Quotes About Flavor

...Many shadows hide behind light, and the best lies are those seasoned liberally with truth: salt covering the flavor of rotten meat.

Good advice is not often served in our favorite flavor.

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.

Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor.

Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

Lambruscos have been misrepresented by industrial versions that have the soda pop flavor they think Americans want.

licorice is used with some frequency in dark beers to increase head, as a coloring agent, and to sweeten the end product (see Hops listing below).

However, bullets are a bit like salt—often essential to bring out the best, but distasteful if overdone.

The reason Americans favor milk chocolate over dark is because Milton Hershey got his bars into enough American mouths to establish our collective taste.

Now he says that they taste more like "sweet dirt.

The flavor is not the important element. What really matters is the water. If th pitcher (Christian) is filled with water (Jesus), the flavor (personality) of th tea doesn't really matter. Some people will be drawn to Christ because of the appeal of one flavor, while other unsaved people will be more receptive to anothr. As long as they receive the Water of LIfe, what difference does the flavor make?

Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point.

It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.

Having so much nutrients and flavor in such a small plant really puts microgreens into the superfood category for me.

There's nothing like the smell of grilling flesh.

I loved the taste and smell of Chicago hot dogs.

If your kitchen smells good, your food lost something.

Dry rubs are as integral to downhome barbeque as smoke.

While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

Grilling grapes may sound crazy, but the smoky, blistered char they get from a few minutes on the fire gives them a deep, winelike character.

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

My go-to ingredients that are also pantry-friendly start with freeze-dried berries. They're so potent with both flavor and color and can grind up into a fine powder and give you a smooth frosting or cake.

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.

Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on sauce. That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing.