---
title: "99 Stacey Ballis Quotes"
description: "Stacey Ballis quotes on cooking, self‑belief, and everyday rituals."
image: "https://sms4smile.com/quotes/wp-content/uploads/sms4s/authors/processed/b002/author-stacey-ballis-6284.jpg"
---

![Portrait of Stacey Ballis](https://sms4smile.com/quotes/wp-content/uploads/sms4s/authors/processed/b002/author-stacey-ballis-6284.jpg)

# Stacey Ballis

 **99** quotes in **406** categories

Stacey shares kitchen memories, from recreating her parents’ creamed spinach to serving spicy pakoras and almond cake with apricot puree. She talks about believing in herself and how a glass of ‘blood of the tiger’ can lift her spirits after a tough day. She also enjoys simple moments like sharing rugelach with friends.

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##  Quotes by Stacey Ballis

> [“...truly amazing cooking isn't really so much about technique, it's about heart and soul...”](https://sms4smile.com/quotes/stacey-ballis/truly-amazing-cooking-isn-t-really-so-much-about-technique-it-s-about/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Cooking](https://sms4smile.com/quotes/about/cooking/)

[Image](https://sms4smile.com/quotes/i/e09/stacey-ballis-6284_cooking_truly-amazing-cooking-isn-t-really-so-mu_2821754.jpg)

> [“I make the creamed spinach, as close as I can get to the memories I have of eating it at Lawry's Steak…](https://sms4smile.com/quotes/stacey-ballis/i-make-the-creamed-spinach-as-close-as-i-can-get-to-the-memories-i/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Food](https://sms4smile.com/quotes/about/food/)

[Image](https://sms4smile.com/quotes/i/ecf/stacey-ballis-6284_food_i-make-the-creamed-spinach-as-close-as-i_749938.jpg)

> [“Going to the gym...all those people who always told me that you get addicted to it, that endorphins kick in, that eventually…](https://sms4smile.com/quotes/stacey-ballis/going-to-the-gym-all-those-people-who-always-told-me-that-you-get/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Addicted](https://sms4smile.com/quotes/about/addicted/)

[Image](https://sms4smile.com/quotes/i/04a/stacey-ballis-6284_addicted_going-to-the-gym-all-those-people-who-al_328874.jpg)

> [“Deciding that he was essentially useless, I made him a large glass of sangre del tigre- "blood of the tiger"- a lethal…](https://sms4smile.com/quotes/stacey-ballis/deciding-that-he-was-essentially-useless-i-made-him-a-large-glass-of/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Alana-and-patrick](https://sms4smile.com/quotes/about/alana-and-patrick-5532/)

[Image](https://sms4smile.com/quotes/i/20a/stacey-ballis-6284_alana-and-patrick_deciding-that-he-was-essentially-useless_94156.jpg)

> [“darling Eloise. You own the space you take up in this world. Abraham Lincoln said, ‘You have to do your own growing,…](https://sms4smile.com/quotes/stacey-ballis/darling-eloise-you-own-the-space-you-take-up-in-this-world-abraham/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Blessed Sister](https://sms4smile.com/quotes/about/blessed-sister-222495/)

[Image](https://sms4smile.com/quotes/i/631/stacey-ballis-6284_blessed-sister_darling-eloise-you-own-the-space-you-tak_3099234.jpg)

> [“Don't knock homespun. All comfort food is homespun, and according to you and my cooking magazines, comfort food is the trend. You…](https://sms4smile.com/quotes/stacey-ballis/don-t-knock-homespun-all-comfort-food-is-homespun-and-according-to/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Advice](https://sms4smile.com/quotes/about/advice/)

[Image](https://sms4smile.com/quotes/i/07e/stacey-ballis-6284_advice_don-t-knock-homespun-all-comfort-food-is_2014376.jpg)

> [“After escargots swimming in garlic butter, steak with the crispiest, thinnest fries imaginable, and simple salads of butter lettuce in a peppery…](https://sms4smile.com/quotes/stacey-ballis/after-escargots-swimming-in-garlic-butter-steak-with-the-crispiest/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Bread pudding](https://sms4smile.com/quotes/about/bread-pudding/)

[Image](https://sms4smile.com/quotes/i/29b/stacey-ballis-6284_bread-pudding_after-escargots-swimming-in-garlic-butte_2663184.jpg)

