Quotes About Cuisine

I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.

I love cooking fajitas. I'm from Texas, and it's not a difficult thing to do, but a lot of people burn the chicken.

We grew up in Texas. We ate fried chicken and steak all the time. I didn't eat sushi until I was 24.

I was a country boy from Texas and I love eating.

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating.

Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

I have a great time cooking and eating Thai green chicken curry.

One of the nicest things about taking your kids to a restaurant - Thai or Chinese for example - is having all the dishes in the middle of the table so that you can try a little bit of everything.

I look cooking! Particularly pad thai.

I love Italian, Mexican, Thai. Something spicy.

I like Thai food, Jamaican stews with yam, pumpkin and sweet potato.

One thing we don't have in Italy is the culture of Chinese, Indian, French and Thai food.

Dad hails from the royal family of Tripura, Kooch Bihar and Baroda and is a great chef. Be it Nepalese, Italian, Lebanese, Chinese, Mughlai, Punjabi or Thai cuisine, he knows the nuances of them all.

Could be that I have some steak after a match to get some protein. But usually it goes Thai, Japanese or Italian, mostly.

I ate bugs while I was in Thailand.

I have eaten grasshoppers in Thailand, snails in France, ostrich in Australia, crocodile in South Africa and Polar Bear meat in Moscow.

Food is kind of my entry card into everything. Food kind of opens the doors... because food is peace. It's good; it's positive.

Going to Europe as a budding cook opened my eyes to food in a different way. When I got to Italy, the first thing I did was put my little basil plants in the ground and watch them turn into big, healthy bushes.

You can tell the history of people on a plate.

Old cookbooks connect you to your past and explain the history of the world.

If you want to learn about the history of a people, eat their food and drink their beverages.