Quotes About Flavors

Each sort of cheese reveals a pasture of a different green, under a different sky.

Anytime there is Mexican food around, you can bet I'll be eating it.

Louisiana has the best food on the planet if you don't really ask too much about what you're eating.

Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power of words which somehow will develop its qualities.

I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.

Food in Chicago is the best.

I can't deliver lines, but I can talk about food all night long.

Simple natural food is far better than sophisticated food with artificial flavors.

For me, the good food starts with good product.

Italian food is all about ingredients and it's not fussy and it's not fancy.

My dad makes food with very few delicate flavours.

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

One day, I'm gonna make the onions cry...

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

knew about chicken factories. I knew about the lightless cages, the clipped beaks, the overhead drizzle of shit, the poison-laced corn and soy shoved down their gullets, the farmers bullied into serfdom. I knew about growth hormones and preservatives and artificial flavors, the obscene categorization of body type by cooking method: fryer, broiler, roaster.

Organic? I grew up on Angel Delight. We didn't have anything in the house if it wasn't neon!

Instead of past, present and future, I'd prefer chocolate, vanilla, and strawberry.

Don't forget that the flavors of wine and cheese depend upon the types of infecting microörganisms.

Un pachadi aux fleurs de nîm devait avoir le goût de la vie: amer, sucré, acide, frais et épicé. (p.72)

peeled cucumber, one red and one yellow pepper and a half kilo of ripe plum tomatoes went into the blender with five tablespoons of olive oil, two glasses of Bergerac Sec white wine and a glass of water. He added salt, pepper, three well-chopped cloves of garlic

Always start with the freshest ingredients.

Piper chose a pan-roasted and porcini-dusted chicken over a mushroom, artichoke, and Parmesan risotto, while Bertrand and Marguerite both ordered the sauté of Gulf shrimp in a pancetta, sun-dried tomato, and basil beurre blanc with goat-cheese grits.

After the buffet dinner of seafood gumbo, snow crab claws, oysters Bienville, crawfish étouffée, and creole jambalaya

Cassawoof apples, Lumawoo apples,