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Brown for first course, white for pudding. Brown's savoury, white's the treat. Of course I'm the one who's laughing because I actually love brown toast.
There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.
My secret indulgent food is dessert. I have an incredible sweet tooth - chocolate pudding with vanilla ice-cream or trifle and pavlova. I do love dessert.
I would snack on crisps and chocolate and my meals weren't the best. I ate lots of steak with creamy sauces, chips and peas, washed down with wine and a pudding.
My biggest thing is banana pudding, but it's the devil! So no one is allowed to bring it into my house. Because I can't control myself. So why put it in my domain?
Have I tried a black pudding? I'll eat anything - I'm not finicky - but that's not to say it takes any courage to eat black puddings because I find them delicious.
Whenever I go abroad, I never return home craving roast beef and Yorkshire pudding or fish and chips. Instead all I really want is a particularly good lamb dopiaza.
I have no qualms with people who want to be vegetarians; it's just foolish. They are missing out on the best things in life: meat, cheese, proper Christmas pudding.
An efficiency-regime cannot be run without a few heroes stuck about it to carry off the dullness - much as plums have to be put into bad pudding to make it palatable.
I've been acting since second grade, telling stories, making my parents laugh here and there, so I'm hoping my 'thing' is acting. But I also make a really good bread pudding.
He took the Who’s feast, he took the Who pudding, he took the roast beast. He cleaned out that ice box as quick as a flash. Why, the Grinch even took their last can of Who hash.
Until the raw ingredients of a pudding make a pudding, I shall never believe that the raw material of sensation and thought can make a work of art without the cook's intervening.
Sometimes I log more than my fair share of hours on my tush - behind my desk, in the car, in front of the TV. And all that sitting can turn even the tightest buns into rice pudding.
Now I would go to London's Pudding Lane on 2 September 1666 and put out that little fire. I'd love to investigate the histories of a few of the buildings that burned for Restoration Home.
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
I get breakfast when everyone else is on their lunch break. I usually go to Dimes, which is a short walk from my apartment. Usually, I'll have chia pudding or an acai bowl and toast and sausage.
The proof is in the pudding when they come home. Will we have the data about their health, will we know where they were stationed, what their unit deployments were? I will need that information.
Have you noticed that almost all the change in the world goes to women? When was the last time you had a five pence piece? Exactly. In a Christmas pudding. All the rest of it is in women's handbags.
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'
I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.
It's not preppies, cause I'm a preppie myself. I just don't like homosexuals. If you ask me, they're all homosexuals in the Pudding. Hey, I was glad when that Pudding homosexual got killed in Philadelphia.
Of all the meals that represented British culture, perhaps none captured the imagination more than the Christmas pudding. It was the Victorians who firmly fixed the traditional plum pudding as a festive dish.
I heard Idles and was like this is all I want to work on, this is all I want to do, these guys are the best. I got into their DMs and told them that and luckily we got to meet and the proof is in the pudding.
When I was a child in England before the war, Christmas pudding always contained at least one shiny new sixpence, and it was considered a sign of great good luck for the new year to find one in your helping of the pudding.
My father worked for the railroad, and whenever a train crashed, we would go as a family and steal food from the boxcars. One year we stole a case of butterscotch pudding that was for export to Israel. It took us years to get through.
If there's one thing I've learned after a lifetime of dining on delicacies like blood pudding, sea squirts, and camel kidneys, even folks who wouldn't come within 100 yards of a Cambodian tarantula want to hear what it's like to chomp on one!
I've been in the ring with big-muscled heavyweights and cruiserweights, who couldn't punch the skin off a rice pudding, and then I've taken on light welterweights and light middleweights, and they hit hard, and you can see they're not trying.
Food-wise, oh man, I tend to really indulge on vacation because a lot of my friends are incredible chefs. One friend makes an eggplant parmesan that is heavenly and melts in your mouth, and another makes a chocolate pudding that I can't resist.
I cannot stand when you go to a wedding and get fed tiny portions. I want everyone to have a good feed on my wedding day, so I plan on having several types of sausage, mash, and gravy up for grabs. Every guest will have a Yorkshire pudding, too!
I loathe people who say, 'I always read the ending of the book first.' That really irritates me, It's like someone coming to dinner, just opening the fridge and eating pudding, while you're standing there still working on the starter. It's not on.
I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that's one thing I do keep in my house - 70% dark chocolate.
