Quotes About Flavor

I'm a classic cheddar man, I really do like it, though I don't mind a good Stilton or blue cheese.

Let me clear something up: I don't like KFC. Or McDonald's.

I'm not a coffee drinker, so my drink is kind of like a girlie skim chai latte. I'm not proud of it, but it's really good.

Coffee gives me bad breath.

The coffee in Araku is the best I have had so far.

It's well worth making your own harissa, but there are some very good commercial varieties.

My family barbecued a lot; good barbecue is more complicated than you think.

I'm a connoisseur of sausage.

I absolutely love sushi.

There are some things, like sushi, that I'll still choose white for, because its flavor is so unobtrusive. But I actually prefer the nutty intensity of brown rice in stir-fries, grain bowls, and as my go-to grainy side dish.

Sushi is one of my favorite foods.

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

Perhaps that suspicion of fraud enhances the flavor.

Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.

I can't do the frappuccino. It's too sweet. I need it straight.

I'm not a big sweet guy, I have more of a savory palate.

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

My order from Starbucks is an ice chai with one less pump of chai because I feel like they put too much, and it's, like, too sweet, and it's overwhelming.

Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.

Montreal bagels are much better than U.S. bagels, because there's a sweetness to the dough, and there's a pull. New York bagels are basically bread in the shape of a bagel.

Like broccoli, their closely related cousins, Brussels sprouts benefit from extremely high heat and browning, to the point of a near-char, in order to intensify their sweetness and bring out their unique nutty flavor without turning them overwhelmingly sulfurous.

The refreshing tang of lemon cake makes such a change to the deep sweetness of many bakes.

I do not like sweets. But if I have to choose one, it has to be rasmalai.