Quotes About Flavor

Give that meat a good ol' rub

I like growing things. I like hot food. I had time on my hands. Now I have Phil Rudd hot chilli sauce.

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

I tried the Crisco, and I hated it. Hated it! I couldn't roll it out. I'm a butter girl for my pie crusts.

My favorite jellybean is the pink one with the flavor inside.

Like Honeycrisp, SweeTango has much larger cells than other apples, and when you bite into it, the cells shatter rather than cleaving along the cell walls, as is the case with most popular apples. The bursting of the cells fills your mouth with juice. Chunks of SweeTango snap off in your mouth with a loud cracking sound.

The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.

As soon as you wanna take away the flavor of anything, just fry it.

I wanna record these girls individually. And then, I wanna cut a blues album on me. But all of it, original stuff, you know. When I listen to the blues today, it's like they all sounds similar. I wanna do something different, to try to add to the blues flavor.

I drink coffee for the taste, because if I want energy I'll just chug a Red Bull or something.

I planted an orchard when I was 13. The impulse came from wanting to grow my own apples. That and the nursery catalog showed an apple tree with a beautiful girl standing under the fruit. Whether the flavor or the picture that did it, I've been hooked since.

When I was starting out, doing guest spots on TV, and even commercials, I would go in with a whole crazy wardrobe and some terrible accent. Obviously, I was doing too much. If you bring too much flavor to it, it's absurd. There's something to just being spontaneous.

Taleggio is the perfect cheese to melt over a warm dish.

While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger.

The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical it contains called gingerol, which is closely related to the capsaicin found in hot peppers and the piperine in black pepper, but is much milder than the two.

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.

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.

Dandelion wine. The words were summer on the tongue. The wine was summer caught and stoppered.

A subject of much greater concern to me, however, was the great french-fry flop. I had explained to Ed MacLuckie with great pride the McDonald's secret for making french fries. I showed him how to peel the potatoes, leaving just a bit of the skin to add flavor.

Triple-Citrus Ginger Black Cod

Many a Gallic treat is based on a hearty dose of butter.