Marshmallow Sauce Quotes

#1. Each boat-shaped dish held scoops of vanilla and chocolate ice cream beneath thick blankets of chocolate syrup and creamy marshmallow sauce. Mounds of whipped cream rose on top, with a juicy red maraschino cherry at the very peak. Crunchy cookies poked like wings from each side. #Quote by Shirley Parenteau

#2. I have an obsession with hot sauce. I love Cholula. I put Cholula on everything. #Quote by Becky G

#3. Fresh seafood stock made from shrimp and crab...
It's hot and spicy- and at the same time, mellow and savory!
Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used!
"I started with the fresh fish and veggies you had on hand...
... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!"
"Yum! Good stuff!"
"What a surprise! To take the ingredients we use here every day and to create something out of left field like this!"
"You got that right! This is a really delicious dish, no two ways about it. But what's got me confused...
... is why it seems to have hit him way harder than any of us! What on earth is going on?!"
This... this dish. It...
it tastes just like home! It looks like curry, but it ain't! It's gumbo!"
Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. A #Quote by Yuto Tsukuda

#4. In the Italian kitchen, ingredients are not treated as promising but untutored elements that need to be corrected through long and intricate manipulation and refined by the ultimate polish of a sauce. #Quote by Marcella Hazan

#5. A shaft of sunlight at the end of a dark afternoon, a note of music, and the way the back of a baby's neck smells if it's mother keeps it tidy," answered Henry.
"Correct," said Stuart. "Those are the important things. You forgot one thing, though. Mary Bendix, what did Henry Rackmeyer forget?"
"He forgot ice cream with chocolate sauce on it," said Mary quickly. #Quote by E.B. White

#6. An ounce of sauce covers a multitude of sins. #Quote by Anthony Bourdain

#7. I made cranberry sauce, and when it was done put it into a dark blue bowl for the beautiful contrast. I was thinking, doing this, about the old ways of gratitude: Indians thanking the deer they'd slain, grace before supper, kneeling before bed. I was thinking that gratitude is too much absent in our lives now, and we need it back, even if it only takes the form of acknowledging the blue of a bowl against the red of cranberries. #Quote by Elizabeth Berg

#8. Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak.
"Can I have that?" I put down my spoon and pointed at Arnold's sandwich.
"What?" Arnold replied.
"Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it."
I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure. #Quote by Lara Williams

#9. Spying a heavy growth of watercress on the bank of a wet meadow, Amelia went to examine it. Grasping a bunch, she pulled until the delicate stems snapped. "Watercress is plentiful here, isn't it? I've heard it can be made into a fine salad or sauce."
"It's also a medicinal herb. The Rom call it panishok. My grandmother used to put it in poultices for sprains or injuries. And it's a powerful love tonic. For women, especially."
"A what?" The delicate greenery fell from her nerveless fingers.
"If a man wishes to reawaken his lover's interest, he feeds her watercress. It's a stimulant of the - "
"Don't tell me! Don't!"
Rohan laughed, a mocking gleam in his eyes. #Quote by Lisa Kleypas

#10. Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball? #Quote by Marcel Boulestin

#11. No matter where he went in the City, there was an odoriferous mix of food and vehicles, like the alchemic concoctions of some mad gourmet mechanic: Kung Pao Saab Turbo, Buick Skylark Carbonara, Sweet-and-Sour Metro Bus, Honda Bolognese with Burning Clutch Sauce. #Quote by Christopher Moore

#12. You can tell by the applause: There's perfunctory applause, there's light applause, and then there's real applause. When it's right, applause sounds like vanilla ice cream with chocolate sauce. #Quote by Skitch Henderson

#13. Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. #Quote by Yotam Ottolenghi

#14. I can't cook to save my life but I can bake a flour-less chocolate-hazelnut tort with a spicy caramel sauce. #Quote by Anna Kendrick

