Quotes About Taste

The delicate sweetness of just-picked vegetables is always worth savoring.

You can pick songs that sound like hits, but if it's not something that somebody wants to tell their friends, 'Hey man, have you heard this song?' then I don't think it's worth it. The only way to get your music out there, is for someone to tell their friends about it.

Like my fictional protagonist Tom Thorne, I love country. My tastes go back a bit further than his do, and I still listen to stuff from the late '70s and early '80s.

The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.

I mean, sometimes it's really good to listen to something like Tom Petty, that's purely blissed out. But that's not me.

A homegrown tomato, you're never going to taste anything like it. There is nothing close to it, the sweetness. And strawberries: The ones you get in the store are so hard; but you get a homegrown strawberry, it just melts, I'm telling you.

I love judging food by its smell and feel and taste. The healthiest tomato isn't always the perfect one that's been covered in pesticides.

I happen to enjoy grilled cheese and tomato sandwiches.

Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.

If you bite and chew the peel of a banana, then eat the fruit of the banana itself, you will find that it tastes like a tomato. I swear.

I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.

I do not like tomatoes.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

I like using Pat Chun in several ways but the most common one is to pair with tomatoes and Chinese preserved olives because of its sweet taste. I turn it into a sort of Chinese balsamic.

When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.

You acquire certain tastes. And if your taste happens to coincide with the majority of people, then you're in pretty good shape. But you're not always right. There were times when I stubbed my toe, and some will end up being on my tombstone - like 'Supertrain.'

I like coal fired. I'm definitely, generally, always a coal-fired guy. Crispy, don't do a ton of sauce, but kind of a well-done, coal-fired pizza is my jam.

I don't listen to a ton of rock music.

He rolls it under his tongue as a sweet morsel.

I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.

The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.

Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.

There is something wrong about cheese-flavoured crisps. I love the way Quavers melt on your tongue, they've got good structure, but I'm not into the flavour.

I'm interested in every aspect of fashion. I think it's in my bones. When I was younger I used to be my mum's stylist, picking things out for her to wear. I'd say to her, 'If anybody asks you who styled you tonight say, 'Georgia.'