> [“My friend Alana comes over with her husband RJ, and they both kiss me simultaneously on my cheeks. They live in the…](https://sms4smile.com/quotes/stacey-ballis/my-friend-alana-comes-over-with-her-husband-rj-and-they-both-kiss-me/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Alana-and-rj](https://sms4smile.com/quotes/about/alana-and-rj-5533/)

[Image](https://sms4smile.com/quotes/i/71d/stacey-ballis-6284_alana-and-rj_my-friend-alana-comes-over-with-her-husb_954484.jpg)

> [“I'm making lunch. Who wants pasta?" "We have leftover caramelized cauliflower and some cannellini beans soaking," Lois says. "There's a chunk of…](https://sms4smile.com/quotes/stacey-ballis/i-m-making-lunch-who-wants-pasta-we-have-leftover-caramelized/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Best friends](https://sms4smile.com/quotes/about/best-friends/)

[Image](https://sms4smile.com/quotes/i/521/stacey-ballis-6284_best-friends_i-m-making-lunch-who-wants-pasta-we-have_1655657.jpg)

> [“Laid out on the rustic farm table that sits to the side of Maria's enormous kitchen island is a lovely spread of…](https://sms4smile.com/quotes/stacey-ballis/laid-out-on-the-rustic-farm-table-that-sits-to-the-side-of-maria-s/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Comfort food](https://sms4smile.com/quotes/about/comfort-food/)

[Image](https://sms4smile.com/quotes/i/a6a/stacey-ballis-6284_comfort-food_laid-out-on-the-rustic-farm-table-that-s_1706560.jpg)

> [“These. Are. AMAZING," Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten…](https://sms4smile.com/quotes/stacey-ballis/these-are-amazing-caroline-says-around-a-mouthful-of-apple-cider/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Apple cider](https://sms4smile.com/quotes/about/apple-cider/)

[Image](https://sms4smile.com/quotes/i/456/stacey-ballis-6284_apple-cider_these-are-amazing-caroline-says-around-a_1965149.jpg)

> [“Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never…](https://sms4smile.com/quotes/stacey-ballis/stirring-the-pastry-cream-and-putting-it-in-the-blast-chiller-in-the/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Baking](https://sms4smile.com/quotes/about/baking/)

[Image](https://sms4smile.com/quotes/i/c1d/stacey-ballis-6284_baking_stirring-the-pastry-cream-and-putting-it_2300164.jpg)

> [“Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed…](https://sms4smile.com/quotes/stacey-ballis/iceberg-wedges-with-a-homemade-thousand-island-dressing-and-bacon/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Brown sugar](https://sms4smile.com/quotes/about/brown-sugar/)

[Image](https://sms4smile.com/quotes/i/92b/stacey-ballis-6284_dessert_iceberg-wedges-with-a-homemade-thousand_2155825.jpg)

> [“I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing…](https://sms4smile.com/quotes/stacey-ballis/i-grab-the-nonstick-skillet-put-it-on-the-stove-and-fetch-four-slices/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Bread](https://sms4smile.com/quotes/about/bread/)

[Image](https://sms4smile.com/quotes/i/67c/stacey-ballis-6284_bread_i-grab-the-nonstick-skillet-put-it-on-th_1563653.jpg)

> [“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?" "You may indeed."…](https://sms4smile.com/quotes/stacey-ballis/can-i-offer-you-a-slice-of-this-amazing-caramelized-white-chocolate/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Apricot](https://sms4smile.com/quotes/about/apricot/)

[Image](https://sms4smile.com/quotes/i/df5/stacey-ballis-6284_apricot_can-i-offer-you-a-slice-of-this-amazing_757530.jpg)

> [“Last night I read about a dish Gemma made for the staff for breakfast, which sounded really good despite its horrible name.…](https://sms4smile.com/quotes/stacey-ballis/last-night-i-read-about-a-dish-gemma-made-for-the-staff-for-breakfast/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Anneke-stroudt](https://sms4smile.com/quotes/about/anneke-stroudt-8991/)

[Image](https://sms4smile.com/quotes/i/558/stacey-ballis-6284_anneke-stroudt_last-night-i-read-about-a-dish-gemma-mad_198316.jpg)

> [“Milk and cookies, anyone?" Elliot reappears from the kitchen with a large platter of chocolate chip cookies, and a little wire holder…](https://sms4smile.com/quotes/stacey-ballis/milk-and-cookies-anyone-elliot-reappears-from-the-kitchen-with-a/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Jenna-and-elliot](https://sms4smile.com/quotes/about/jenna-and-elliot-96677/)

