Quotes About Flavor

THIS FRENCH-INFLUENCED dish calls for "lemon cut in square peeces like dice," which makes a beautiful and flavorful addition to the sauce. Since I began researching and preparing dishes from sixteenth- and seventeenth-century cookbooks, I have come to appreciate the extra flavor available from lemons and oranges diced whole and added to stews and sauces or puréed into salad dressings. Citrus fruits were rare and costly back then so no part, not even the skin, was wasted.

Oyster Stew SERVES 4 Why, then the world's mine oyster, Which I with sword will open. THE MERRY WIVES OF WINDSOR, 2.2 THE ORIGINAL RECIPE calls for "slic't nutmeg," a sophisticated touch to add flavor to a dish. Nutmeg, one of the most common spices in Elizabethan recipes, became so popular that eighteenth- and nineteenth-century ladies and gentlemen carried small personal silver nutmeg graters with them to dinner parties.

Nothing is pleasant that is not spiced with variety.

I think I added pepper too early in the cooking – did you know it loses its potency?

Wayne popped one in his mouth—candied bacon wrapped around a walnut. "How is it?" Wax asked. "Tastes like cotton candy," Wayne said, relishing the flavor, "made of baby.

Important folk meeting together always meant snacks. Or canapés, if you knew the code. Wayne popped one in his mouth—candied bacon wrapped around a walnut. "How is it?" Wax asked. "Tastes like cotton candy," Wayne said, relishing the flavor, "made of baby.

Do you have a preference?" Tillaume could manufacture dozens of varieties of tea from the simplest of starting points, blending and making what he considered ideal. "Whatever." "My lord. There is great importance to tea. It should never merely be 'whatever.

It is a way to keep cider sweet without boiling. Let the frost come to freeze them first, solid as stones, and then the rain or a warm winter day to thaw them, and they will seem to have borrowed a flavor from heaven through the medium of the air in which they hang.

How meanly and miserably we live for the most part! We escape fate continually by the skin of our teeth, as the saying is. We are practically desperate. What kind of gift is life unless we have spirits to enjoy it and taste its true flavor?

I made a Christmas album a couple of years ago and just put it out on my Web site. It kind of smacked of this flavor. All of the reviews said it was Western swing even when it was Christmas standards.

Yellow plantains have a bit more sweetness and straddle the line between savory and sweet, while fully ripened black plantains are nearly as sweet as bananas, making them perfect for desserts - try them roasted with cream and sugar .

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.

After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll want to lap up with a spoon.

Greek yogurt with some olive oil stirred in can transform many dishes.

I love cake. I love pie. I love potato chips. I love salt. I do not want yogurt, plain yogurt. It's healthy. 'Why don't you like it?' Because it tastes like bad breath.

And roast beef and Yorkshire pudding is my personal signature dish.

I like Yorkshire Tea - very strong and English.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

I love to travel with my own hot sauce, and I have it in packets so I no longer have to be disturbed by TSA.

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

Coffee must be treated gently and smoothed out. I hadn't realised it was so temperamental.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

If you start with a great peach, there's nothing you're ever going to do that's going to make it any better than when it comes off the tree. In 1970, that was a revolution.

I grew up in Mobile, Alabama - somebody's got to be from Mobile, right? - and Mobile sits at the confluence of five rivers, forming this beautiful delta. And the delta has alligators crawling in and out of rivers filled with fish and cypress trees dripping with snakes, birds of every flavor.