Quotes About Food

If we had no hope - for a cure, for winning the lottery, for falling in love, for the end of war, for being free of abuse, or for having food, warmth, clothing, and shelter - we would have no reason to go on. What you hope for doesn't matter, but rather the essence of hope itself.

I did a gig at a comedy club in Bournemouth where they served a buffet while the acts were on. There was the clang of people carving turkey during the set. If you put comedy and turkey side by side, turkey always wins.

On Christmas Eve, we have a duck or roast pork with caramelised potatoes, braised red cabbage and gravy. For dessert, we have ris a l'amande, a rice pudding, and whoever gets the whole almond in it wins an extra present. Then we dance around the tree and sing carols.

I think there should be very strict limits on the pathogens that can be sold in your meat. There should be limits on disease-causing pathogens. Tests should determine whether the meat is contaminated or not, and you shouldn't be allowed to sell contaminated meat.

When the correct tests are done, GM products are as safe as their non-GM counterparts.

We grew up in Texas. We ate fried chicken and steak all the time. I didn't eat sushi until I was 24.

I grew up in a little town in east Texas where it was really not on the table to question certain things like whether you should eat meat or not.

I was a country boy from Texas and I love eating.

College students shouldn't be forced to choose between text books and their next meal.

One thing about my dinner parties - they're never planned. I go to the grocery store, and I buy whatever is on sale. I get a lot of it, and I just send out a mass text: 'I just bought food. Dinner's at 8. Text me if you're coming.'

Pierogies are textbook comfort food.

I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.

Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.

Catfish has a nice firm texture and mild flavor.

Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

I always pan-fry sprouts - it retains texture and enhances flavour.

Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

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.

Whole watermelons will keep in the fridge for about a week with no negative consequences for the texture or flavor, while cut pieces are best eaten within three days. When serving watermelon as part of a buffet or outdoors, always keep the cut pieces on ice for a cold and refreshing treat.