Quotes About Flavors

A whole fresh tuna, a wicker basket of San Marzano tomatoes, a crate of anchovies, great handfuls of parsley... Dozens of new potatoes, still encrusted with the black volcanic earth of Campania, their flesh golden as egg yolks... A pale wheel of parmesan, big as a truck tire... A sack full of blooded watermelons... An armful of mint, its leaves so dark green they were almost black...

Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà , preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.

I like to make pies. That's kind of my new obsession - peach, blueberry, apple, strawberry. I make a really good pumpkin pie with real pumpkin.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.

Basically, Walkers are putting real produce into their flavours, so the cheese and onion flavour is actually cheese and onion rather than just flavourings.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

For people in London, Asian flavors are always part of the culture, more than in New York.

I never try to marry more than three flavors in one dish.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

Food is a lens for culture.

Nothing beats the food of Delhi.

If you looked in my fridge, you'd see maybe 12 different mustards.

POMMAROLA Tomato Sauce ½ cup extra-virgin olive oil 1 small onion, minced 1 28-ounce can of whole tomatoes, or 6–8 firm fresh tomatoes, peeled ½ cup basil leaves, chopped Salt and pepper Heat oil and add onion. After 5 minutes over medium heat, add tomatoes and break them up with a spoon. Add basil and salt and pepper to taste. Cook for 10 minutes on high heat, uncovered, to reduce it. Makes 3 cups.

Life produces a different taste each time you take it.

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.

I love food and wine, they are both passions of mine.

We had our wheat. We made our own olive oil. We made our wine. We had chickens, ducks; we had sheep, cows, milk. So I was raised in a very simple situation but understanding really food from the ground... the essence of food and the flavors. And those memories I took with me, and I think that they lingered on.

Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He spoke a lot about flavors and differences in tastes of wine. Also, our manager, Rick Sales, is a big wine drinker; he goes to a lot of wine-tasting classes, and he's taught me about the qualities of wine.

The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.

I don't like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes.

Really, truly, try to figure out what your palate is all about. If you've determined that you don't like dirty old stinky wine - old-world flavors - you probably like new-world fruit bombs. Stick to Shirazes and California Cabernets or Zinfandels.

I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.

The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.