Quotes About Flavors

I need my fill of Indian home cooking.

I love Indian food, and my favourite dish is dal rice.

I love Indian food. London also has great Indian food.

I like Indian takeaway.

Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.

The cookery books will give you a thousand finicky devices, mushrooms in this, mushrooms in that, but there is only one way—to fry them, simply with bacon, until they swim in their black fragrant juice.

Marmite is my little English touch, and I'm crazy for chutneys.

I really like having someone who knows about food and what goes well together make a meal for me.

In Mexico, everything on the menu is the same dish. The only difference is the way it's folded.

Indian cooking—indeed, any cooking—is mostly about getting the proportions right

I absolutely love Italian food. So pizza - like a margherita pizza, penne arbiota, a glass of wine. That's like my dream.

I love cooking and baking.

Ive never gone to culinary school, but I do love cooking.

Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.

I love cakes. Chocolate and coconut cakes. I love that combination!

When I stopped eating meat, I fell in love with East Indian food - there's so much selection, and they use the most beautiful spices.

If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

I," said Stink, "am getting the World's Biggest Jawbreaker." He held it up for Judy to see. "It changes colors and flavors as you go." "Rare! It looks like an earth. Or a giant emu egg or something." "Or something," said Stink. "Stink, I don't think you want to eat that.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

I never shy away from herbs!

I think Korean barbecue is very accessible to Americans because it's sort of similar to something we know, but with different flavours.

It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.