Quotes About Flavor

I'm a very stereotypical person... and that's part of my flavor, I guess, because I tell it like it is.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

My secret for feeding a bunch of guests without seeming stingy is pork tenderloin. It's an inexpensive cut that looks impressive and is full of flavor. Plus, guys love it.

I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.

When you have a good stock, you can make a good soup.

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.

In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

An apple that hasn't experienced the hard times of cold is flat, tasteless, bland. But an apple that's hung in the hundred-degree temperatures of day and held through the thirty-five-degree nips of night is a fruit with experience. Cold helps to bring out the acid, which makes an apple tart. Color is painted by warmth.

Most good chefs believe there is no such thing as too much garlic.

As chef Mehdi Chellaoui says, "I use lemon like I use salt." Mario Batali would agree: if something is missing, it's probably acid.

use fat, not water, to counter hotness. Capsaicin is fat-soluble.

Flavor is, counterintuitively, less than 10% taste and more than 90% smell.

Mariage Frères Marco Polo black tea)

A) You should taste the food as you go, which a surprisingly small number of people do; and B) salt and olive oil actually are cheating and they're secret weapons and they always work." Audiogon

May all of your creations have just the right flavor,

CHICKEN HIGADO PÂTÉ

SHORTHAND Sauté 1 onion, 1T oil till soft; + ½lb ground chicken, 1T oil till brown, + 1lb liver, 2T H2O 6min. Blend meat, 2T pan juices, 4 anchovies, 4 cloves garlic, 4T ghee. Chill.

You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important.

Everything is better with mayonnaise.

When I have parties, I have little sandwiches. I always make sure I have two or three fresh habaneros, and I only put them on one or two. There's always someone who comes running around the corner, 'Oh my God! I don't know what was in those, but my mouth is on fire! What do I do?'

I have a Pasquini, the old-fashioned Italian coffee machine. I have to make my coffee because I know exactly how much I want and how strong I like it.

I love a good, old-fashioned sliced apple sprinkled with salt and cinnamon, and sometimes cayenne, to enhance the flavor and give it a kick.