Quotes About Food

It's in the nature of Italians to live life with a positive tone and to celebrate the invitations that come along in life. Italian food is so conducive to all of that.

It's like spicy food - sometimes you have to tone it down so more people can enjoy it.

I feel the pressure to be toned, yeah, and everyone's going on about the thigh gap, but I like food more than exercise, so I'll just carry on that way.

I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.

Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.

The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.

There is something wrong about cheese-flavoured crisps. I love the way Quavers melt on your tongue, they've got good structure, but I'm not into the flavour.

Everything we do is for the purpose of altering consciousness. We form friendships so that we can feel certain emotions, like love, and avoid others, like loneliness. We eat specific foods to enjoy their fleeting presence on our tongues. We read for the pleasure of thinking another person's thoughts.

I'm very lucky because I can say to my wife, 'Is there any chance we can have shepherd's pie or this or that tonight,' and she does it very well - especially as I don't always want to cook!

There are tons of wonderful places to eat in London.

I stick with all anti-inflammatory foods: tons of veggies, eggs, chicken, and fish. I will have some red meat, but only every now and then.

Panko crumbs have tons of surface area, leading to exceptionally crisp coatings.

I'll pretty much eat anything that doesn't have sugar in it. And I'll eat carbs, believe me - I eat tons of pasta! In the morning I eat these low-carb, sugar-free breakfast bars, and for lunch I usually do a chopped salad, and I like natural sugars like fruit.

Life is too short not to have pasta, steak, and butter.

So many artists today will talk about green this or organic that, but you know what? What we are eating, I think, is really doing a lot of bad to us. I'm not sure if I'm the guy to do it right now, because I have to clean up my house too, so to speak, but we've got to start addressing this. Too many people are getting sick today.

Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.

It is said that the effect of eating too much lettuce is 'soporific'.

Pizza's actually healthy for you if you don't eat too much of it. If you eat one or two slices, it's very nutritious.

You can never have too much ketchup, 'cause it's a food group.

Restaurants serve huge portions on even huger platters, and people are tempted to eat too much.

I don't eat bad food. I probably just eat too much food, and I think a lot of people do.

I don't eat Puerto Rican food in L.A. because it's just too much, too addicting, but I know how to cook, so I can easily make it. I just choose not to because you never stop! I think my favorite would be pollo guisado con arroz blanco y habichuelas. I love tostones, I love maduros! I can eat rice and beans all day long!

I adore cooking and baking and holiday feasts and dining with friends and spending too much money on mind-blowing meals in wonderful restaurants, but mostly, and quite simply, I love food.

The one thing my mother did make was what was known at the time as lox and onions and eggs. Now, no one makes it with lox; they make it with nova. That was my mother's specialty, which she cooked on New Year's Day for the Rose Bowl games, which we had a party for every year. It took her about an hour to make scrambled eggs.