#15. What Claire could do with the edible flowers that grew around the cranky apple tree in the backyard was the stuff of legend. Everyone knew that if you got Claire to cater your anniversary party, she would make aioli sauce with nasturtiums and tulip cups filled with orange salad, and everyone would leave the party feeling both jealous and aroused. And if you got her to cater your child's birthday party, she would serve tiny strawberry cupcakes and candied violets and the children would all be well behaved and would take long afternoon naps. Claire had a true magic to her cooking when she used her flowers. #Quote by Sarah Addison Allen

#16. Total confusion, disconnected nothing, absolute bewilderment. It's an enigma wrapped in a mystery, stuffed in a burrito, and smothered in taco sauce. #Quote by Russ Gregory

#17. You ever wonder when god's coming back with a lot of barbecue sauce? #Quote by Chuck Palahniuk

#18. His wounds, incidentally, must have healed up by now, he felt no handicap anymore, which was astonishing; for, as recalled, after he had nicked his finger with a knife over a month ago, the injury had still been hurting the day before yesterday. "Am I less sensitive now?" he wondered, greedily sucking at the cheese, which had promptly exerted a more emphatic attraction on him than any of the other food. His eyes watered with contentment as he gulped down the cheese, the vegetables, and the sauce in rapid succession. By contrast, he did not relish the fresh foods, he could not even stand their smells, and he actually dragged the things he wanted to eat a short distance away. #Quote by Franz Kafka

#19. Woe to the cook whose sauce has no sting. #Quote by Geoffrey Chaucer

#20. The two palm worms are brought in separate bowls, still alive, wriggling fiercely in a bath of turpentine-colored fish sauce with a few slivers of chili. The glossy brown heads of the grubs, the larvae of a weevil that infests palm trees, glisten like popcorn seeds; the wriggling abdomens have pale rubbery ridges. The owner of the restaurant, chubby and affable, comes out to instruct Nhat and me: we are to grasp the heads, pull off the fat white bodies with our teeth, and discard the heads, taking care that the larvae do not nip our tongues with their formidable pincers in the process. Biting down on squirming larvae seems barbaric, but my brain is starting to swim due to hunger, and the fish sauce is muskily aromatic. How bad could their fat glistening bodies taste? And am I not a direct descendant of insectivores, albeit roughly 100 million years removed? I #Quote by Stephen Le

#21. This weekend on The History Channel, someone digs through old plastic junk ("It's a Dukes of Hazzard wastebasket!"), someone else tries to sell a doll head ("I used to take the heads off the bodies, and I kept the heads") . . . and Larry the Cable Guy taste-tests Tabasco sauce ("I can't feel my dadgum tongue!"). The History Channel. What the hell happened to us? Jimmy Kimmel Live4 #Quote by Donald R. Prothero

#22. I stand outside Mr. Haverstrom's door, staring at the black letters of his name stenciled on the frosted glass, listening to the murmur of voices inside. It's not that Mr. Haverstrom is a mean boss - he's a bit like Mr. Earnshaw from Wuthering Heights. Even though he doesn't get much page time, his presence is strong and consequential.

I take a breath, straighten my spine, and knock on the door firmly and decisively - the way Elizabeth Bennet would. Because she didn't give a single shit about anything. Then Mr. Haverstrom opens the door, his eyes narrow, his hair and skin pale, his face lined and grouchy - like a squished marshmallow.

On the outside, I nod and breeze into the office, but inside, I cringe and wilt. #Quote by Emma Chase

#23. Needless to say he had a newfound respect for that blind vampire.
There were very few things iAm hadn't been able to move in his adult life.
He'd changed a tire while acting as his own tire iron.
Had been known to walk vats of sauce big as washing machines around a kitchen.
Hell, he'd even actually relocated a washer and dryer without thinking much about it.
And then he'd had to lift that truck off his brother about two years ago.
Another example of Trez's love life getting out of control.
But down in the training center with Wrath?
There'd been no budging that fucker. The King had been bulldog-locked on - and the expression on his face? No emotion, not even a grimace of effort. And that body - viciously strong.
iAm shook his head as he crossed that apple tree in full bloom. Trying to budge Wrath had been like pulling on a boulder. Nothing moved; nothing gave.
That canine had gotten through, though. Thank God.
Now, ordinarily, iAm didn't like animals in the house - and he definitely wasn't a dog person. They were too big, too dependent, the shedding - too much. But he respected that golden whatever it was now -
Meeeeeeeeeeeerowwwwwwwwwwwwww.
"Fuck!"
Speak of the devil. As the queen's black cat wound its way around his feet, he was forced to Michael Jackson it over the damn thing so he didn't step on it.
"Damn it, cat!"
The feline followed him all the way into the kitchen, always w #Quote by J.R. Ward

