Quotes About Quality

I think things that are really, really not good are easy to see. But films that are decent can either be made good or great based on the execution. At the end of the day, it's always a crapshoot about the execution, the level of taste, in any department.

It's rubbish to say that just because it's organic, it's better. There's good organic, and there's bad organic. We should all be thinking about taste, not some stamp on the package.

Ask where your meat and fish come from. Organic and free-range is a little bit more expensive, but if you can afford it, you will taste the difference.

No taste is so acquired as that for someone else's quality of mind.

I've never believed in cheapening music by going according to what some people think is public taste.

Errors of taste are very often the outward sign of a deep fault of sensibility.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

You can really taste the difference between a shop-bought and a good homemade mayo.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.

If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.

We just wanted to do a chip that tasted great, but wasn't bad for you.

I always sought out organic produce because to me it always tasted better; the quality was better - if you got it fresh.

I think it's in my mind, and it's driven me my entire life, and it is to offer customers tasteful clothes at good value, meaning it lets the world - or more of the world - afford to dress well.

The food industry has forced people in-between two choices, either quality food that tastes great and takes a lot of work to make or convenient food thats very, very cheap and bad for you.

Relentless improvement of the product and upgrading of consumer tastes are the heart of mass merchandising.

Much of what passes for quality on British television is no more than a reflection of the narrow elite which controls it and has always thought that its tastes were synonymous with quality.

Buy the best you can find or afford and don't over manipulate it. If I cook a scallop, the best praise you can give me is that it tastes like a scallop.

Basically, asking me what kind of music I like is like asking what kind of food I like: 'Anything that tastes good,' is the answer. I'm the kind of guy who spends three times as much on his speakers as he does on his television.

A loaf of bread is $3-plus, and you can make an organic loaf of bread - that tastes a hundred times better, by the way - for probably a nickel or a dime.

A key rule for every cook should be not to buy food when it's out of season because it's expensive and tastes awful.

To me, you make a tradeoff. It might be a little bit more expensive. But you're getting a better tasting, higher quality food that's going to be better for your health and better for the environment.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.