Quotes About Food

In the South, dove hunts do not draw quietly to a close. Sometimes, at the simplest end, a grill and cooler are hauled to the edge of the field, and the doves' breasts are grilled - usually swaddled in bacon, maybe with a jalapeno tucked inside - as the hunters tell and retell tales of the day's shooting.

Tuesday nights are sushi nights, so we go out then.

Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'

I went to bed last night dreaming of tuna melts. I love food.

Tuna pie has been a comfort food for me. Back in high school, when I was still studying at ABS-CBN's Distance Learning Center, I remember buying it every day from the Jollibee kiosk in our building.

Sometimes I miss hamburgers, I should say that. I miss the tuna pizzas at Mercer Kitchen.

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

I make a mean tuna fish sandwich.

Vitello tonnato is a classic dish from Italy's Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.

Good-quality protein is very hard to come by in prison. Tuna is good, but tuna doesn't have texture. Mackerel is meaty.

Am I eating chicken or tuna?

One of my favorite ways to eat albacore is tuna poke.

The most evocative food smell is American seaside food - tuna melts and cookie dough ice cream, or the British version, fish and chips and toffee apples.

I might do the odd grilled tuna steak, but I don't think you can call that cooking - it's more like heating up, isn't it?

I was a really picky eater as a child. Because I was obsessed by Popeye, my mum and aunts would put my food in a can to represent spinach and we'd hum the Popeye tune and then I'd happily eat it.

Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.

Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.

I eat a lot. I'm a big sandwich dude. Turkey, mayonnaise, mustard, cheese, yes. I love craft services.

In July and August, when everyone I know is at the beach, I am cooking through turkey, potato, and pie recipes for Bon Appetit's November issue.

Turkey is fine, but if I don't have the sides, forget about it. And cornbread stuffing is at the center of my plate. I will have about six sides and then a little bit of turkey and gravy.

I've roasted a somewhat frozen turkey, and it's come out just fine.

I like turkey with all the trimmings, bread sauce, cranberry sauce.

Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu.

A week before Thanksgiving, my mother bought the turkey, frozen. Then she froze it some more. Then she let it thaw and cleaned it - and I mean really cleaned it, because nobody wanted a 'dirty bird.' She salt-and-peppered the turkey, buttered, paprika-ed, and nominally stuffed it.