Quotes About Cuisine

I'll try anything, but the pig testicles in Taiwan were a little much. Eh, it wasn't half bad. There was this one dish I had there, the translation is, 'The Monk Jumps over the Fence.' It's a fish dish with all these spices. It was beautiful, man - it was poetry. It had a whole story.

Harriet Do you actually like haggis Charlie No, I think it's repellent in every way. In fact, I think most Scottish cuisine is based on a dare.

The food at Pleasant's was almost as good as the coffee. Indeed, when he considered the two together, Poirot found it hard to believe what he knew to be the case: that everybody who worked in the kitchen here was English. Incroyable.

After escargots swimming in garlic butter, steak with the crispiest, thinnest fries imaginable, and simple salads of butter lettuce in a peppery Dijon vinaigrette, we share a cheese course, followed by a trio of desserts: lemon tart for me, blueberry bread pudding for Jean, and a poached pear for Ruth.

The first course arrives, a riff on bouillabaisse, with a deep-fried mussel-stuffed zucchini blossom, a small square of seared rockfish, a crouton topped with rouille, that garlicky red pepper-infused aioli that is the traditional topping, all in a small puddle of saffron-infused fish broth. And we are off to the races.

Kai and I head back into the kitchen, where the platters and trays are set up. Grilled vegetable skewers with a lemon dressing. Beef tenderloin, roasted medium rare, sliced thin, with a grainy mustard sauce. Orzo salad with spinach, red onion, and feta. Filled cucumbers and pickled carrots. White beans with sage. Saffron risotto with artichokes and chicken. Mini pavlovas and poached pears and poppy-seed cookies.

The Farbers like a corn bread stuffing with sausage; my family is an herb-and-onion, regular-bread stuffing group. They like their sweet potatoes mashed, with marshmallows on top; we go for sliced, with a praline pecan topping. They do green beans and we do Brussels sprouts. But both families like a classic roasted turkey with pan gravy, homemade cranberry sauce, soft yeast rolls, mashed potatoes, and apple pie for dessert.

You can't get decent Mexican food in DC.

If the omnivore's dilemma is to determine what is good and safe to eat amid the myriad and occasionally risky choices nature puts before us, then familiar flavor profiles can serve as a useful guide, a sensory signal of the tried and true. To an extent, these familiar blends of flavor take the place of the hardwired taste preferences that guide most other species in their food choices. They have instincts to steer them; we have cuisines.

Rule No. 41. Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.

It's not food if it's called by the same name in every language. (Think Big Mac, Cheetos, or Pringles.) .

which the Indians called barbacoa

Indian junk food is my sin, even though I pretend to like Japanese.

Russians are sincere, understanding and cook well.

In Singapore, I'd spend the majority of my time at hawker centres because the food there is incredible.

Whenever I'm in Singapore, I definitely have to eat some of the local food.

I love jerk chicken. I could literally eat it every single day of my life. I also like curry goat, rice and peas, and ackee and saltfish. For some reason, no one ever taught me how to cook, though. They've always cooked for me!

Being from Staten Island and Brooklyn, I'm used to eating pasta and meatballs every single day.

Growing up in a Mediterranean household ruined my tastebuds a little bit because my mom, my sisters, and my aunt were all great cooks, and ever since I went plant-based, I've been missing a little bit of that Mediterranean affection.

I try to very hard to avoid a situation where I would be eating cat or dog; I've managed to gracefully avoid that. It's hypocritical of me and an arbitrary line, but one that I have managed to avoid crossing.

Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

I make 'skinny' Italian food.

I love food. I'm a big food person. I'm really passionate about eating good food all the time.