Quotes About Gourmet

Taste, which enables us to distinguish all that has a flavor from that which is insipid.

Know why certain foods, such as truffles, are expensive. It's not because they taste best.

I'm such a foodie, and I actually think I would rather lose my hearing than my taste.

I've eaten ice cream from all over the world, but until you've tasted Graham's from Geneva, Illinois, you haven't had ice cream at all.

Ketchup tastes good on steak. French fries. Steak and french fries - ketchup. Don't get me started.

FROG, n. A reptile with edible legs

Help yourself to some cheese, and these-" Georgia pointed to a square platter- "are smoked salmon, chive, creme fraiche, and Asian pear rolls, and these-" she pointed to a second platter-"are foie gras toast points with fig glee." "Interesting," said Dorothy. "How... unusual." "What's this?" Hal asked, picking up one of three cordials filled with soup. "That's a black-trumpet-mushroom veloute. It's very rich.

Forget the fake syrupy stuff. Melt down a bar of chocolate, mix it into some warmed up whipping cream, and put it on top of ice cream. Add some sprinkles, and you've got a delicious treat.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.

Her mother set the cake beside a stuffed pork loin tied tightly with cooking string. "My favorite," Keera said stepping closer. "What did you stuff inside?" "Prosciutto, Gorgonzola cheese, chopped bacon, minced garlic, fresh parsley, and onions.

Soo--oop of the e--e--evening, Beautiful, beautiful Soup!

They were served asparagus in a mousseline sauce so delicious you could faint, then the Easter pâté à la Paulette Lestafier, then a roasted carré d'agneau accompanied by tians of tomatoes, and zucchini with thyme flowers, then a tart of strawberries and wild strawberries with homemade whipped cream.

One of my favorites to order in fancy restaurants is escargot.

All festival food is expensive.

My favorite thing in the world is a box of fine European chocolates which is, for sure, better than sex.

If you looked in my fridge, you'd see maybe 12 different mustards.

A gourmet meal without a glass of wine just seems tragic to me somehow.

it takes several years of quite dedicated Chinese eating, in my experience, to begin to appreciate texture for itself. And that is what you must do if you wish to become a Chinese gourmet, because many of the grandest Chinese delicacies, not to mention many of the most exquisite pleasures of everyday Chinese eating, are essentially about texture.

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.

Braised pork on a bed of polenta drizzled with maple syrup.

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

Now that was a dinner party, Marguerite thought. Beef tartare with capers on garlic croutons, moules marineres , and homemade frites , a chicory and endive salad with poached eggs and lardons , and crème caramel.

How did the best get better? It just did. Every single guest raved about the food. Perfectly seasoned, perfectly cooked, the freshest, the creamiest, the most succulent. The best I've ever had. Adrienne noted it, too, at family meal: the Asian shrimp noodles, the Croque monsieurs, the steak sandwiches with creamy horseradish sauce and crispy Vidalia onion rings.