Quotes About Flavors

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.

I usually always cook all the chutneys that I serve in the winter.

I'm a Wisconsin kid, so I like brats and burgers and stuff like that. Cheese curds.

American barbecue is all slow and low, you know, or low and slow, as they say down in the South, in Texas. But Korean barbecue is thinner cuts of meat.

I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.

it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.

We continued with lunch—dry sandwiches and something ruinous that had been done to tomatoes

It's changed throughout the years, but at one time I was a really big bubble gum ice cream fan. I'd spit the bubble gum pieces in a cup and then collect them.

The food I've liked in my time is American country cookin'.

Brussels sprouts, peaches

There was currant toast squishy with butter, caramel-marshmallow squares, strawberry boats oozing custard, chocolate exclairs that exploded with cream when the cats bit into them with their little white teeth and-- a special treat for Pleasant-- a pie made from thick slices of Bramley apple, with just the right amount of tangy in the tangy-sweet.

kedgeree, smoked haddock, toast, butter, sweet

Braised pork on a bed of polenta drizzled with maple syrup.

three out of four demons prefer barbeque sauce over hemoglobin

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

There's nothing more romantic than Italian food.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I love cheese, and I love onions, pickles, and crunchy things. That's as far as I go with having things crunchy on my burger. I wouldn't go as far as having carrots on my burger. I'll just keep it simple with pickles and cucumbers and some raw onions.

I actually don't bake too often, but I love eating baked goods!

I remember that alongside the expected dishes, our family had a few of our own specials too like 'meen manga curry,' which had a yummy green colored gravy.

cheeses so filled with aromatic herbs they inspired memories that had never happened.

Stockholm's a wonderful city if you love food - it's spectacular.

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.