Quotes About Flavor

I like eating pepperoni. I heat it up in the microwave and then I let it roast and then I eat it with cheese.

Queso fresco, which is a very mild cheese, is definitely one of my favorites.

Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.

I can't drink anything but chocolate. I don't even like any milk but chocolate. When I eat cereal, I barely touch the white part.

Once in my life I had pomegranate juice and soda; it was too sweet.

What kind of a house doesn't have salt? Low sodium freaks!

What are those bulb things you're slicing?" "You've never seen fennel? It looks like celery and tastes like licorice.

Onion sauce! Onion Sauce!

picante sauce,

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.

They prefer a God of an altogether softer flavor. Nothing too extreme. Complaisance, not magnanimity. They do not think upon the "God of God, Light of Light, very God of very God." They prefer to think in terms of "God liking them." That's the God they've conjured for themselves.

dulce de leche

Comenzaban por hacer una fogata en el patio con leña y carbón. Encima se colgaba de un trípode una olla de hierro negra por el uso, donde se echaban los ingredientes, en proporción de cuatro tazas de leche por una de azúcar, se aromatizaba con dos palitos de vainilla y la cáscara de un limón, se hervía pacientemente durante horas, revolviendo de vez en cuando con una larguísima cuchara de madera.

My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience.

The nearer the bone, the sweeter the meat.

Happiness, happiness ... the flavor is with you-with you alone, and you can make it as intoxicating as you please.

All we want is food that tastes good, truthfully.

I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

Dashi is the building block for some of the most delicious foods. The deeply flavored broth is made by steeping kombu, a type of dried kelp, and katsuobushi, a dried and aged tuna.

The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest.

My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.

You should brine your turkey. Don't even think about not brining your turkey. Ever.

One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.