Quotes About Flavors

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.

I'm a huge candy fan. My favorite growing up was always Sour Belts or Sour Straws.

Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and sour all at the same time.

I love South Indian food.

No matter what their background, the southern French are fascinated by food.

For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.

I grew up with fantastic Southern food. In Southern California.

I make a good spaghetti sauce and can mix a nice drink.

My dad cooks beef in Guinness, I don't know why he does that, he adds chocolate to his spaghetti Bolognese too, I'm scared about doing that, it would like chocolate Bolognese if I did it, he likes to make it look rich that's why, so yes, my dad experiments but I don't.

In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.

Ben & Jerry's Lifestyle: Lots of options, exciting flavors and never repeating a scoop.

I love awesome mixed drinks.

I don't love mixed drinks.

There's so much that can be learned from French cooking, especially really traditional, more modest meals.

Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.

I love any excuse to work with a mortar and pestle.

wines, soups, desserts, dessert soups, and more wines.

So much of what I love about poetry lies in the vast possibilities of voice, the spectacular range of idiosyncratic flavors that can be embedded in a particular human voice reporting from the field. One beautiful axis of voice is the one that runs between vulnerability and detachment, between 'It hurts to be alive' and 'I can see a million miles from here.' A good poetic voice can do both at once.

I ate a rough country terrine made of truffled pork with thyme and forgot about talking.

tasting the four elements (yoruba) In a ritual adapted from a Yoruba tradition, the bride and groom taste four flavors that represent different emotions within a relationship: sour (lemon), bitter (vinegar), hot (cayenne), and sweet (honey). By tasting each of the flavors, the couple symbolically demonstrates that they will be able to get through the hard times in life and, in the end, enjoy the sweetness of their marriage.

Hunger is the best cook.

The waiter talks us through the selection of confectionery. There's a white chocolate mousse cake infused with fresh mint and topped with raspberry purée, organic truffles made with my favorite Madagascar beans flavored with jasmine tea, passion fruit and limes sundried on trees in Iran.

I've made some feuillantines ," he tells us with a dramatic rising of his eyes heavenward, indicating bliss. "Thin slivers of wafer flavored with ginger, clove, nutmeg and cinnamon." We coo our approval. "You have to try them." Quite frankly, who are we to argue?