Quotes About Flavours

Going to Goa was a rite of passage for me, because it's where I learnt that you could mix fish with really strong flavours.

I'm all about big, bold flavours! Roasts! Cheese! But I do like a neat work surface.

No one thing can explain everything; though everything can illuminate something. God, I must be still drunk. If God were anything he would be an art. Sculpture or medicine. But the immense extension of knowledge in this our age, the growth of new sciences, makes it almost impossible for us to digest the available flavours and put them to use.

Wherever you go in Europe, you'll find each country has particular flavours in their baked goods. It is one of the big differences between Europe and the United States.

I got approached by SoBe a few months ago about being an ambassador and I learned about the previous ones including Naomi Campbell, so I was instantly interested! Then I tried and really liked it. It's different and has interesting flavours... we don't have anything like it in the U.K.

In the cultural Thermomix that is Australia, it's natural that we pick up a taste for flavours, techniques and ingredients that are integral to a place or a people not from our own background.

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.

Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.

Honey's just not honey. There's so many different varieties, so many different flavours.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

As a chef, I love to travel and taste different cuisine styles and different flavours.

It was here that the thaum, hitherto believed to be the smallest possible particle of magic, was succesfully demonstrated to be made up of /resons/ (Lit.: 'Thing-ies') or reality fragments. Currently research indicates that each reson is itself made up of a combination of at least five 'flavours', known as 'up', 'down', 'sideways', 'sex appeal' and 'peppermint'.

I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic the spices are so sensuous.

I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.

You will soon learn that there ARE no strange stars, no alien skies - No? Only skies and stars, in all their varieties. Each one with its own flavour, and all flavours good - Now YOU think like a tree. Flavours! Of skies! I have tasted the heat of many stars, and all of them were sweet

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.