Quotes About Flavor

If somebody has a chance to put my food in their mouth, that tells the story.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that--that is probably the largest thing I can hand to anybody is let your hands touch it.

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

We were a very popular live band in London, packing in 6,000 people a night, and the record companies that came after us wanted us to be the flavor of the month.

I jokingly refer to the word 'gourmet' as the 'g' word.

Herbs deserve to be used much more liberally.

All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes.

All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes — a fact which is recognized in the extra ration issued to old-age pensioners.

My point is that it's not the flavor of your taste that matters; it's the intensity with which you apply your taste that will cause the resulting work of art to feel highly organized.

Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.

Well, Smoke n' Mirrors has very much a world music flavor and it doesn't park itself in one country. It borrows heavily from the Brazilian angle, which is dear to my heart, and I recorded several albums with that flavor.

Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside from burn. Yet occasionally, a condiment comes along that's like a black hole, compressing physics-defying amounts of flavor in a tiny package. Such is the case with Auria's Kitchen sambal sauces.

Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.

I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.

As a child, I used to love black currant ice-cream because of its soothing lavender color.

Favorite cereal is Cinnamon Toast Crunch.

I am not at all a chocoholic. I would rather eat anchovy toast.

The Tom Brady sandwich would be a prosciutto with a nice Buffalo mozzarella, on a crispy baguette with a little fresh basil. Brady is classy; he's a really cool dude. He's got a lot of flavor.

I don't see how sugar could make that cornbread any sweeter than the prints of your hands already have.

Doritos can be made without the powder and taste exactly the same but the company intentionally adds it because they believe it adds to the Doritos experience.