[Image](https://sms4smile.com/quotes/i/0c4/stacey-ballis-6284_jenna-and-elliot_milk-and-cookies-anyone-elliot-reappears_826323.jpg)

> [“Yeah, just what I needed, a massive three-day Hostess binge, followed by a week of trying to replicate recipes so that if…](https://sms4smile.com/quotes/stacey-ballis/yeah-just-what-i-needed-a-massive-three-day-hostess-binge-followed-by/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Cake](https://sms4smile.com/quotes/about/cake/)

[Image](https://sms4smile.com/quotes/i/c7b/stacey-ballis-6284_cake_yeah-just-what-i-needed-a-massive-three_284939.jpg)

> [“There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies,…](https://sms4smile.com/quotes/stacey-ballis/there-will-be-a-cauldron-of-spiced-hot-cider-and-pumpkin-shortbread/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Candy](https://sms4smile.com/quotes/about/candy/)

[Image](https://sms4smile.com/quotes/i/3e0/stacey-ballis-6284_candy_there-will-be-a-cauldron-of-spiced-hot-c_1956348.jpg)

> [“Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the…](https://sms4smile.com/quotes/stacey-ballis/between-culinary-school-a-year-and-a-half-of-apprentice-stages-all/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Alana-and-patrick](https://sms4smile.com/quotes/about/alana-and-patrick-5532/)

[Image](https://sms4smile.com/quotes/i/225/stacey-ballis-6284_alana-and-patrick_between-culinary-school-a-year-and-a-hal_1452144.jpg)

> [“Jack was the kind of guy you could take into any situation and he would figure out how to fit in. Wayne,…](https://sms4smile.com/quotes/stacey-ballis/jack-was-the-kind-of-guy-you-could-take-into-any-situation-and-he/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Autistic](https://sms4smile.com/quotes/about/autistic/)

[Image](https://sms4smile.com/quotes/i/867/stacey-ballis-6284_autistic_jack-was-the-kind-of-guy-you-could-take_33959.jpg)

> [“There is a gate across the entrance, which Liam moves aside for me, and there is a scrabbling noise as a red…](https://sms4smile.com/quotes/stacey-ballis/there-is-a-gate-across-the-entrance-which-liam-moves-aside-for-me-and/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Dogs](https://sms4smile.com/quotes/about/dogs/)

[Image](https://sms4smile.com/quotes/i/fad/stacey-ballis-6284_anneke-and-liam_there-is-a-gate-across-the-entrance-whic_1208239.jpg)

> [“With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum…](https://sms4smile.com/quotes/stacey-ballis/with-the-heady-scent-of-yeast-in-the-air-it-quickly-becomes-clear/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Bakery](https://sms4smile.com/quotes/about/bakery/)

[Image](https://sms4smile.com/quotes/i/bf0/stacey-ballis-6284_bakery_with-the-heady-scent-of-yeast-in-the-air_827801.jpg)

> [“In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with…](https://sms4smile.com/quotes/stacey-ballis/in-ten-minutes-i-am-at-the-massive-whole-foods-on-kingsbury-i-go-to/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Chopped](https://sms4smile.com/quotes/about/chopped/)

[Image](https://sms4smile.com/quotes/i/0e8/stacey-ballis-6284_cooking_in-ten-minutes-i-am-at-the-massive-whole_1146221.jpg)

> [“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a…](https://sms4smile.com/quotes/stacey-ballis/on-the-coffee-table-is-a-bottle-of-madeira-a-plate-of-dark-chocolates/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Caramel](https://sms4smile.com/quotes/about/caramel/)

[Image](https://sms4smile.com/quotes/i/d90/stacey-ballis-6284_caramel_on-the-coffee-table-is-a-bottle-of-madei_702547.jpg)

> [“That's too bad, Anneliese, the house is really spectacular. Anneke is a true talent." "It will be a new standard-bearer for the…](https://sms4smile.com/quotes/stacey-ballis/that-s-too-bad-anneliese-the-house-is-really-spectacular-anneke-is-a/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Anneke-stroudt](https://sms4smile.com/quotes/about/anneke-stroudt-8991/)

[Image](https://sms4smile.com/quotes/i/135/stacey-ballis-6284_anneke-stroudt_that-s-too-bad-anneliese-the-house-is-re_2716054.jpg)

