Quotes About Flavor

Grace is the first mouthful of each course - chewed and chewed until there's nothing left of it. And all the time you're chewing you pay attention to the flavour of the food, to it's consistency and temperature, to the pressures on your teeth and the feel of the muscles in your jaws.

La poésie: cette sauce dont on recouvrait la réalité pour lui donner meilleur goût.

Meat was what men liked in sandwiches—and if the man was sophisticated, then he might like a bit of mustard as well.

James sniffed at the soup. "I love porcini to bits," he said. "They're the only mushroom I'd go out of my way for." "What about chanterelles?" said Matthew. "Porcini are delicious, but so are chanterelles.

You posses a quality which can never belong to Mademoiselle Danglars. It is that indefinable charm which is to a woman what perfume is to the flower and flavor to the fruit, for beauty of either is not the only quality we seek.

Oregano is the spice of life.

Nothing is pleasant that is not spiced with variety.

Life has its own flavor.

Virtue is the health of the soul. It gives a flavor to the smallest leaves of life.

Words are like spices. Too many is worse than too few.

Very good. Couldn't be better. We'll put some ginger in the good lady's gravy.

It tasted somehow like orange and green and dizzyingly sweet, but like Birdie had said, not too sweet. The taste was so rich it made her lips pulse. It was different on different parts of her tongue---the tartness hit the tip, the sweetness tingled at the sides and at the back.

Hot sauce For the grits 1 cup milk 2 cups water 3?4 cup quick-cooking grits 1?4 teaspoon salt 1?2–3?4 cup grated cheddar cheese

How does a large slice of fresh bread soaked in beef broth sound?" About as edible as the table leg. "Do I have any choices?" "No." "Sounds wonderful.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

Oxo gives a meal man-appeal.

I always leaned toward free jazz... experimental jazz and progressive jazz. I feel like jazz is just part of the flavor and palette that you have as a musician to experiment with.

I am a coffee fanatic. Once you go to proper coffee, you can't go back. You cannot go back.

I also like a great Caesar salad with anchovies, although I don't know why some places say 'with anchovies.' If you're making a proper Caesar salad, it's going to have anchovies.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

The deliciousness of a bowl of pasta isn't proportional to the time it takes to make it: A three-hour ragu doesn't necessarily taste 15 times better than a 10-minute butter-and-Parm weeknight affair.

I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.

I rest my proteins in their liquid when I am done with the heat braise.

He lay back for a little in his bed thinking about the smells of food… of the intoxicating breath of bakeries and dullness of buns… He planned dinners, of enchanting aromatic foods… endless dinners, in which one could alternate flavor with flavor from sunset to dawn without satiety, while one breathed great draughts of the bouquet of brandy.