Quotes About Food

The wheel, the internet, the pint glass, the electric guitar: these were all important inventions that made the world a better place to live in, but we must add another innovation—the pork chop bun.

É o único cozinheiro que eu conheço que gosta de cozinhar para os empregados, insistindo em fazer-lhes pratos que sejam mesmo comestíveis.

Pretty much mention oxtail, and ragù, and I'm ready to slit somebody's throat for a bite.

Os vegetarianos são os inimigos de tudo o que há de bom e decente no espírito humano, uma afronta a tudo aquilo em que acreditamos, a pura apreciação da comida.

O peixe é um negócio complicado. O snapper vermelho pode custar ao chefe apenas oito euros por quilo, mas esse valor inclui as espinhas, a cabeça, as escamas e tudo o mais que é cortado e deitado fora. Pronto, o preço real de cada filete limpo custou ao chefe mais do dobro daquela quantia e, assim, ele realmente prefere vendê-lo a deitá-lo no lixo. Se ainda não cheirar mal na segunda-feira à noite, você irá comê-lo.

I have had, at a very good Paris brasserie, the misfortune to eat a single bad mussel, one treacherous little guy hidden among an otherwise impeccable group. It slammed me shut like a book, sent me crawling to the bathroom shitting like a mink, clutching my stomach and projectile vomiting. I prayed that night. For many hours. And, as you might assume, I'm the worst kind of atheist.

Despite our ridiculously hypocritical attitudes toward immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, look after our children.

Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food.

Even that beloved British institution, the chippie, is preferable to the clown's fare; at least you are encouraging individual, local business, an entrepreneur who can react to neighborhood needs and wants, rather than a dictatorial system in which some focus group in an industrial park in Iowa decides for you what you will or should want.

Desde então tenho visto que praticamente toda a gente no negócio da carne é engraçada – assim como praticamente toda a gente no negócio do peixe não tem graça nenhuma.

chicken is boring. Chefs see it as a menu item for people who don't know what they want to eat.

If a restaurant is known for steak, and doesn't seem to be doing much business, how long do you think those few orders of clams and mussels and lobster and fish have been sitting in the refrigerator, waiting for someone like you to order it? The key is rotation. If the restaurant is busy, and you see bouillabaisse flying out the kitchen doors every few minutes, then it's probably a good bet.

I should put reindeer on our Christmas menu,' I mused out loud. 'Can you picture it? All those crying kids, wondering if that's a chunk of Rudolph or Blitzen lying on their plate?' 'I take it you don't have children,' observed Zamir.

Chefs and restaurateurs will have to go back to their original business model: sell people food they like and make money doing it.

If this was what vegetarianism meant in most of the places that practice it in the West, I'd be at least half as much less of a dick about the subject.

The better question might be: Please tell me which of these scraps you would have been unable to use a few years ago—and exactly what do you have to do to them to make them what you would consider "safe"?

With a spoonful of nostalgia and even more sauce

In Mexico City, as in any enlightened culture, street food is king.

Out of this world. Best tortilla ever. There's not even any pork in it.

In Oaxaca, ancient indigenous traditions and ingredients define not only the mescal, but also the food.

Call me crazy, call me idealistic, but you know what I believe? I believe that when you're making hamburger for human consumption, you should at no time deem it necessary or desirable to treat its ingredients in ammonia. Or any cleaning product, for that matter. I don't think that's asking a lot—and I don't ask a lot for my fellow burger-eaters.

Fortunately, octo-cannibalism is the sort of thing that leaves me morally outraged without actually ruining my appetite

If you are literally serving shit to American children, or knowingly spinning a wheel where it is not unlikely that you will eventually serve shit—if that's your business model?

every chef I've ever met, if you asked them, 'If you had to spend the rest of your life in one country, eating one country's food for the rest of your life, where would that be?' They're all gonna say the same thing: Japan. Tokyo.