> [“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that.…](https://sms4smile.com/quotes/stacey-ballis/i-look-over-the-recipe-again-it-sounds-very-simple-you-boil-some-rice/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Anneke-stroudt](https://sms4smile.com/quotes/about/anneke-stroudt-8991/)

[Image](https://sms4smile.com/quotes/i/523/stacey-ballis-6284_anneke-stroudt_i-look-over-the-recipe-again-it-sounds-v_1124198.jpg)

> [“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one…](https://sms4smile.com/quotes/stacey-ballis/i-cooked-with-so-many-of-the-greats-tom-colicchio-eric-ripert-wylie/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Chefs](https://sms4smile.com/quotes/about/chefs/)

[Image](https://sms4smile.com/quotes/i/496/stacey-ballis-6284_chefs_i-cooked-with-so-many-of-the-greats-tom_148297.jpg)

> [“Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we…](https://sms4smile.com/quotes/stacey-ballis/herman-and-i-have-been-doing-a-lot-of-talking-about-the-cake-the-past/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Bases](https://sms4smile.com/quotes/about/bases/)

[Image](https://sms4smile.com/quotes/i/5b4/stacey-ballis-6284_bases_herman-and-i-have-been-doing-a-lot-of-ta_1610071.jpg)

> [“The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh…](https://sms4smile.com/quotes/stacey-ballis/the-menu-is-spectacular-passed-hors-d-oeuvres-include-caramelized/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Bloody mary](https://sms4smile.com/quotes/about/bloody-mary/)

[Image](https://sms4smile.com/quotes/i/498/stacey-ballis-6284_breakfast-lunch-and_the-menu-is-spectacular-passed-hors-d-oe_2199605.jpg)

> [“I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would…](https://sms4smile.com/quotes/stacey-ballis/i-have-been-all-over-the-world-cooking-and-eating-and-training-under/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Alana-ostermann](https://sms4smile.com/quotes/about/alana-ostermann-5534/)

[Image](https://sms4smile.com/quotes/i/462/stacey-ballis-6284_alana-ostermann_i-have-been-all-over-the-world-cooking-a_917064.jpg)

> [“There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed,…](https://sms4smile.com/quotes/stacey-ballis/there-are-food-stations-around-the-room-each-representing-one-of-the/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Black widow](https://sms4smile.com/quotes/about/black-widow/)

[Image](https://sms4smile.com/quotes/i/146/stacey-ballis-6284_black-widow_there-are-food-stations-around-the-room_2479249.jpg)

> [“Most tourists, having done some research on Chicago delicacies, order their Italian beef sandwiches "wet," meaning that a slosh of extra meat…](https://sms4smile.com/quotes/stacey-ballis/most-tourists-having-done-some-research-on-chicago-delicacies-order/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Anneke-stroudt](https://sms4smile.com/quotes/about/anneke-stroudt-8991/)

[Image](https://sms4smile.com/quotes/i/e5f/stacey-ballis-6284_anneke-stroudt_most-tourists-having-done-some-research_1330747.jpg)

> [“Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green…](https://sms4smile.com/quotes/stacey-ballis/chicken-and-vegetable-pakoras-chickpea-fritters-with-delicate-spices/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Cuisine](https://sms4smile.com/quotes/about/cuisine/)

[Image](https://sms4smile.com/quotes/i/326/stacey-ballis-6284_cuisine_chicken-and-vegetable-pakoras-chickpea-f_804358.jpg)

> [“Naomi at TipsyCake is doing the cake, and it should be amazing." "Mmm, cake. What kind of cake?" "Almond cake with a…](https://sms4smile.com/quotes/stacey-ballis/naomi-at-tipsycake-is-doing-the-cake-and-it-should-be-amazing-mmm/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Alana-and-rj](https://sms4smile.com/quotes/about/alana-and-rj-5533/)

[Image](https://sms4smile.com/quotes/i/ad4/stacey-ballis-6284_alana-and-rj_naomi-at-tipsycake-is-doing-the-cake-and_808890.jpg)

> [“We shared deep passions. John Hughes movies, the New Romantics, the Chicago Bears. We both loved chicken-flavor Ramen and hated the shrimp…](https://sms4smile.com/quotes/stacey-ballis/we-shared-deep-passions-john-hughes-movies-the-new-romantics-the/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Desire](https://sms4smile.com/quotes/about/desire/)

