Quotes About Food

I can still memory - taste the fresh buttermilk pancakes and hot buttermilk biscuits - both made with lard! - that were cooked on the top, or in the oven, of that ancient iron stove.

If I want mashed potatoes, I make cauliflower mashed potatoes, which taste exactly the same. I basically just take all of my cravings and make them low carb.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

Food is all about balance; it is all about taste.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

It's rubbish to say that just because it's organic, it's better. There's good organic, and there's bad organic. We should all be thinking about taste, not some stamp on the package.

I think peas are really nasty. I liked them when I was younger, but I guess when you get older you have different taste buds.

If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

'Taste Buds' is a food debate show and 'Hey Babe!' is just kind of anything and everything.

When I'm working and I need to taste food, I use a small spoon or eat a small piece, rather than wolfing down an entire piece of cake.

We have developed a culture in which we eat with our taste buds, not our brains.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

When I get down to Louisiana, I get to have a taste of some of that great food.

When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.

There is a diversity of thought and philosophy, diversity of languages and dialects, diversity of political spectrum, and there's a diversity of taste for food. I don't label or characterize Jews in any way.

My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.

I can't eat beans - all beans. I think because I'm half Cuban. So growing up, we were always eating black beans and rice, and I think I just said, 'Enough with it,' and I can't even stand to taste it anymore.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste - now that's what I call memory!

I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.

There's a science to ordering potatoes. Are they skinny shoestring or big, fat steak fries? You just have to let your taste buds guide you when deciding what to eat.

Add anchovies to almost anything, in moderation, and it will taste better.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.