Quotes About Flavor

In America you can buy bucket-sized cups of coffee in any flavor you like other than coffee-flavor.

I like her bitter as I can git 'er, along with a piece of pie.

Coffee is not my cup of tea.

When baking, follow directions. When cooking, go by your own taste.

A chef's two best friends are salt and praise.

The sea, as much as the light, gives this curve of coast it's flavor. The light takes it's color from the sea, sometimes seems to be emerging from it. And the sea here is ever-present. On clear days it coats the air with a transparent tinge of palest blue that salts and sharpens every detail.

Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

I'm religious about salted butter. I don't understand how it happened that everyone thought we should all have sweet butter. I blame the French.

What makes international cinema so interesting is that each territory has its own sensibility. When you look at an Indian or French film, there's a certain flavor. And even though the language is different, if the film is successful, it has something very common and understandable.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your food will never be overcooked.

Hunger gives flavour to the food.

When God's favour and Godly flavour is in you, your haters will taste wisdom and the only thing they can do is to regret ever tasting a sweet thing.

For people may not know what they think about politics in the Balkans, or the vexed question of men and women, but everyone has a definite opinion about the flavour of shredded coconut.

The South, to me, is fried chicken and catfish caviar --- that's grits --- and good-looking women.

I don't like tofu. I'd sooner eat a sponge.

If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.

There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that.

Maple butter spread on a tortilla is absolutely delightful.

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

If you're ordering chain, you're a person with poor taste. Everyone lives near a pizza place that's better than a chain. They can't stand up to a local pizzeria.