Quotes About Flavor

El hambre es la mejor salsa." Hunger is the best sauce!

It was as if food had been in monochrome and had suddenly appeared for the first time in colour.

Great sauces are like an insurance policy for venison roasts, which can easily overcook or dry out. Beyond their ability to rescue, however, is the power to elevate.

I typically like Sicilian pizza.

You can't have a good Thanksgiving meal without a little bit of ketchup on the side.

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

I have a corn creamer that I love. It extracts pulp and juice from kernels, and I simmer that down into a creamed corn that has an almost mashed potato-like consistency. I add butter and hit it with chopped fresh chives at the end for an accent of color.

The key to a good meal is simplicity and the right seasoning.

The Delmore Brothers is hit music - very, very popular - and it still retains that rural flavor and simplicity. I always think of it as family music, really, because families sang it.

It was a store-bought sugar cookie. Not as good as Mamma's, of course. Mamma made hers with a secret ingredient- ricotta cheese- and thick, sweet icing. Now that was a cookie.

No coffee worth drinking requires cream.

I am a southern woman, and I write about the places that flavor me. I cannot help myself.

I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and lavender might seem like an unusual pairing, but it made perfect sense to me. Luscious, sweet apricots taste best when they're baked and the flavor is concentrated. On the other hand, lavender likes it cool; the buds have a floral, almost astringent flavor. Lavender was a line drawing that I filled in with brushstrokes of lush apricot.

The flavor the came to me was a luscious Sincerest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily, Sincerest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection.

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee. I could actually taste it, feel it. And now I craved it.

Could a flavor be pleased with itself and its position in the world? That was plum. Not the sharp-flavored skin and the sweet flesh of a fresh plum, but more the concentrated flavor when the fruit was cooked down for a tart filling. Like the taste of port. In fact, I liked to pair plum and port together.

Fat gives things flavor.

Everything tastes better with quite a lot of butter." "We

The secret ingredient to every meal is love. And also garlic.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

I can taste and everything. I can taste every little ingredient in food.

My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.

My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don't have to do that much to them.