Quotes About Flavor

Guilt and shame have, until now, kept me silent on this issue. I am old enough, even if just twenty, to know that I have no logical reason to feel either guilt or shame, that I was the victim, not the victimizer. Yet I've been so long marinated in both emotions that they will forever flavor me.

A kitchen that's too clean has no soul. No flavor.

Herdez Salsas have always been a favorite of mine because I love the authentic taste.

One thing you have to know is that I'm a guy who likes sweet drinks.

The chili-rubbed rib-eye at Porter House New York is one of the best steaks that I've eaten anywhere in the world.

My kids like their eggs with catsup. I like mine with salsa.

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

Everyone who makes this cake can't believe how easy it is! The ricotta and sour cream keep the cake moist and the blueberries and lemon zest give it lots of flavor. Even if you're having breakfast for dinner, you still need to have dessert, right?

Cream cheese is the perfect blank slate from which to make a flavorless sandwich spread that can serve as an alternative to mayonnaise or butter. Or use it as God intended: on a fresh, toasted bagel.

If a lover is wretched who invokes kisses of which he knows not the flavor, a thousand times more wretched is he who has had a taste of the flavor and then had it denied him.

Cosimo did not yet know love, and what is any experience without that? What point is there in risking life, when the real flavor of life is as yet unknown?

and she comes to this café every evening perhaps deliberately to make him suffer, or perhaps hoping that the habit of suffering will become for him a habit like any other, that it will take on the flavor of the nothingness that has coated her mouth and her life for years. "The

THERE ARE MOMENTS in a lifetime when you can taste history as it is happening. When the flavor of time, from one hour to the next, somehow is not quite the same as any day before.

This fish soup,' says Hans, dipping his spoon into it. 'It's really good, you must tell me how you make it.' 'Put some garlic in a pan with a little oil and parsley, and as soon as it turns golden, slip in the fish, cleaned and cut up but complete with the heads which are the tastiest part, then pour on boiling water and let it cook for a long time. Then...' But Hans won't let him finish. The recipe immediately bores him.

Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.

If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.

Many foreigners imagine that Latin American cuisine is spicy, but Chilean food, on the whole, is extremely bland: salt, vinegar, mayonnaise, and more salt are the four basic condiments. Black pepper is conspicuously absent, and not only from the food - it is also rarely available even on request.

If I had the choice between smoked salmon and tinned salmon, I'd have it tinned. With vinegar.

I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good.

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

The flavor of wine is like delicate poetry

Water cress. I'd just as soon eat my way across a front lawn.

He tasted of maple syrup, of apologies.