[Image](https://sms4smile.com/quotes/i/e51/stacey-ballis-6284_desire_we-shared-deep-passions-john-hughes-movi_1719553.jpg)

> [“There is nothing wrong with believing in yourself, in your heart. It always knows the path you should take, and often, the…](https://sms4smile.com/quotes/stacey-ballis/there-is-nothing-wrong-with-believing-in-yourself-in-your-heart-it/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Advice](https://sms4smile.com/quotes/about/advice/)

[Image](https://sms4smile.com/quotes/i/436/stacey-ballis-6284_advice_there-is-nothing-wrong-with-believing-in_716147.jpg)

> [“Bubbles enters with a plate overflowing with rugelach. The three of us fall silent as we indulge in the small snail-shaped pastries…](https://sms4smile.com/quotes/stacey-ballis/bubbles-enters-with-a-plate-overflowing-with-rugelach-the-three-of-us/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Apricot](https://sms4smile.com/quotes/about/apricot/)

[Image](https://sms4smile.com/quotes/i/269/stacey-ballis-6284_apricot_bubbles-enters-with-a-plate-overflowing_1371852.jpg)

> [“I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with…](https://sms4smile.com/quotes/stacey-ballis/i-pick-up-my-teaspoon-and-take-a-small-bite-and-am-transported-the/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Apricot](https://sms4smile.com/quotes/about/apricot/)

[Image](https://sms4smile.com/quotes/i/7a6/stacey-ballis-6284_cake_i-pick-up-my-teaspoon-and-take-a-small-b_338162.jpg)

> [“I want coffee to taste of coffee. Maybe a little cream and sugar. I do not want coffee that tastes of potpourri…](https://sms4smile.com/quotes/stacey-ballis/i-want-coffee-to-taste-of-coffee-maybe-a-little-cream-and-sugar-i-do/)

[Stacey Ballis](https://sms4smile.com/quotes/author/stacey-ballis/)

[Coffee](https://sms4smile.com/quotes/about/coffee/)

[Image](https://sms4smile.com/quotes/i/6bf/stacey-ballis-6284_coffee_i-want-coffee-to-taste-of-coffee-maybe-a_673156.jpg)

## Stacey Ballis by topic

[Food (73)](https://sms4smile.com/quotes/about/food/stacey-ballis/) [Ingredients (32)](https://sms4smile.com/quotes/about/ingredients/stacey-ballis/) [Flavors (21)](https://sms4smile.com/quotes/about/flavors/stacey-ballis/) [Jenna-stewart (13)](https://sms4smile.com/quotes/about/jenna-stewart/stacey-ballis/) [Desserts (13)](https://sms4smile.com/quotes/about/desserts/stacey-ballis/) [Cooking (12)](https://sms4smile.com/quotes/about/cooking/stacey-ballis/) [Cake (11)](https://sms4smile.com/quotes/about/cake/stacey-ballis/)

