Quotes About Cuisine

Whatever had the most shock value became my meal of choice.

I know how old most seafood is on Monday — about four to five days old!

if you're going to a country, particularly in Southeast Asia, [where] you've never been before, it's a very good idea to go to the market first, see what they're selling, get an idea of what they're good at, what the people are buying.

I like cooking pasta. Maybe it's that I always wanted to be Italian American in some dark part of my soul; maybe I get off on that final squirt of emulsifying extra virgin, just after the basil goes in, I don't know.

Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. Koreatown thrills with flavors that will change your life.

Perhaps eager to put the boot in again, she agrees enthusiastically that Spain is indeed the New France but shrinks from the tiny bite, pinchos/tapas thing: I still have an attention span. I can eat a meal.

It was a protein rush to the cortex, a clean, three-ingredient high, eaten with the hands. Could anything be better than that?

Life without stock is barely worth living, and you will never attain demi-glace without

like slicing bread, thick-skinned tomatoes and so on — but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks.

The menu selections for my brother and me expanded somewhat, to include steak-frites and steak hache (hamburger).

The food was what you might expect to find on Air Uganda tourist class:

Sichuan [cuisine] is actually a wonderfully sadomasochistic interplay between pleasure and pain, between the scorching, searing bite of the dried red Sichuan pepper and the cooling, more floral relief, the tingling, numbing component of the tiny black Sichuan flower pepper.

É o único cozinheiro que eu conheço que gosta de cozinhar para os empregados, insistindo em fazer-lhes pratos que sejam mesmo comestíveis.

In the Punjab, meat or no meat, you're almost guaranteed a free-for-all of intense colors, flavors, and spices.

That dried sawdust they sell in the cute little cans at the supermarket? You can throw that, along with the spice rack, right in the garbage.

Mexican food is about taking the time to do it right, about hours of slow simmering.

every chef I've ever met, if you asked them, 'If you had to spend the rest of your life in one country, eating one country's food for the rest of your life, where would that be?' They're all gonna say the same thing: Japan. Tokyo.

There are don'ts: You don't use anything but your fingers. You definitely don't use soy sauce or additional wasabi. It comes the way he says it should be. That's the way you eat it.

I knew about that like I knew about the physical forces at play in the kitchen: gravity, decay, coagulation, fermentation, emulsification, oxidization, reduction, caramelization.

Mom and I argued about every other dish on the menu. But on this we agreed: without kulebiaka, there could be no proper Silver Age Moscow repast.

You cannot see the lettuce and the dressing without suspecting a salad.

Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman. [Sherlock Holmes, on Mrs. Hudson's cooking.]

we'll start right in on the knishes, or the kreplach, or the knaidlach, or the varnishkes, or the pirogen, or the blintzes.

But we have to try the local food. It's a window into the culture. We learn so much about a people from what and how they eat. I actually quite enjoy the strange food. It's never too awful and it gifts a good tale.