Quotes About Flavors

I'm quite happy with something foodie or cookbooks - I love cookbooks.

I think cooking should be an experience, not a chore.

I love restaurants, and I love cooking.

Cooking is always very romantic!

I've always liked food, and I've always been interested in cooking and stuff like that.

If it's between s'mores and cotton candy, I'm gonna have to go s'mores all the way... but in truth, I'm a gummy bears guy.

I do a really good crab linguine.

There a great ethnic cuisine available to you in Chicago.

I really like rustic mediterranean cooking. And I like trying out curry takeaways.

Even in the Caribbean, we enjoy a good curry because that's what India brought to the Caribbean.

My favorite thing about Taiwan is the food.

The food in Taiwan is pretty great.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

Tampa's crazy... The ladies in Tampa come in all flavors. I felt like I was at Dairy Queen.

Exactly," said Maddie. "What's your favorite flavor?" "I bet I can guess," said Simone. "Chocolate." "Strawberry," said Maddie. Losers. It was vanilla. "Vanilla," said Seth.

Mingling frames from the broodnest with frames from honey supers also causes problems. The material in the cells and the bees walking on this darkened wax will darken the honey stored in the combs and add bits and flavors of what was there before, reducing the pristine quality of the honey you want to harvest. The bottom line: Don't mix frames used for honey with frames used for brood.

Værsåartig, her var nu litt om bær, vore bærsorter...

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

There's nothing more romantic than Italian food.

I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.

There was the Bennett Cocktail (gin, lime juice, bitters), the Bee's Knees (gin, honey, lemon juice), the Gin Fizz (gin, lemon juice, sugar, seltzer water), and the Southside (lemon juice, sugar syrup, mint leaves, gin, seltzer water).

They made Caesar salad with Cashel Blue cheese. They made Irish lobster confit in Kerrygold butter. They made black pudding the way Fergus remembered it from his childhood, and lamb sausages so delicate they almost melted in your mouth. Everything they put on the menu got raves.

Look, Herb, I could keep you all here all afternoon, sniffin' and slurpin' pink Peruvian peppercorns and criollo cacao, and cinnamon and cascarilla and coriander, and caraway and carrot seed and so much climbing ylang-ylang you couldn't tell a cup of tea from a cup of turpentine.

If I could write anything I wanted to, I'd write about the splendor of butter and sugar hitting your taste buds at the same time, or smooth pasta and sharp Romano, or a fat strawberry dipped in bittersweet chocolate.