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                        "text": "“Deciding that he was essentially useless, I made him a large glass of sangre del tigre- \"blood of the tiger\"- a lethal Bloody Mary that I had picked up in Mexico City. Tomato juice, clam juice, raw egg, fresh horseradish, hot sauce, ground white and black pepper, salt, the juice from pickled jalapeños, orange zest, and a large slug of mezcal.”",
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                        "text": "“darling Eloise. You own the space you take up in this world. Abraham Lincoln said, ‘You have to do your own growing, no matter how tall your grandfather was.’ You stand straight and proud in every inch of your magnificence. Otherwise you let me and all our blessed sisters of substance down.” She”",
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                        "text": "“Don't knock homespun. All comfort food is homespun, and according to you and my cooking magazines, comfort food is the trend. You do what you do, do it as best you can, and if you don't win, at least you know you didn't compromise who you are in an effort to please someone else.”",
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                        "text": "“After escargots swimming in garlic butter, steak with the crispiest, thinnest fries imaginable, and simple salads of butter lettuce in a peppery Dijon vinaigrette, we share a cheese course, followed by a trio of desserts: lemon tart for me, blueberry bread pudding for Jean, and a poached pear for Ruth.”",
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                        "text": "“My friend Alana comes over with her husband RJ, and they both kiss me simultaneously on my cheeks. They live in the neighborhood, and we sometimes have doggie playdates with Volnay and their dogs Dumpling and Pamplemousse.”",
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                        "text": "“I'm making lunch. Who wants pasta?\" \"We have leftover caramelized cauliflower and some cannellini beans soaking,\" Lois says. \"There's a chunk of pancetta in there,\" Benji pipes in. \"I roasted a mess of garlic yesterday,\" Andrea offers. \"Perfect,\" I say, smiling, the dish coming together in my head.”",
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                        "text": "“Laid out on the rustic farm table that sits to the side of Maria's enormous kitchen island is a lovely spread of fresh-looking salads. Wheat-berry salad, what looks like a Greek salad, asparagus, a platter of beautifully arranged fruit, and some cooked tuna steaks. \"This looks amazing!\" I've been mired in fall comfort foods for work, all braised and hearty, and it is very exciting to see such fresh and light fare for a change.”",
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                        "text": "“These. Are. AMAZING,\" Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten our way around the square. We started with a couple of meat tacos from Cherubs, simply seasoned small cubes of beef on soft steamed corn tortillas, with a garnish of onion, cilantro and lime. A perfect amuse-bouche. Then we shared an insane grilled cheese sandwich, buttery and crispy and filled with gooey, perfectly melted Wisconsin Butterkase cheese. A pork empanada from Pecking Order, with their homemade banana ketchup. A porchetta sandwich from Publican Quality Meats.”",
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                        "text": "“Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never once regretted. The house filling with the scent of rich, dark chocolate as the cakes rise in the oven. The treat of the moist trimmings as I even up the layers before spreading the thick custard filling between them. The fudgy frosting smoothed perfectly over the whole thing, and then immediately marred with chocolate cookie crumbs.”",
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                        "text": "“Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed after years of trying to make it for weddings and parties where the timing of the meal can be drastically changed based on length of ceremony, or toasts, or how well the venue staff can change over a room. Twice-baked potatoes, creamed spinach. I have a stack of crepes already made, ready to be turned into crepes suzette with butter and brown sugar and orange zest and flambeed with Grand Marnier, because if you go all old school, something needs to be set on fire. With homemade vanilla bean gelato to cut the richness, of course!”",
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                        "text": "“I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing with a new bread recipe, a cross between sourdough and English muffin, baked in a sliceable loaf. Makes fantastic toast, and I've been craving grilled cheese with it since I brought it home yesterday. I literally butter all four slices all the way to each edge, place them butter-side down in the skillet, and top each with a thick slice of American cheese. That way, as the pan slowly heats up, the cheese starts to melt, and by the time the outsides are crunchy and crispy, the cheese is a goo-fest, and nothing gets burnt. And I always make two, because one grilled cheese sandwich is never enough.”",
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                        "text": "“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?\" \"You may indeed.\" When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots. Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.”",
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                        "text": "“Last night I read about a dish Gemma made for the staff for breakfast, which sounded really good despite its horrible name. Toad-in-the-hole. Seriously, British people, who names your foods? Spotted dick? Bubble and squeak? Bangers and mash? It's off-putting. But the recipe itself, sort of a baked pancake with sausages embedded in it, sounded really good. I have a package of sausages in the fridge, and the rest is just pantry ingredients and eggs, and the most complicated part is searing the sausages.”",
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                        "text": "“Milk and cookies, anyone?\" Elliot reappears from the kitchen with a large platter of chocolate chip cookies, and a little wire holder containing a dozen little milk bottles with striped paper straws, that turn out to contain vanilla malted milk shakes. \"Elliot, these are amazing,\" I say, slurping the bottom of my bottle. \"No one ever thinks about malt in vanilla, but I like it better than chocolate.”",