#24. The challenge, however, is that Google, Facebook, Netflix, and Amazon do not publish their algorithms. In fact, the methods they use to filter the information you see are deeply proprietary and the "secret sauce" that drives each company's profitability. The problem with this invisible "black box" algorithmic approach to information is that we do not know what has been edited out for us and what we are not seeing. As a result, our digital lives, mediated through a sea of screens, are being actively manipulated and filtered on a daily basis in ways that are both opaque and indecipherable. #Quote by Marc Goodman

#25. Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem. #Quote by Eli Brown

#26. It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one - a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive - as follows:

Radishes. Baked apples, with cream
Fried oysters; stewed oysters. Frogs.
American coffee, with real cream.
American butter.
Fried chicken, Southern style.
Porter-house steak.
Saratoga potatoes.
Broiled chicken, American style.
Hot biscuits, Southern style.
Hot wheat-bread, Southern style.
Hot buckwheat cakes.
American toast. Clear maple syrup.
Virginia bacon, broiled.
Blue points, on the half shell.
Cherry-stone clams.
San Francisco mussels, steamed.
Oyster soup. Clam Soup.
Philadelphia Terapin soup.
Oysters roasted in shell-Northern style.
Soft-shell crabs. Connecticut shad.
Baltimore perch.
Brook trout, from Sierra Nevadas.
Lake trout, from Tahoe.
Sheep-head and croakers, from New Orleans.
Black bass from the Mississippi.
American roast beef.
Roast turkey, Thanksgiving style.
Cranberry sauce. Celery.
Roast wild turkey. Woodcock.
Canvas-back-duck, from Baltimore.
Prairie liens, from Illinois.
Missouri partridges, broiled.
'Possum. Coon.
Boston bacon and beans.
Bacon and greens, Southern s #Quote by Mark Twain

#27. Hunger is the best sauce in the world. #Quote by Miguel De Cervantes Saavedra

#28. I once absent-mindedly ordered Three Mile Island dressing in a restaurant and, with great presence of mind, they brought Thousand Island Dressing and a bottle of chili sauce. #Quote by Terry Pratchett

#29. It's a parade of flawless tuna deliciousness! But by far, the most dangerous piece... is the one that looks like a bomb of pure tuna goodness, the straw-grilled, seared noten sushi!
The noten- a cut of meat from the top of the tuna's head- is one of the priciest cuts. Extravagantly fatty, its richness melds with the fragrant searing into a powerful duo! Yet there isn't the first hint of fishiness! Searing it using aromatic straw burned it away, leaving only pure savory flavor behind to please both nose and palate!"
"His Trace was dead-on. Looks like it really will be his arrangements on that Gunkan Maki that decide this card."
"I can't even begin to guess what it tastes like."
What's this on top of the minced tuna and leeks?! Is it... meringue?!
"Aah! Now I see! I know what Subaru Mimasaka took out at that moment! It was the same smoked soy sauce he passed to Kuga!"
The mellow, full-bodied aroma of smoked soy sauce has seeped into every crevice of the minced tuna...
... while the differing textures of the meringue and the negitoro create deeper, more complex layers to the flavor!
If I were to name it, I would call it the "Ultimate Negitoro Eggs-over-Rice Gunkan Sushi"! Minced tuna rib meat mixed with leeks and smoked soy sauce, topped with quail-egg yolk #Quote by Yuto Tsukuda

#30. Lie on your back and look at the stars. #Quote by H. Jackson Brown, Jr.

