Quotes About Food

If we gave up eating beef we would have roughly 20 to 30 times more land for food than we have now.

I landed in 1980 in Bangkok, and I stopped to eat ten times between the airport and the hotel. It was all lemongrass and ginger and chilies.

For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry about whether the fish is sticking to the grill or burning, pay attention instead to the rate of browning on the surface of the leaf, which you'll get to discard whether it chars or remains pale.

I eat a tin of sardines every day.

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.

It's good to be finally able to afford food for a change. It's good to move on from potatoes and tin soup.

Tins with ringpulls tend to belong to those with slightly more disposable income; look at the Basics and Value ranges next time you are in the supermarket and you will see that they require a tin opener to get into them.

Pizza or pasta do not tingle my taste buds, neither can I digest them.

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

We wouldn't have to speak so critically if businesses would stop feeding dead animals to live ones, putting non-food substances into food, tinkering with genetic codes, and spraying the countryside with poisons.

The Hester Street Fair is kind of like a tiny baby DailyCandy market every week in the Lower East Side.

By fermenting tiny single-cell organisms we will be able to synthesise all manner of foodstuffs in the future, everything from pasta to eggs, fish and meat. Small tweaks in the process will enable production of different proteins used to replicate food we already eat.

I have been to beaches in many parts of the world, but Maldives is amazing. The country is very small, people are simple, each island is so tiny and the food is good.

A ricer looks a lot like a giant garlic press and works in pretty much the same way. It comes equipped with a perforated hopper, where you place your cooked food before applying pressure with a lever, which forces the food through the small holes. The tiny holes are about the size of a grain of rice, hence the tools name.

The problem with a lot of modern recipes is that you have a great list of ingredients and you only need a tiny bit of each one so the rest perishes in the fridge.

In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.

My standing gig in college was playing the El Chico patio on Murfreesboro Road. I got $100, tips, and free quesadillas.

If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.

I can cook a little bit but pretty much when I get back from practice I am pretty tired that I just order out.

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

When you eat a piece of white bread, think of it as putting a tissue on a fire. But if you eat something that has wholegrains, whether it's a little bit of oatmeal, a little bit of protein, it's like putting a log on the fire.

The original title for 'In the Mood for Love' was called 'A Story About Food.' The idea was to tell a love story through different courses.

To be honest, after you've crossed the line at the Olympic Games, it is bedlam for the next, about, five or six hours. Media, press conference, dope control - you might get some food if you're lucky. You might see family if you're lucky.

I don't normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.