Quotes About Flavors

When you come to Jamaica, there's a handful of things you simply have to try that's right on the top of the list, and I think jerk chicken definitely has to be number one.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

I'm not a baker, but my patisserie is my baby. I love the idea of good-quality cakes made with top ingredients.

If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.

I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan.

A fruit salad is delicious precisely because each fruit maintains its own flavor.

So then it got hotter. You can feel your back begin to cook. Pinch of salt and a few sprigs of rosemary and you got a dinner. God Almighty, the heat.

I'm having a cheeseburger," Anna said. "With fries smothered in vinegar and salt." "I told you I wouldn't kiss you again. You don't have to poison your mouth." "Very funny. What are you having?" "Something with onions and garlic.

I can't stay away from Chinese food. I really love that stuff.

The only things you can truly love after such a short time are ice cream flavors and comfortable shoes.

We have friends in Italy who have these old stoves, and they turn out the most beautiful food. All you really need is time, the best ingredients, and love.

Dark chocolate, and salt and vinegar chips are my weakness - but not together.

Breast milk and amniotic fluid carry the flavors of the mother's foods, and studies consistently show that babies grow up to be more accepting of flavors they've sampled while in the womb and while breastfeeding.

It's not so important to know the difference between bitter and sour, skunky and yeasty, tarry and burnt. "Who cares. They're both terrible. Ew. But if you're a brewer, it's extremely important.

A quick word about chemicals and flavors. All flavors in nature are chemicals. That's what food is. Organic, vine-ripened, processed and unprocessed, vegetable and animal, all of it chemicals. The characteristic aroma of fresh pineapple? Ethyl 3-(methylthio)propanoate, with a supporting cast of lactones, hydrocarbons, and aldehydes. The delicate essence of just-sliced cucumber? 2E,6Z-Nonadienal. The telltale perfume of the ripe Bartlett pear? Alkyl (2E,4Z)-2,4-decadienoates.

People like what they eat, rather than eat what they like." The phenomenon starts early. Breast milk and amniotic fluid carry the flavors of the mother's foods, and studies consistently show that babies grow up to be more accepting of flavors they've sampled while in the womb and while breastfeeding. (Babies swallow several ounces of amniotic fluid a day.)

Taste—as in personal preference, discernment—is subjective. It's ephemeral, shaped by trends and fads. It's one part mouth and nose, two parts ego. Even flavors that professional evaluators agree are "defects" can come to signify superior taste.

Thanks to this unusual data set, we now know that humans prefer cat food with a tuna or herbal flavor over cat food with the flavor descriptors "rancid," "offaly," "cereal," or "burnt." But humans, as we are about to see, are not cats.

Pet foods come in a variety of flavors because that's what we humans like,† and we assume our pets like what we like. We have that wrong. "For cats especially," Moeller says, "change is often more difficult than monotony.

cats are more or less "monoguesic," meaning they stick to one food. Outdoor cats tend to be either mousers or birders, not both. But don't worry, as most of the difference between Tuna Treat and Poultry Platter is in the name and the picture on the label. "They may have more fish meal in one and more poultry meal in another," says Moeller, "but the flavors may or may not change.

Pet foods come in a variety of flavors because that's what we humans like,† and we assume our pets like what we like. We have that wrong. "For cats especially," Moeller says, "change is often more difficult than monotony." Nancy

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

Obviously other ones did exist such as basketball, but not in Lee County. Any sport that's not football around here is like vanilla. Why even eat that, if they've invented flavors.