Lucius Beebe famous quotes

A gourmet can tell from the flavor whether a woodcock's leg is the one on which the bird is accustomed to roost.
-- Lucius Beebe

#Bird #Gourmet #Flavor

I admire most of all The Renaissance Man, and if it can be said without pretentiousness, I like to think of myself as one, at least in some small measure. Not a Michelangelo, mark you, but perhaps a poor man's Cellini or a road company Cosimo de' Medici ... the Renaissance Man did a number of things, many of them well, a few beautifully. He was no damned specialist.
-- Lucius Beebe

#Men #Thinking #Numbers

High blood pressure, cheeriness at breakfast, a mellowing political philosophy, and an inability to drink more than half a bottle of proof spirits at cocktail time without falling over the fire irons all suggest dark wings hovering overhead and the impending midnight croak of the raven.
-- Lucius Beebe

#Philosophy #Fall #Dark

George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.
-- Lucius Beebe

#Pick Me Up #Receiving #Attention

What is subversive today, will almost certainly be patriotic tomorrow.
-- Lucius Beebe

#Patriotic #Today #Tomorrow

New York... Babylon-on-the-Hudson, sinful, extravagant, full of the nervous hilarity of the doomed.
-- Lucius Beebe

#New York #Hilarity #Nervous

George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.
-- Lucius Beebe

#Pick Me Up #Towns #Receiving

It is not only fine feathers that make fine birds.

Instead of regarding birds as deriving from dinosaurs, Scansoriopteryx reinstates the validity of regarding them as a separate class uniquely avian and non-dinosaurian.

Every true writer is like a bird; he repeats the same song, the same theme, all his life. For me, this theme as always been revolt.

I say everything's about company. A gourmet meal with an ***** is a horrible meal. A hot dog with an interesting person is an amazing meal.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

That's what you strive for - you strive to take your move to the next level. It's about shock value, always shock value, but keeping it flavor and stylized and making it yours.