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                        "text": "“Yeah, just what I needed, a massive three-day Hostess binge, followed by a week of trying to replicate recipes so that if no one decides to buy and reissue Twinkies and Suzy Q's, I'll be all set. It was a ridiculous endeavor, since most of the experience of Hostess is in the slightly plasticky tastes and textures, which cannot be replicated in a home kitchen. You can make a delicious moist yellow cake and fill it with a marshmallowy vanilla cream, and it will be spectacular, trust me; I ate at least a dozen. But it won't taste like a Twinkie. The cake won't have the springiness, the filling won't have the fluff, and it is impossible to get those three little dots in the bottom. Which would be fine, since I hadn't actually eaten a Hostess product for the better part of a decade, hadn't missed them either. But that little news item hit, and in a Pavlovian fit of nostalgia, I was off to the local gas station to load up on white boxes with blue and red details. Twinkies, Sno Balls, Ding Dongs... even a cherry Fruit Pie. All of them the flavors of my youth, and proof that there are certain things you should leave as fond memories, since they don't really hold up.”",
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                        "text": "“There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of \"graveyard pudding,\" a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.”",
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                        "text": "“Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the personal chef of talk show phenom Maria De Costa, and six years as Patrick's culinary slave, I am nothing if not efficient in the kitchen. I grab eggs, butter, chives, a packet of prosciutto, my favorite nonstick skillet. I crack four eggs, whip them quickly with a bit of cold water, and then use my Microplane grater to grate a flurry of butter into them. I heat my pan, add just a tiny bit more butter to coat the bottom, and let it sizzle while I slice two generous slices off the rustic sourdough loaf I have on the counter and drop them in the toaster. I dump the eggs in the pan, stirring constantly over medium-low heat, making sure they cook slowly and stay in fluffy curds. The toast pops, and I put them on a plate, give them a schmear of butter, and lay two whisper-thin slices of prosciutto on top. The eggs are ready, set perfectly; dry but still soft and succulent, and I slide them out of the pan on top of the toast, and quickly mince some chives to confetti on top. A sprinkle of gray fleur de sel sea salt, a quick grinding of grains of paradise, my favorite African pepper, and I hand the plate to Patrick, who rises from the loveseat to receive it, grabs a fork from the rack on my counter, and heads out of my kitchen toward the dining room. Dumpling followed him, tail wagging, like a small furry acolyte.”",
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                        "text": "“Jack was the kind of guy you could take into any situation and he would figure out how to fit in. Wayne, not so much. So they didn't really ever bond.\" \"You know what we therapists say about people who fit in in every situation?\" \"What?\" \"They have no inherent genuine personality. They aren't themselves, they are only who they think the current audience expects them to be. Flawed though some of Wayne's actions may seem to you, at the end of the day he sounds like someone who isn't afraid to just be himself, all day, every day. That takes a fairly strong sense of self, to not go against your natural instincts, to not try to make yourself into something you aren't in order to be better liked or more homogenous.\" \"I never thought about it that way.\" \"Most people don't. But if you look at some of the truly great minds and artists of our history, they are often people who didn't necessarily fit, who were outside the norm. Some of them had actual disorders, many of the great minds are now presumed to have some level of Asperger's or low-level autistic tendencies, but a lot of them were just left of center.\" \"Are you saying that Wayne is a secret genius? Do I have a Jobs or Spielberg or something on my hands?\" \"Of course not. I'm just saying that fitting in, or caring about fitting in, isn't necessarily in and of itself the world's most desirable trait.”",
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                        "text": "“There is a gate across the entrance, which Liam moves aside for me, and there is a scrabbling noise as a red blur comes zooming across the room. Liam reaches down and picks up the dervish, who licks him frantically. \"Hello, girl. Nice to see you too. This is Anneke, she's a friend of mine. Anneke, this is Kerry. Like the country.\" I can finally see that she is an Irish setter, maybe four or five months old, and I reach out to pet her, and Liam drops her unceremoniously in my arms. She is soft and warm, and immediately snuggles cozily against me. \"Cute pup.\" \"Yeah, I have to say, she has stolen my heart.\" \"That's just because she's Irish.\" \"That might be it. Always did have a thing for redheads.\" This makes me blush, and I focus on cuddling the puppy to cover my discomfit.”",
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                        "text": "“With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.”",
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                        "text": "“In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.”",
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                        "text": "“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. \"Gateau de semoule?\" I say in disbelief. \"Mais oui, mademoiselle, bien sur.\" He smiles. \"I thought you might like it.\" \"I adore it. And I haven't had it in years.\" The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.”",
