Quotes About Flavor

The night had made a sharp difference in the weather and there was an autumn flavor in the air.

Mrs. Gilbert added flavor to his adventure by being impressed with his courage in braving the harsh air.

Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Blend. Should look like whipped cream.

I'm not too into fast food, but you know if I was, it would be chicken.

I don't know any chef who doesn't like fast food.

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

I love barbecue, it's my favorite thing to eat.

One of my favorite things is mayonnaise and I have to tell you that. I love mayonnaise, but I don't eat it any more. If I do I put light mayonnaise on it, which I know is still not good but it's a lot better than the other one and I don't eat it that much.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

I'm not an egg whites guy. I can't deal with egg whites. I need the flavor of the yolk, and I like the fat of it as well.

It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.

There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.

I used to get tired of drinking iced tea, so I'd ask my wife if we had some lemonade, and I would just dump it right in there.

Anything salty and crunch is a world of perfection to me. Put chips in front of me, and I will eat to the bottom of the bag. Because I have the tendency to do this, I found these amazing Eden Brown Rice Chips. They're the perfect amount of salt and crunch, and there's nothing in them.

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.

As most people will tell you, the best pies have the best crusts. It has to be tender, flaky, and full of flavor. That is the key to a great pie.

Littlenecks and cherrystones are chewy and sweet on the half shell with mignonette, served raw. But a well-cooked clam is a toothsome, tender thing, full of that magical stuff known as clam liquor.

The olive's properties are not altered, but the flavour of oil pressed from green olives is different from black - green oil tends to be peppery and black has a more mushroomy taste.

I love a tequila shot. You should try it with brown sugar instead of the salt, and orange instead of the lemon. Amazing.

I like boysenberry. I have no idea what it is. And it sounds like poison - which is terrifying - but you can't hold a name against a flavor. If you did that, everyone would hate Crunchberries.

I tested a lot of old cornbread recipes and most of them were bland or tough.

I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.

Jo took a long drink. "This is good. I didn't realize how thirsty I was. What did you put in it besides tea?" "A little grape juice. I stir it in after brewing the tea and pouring it over ice and sugar in the pitcher.