Quotes About Flavor

It's all about the fruit. A crumble should maintain the integrity of the fruit.

Really sucked the red off of all my candy.

Daddies Sauce.

She drank sweet coffee, sweet tea, sweet cocoa and sweet sherry.

There is not a good or a bad cuisine, just the one you like the best.

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

A couple of days of this powdered cuisine and my uncle actually lost a few pounds. Things were going well until he decided that adding a couple of scoops of Baskin-Robbins improved the flavor substantially. Following

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

I don't believe pumpkin pie is even made from pumpkin. I mean, how can something that smells that sh*tty make a pie so sweet? There's not enough sugar in the universe.

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.

Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

Wit is better as a seasoning than as a whole dish by itself.

The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.

My own writing has perhaps more of an American flavor than a British one, but that's because the stories I've so far written have needed it. 'Empire State,' 'Seven Wonders' and 'The Age Atomic' are all very place-centric, where the setting itself is almost a character. But there is a universality to story that isn't just limited to science fiction.

Chocolate's good for ya - high cocoa content chocolate is.

Anytime you do something Latino, yeah, I love the color, the spice.

I always like teaser trailers because they don't give too much away, you know? They give just a flavor of what the thing is.

So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix, and then smear some of the spicy carrot dip on top." The appetizer is complicated to assemble, but absolutely delicious. The bread, a hearty baguette from La Boulangerie, is a chewy, crusty foil for the buttery oil, savory crunchy nut mixture, and sweet and spicy carrot puree. An explosion of flavor and texture. He also has some creamy local chèvre, and marinated olives.

There's nothing wrong with stretching the truth. We stretch taffy, and that just makes it more delicious.

I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

It takes a sour woman to make a good pickle.

You can't get decent Mexican food in DC.

Use extralight virgin olive oil, which has less flavor and may help control taste cravings.