Quotes About Flavor

Hope you like my gumbo." "I know we will," Colt said, and took a bite. "Not too spicy for you?" the cook asked with a laugh. "As long as it doesn't melt the spoon, it's not too spicy for me.

Nothing is pleasant which is not spiced with variety.

Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.

Blanching the cloves removes the harsh and bitter bite of raw garlic.

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

Edam and Gouda are genuine Dutch cheeses, but the real thing is a lot less bland than the varieties most of us experience in the U.K.

Usually, I get a bowl from Chipotle with rice and veggies and some meat and gotta get some guac on there because that's the best part.

I make damn good biscuits and gravy. The key is maple sausage.

I don't like Grey Poupon - I like French's.

I just grill chicken and make very simple cuisine.

I put Tabasco sauce over everything. Or I put it on pretty much anything that wouldn't taste gross - I mean, I wouldn't put it on salad, but I like it on fried chicken, nachos... a lot of stuff.

I'm a big root beer guy.

The flavour of something fresh out of the ground is 10 times better than something that's been flown halfway across the world.

The hamburgers in America are the best in the world.

All I need is some barbecue sauce," he said aloud, grease dripping down his chin. "And a Coke . . .

hunger makes the best sauce.

But in that curious compound, the feminine character, it may easily happen that the flavor is unpleasant in spite of excellent ingredients;

I was always curious about, like, how does hot sauce work? Growing up I used to wonder, 'If I touched it, was it hot?'

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

The Ritz Hotel has never yet provided game of such wondrous flavor as the bird plucked and half-cooked over the small boys' camp fire.

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness and succulence.

Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.