Quotes About Food

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.

I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.

For lunch, I usually have a burrito or burrito-style bowl with rice, beans, a little cheese, avocado, and tomato.

My mother never threw anything out. If there was a sliver of a tomato, it was in the refridge. I would come in with my friends, and Mom would say, 'Want something to eat?' In 20 minutes, there was four, five dishes to eat.

Once you know how to make koshari, youll never think twice about whether to save those last few scoops of rice or the half-cup tomato passata.

Food technology classes at school were so dull. Even as a 14-year-old going through the ignorance of my black-nailed 'goth' phase, my interest in food was much deeper than those shop-bought pizza bases we were instructed to haul in and smother with tomato puree and ready-grated mozzarella.

People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.

For me, summer hasn't really started until tomatoes reappear in local farmers' markets.

Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!

I do not like tomatoes.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.

I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

At work, we have fantastic catering people. They feed the cast and crew all day, and they're sensitive to the needs of picky vegetarians like me. They have delicious salads. I keep mine simple: romaine lettuce, avocado, baked tofu, carrots, tomatoes and Asian dressing.

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.

I love tomatoes, and they're so good for you.

I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

One meal option is a piece of poached chicken the size of your fist with a green salad sprinkled with lemon juice, carrots, cherry tomatoes, cucumber, and celery. Another is a cup and a half of quinoa with minced veggies, all cooked at once so the quinoa absorbs the nutrients.

When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.

A food mill both pures and strains soft items, like boiled potatoes or tomatoes, in one shot. It has a simple construction, consisting of a bowl fitted with a hand crank that rotates a plate, which forces food through a perforated base.

In 'A Bone in the Throat,' he describes his protagonist and alter ego, the cook Tommy Pagano, as 'darker, and not as tall as the chef, his hair stood up straight and spiky like a young Trotsky's.' He describes Little Italy with such verve, such flavor, that it is impossible not to smell the streets or taste the food.

We weren't without food, but there were times when it was definitely a strain. I ate a ton of Hot Pockets and SpaghettiOs and Totino's Pizza Rolls. I still enjoy those flavors.

I like coal fired. I'm definitely, generally, always a coal-fired guy. Crispy, don't do a ton of sauce, but kind of a well-done, coal-fired pizza is my jam.