Quotes About Flavors

I regard Chinese seafood cookery as among the best in the world.

Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local regional flavors. It's everybody asking for everything.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

I am a huge fan of so many Indian regions and dishes, but if I had to pick one, as simple as it is, 'dal' will always have my heart.

Cooking's my hobby.

I've always been a foodie. My grandmother got me hooked on cooking.

I must confess, I'm not the best cook. I make a mean salsa, as I like hot sauce and, you know, tacos, because I'm a California kid, and that's about it.

I grew up in an African household, so lots of chicken, lots of rice. We ate Jollof rice, a very West African dish.

I'm a huge fan of curries, chillies and stews and it is still possible to lose weight and eat hearty meals.

The scents of the fruits surrounded us as their tastes dissolved in our mouths.

What worries me are these so-called radio stations with program directors who don't play all the different flavors of hip-hop. They should play the old with the new, 24/7, 365 days a year. A lot of these program directors are just jiving around and not playing all the good music for the people.

The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.

My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.

I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.

Once you know how to make koshari, youll never think twice about whether to save those last few scoops of rice or the half-cup tomato passata.

When I think of summertime as a kid, I think of my Grampy's gardens full of tomatoes, buckets heaping with blackberries, and countertops lined with an assortment of Ball jars, ready to can the flavor of summer.

I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting.

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.

I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.

We weren't without food, but there were times when it was definitely a strain. I ate a ton of Hot Pockets and SpaghettiOs and Totino's Pizza Rolls. I still enjoy those flavors.

My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.

Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor.

I have a sweet tooth and I gorge into lots of chocolates. I just love them. I have a liking for coffee too.