Quotes About Flavor

In South Africa, success never presented the problems that it presents in New York. In New York, if you happen to be the flavor of the month, a lot of nonsense comes with it into your life.

You are eating the sea, that's it, only the sensation of a gulp of sea water has been wafted out of it by some sorcery, and you are on the verge of remembering you don't know what, mermaids or the sudden smell of kelp on the ebb tide or a poem you read once, something connected with the flavor of life itself...

I liked the sweeter ones, but I knew it would sound childish to say so.

Water and air together gives often more flavor than anything else to the food of that place.

Everything I do has a certain quality, a certain flair, a certain flavor. I like to eat the way I like to dress, the way I listen to music: put it all together, and it's a great party.

I actually put peanut butter on my bagel. I really like peanut butter and I like to ruin the bagel. You know what's even crazier that I do sometimes? I do cinnamon raisin bagels with peanut butter. It is really, really out there.

I love Doritos - the nacho flavor. The Cool Ranch is good; it's a good second.

I think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

Rock shrimp is so generic.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

Food is like music. You've got two kinds, good and bad.

Wine still tastes for me of the mountaintop of piny woods with a warm spring dawn coming on, and that Spanishy word, Sonoma, is an exotic flavor all to itself.

She was vanilla ice cream with meringue and maple syrup on

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

Every one of our 10,000 taste buds is wired for sugar. But we aren't born liking salt - we develop a taste for it at about 6 months.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

Eighty percent of flavor comes from your nose, including a set of internal nostrils. When you chew food and hold it in your mouth, the gases that are released goes into these nostrils. People who wolf their food are missing some of the flavor.

I grill, therefore I am.

You know what they say: 'Why sit at a table that doesn't have key lime pie on it if you don't have to?'

We got Martha Stewart legitimizing homemaking for her generation, and then there's this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.

The longer we eat healthier foods, the better they taste." —Dr. Michael Greger, Humane Society Most

Dear Lady, I beg you To cook as you please, But don't overlook the Importance of cheese!