Quotes About Palate

Texture and flavor is king.

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

One food I've tried and I haven't grown at all to like - foie gras, I don't like it. I just don't. I've tried it several different ways, and I think it's a texture thing for me.

There are five known fundamental tastes in the human palate: salty, sweet, sour, bitter, and umami.

I have tremendous respect for anyone who can control his palate enough to learn not only to drink beer but to enjoy it too.

To me, the most romantic gesture is a quiet night with my girl. I like to cook for her. I'm a meat eater and a griller - I do steaks, I do chicken, I do fish. I have a broad palate!

Food is like music. You've got two kinds, good and bad.

Every one of our 10,000 taste buds is wired for sugar. But we aren't born liking salt - we develop a taste for it at about 6 months.

A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.

Sometimes sushi is just superb, and other times there's nothing like a great big steak. It depends where your taste buds are at the time.

She never sounded pleased about beef noodle casserole or chicken à la king, either, but she did seem to perk up at pork chops and ham. I guess she was a pig girl.

Their tastes change not because their palates improve but because they deteriorate.

Xedrix-No, our motto is 'everything tastes better with hot sauce.

Solomon's Proverbs, I think, have omitted to say, that as the sore palate findeth grit, so an uneasy consciousness heareth innuendoes.

It's these condiments here, the chilis, the chili padi [Thai chilis]. Once you have that, there's no going back. They open up the nether regions of your palate, which hitherto you didn't know existed.

I jokingly refer to the word 'gourmet' as the 'g' word.

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

I'm not a dieter. I have the palate of a 7-year-old boy, although I'm working on it. I order off the kids' menu! I'm working hard to eat more fruit and veggies and round it all out, but I'm a big pretzels and Diet Coke kind of girl.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

Pizza or pasta do not tingle my taste buds, neither can I digest them.

I am not at all a chocoholic. I would rather eat anchovy toast.

It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.

I love sushi. But after too much of it, it just starts to taste like a dead animal that hasn't been cooked.

It is not about learning to like this or that vegetable; but developing an overall attitude to eating that is more open to variety and less governed by the simple sugar-salt-fat palate of junk food.