Quotes About Palate

Plunderous is the palate I gift to you, openly I hug the universe of our friendship expanding its outer limit.

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

My palate is very sensitive with food.

By the way, when the tongue is eager to meet an extraordinary wine, when the palate is in hope of being flooded with the sublime, the human jaws are not at will to clearly articulate the traditional "À vôtre santé!" Their impatience to start the drinking process produces a delightful elliptic version, heard constantly throughout wine-tasting cellars, that is: "À vôt' santé!

The taste of the apple ... lies in the contact of the fruit with the palate, not in the fruit itself; in a similar way ... poetry lies in the meeting of poem and reader, not in the lines of symbols printed on the pages of a book. What is essential is the aesthetic act, the thrill, the almost physical emotion that comes with each reading.

When baking, follow the directions. When cooking, go by your own taste.

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.

Taste every time you cook, and take nothing for granted--not even your own palate, for it can change. Mine has.... Since doing time on a salt-free diet, I approach a plain baked potato reverently. Maybe I've been missing the truth--the nutty, delicate earthiness of a perfect baked potato. Salt only masks it. In a fancy mood, I heighten it with caviar; in a plain mood, I just give it several grinds of fresh black pepper.

People who can't make the simple distinction between what tastes good or bad have disqualified themselves from the human race," was one of his pet theories.

A workday lunch that lasts as long as a transcontinental flight is an impossibility for all but the most pliant and footloose of food tourists. To get in the game, you need a thick wallet, an adventurous palate, and a whole lot of time.

I'm not really a cake man. I'm more a savoury guy.

A man who wants to control his animal passions easily does so if he controls his palate.

I think of music as a menu. I can't eat the same thing every day.

God isn't chocolate, he's the encounter between chocolate and the palate capable of appreciating it.

For me no good food is illuminated without acidity.

Great food needed more than chefs; it needed gourmet diners.

Great wine is always enhanced by great food.

The lamb melted on my tongue, and when I swallowed, it left little fireworks in its wake, a burst of citrus and chili and garlic and what seemed a dozen more subtle tastes as well.

I've always preferred food be on the blander side.

A bad or mediocre meal is more than just an unpleasant taste, it is an unnecessary negation of one of life's pleasures - a wasted chance to refine our palates, learn about the world, and share a rewarding experience.

Mexican, Mediterranean, Italian, sushi, I love it all. Put it on a plate, and as long as I know what it is, I will eat it.

I'm not a big sweet guy, I have more of a savory palate.

I don't eat sweets. I'm not a big dessert guy.

Things sweet the taste prove in digestion sour.