Quotes About Food

Sometimes I just said, 'I don't want tilapia anymore; I can't even deal with salad. I want M&M's and Ruffles.'

Salad isn't a meal. Salad's the stuff that comes with a meal.

I'm anti-cheese in a salad.

I just eat pretty healthily, with lots of salad and muesli in the morning.

I'd never really thought of eating salads before.

I don't like salads: I like the strong food.

If I die without food or without eternal salvation, I want to die without food.

Get rid of the idea of kids' food. Kids can eat whatever adults can eat. You know, there is one dinner, and everyone has the same thing.

By and large, we're a bread-eating culture. People like sandwiches. We don't really over-think that one.

I want to bring love handles and eating sandwiches back.

I love a Chinese on a Saturday night.

In Alabama, we have ribs with a white sauce, which is really great.

I find that quite amusing - I used to get Deborah Kerr her sausage rolls.

I have yet to meet a carnivore who doesn't love a sausage roll.

Jalapeno sausage, I love that.

Hummus has been my saviour. I've used it in every form: on sandwiches, rotis, with veggies and meat.

I used to love scrambled eggs when I was a little boy.

The first meal that I learned to make was scrambled eggs.

The seafood in England is sad.

Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!

What makes a good deli is a place that, one, is generally family-owned or owned by individuals that care. Delis that are owned by large corporations tend not to have that same soul. And two, delis that make as much of their food from scratch as possible.

English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

I moved to New York last year and I love it. It's a huge change and I've always wanted to spend time there. It's like a more intense London, and everything's up a few notches. The lights are brighter, the pace is faster and the food's better.