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                        "text": "“That's too bad, Anneliese, the house is really spectacular. Anneke is a true talent.\" \"It will be a new standard-bearer for the neighborhood,\" Caroline says. \"I have no doubt,\" my mother says in a way that implies the opposite. And I? Snap. \"You have every doubt, although I can't imagine why. Exactly what did you want from me, except for me not to exist? I'm sorry I'm such a disappointment, but for the love of god, why on earth did you even come here? Surely with all your experience over these many years and many husbands, you have figured out how to avoid me, why did you come this time? Why did you not just tell Alan I wasn't going to be in town and save us all the fucking painful charade?\" Hedy reaches out and holds my hand, giving it a squeeze in a way that clearly says, \"You go, girl.\" And not, \"You might want to shut up now.\" \"This is why I avoided coming here, to face your accusations. You never wanted me, Anneke, not from the moment you were born. You wouldn't take the breast; I had to bottle-feed you from day one. You never wanted to be near me, always running off, playing by yourself, going into other rooms when I came near. When I would travel, never a card or a letter. Never once did you ever tell me you missed me when I called or when I returned. I did the best I could, Anneke, but it was never good enough.\" And then I start to laugh. Because the whole thing is so ridiculous. \"I didn't take the BREAST? You're mad at me because I didn't SUCKLE? You didn't travel, Anneliese, you LEFT. For months and years on end. You left me with your bitter, judgmental mother to go off with an endless string of men, and always made clear how uncomfortable you were on your rare visits home. Even when you married Joe and we were together for those three years, you weren't really there, were you? Not like a real mother. Do you know why I may never have kids of my own? Not because I can't or don't want to, but because I'm so afraid of being like you. Of being another in a long line of self-absorbed, cold, aloof bitches who are incapable of providing a loving home. And I will never forgive you for that. For making me think I shouldn't be a mother. But you know what? I'm beyond it. I'm beyond needing your approval or validation. So let me be clear about something, Mommy. Take whatever you need from this evening, because it is the last time you are welcome in my life. Fuck you.\" \"Hear, hear,\" Hedy says under her breath.”",
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                        "text": "“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.”",
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                        "text": "“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.”",
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                        "text": "“Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.”",
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                        "text": "“The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the \"breakfast\" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the \"snack food\" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.”",
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                        "@type": "Quotation",
                        "text": "“I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.”",
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                        "text": "“There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding \"sushi\" topped with Swedish Fish.”",
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                        "text": "“Most tourists, having done some research on Chicago delicacies, order their Italian beef sandwiches \"wet,\" meaning that a slosh of extra meat gravy is dumped over the beef once it is in the bread. They think it means they are in the know, much as they do when they order a Chicago hot dog and tell the seller to \"drag it through the garden.\" Chicagoans, almost to a person, order their dogs simply with \"everything\" if they want the seven classic toppings, and their Italian beef \"dipped,\" meaning that the whole sandwich, once assembled, is grasped gently between tongs and completely submerged briefly in the vat of jus. This results in a sandwich that isn't just moist, it's decadently squooshy, in a way that sends rivulets of salty meaty juice down your arm when you eat. This is the sandwich that necessitated the invention of the Chicago Sandwich Stance, a method of eating with your elbows resting on your dining surface, leaning over to hopefully save shirtfronts and ties from a horrible meaty baptism. Dipped Italian beef sandwiches in Chicago require a full commitment. Once you start, you are all in till the last bit of slushy bread and shred of spicy beef is gone. It requires that beverages have straws and proximity. Because if you try to stop midway, to pop in a French fry, or pick up a cup, the whole thing will disintegrate before your very eyes. You can lean over to sip something as long as you don't let go of your grasp on the sandwich. Fries are saved for dessert. Most people wouldn't suspect how good iced coffee would be with Italian beef and French fries, but it is genius. My personal genius. Bringing sweet and bitter and cold to the hot, salty umami bomb of the sandwich and the crispy fries- insanely good.”",
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                        "text": "“Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green sauce. Goat curry. Tandoori chicken. Mutton biryani. White lentil dal with onions and spices, potatoes and eggplant fried with onions and tomatoes, and four kinds of bread, naan, tandoor roti, chapati, and paratha.”",
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                        "text": "“Bubbles enters with a plate overflowing with rugelach. The three of us fall silent as we indulge in the small snail-shaped pastries of tender cream-cheese-infused dough wrapped around various fillings: one with walnuts and cinnamon, one bursting with chocolate, one with a thick, sweet poppy seed paste, and one with apricot jam that has been bumped up with some chewy bits of diced dried apricots.”",
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                        "text": "“I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with the barest hint of rum, the dark chocolate ganache smooth and silky with just enough bitterness, the apricot bringing that perfect amount of tart brightness, cutting through the rich flavors, and making the whole thing sing in the mouth. It is perfectly balanced and absolutely amazing, and I'm mentally making notes to see if I can replicate it.”",
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