Mustard Quotes

“Almost anything is edible with a dab of French mustard on it.”
― Nigel Slater, The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

“It was wonderful, of course-- ham with mustard is a meal of glory.”
― Dodie Smith, I Capture the Castle

“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, High Bonnet: A Novel of Epicurean Adventures

“खेत में खड़ी
सरसों की फसल—
पुष्प-सुगंध ।”
― Manish Kumar Shrivastva, Prakash : Ek Dyuti

“Sure, he was attracted to her, but women always had to go beyond that.
Women [had] nesting fantasies. It wasn't long before they were
redecorating your apartment and criticizing your choice of mustard.”
― Janet Evanovich, The Heist

“Joe was making the mustard in a twelve-quart stockpot. Adrienne watched him for a minute, in awe of the sheer volume of ingredients: a pound of dry mustard, five cups of vinegar, eight cups of sugar, a whole pound of butter, and a dozen eggs. Joe added sixteen grinds of white pepper from a pepper mill that was longer than his arm.”
― Elin Hilderbrand, The Blue Bistro

“Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down:
The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg."
The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt.
The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“I love when I shake a mustard bottle really well and go to squirt a line on my hotdog and out spurts a yellow watery substance. They should sell that as an energy drink.”
― Jarod Kintz, A Memoir of Memories and Memes

“Jewish texts compare the knowable universe to the size of a mustard seed. Similar association between God and man made in Quran, Buddhism.”
― Sudhir Ahluwalia, Holy Herbs : Modern Connections to Ancient Plants

“We confit the leg and serve that with roasted fig and butternut chips, whatever, that's a different prep. But the breast we sear off, right, and the potatoes we slice thick and roast with a little thyme. Crisp up the duck skin, let the fat render, and a minute or two before you take it off the flame to rest, you brush the meat side with some mustard thinned with a little olive oil. You let the breast rest on the potatoes, mustard side down, for maybe two minutes before serving. The juices mingle with the mustard and the thyme and the olive oil on the potatoes, and boom- dish has a sauce by the time you serve it. It's a self-saucing dish.”
― Michelle Wildgen, Bread and Butter

“Do cats like mustard?”
― Chad Lutzke, Out Behind the Barn

“You talked in your sleep,” I said. His brow furrowed. “I did?” “Yeah.” I smiled wryly. “What did I say?” “You whispered ‘come on Eileen.’” A grin spread across his face. “What do you think you wanted me to do?” I asked, tilting my head. “The same thing I always want you to do. I want you to look at me the way you look at mustard.”
― Abby Jimenez, Say You'll Remember Me