Quotes About Flavor

Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season.

Around six years back, I turned vegetarian for health reasons. This doesn't mean I feel left out. I can try grass if you put some tabasco sauce on it.

When I have red velvet cake, I normally have cream cheese icing.

When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.

In Valencia, when you catch snails for your paella, you feed them rosemary for a few days, both to purge them and to give them flavor.

This toffee tastes like war or Lucifer's tears. This toffee is a molten pool of broken Christmas promises. If sadness had a flavor, it would be the contents of the Pyrex.

It had looked so simple when she'd made it, but when he cut into it and tasted it, he realized he'd missed some stuff while he'd been making coffee. There were herbs in there or spices or something, and the egg was light- Fluffy , he thought- and the pepper still had crunch to it but was buttery, too.

Pig's tails are not really curly—they merely have a slight bend. They are sold with the skin and a piece of the backbone attached. They add taste and texture to soups and stews.

We're like licorice. Not everybody likes licorice, but the people who like licorice really like licorice.

Freezing kills the flavor.

Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.

I miss the New York bagel but miss the New York bialy even more. It's a great compromise of bagel feeling with less dough stuffing.

No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.

I'm not a huge fan of North Carolina barbecue. I like Memphis style barbecue and Kansas City.

The subculture of hot sauce is so fascinating and unique.

Everything in food is science. The only subjective part is when you eat it.

Of course, there's nothing wrong with deer burgers and venison chili, but with a little gusto, those stalwarts can go from satisfying to sublime.

I use vinegars to deglaze saute pans for sublime sauces.

When I put some Tabasco on things, and there's really nothing in Tabasco, it's not bad for you in any way, so that's kind of become my substitute. Now you got to get used to a hot mouth, but that's okay.

Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.

I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.

Instant dashi is to dashi what a bouillon cube is to chicken broth. While dashi is subtle and subdued, instant dashi is a cartoon drawing with all the features enhanced and hyper-expressive.

Coffee should be black as hell, strong as death and sweet as love.