Quotes About Texture

Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.

My fiction-writing DNA shows in how I think about prose, how I think about the page, how I think nonfiction stories should work. And every piece of nonfiction I write, I want it to have fictional texture.

I like the way corduroys feel. I like the sort of jean aspect of corduroys, but also the texture of them. They probably remind me of my childhood, too, I think. I wore cords, and my dad had a corduroy jacket.

Within two hours of where I live, you have mountains and desert as location. I like the natural elements that abstract into light, texture, shape and shadow.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

I always pan-fry sprouts - it retains texture and enhances flavour.

Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.

My natural hair texture is very kinky.

Although a crisp texture is the single most prized quality in an apple - even more desirable than taste, according to one study - crispness is more a matter of acoustics than of mouth feel.

Writing has certain advantages; film is another way to tell a story. An experienced filmmaker will take what she needs from the book and leave out other things. With adaptations, you never get the texture of the writing: it's a different mode.

Dry shampoo is just really awesome because it'll keep your hair light, but it'll give it texture so that you can move it and style it, but it'll kind of just stay in place - so I really love dry shampoo on shorter hair.

I love apple sauce. I have an addiction - I don't know what it is, but I just love the texture of it. It reminds me of baby food. Not that I like to eat baby food.

The more you mess with texture and colour, the worse your hair is going to feel.

Avocados have a creamy texture, making them a healthier replacement for ingredients like butter and mayo in recipes, though they do contain a surprisingly large amount of fat - a whopping 30 grams per medium-sized avocado.

Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

During the 20th century, we came to understand that the essence of all substances - their colour, texture, hardness and so forth - is set by their structure, on scales far smaller even than a microscope can see. Everything on Earth is made of atoms, which are, especially in living things, combined together in intricate molecular assemblages.

I think oysters are overrated, and I don't love the texture.

You start realizing that good prose is crunchy. There's texture in your mouth as you say it. You realize bad writing, bland writing, has no texture, no taste, no corners in your mouth. I'm a great believer in reading aloud.

Of course I want to have a deliciously seductive story on the surface which will keep people engaged and amused, but primarily, I'm interested in other things. It's the texture of any given moment that fascinates me: what is really going on between people or in somebody's mind.

I wrote all my songs on my main instruments, and the songs I would record in my bedroom were just acoustic guitar, mandolin, and sometimes bass. I really like the texture the mandolin added to my music, but my fingers were too big to play it... I could only do little riffs and whatever.