Quotes About Delicacies

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.

As far as food goes, I enjoy warm dumplings and soups in winters.

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.

Stockholm's a wonderful city if you love food - it's spectacular.

we'll start right in on the knishes, or the kreplach, or the knaidlach, or the varnishkes, or the pirogen, or the blintzes.

Canadians have better chocolates, better candy, better flavors of chips. And Tim Horton's of course.

Men often abstain from the grosser vices as too coarse and common for their appetites, while the vices which are frosted and ornamented are served up to them as delicacies.

Ishita and I have a sweet tooth and we both love mithai.

I've a sweet tooth, so I love to binge on anything sweet when I have the option.

In most hunter-gatherers, women spend long hours gathering, preparing and cooking staple foods while men are out hunting for delicacies.

I relish North Indian and Mughlai food. I'm also a big fan of good steaks and cold cuts.

Marmite is my little English touch, and I'm crazy for chutneys.

There was a stampede to the food- panzanella with tomatoes and bread, every conceivable variety of pasta, grilled sausages, fresh fish roasted in foil, Napoleon pastries and reginatta made with creamy half-melted ice cream.

She was relieved at the conclusion when everyone seemed thrilled with the menu for the reception: tinker mackerel alla Santa Nicola, penne pasta with tomato, arugula and mozzarella, arancini, pizette, egg pasta with lobster and asparagus, Guinea hen with vegetables and a towering Italian cream cake.

At the far end of the bakery, our canvas curtain heralded April's lime and coconut theme. Little bags of coconut meringue polka dots with lime buttercream filling were there for the taking. I was proud of our little cakes shaped like a cracked-open coconut- white coconut cake interior with a dark chocolate "shell," complete with a lime cookie straw inserted in the center for imaginary sipping. Lime bars with a coconut crust and lime curd filling sat on a snowy white cake stand.

Many of us have no appetite for spiritual things because we are absorbed in the sinful pleasures of this world. We have been eating too many of the devil's delicacies.

I will eat disgusting things, but only those with long established culinary traditions.

Bubbles enters with a plate overflowing with rugelach. The three of us fall silent as we indulge in the small snail-shaped pastries of tender cream-cheese-infused dough wrapped around various fillings: one with walnuts and cinnamon, one bursting with chocolate, one with a thick, sweet poppy seed paste, and one with apricot jam that has been bumped up with some chewy bits of diced dried apricots.

Kai and I head back into the kitchen, where the platters and trays are set up. Grilled vegetable skewers with a lemon dressing. Beef tenderloin, roasted medium rare, sliced thin, with a grainy mustard sauce. Orzo salad with spinach, red onion, and feta. Filled cucumbers and pickled carrots. White beans with sage. Saffron risotto with artichokes and chicken. Mini pavlovas and poached pears and poppy-seed cookies.

We planned the menu together: butter lettuce salad with a shallot, lemon, and caper vinaigrette, a huge tomahawk steak to share, wild mushroom risotto, and steamed broccolini, with a pistachio soufflé for dessert. Marcy dropped off some chocolate sablé cookies and caramelized white chocolate truffles last night to add to the party, as well as a gorgeous zucchini bread with chocolate chips "for breakfast," she said, winking.

The macarons are coming!" Souse shouted, like an epicurean Paul Revere.

Part of the reason people could eat so well was that many foods that we now think of as delicacies were plenteous then. Lobsters bred in such abundance around Britain's coastline that they were fed to prisoners and orphans or ground up for fertilizer.

It takes a special kind of vigilance to make your way across a continent where people voluntarily ingest tongues, kidneys, horsemeat, frogs' legs, intestines, sausages made of congealed blood, and the brains of little cows.

He picked up a greasy black stove and chewed it like a toffee. There were delicious crumbs of chrome on it. He followed that with a double-decker bedstead and the brass knobs made his eyes crackle with joy. Never before had the Iron Man eaten such delicacies. As he lay there, a big truck turned into the yard and unloaded a pile of rusty chain. The Iron Man lifted a handful and let it dangle into his mouth - better than any spaghetti. So there they left him. It was an Iron Man's heaven.