Quotes About Flavors

I eat many different ice creams. I'm not an ice cream snob, although I do think Ben & Jerry's is the best. But I'm happy to eat anybody's ice cream, really. As long as it's good.

I love snow cones.

Madison, Deborah. Local Flavors: Cooking and Eating from America's Farmer's Markets (New York: Broadway Books, 2002). Nabhan

The Michael Servetus: habanero-steeped tequila, lime, Seville orange liqueur, and smoked salt The Trinitarian: pomegranate, huckleberry, and plum brandies with soda and fresh fruits The Mary Oliver: white wine spritzer with fennel ferns and ginger bitters The Carrie Nation (NA): huckleberry and plum syrups, cream, soda water, and fresh fruits

According to Britt, Hector was spending the last few weeks before Stray opened perfecting some mad scientist's ice cream cone, cacao custard in a cup constructed out of malt or something equally odd, plus a salted, buttered popcorn ice cream. He'd created some kind of hot fried pastry with a cool Meyer lemon center, served with Thai basil cream and a sparkling drift of sugared zest. Britt had described them as otherworldly beignets.

I love all the soft candy. I'm not a big fan of the hard candy though.

I love to cook and I've cooked a lot of Bulgarian food over the years.

I dined on what they called robber steak--bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks, and roasted over the fire, in simple style of the London cat's meat!

robber steak"—bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks and roasted over the fire, in the simple style of the London cat's-meat. The wine was Golden Mediasch, which produces a queer sting on the tongue, which is, however, not disagreeable.

Ramona V. Flowers: What kind of tea do you want? Scott Pilgrim: There´s more than one kind of tea?...What do you have?

Soon to come in licorice, orange, cinnamon, and banana, but not strawberry, because I hate strawberries.

they were in every colour sweets can be, such as Not-Really-Raspberry Red, Fake-Lemon Yellow, Curiously-Chemical Orange, Some-Kind-of-Acidy Green and Who-Knows-What Blue.

I used to get these as a kid all the time - Doritos, Cheetos, Funions... and Andy Capp's Hot Fries. I have a crunch fetish.

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

My favorite kitchen was the Japanese and the Italian kitchen.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

I'm a keen experimenter in the kitchen. With food, not with anything else!

My mother was creative in the kitchen.

I come from U.P., so I can say that I have some knowledge about food and flavors.

I am a big fan of Korean food.

I really think I cook good Korean food. I really do, just straight up.

Great wines have flavors—whatever those flavors are—that are precise, well defined, and expressive. Imagine

I think Australian food is probably some of the best in the world.