Gravy Quotes

“Madam, I have been looking for a person who disliked gravy all my life; let us swear eternal friendship.”
― Sydney Smith

“You tell me I have to crush a field of babies to keep breathing? Sure. You say people who rely on me aren't going to live unless I turn someone's head into a bowl of gravy? I'm there. I don't feel bad about it. I don't think about it. It just is what it is. It's survival.”
― Robert Kirkman, The Walking Dead, Vol. 26: Call to Arms

“That’s my mamma—no problem is so bad a little gravy won’t cure it. She led me into the kitchen. “After a good hot breakfast, and a little lipstick, you’ll feel much better.” Gravy and lipstick. All a girl needs to make it through.”
― Susan M. Boyer, Lowcountry Boil

“Soak blanket in gravy and make a delicious brick wrap. Serve in All Gravy Room at the Mandrake Hotel.”
― Christoph Fischer

“Gravy is what Italian-Americans call tomato sauce, the three-hour kind with enough meat to feed a small country. My mother makes a huge pot of it every Sunday. It isn't so much about cooking as it is about connecting with her heritage. She likes knowing that generations of her maternal ancestors spent their Sunday mornings stirring what they called 'ragu' in their own kitchens. Even when we ate Sunday dinners at Nonna's, my mother made her own gravy before we went. She'd give half the pot to me to bring to the city, and before the end of the week we had each used up our share for lasagne, sausage-and-pepper sandwiches, baked stuffed peppers, and veal parmigiana.”
― Nancy Verde Barr, Last Bite

“There were the subtle malts and brans of the crust and the pallid no-taste of good old Florentine bread. The snaking sour-sweet of the beef, like a slab of porphyry shot through with crystalline onion sugars, salt and soil-rolled toffee carrots; sparks of bitter thyme and mint oils; the velvet honeycomb of fat;”
― Philip Kazan, Appetite

“The core of the fragrance Hayama is trying to build...
... is Jeneverbes."
"Jene... verbes?"
"That means juniper berries!"
JENEVERBES (JUNIPER BERRIES)
Perhaps the only spice derived from a conifer, juniper berries have been used as a spice as far back as ancient Egypt. They have been found in multiple pharaohs' tombs, including King Tut's.
In the Middle Ages, juniper berries were added to distilled malt wine to make Jenever, the direct predecessor to gin.
The berries have a piney tang that, as they mature, gains citrusy sweet notes and a fresh herby scent, making it a spice with a complex and layered aroma.
"Add milk and flour to bear stock to make a thick and creamy roux, and then let it simmer.
When it has turned fragrant and golden brown, add the seasonings and spices...
... to make a perfect, fragrant gravy to adorn my fried bear!”
― Yuto Tsukuda, 食戟のソーマ 22 [Shokugeki no Souma 22]

“For our first course, we have a play on biscuits and gravy, a classic Southern dish that's also popular in the Midwest." Chef Laurent picked up his fork and cutter into the biscuit. "Here, we have a miniature biscuit topped a boudin blanc sawmill gravy and a poached quail egg."
Chef Martinet poked at the quail egg until the yolk burst. Probably looking for egg flaws. Rosie decided to just keep talking. If she kept talking, she wouldn't be thinking about what they were eating.
"I first had biscuits and gravy at the restaurant where my mom works."
"Your mother, she is a chef?" Chef Laurent asked. He was going back in for another bite. That had to be a good sign.
"No. She, um, manages the store... at the restaurant... where she works." No matter how much time Chef Laurent may have spent in Ohio, Rosie was pretty sure he hadn't experienced a Cracker Barrel. But he nodded like a combined restaurant and gift store was nothing out of the ordinary. "I put my own spin on sawmill gravy by using boudin blanc instead of breakfast sausage to incorporate some of the flavors I've discovered living here, and I kept the biscuit small and used a quail egg to keep the portion appropriate for a first course."
"The biscuit is excellent," Chef Laurent said. "Fluffy, light, buttery- it is everything a biscuit should be. I should tell Marcus that this exactly the kind of appetizer he should serve."
He must have meant Marcus Samuelsson. Rosie felt her hopes start to rise.
"For our next course, we have a burger topped with Gruyère and caramelized onions on a brioche bun.”
― Stephanie Kate Strohm, Love à la Mode

“There is a huge pot of Sunday gravy on the stove, a rich tomato sauce full of pork neck and sausage and oxtails, fragrant with onion and garlic, and hiding a pound of whole peeled carrots. The carrots are Teresa's family recipe secret for a bit of sweetness without grinding up the vegetable, which changes the texture of the sauce. They'll be fished out at the end, soft and imbued with the meaty savoriness of the sauce, and will serve as a special "cook's treat," drizzled with olive oil and sprinkled with coarse salt and ground pepper.”
― Stacey Ballis, How to Change a Life

“Instead of Coriander, I chose a French-style bistro, quiet and easy, where the server talked me into the braised rabbit, which arrived exquisitely tender in a gravy of such textured depth that I took out my notebook and scribbled a few notes on what I thought the ingredients might be. Thyme, rosemary, carrots, and parsley. Mushrooms and mustard and shallots.”
― Barbara O'Neal, The Art of Inheriting Secrets

“Goat cheese poutine.
Fresh-cut fries. Thick, rich beef gravy. Some other secret goodies splashed in. And creamy, tangy goat cheese.
Jösses, the stuff was life-changing.”
― Jared Reck, Donuts and Other Proclamations of Love