Quotes About Taste

The things that have been most popular with people have always been a total surprise, and so I've never felt like I could really truthfully predict public taste, so why bother?

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

You learn to write by reading, and my experiences and tastes as a reader are pretty wide.

Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.

Animals' taste systems are specialized for the niche they occupy in the environment. That includes us. As hunters and foragers of the dry savannah, our earliest forebears evolved a taste for important but scarce nutrients: salt and high-energy fats and sugars. That, in a nutshell, explains the widespread popularity of junk food.

My wife wants me to eat fish; she says it is delicious. But I don't like fish, so that is that.

My wife makes an amazing chili.

I'm a huge fan of burgers, and they're not my wife's favorite, so we don't cook them at home.

This taste of freedom is still bitter because left in Athens are my wife and my two children and because so many of my comrades are suffering.

Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.

I studied fine arts, and color and composition was always my thing, but I've never been too wild with my fashion.

I've never been tempted to do these hideous furniture shoes.

As far am I'm concerned, I don't listen to radio anymore. They play the same ten songs over and over again, so why would I?

I like clothes that you can't tell what era it is, clean, and something I can look back at in ten years and not say, like, 'what the hell was I thinking?!'

Artistic qualities that once seemed undeniable don't seem so now. Sometimes these fluctuations are only fickleness of taste, momentary glitches in an artist's work, or an artist getting ahead of his audience (it took me ten years to catch up to Albert Oehlen). Other times, however, these problems mean there's something wrong with the art.

I like all kinds of music, though I tend to prefer jazz and classics.

I have a fetish for shoes; makeup and jewellery so I tend to splurge more on these products than clothes.

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.

Littlenecks and cherrystones are chewy and sweet on the half shell with mignonette, served raw. But a well-cooked clam is a toothsome, tender thing, full of that magical stuff known as clam liquor.

I listen to Neil Young and jazz and classical stations and, if my girlfriend's driving, it tends to be Hall & Oates.

The taste of people with large bank accounts tends not to be on the cutting edge.

The olive's properties are not altered, but the flavour of oil pressed from green olives is different from black - green oil tends to be peppery and black has a more mushroomy taste.

I have found - and tennis may be the greatest manifestation of it - Americans have become more international in taste. Remember the old axiom that you have to have American players for Americans to be interested? And in tennis, it's just not true anymore.

The difference with Cleveland is that the racial tension was not a casual taste of it. It was outlandish.