Ottolenghi sells lots of delicious sweet things, but my daily addiction is their unbelievable dark chocolate salted caramel biscuits. They're the best things in the world - I go through half a packet every night. I bring them out after pudding at dinner parties.
I remember eating in school in the years after the Second World War. Most of my friends had miserable portions of Spam with an inedible, glutinous pudding served in containers we called 'coffins.' As a vegetarian, I had a lump of loathsome cheese and some bread.
Eating a lot is an occupational hazard but it's a pretty great problem to have. I spend a lot of time eating sweets on TV - cake, cupcakes, donuts, and pudding. It's a dream job, but at the same time there will be days where I wake up knowing I will eat 15 desserts!
On Christmas Eve, we have a duck or roast pork with caramelised potatoes, braised red cabbage and gravy. For dessert, we have ris a l'amande, a rice pudding, and whoever gets the whole almond in it wins an extra present. Then we dance around the tree and sing carols.
Watching the Commons tribute to Margaret Thatcher was like being suffocated inside a gigantic sticky toffee pudding, but one with nasty bogeys planted inside. There was much of the 'Margaret Thatcher who was lucky enough to know me,' especially from her own side of the House.
When I was 5 years old, we had nothing in the village. One day, in front of my house, some soldiers in a big Cadillac started to do a picnic. I looked at them like they were coming from the moon. I remember they gave me a box of rice pudding - that, for me, was the American Dream.
I rather be divisive than boring. The last thing I want to be is a bowl of sugar free vanilla pudding, it's not something you necessarily hate but it's not something you ask for. I'd rather be something people passionately care about one way or another than be kind of in the middle.
Watching David write was inspiring to me. He was at his most content composing. Music floated from his mind and fingertips. He would strum the 11 strings on his 12-string Harptone guitar and wander to the piano and play a few bars, then off to forage for rice pudding in the kitchen.
I'm trying to look at many, many things in modern life that I believe are going faster, and I'm trying to look at why they're going faster and what effect they have on us. We all know about FedEx and instant pudding, but it doesn't mean we've looked at all the consequences of our desire for speed.
Truth is a pursuit, it's a quest. And proof is certainly in the pudding in this particular instance, because the film, and the evidence accumulated in making the film, led to this man's release from prison. And that's hardly ever happened, if it's happened at all, in any other film that I can think of.
In Sydney, I gave what was billed as a masterclass to bright students of writing at the University of Sydney. But the term 'masterclass' was possibly over-egging the pudding. All I could do was pass on some lessons from my own life, and the most obvious is that if you want to be a writer, you must first have been a reader.
I think you have to take each movie for its own value. There will be those you'll roll your eyes over and others you can't wait to see. It all has to do with the intention. If someone's intention is just to make money and exploit something for profit, then it's not good. If it's thoughtfully done, the proof's in the pudding.
My three-course meal would be: smoked salmon with capers and a few prawns on there as well. Then it would be a dover sole grilled on the bone with a portion of green beans. And if I wasn't dieting or looking after myself, my favourite pudding would be bread and butter pudding with custard, ice cream and clotted cream all together!
No matter your spiritual beliefs, if you hold any, the answer is the same: sometimes, why is not knowable. If you open the refrigerator door and a tub of Kozy Shack tapioca pudding tumbles out and splats open onto the floor, you clean it. You don’t stand there and question why it happened, how it was possible. Why doesn’t matter now.
After leaving school, I travelled around Europe for about six months. In Denmark, I thought that was my chance to get an amazing haircut, so I went to what I thought was a great hairdresser. It turned out to be the car wash of hairdressers, and I walked out sporting yet another pudding bowl, but this time with a stripe bleached down the centre.
Just look at the back of Donald Trump's head, any angle. There's some angles that his chin is just, what do I mean? I mean he's sculpted out of some kind of pudding, I think. It looks like his face is sort of melting slowly. I should talk because my face is melting quickly. He's some kind of bizarre sculpture. There's no one really who looks like that.
To be a textual critic requires aptitude for thinking and willingness to think; and though it also requires other things, those things are supplements and cannot be substitutes. Knowledge is good, method is good, but one thing beyond all others is necessary; and that is to have a head, not a pumpkin, on your shoulders and brains, not pudding, in your head.
The cookbook gives a detailed description of ingredients and procedures but no proofs for its prescriptions or reasons for its recipes; the proof of the pudding is in the eating. ... Mathematics cannot be tested in exactly the same manner as a pudding; if all sorts of reasoning are debarred, a course of calculus may easily become an incoherent inventory of indigestible information.