Quotes About Cuisine

Southern Spoon Bread 2 cups water 1 cup cornmeal 1 cup milk 2 eggs 1 Tbsp. melted butter 2 tsp. salt Mix water and cornmeal in pan. Heat to boiling point and cook for 5 minutes. Beat eggs well, adding in butter, salt, and milk. Add egg mixture to cornmeal mixture. Beat well and bake in a well-greased pan for approximately 25 minutes.

Baked Porcupines 1 lb. ground beef ½ cup uncooked rice ½ cup water â…" cup chopped onions 1 tsp. salt â…› tsp. garlic salt â…› tsp. pepper 1 (15-oz.) can tomato sauce 1 cup water 2 tsp. Worcestershire sauce

No self-respecting gastronome was going to look back on the 1950s with anything except pity. •

The characteristic sweetness of much American cooking was also established during these years, as cooks relied more and more on the blandness and general acceptability of sugar as a flavoring.

In foreign countries I am drawn into grocery shops, supermarkets and kitchen supply houses. I explain this by reminding my friends that, as I was taught in my Introduction to Anthropology, it is not just the Great Works of mankind that make a culture. It is the daily things, like what people eat and how they serve it.

FROG, n. A reptile with edible legs

Life for the Italians was what it was, no more and no less, an interlude between meals

Commentary by J.-P. Quélin, food critic for Le Monde). [New York and London chefs] are cooking, he says, at a level of originality that defies judgment, defies criticism, defies the grammar of cuisine. (This I think is true. When I took my brother to L'Arpege for his birthday we got fourteen -small- courses ... that made even the best of the old cuisine look like sludge.)

full Scottish breakfast, which consisted of bacon, eggs, pancakes, toast, black pudding, white pudding, and haggis.

Adriana Trigiani

Shuttlecock Shrimp Curry 3 tablespoons unsalted butter 2 cups unpeeled chopped Granny Smith apples 2 cups chopped yellow onions 3 large cloves garlic, pressed 4 teaspoons curry powder, or more to taste 3 tablespoons flour ½ teaspoon dry mustard ½ teaspoon salt, or more to taste ¼ teaspoon paprika ¼ teaspoon crumbled dried thyme ¼ teaspoon freshly ground black pepper, or more to taste 2 cups homemade chicken stock

Italy will always have the best food.

Over the years since I left home, I have kept thinking about the people I grew up with and about our way of life. I realize how much the bond that held us had to do with food.

I dice up a carrot and an onion and fry it with sesame oil and a little vinegar; then I mix in sushi rice. When it's cooked, I scoop pats of rice into tofu skins. They're like rice balls in little purses.

Soul food, it would seem, depends on an ineffable quality. It is a combination of nostalgia for and pride in the food of those who came before. In the manner of the Negro spiritual "How I Got Over," soul food looks back at the past and celebrates a genuine taste palate while offering more than a nod to the history of disen-franchisement of blacks in the United States.

I had whale tartare when I was in Japan, but I probably wouldn't have it again.

Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

I am a simple person and a big fan of Indian cuisine, so whenever I am home, I prefer to eat the simple daal roti.

I am a die hard fan of Lucknow food, so whenever I am in city I make sure to have the famous kebabs.

Everyone associates Hyderabad with biryani, so when I say I was born here, the first thing people ask is - 'When will you make Hyderabadi khana for us?' Whenever I make biryani, my friends come over.

Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern.

Theologically, the creation of chocolate demonstrates both the unity and the diversity of humanity. Wherever you taste it, in every country of the world, it is immediately recognizable. Other things, in every cuisine, are just food, but chocolate is chocolate.

When working abroad you work pretty hard, but with time off, this is the greatest job in the world. You drive. You explore Memphis, or wherever you've landed, or go and see Dr John, or the Californian landscape. And, yes, I've had a few good meals.

Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.