_Quotes


Serves: 5

Ingredients

Directions:

In grilling, as in friendship, sometimes it's wisest to be direct.

"I drank WHAT?" -- Socrates

"There is no sauce in the world like hunger." -- Miguel Cervantes, Don Quixote

"When you come to a fork in the road, take it." -- Yogi Berra

"God is in the details." -- Ludwig Mies van der Rohe

Appetite comes with eating. -- French Proverb

"I like mine with lettuce and tomato, Heinz 57 and French fried potatoes, Big kosher pickle and a cold draft beer, Well, good God Almighty, which way do I steer...?!" -- Jimmy Buffet, Cheeseburger in Paradise

"What is patriotism but the love of the good things we ate in our childhood?" -- Lin Yutang

I complained that I had no steak until I met a man who had no grill....

"Nothing takes the taste out of peanut butter quite like unrequited love." -- Charlie Brown

"My mother's menu consisted of two choices: Take it or leave it." -- Buddy Hackett

A smiling face is half the meal. -- Latvian Proverb

"And then there was pork." -- John Egerton

Sooooo-Weee! Swine in Latin is "sus" or "suis." The latter form is quite possibly the origin of the hog call of pig farmers. These two syllables may have earned swineherds enviable titles such as Boss Hog or Queen of the Hog Call....

The good supper is known by its odor. -- Moroccan Proverb

"One can say everything best over a meal." -- George Eliot

If the spit is right, then the meat is right. -- Indian Proverb

"Men like to barbecue. Men like to cook only if danger is involved." -- Rita Rudner

"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen." -- Alice B. Toklas

"There's a fine line between fishing and just standing on the shore like an idiot." -- Steven Wright

"Many go fishing all their lives without knowing that it is not fish they are after." -- Henry David Thoreau

Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for life. Teach him how to grill that fish and you give him reason to live!

"The two best times to fish are when it's rainin' and when it ain't." -- Patrick F. McManus

"Kissing don't last: cookery do!" -- George Meredith

"One farmer says to me, 'you cannot live on vegetable food solely, for it furnishes nothing to make bones with'...walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle." -- Henry David Thoreau, Walden

"Time ripens all things. No man is born wise." -- Miguel Cervantes

"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them." -- Nora Ephron, Heartburn

"Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it." -- Charles Dudley Warner

"It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil." -- Anonymous

"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar." -- Oscar Wilde

"I generally avoid temptation unless I can't resist it." -- Mae West

You cannot satisfy hunger by drawing a cake. -- Chinese Proverb

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

This _Quotes recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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_A Bout With A Trout
_A Firehouse Turkey Tale
_A First-Class Luau
_A Griller's Pork Rib Glossary
_A Griller's Steak Glossary
_America's Main Squeeze: In Praise of Ketchup
_And The Good News Is...
_Beef On The Grill: Some Kind Of Wonderful
_Beyond Veggies: How To Grill For A Vegetarian
_Boning A Whole Chicken Or A Turkey Leg
_Boosting The Flavor Before You Grill
_Bratwurst Brouhaha
_Burgers On The Grill: Memories Of An Old Flame
_Butterflying Beef Short Ribs: Special Technique
_Check Your Char-O-Scope: Free Your Inner Griller - Scoring
_Chicken On The Grill: Something For Everyone
_Condiment Extraordinaire: The Glory Of Mustard
_Cooking Times For Whole Turkeys
_Cutting Chicken Into Serving Pieces
_Cutting Poultry For The Grill: Special Technique
_Dessert On The Grill: Sweet Endings
_Duck, Duck, Goose: Which Sauce For Which Dish?
_Eggplant On The Grill: Don't Be Bitter
_Extreme Grilling
_Fish On The Grill: Fun With Fins
_Fishy Choices: Fresh or Frozen?
_Flavor Enhancers
_Frenching A Rack Of Lamb
_Fruit On The Grill: Strawberries, Peaches, And Pears, Oh My!
_Game On The Grill: Call Of The Wild
_Granulated Garlic: Little Grains Of Wonder
_Great Grilled Garlic: Mom's Own Comfort Food
_Grill-Roasted Peppers: Hot Little Numbers
_Grilling Guide: Beef
_Grilling Guide: Fish & Seafood
_Grilling Guide: Fruit
_Grilling Guide: Game
_Grilling Guide: Lamb
_Grilling Guide: Pork
_Grilling Guide: Poultry
_Grilling Guide: Vegetables
_Grilling Tips: From Flatfish To Shellfish
_How To Get Great Grill Marks
_How To Make A Great Salad
_Lamb On The Grill: International Star
_Maintenance Tips
_Making Marinades: Strictly A Matter Of Taste
_Making Salmon Roll-Ups: Advanced Technique
_Matching Starters with Entrees 1: Beautiful Beginnings
_Matching Starters with Entrees 2: Beautiful Beginnings
_Meat Substitutes: Quick & Easy
_Oils And Vinegars: Seductive Chemistry
_Pork On The Grill: From Squeal To Meal
_Pork Ribs On The Grill: Smoke 'Em If You Got 'Em
_Poultry On The Grill: Bird On A Fire
_Preparing A Rib Roast
_Preparing Duck Breasts For The Grill
_Prime Rib On The Grill: Beef Royalty
_Quotes
_Removing The Membrane From Pork Ribs
_Removing The Silver Skin From Pork Tenderloin
_Resting And Salting Beef: Treat Me Right
_Sage Advice About Grilling Scallops
_Salmon On The Grill: Timing Is Everything
_Seared Ahi: The Exception To The Cardinal Rule
_Seasoned Salts: Quick Perks
_Sectioning Citrus Fruits: Slices of Sunshine
_Serving Up Turkey: A Flawless Feast
_Spices And Herbs
_Starters On The Grill: Okay, Put Down The Cheese Ball And No One Will Get Hurt
_Steak On The Grill: Sizzling Sensations
_Sweet Nostalgia: Gourmet S'Mores
_The Art Of Salad: Know Your Greens...And Reds And Whites
_The Noble Onion: Tearful Homage
_The Proper Way To Eat Barbecued Pork Ribs
_The Skinny On Skinning A Fillet
_Things Got Out Of Ham
_Tips For Great Grilled Pork
_Trussing: All Tied Up
_Turkey On The Grill: Have You Tried It Yet?
_Vegetable Grilling Chart
_Vegetables On The Grill: Bumper Crop Of Flavor
_Weber's Big Book Of Grilling: Forward
_Weber's Big Book Of Grilling: Introduction
_Weights And Measures: Basic Equivalents
_Weights And Measures: Converting To Metric
_Weights And Measures: Handy Substitutes
_Weights And Measures: Temperature Conversions
_What Your Burger Toppings Say About You
_Wield That Brush Like A Pro
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