#31. A house on the park. He'd seen it a million times. And now was in it. It smelled of man sweat and spaghetti sauce and old books. Like a library where sweaty men went to cook spaghetti. #Quote by George Saunders

#32. This, truly, is the ugly side of rampant neo-liberalist capitalism," I thought to myself, leaving hurriedly. "Not even the Swedes would put Camembert and Tandoori sauce in a burger." The #Quote by Michael Booth

#33. He was hard lines, chiseled flesh, bronzed skin. I was a marshmallow melting in a cup of cocoa. #Quote by T.J. Klune

#34. The moment I put it in my mouth and bit down...
... an exquisite and entirely unexpected flavor exploded in my mouth!
It burst across my tongue, rushed up through my nose...
... and rose all the way up to my brain!"
"No! It can't be!"
"How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!"
"That there. That's what it is. I knew something wasn't right."
"Asahi?"
"Something felt off the instant the cloche was removed.
His dish is fried rice. It uses tons of butter, soy sauce and spices.
Yet it hardly had any aroma!"
"Good catch. The secret is in one of the five grand cuisine dishes I melded together...
A slightly atypical take on the French Oeuf Mayonnaise.."
"Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables.
Though, in your dish, I can tell you chose very soft-boiled eggs instead.
Hm. Very interesting, Soma Yukihira.
He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside!
To cook them so that each individual grain is completely covered...
... takes incredibly fast and precise wok handling over extremely high #Quote by Yuto Tsukuda

#35. Soy sauce is really a multi-purpose seasoning. #Quote by Martin Yan

#36. Spoon the sauce over the ice cream. It will harden. This is what you have been working for. #Quote by Nicholson Baker

#37. Lemon Curd Serves Fourteen This is a filling or topping that can easily be converted to a sauce. It is often used in place of jam on biscuits and as a filling for cakes or tarts. I use it to make a luscious lemon cream frosting for the Lemon Coconut Layer Cake on page 111. If you want to make a thick lemon sauce, simply thin the curd with some hot water and stir until smooth. #Quote by Marlene Koch

#38. There is no Latter day Saint who dies after having lived a faithful life who will lose anything because of having failed to do certain things when opportunities were not furnished him or her. #Quote by Lorenzo Snow

#39. I'm working! What are you doing? Besides being...
Being what?
Wait a minute...
Sarcastic? Unfeeling? British?
It's an animal.
Where?
No, the word!
Still you have to admit, I am... very British. I don't say hard R's.
You know what I like? Brown sauce. What's it made of? Science doesn't know!
It's made of brown.
Brown. Mined from the earth by the hardscrabble brown miners of North Brownderton.
Oh, my God. I find lentils completely incomprehensible. What the sun-dappled hell is Echo doing at Fremont?
That's got nothing to do with the drug, which means our problems are huge and indomitable.
Ooh. I could eat that word. Or a crisp. Do you have any crisps?
You haven't seen my drawer of inappropriate starches? C'mon, c'mon, c'mon, c'mon!
Oh my god, I'm having such a terrible day. #Quote by Joss Whedon

#40. I originate from a family where sauce is viewed as a refreshment. #Quote by Erma Bombeck

#41. Berries have a lot of soluble fiber. That's why they gel up when you're making your Thanksgiving cranberry sauce, with the pectin. #Quote by Michael Greger

#42. Gingerbread houses
with gumdrops and peppermint
and marshmallow snow. #Quote by Richelle E. Goodrich

#43. I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside. #Quote by Anthony Bourdain

#44. Finish that sentence and i will stab you in the eye with the spork Bethany's about to pull out of her bag for her apple sauce. And she'd be very upset if i got her sprk all messed up. she's rather fond of the thing. - Dawson #Quote by Jennifer L. Armentrout

#45. Excuse me, Mr Tall-and-Good-looking Wolfman, but can you help the English midget reach the sauce?' I think not. #Quote by Joss Stirling

#46. You have not been sticking your dirty fingers in my sauce,' Eve said, and pointed her wooden spoon
at him.
He quickly took the finger out of his mouth. 'First off, they're not dirty. I licked them first. #Quote by Rachel Caine

#47. I'm so optimistic, I'd go after Moby Dick in a rowboat and take the tartar sauce with me. #Quote by Zig Ziglar