularity are utter Enemies and must be to the end of time. — Thomas Gainsborough

You cannot taste the oil until you pour out the vinegar. — Shauna Niequist

Avoid connecting yourself with characters whose good and bad sides are unmixed and have not fermented together; they resemble vials of vinegar and oil; or palletts set with colors; they are either excellent at home and insufferable abroad, or intolerable within doors and excellent in public; they are unfit for friendship, merely because their stamina, their ingredients of character are too single, too much apart; let them be finely ground up with each other, and they are incomparable. — Johann Kaspar Lavater

We weren't so much oil and vinegar as a lit match and napalm. — Lola Dodge

There's lots of sticky things here," he said. "I see blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue. — Lemony Snicket

To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar. — Oscar Wilde

Mummy dying with it; Christ dying with it, nailed hand and foot; hanging over the bed in the night-nursery; hanging year after year in the dark little study at Farm Street with the shining oilcloth; hanging in the dark church where only the old charwoman raises the dust and one candle burns; hanging at noon, high among the crowds and the soldiers; no comfort except a sponge of vinegar and the kind words of a thief; hanging for ever; never the cool sepulchre and the grave clothes spread on the stone slab, never the oil and spices in the dark cave; always the midday sun and the dice clicking for the seamless coat. — Evelyn Waugh

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer ... and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl. — Mary Francis Kennedy Fisher

We make the beet salad by steaming the beets until soft, about thirty minutes, plunging into cold water, and removing the skins. After cutting the beets into small cubes, we toss them with a vinaigrette of orange juice, vinegar, olive oil, and shallots, adding crumbles of goat cheese and green onion, for color and taste and crunch, at the end. — Christina Baker Kline

Unlike the characters in the book, however, these different sorts of people don't seem to mix well. It is like the salad dressing Jessamyn makes: a little bit of olive oil, a squeeze of lemon, and some red wine vinegar. If whipped, they combine. But leave them to their own devices and they will sort themselves out again. I don't really understand this. When you have so many people, each one inevitably fascinating, why would you limit yourself to only those like you? — Jodi Picoult

Our Garrick 's a salad; for in him we see Oil, vinegar, sugar, and saltness agree! — Oliver Goldsmith

In college, I was a researcher/writer for 'Let's Go: Europe,' assigned to Crete and Cyprus. I was supposed to go to England, but at the last minute they transferred me, despite the fact that I spoke not a word of Greek. I learned the very basics, and to this day can say 'oil,' 'vinegar,' and 'boyfriend in America.' — Julia Quinn

He stared at me for a moment, his rugged face looking torn, before he quickly put his arm around me and led me toward the cabin. There was something so wonderfully solid about the gesture, the feeling of him behind me, that it made me momentarily forget who this was. He may have just "saved" me, but it was still Indian-hating Jake McGraw, and we mixed about as well as oil and vinegar. — Karina Halle

When I was young I used to smother myself with olive oil mixed with a dash of vinegar to keep the flies away and lay in the sunshine for hours on end. But we knew no better then. Now we know how stupid that was. — Stephanie Beacham

We are like oil and vinegar most of the time. But when you shake us up real good, the combination is heavenly.~ Anna Segee, The Stranger in Her Bed — Janet Chapman

For example, you can eat a Caesar salad and say, "Wow, I ate so healthy today." You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top. — Wolfgang Puck

She will toss the leaves in a wooden bowl with a micro spray of olive oil, a drop of balsamic vinegar, the insanely expensive balsamic vinegar that she bought at the gourmet store, so viscous it drips in a slow, thick stream. A tomato. A Persian cucumber. These will emerge, pristine, from her tiny refrigerator, chilled, perfect. She will slice them thinly and fan them into beautiful patterns, a vegetable mandala, courtesy of the mandoline, a feast for the eyes. She will hand-crumple Parmigiano Reggiano onto the top, and then, from on high, she will brandish the mill and grind coarse crystals of pink salt form the Himalayas into fine, sparkly shavings that will float, like snowflakes, onto the pale green surface of her salad. — Janice Y.K. Lee

According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar, a counsellor for salt and a madman to stir it all up. — John Gerard

Meditteranean Summer Salad Serves: 5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice — Jenny Allan

I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good. — Sirio Maccioni

A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard. — Ogden Nash