Cheese Quotes - Page 11

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When I was 13 or 14, my parents had a bit of a windfall so bought a lovely new kitchen, but I burnt it down. I was making cheese on toast when flames escaped from the grill. My father stopped the fire with blind panic and excessive water. I was forgiven, but it put me off cooking for years.

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.

The Democratic party, respective to health care, is like a person who was sent into the store to purchase a gallon of milk and some butter for the evening's meal and instead walked out with a 'Gladiator' DVD, a can of Easy Cheese, and some Homer Simpson house slippers because how funny are they?

St. Louis has a lot of weird food customs that you don't see other places - and a lot of great ethnic neighborhoods. There's a German neighborhood. A great old school Italian neighborhood, with toasted ravioli, which seems to be a St. Louis tradition. And they love provolone cheese in St. Louis.

My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden, grew everything from beans to wheat. It was simple, seasonal food, and we all ate what was produced 10 miles from where we lived. It was that way for centuries.

I'm a taco guy, so I like Mexican food, and any form of a taco, I'm going to eat it. During the season, I'll make it a grilled chicken taco. But after the season, give me a regular beef taco and fill it to capacity. I need meat, cheese, sour cream, lettuce, pico de gallo, and everything you got.

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.

What makes 'Pootie Tang' the motion picture enjoyable is its no-brow ambitions; it's a joke action film. It slides through enough African-American pop culture signifiers to raise laughs out of those who will appreciate the references; it revels in more cheese per square inch than a soul food diner.

I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.

My mother did a fried vegetable dish called 'stuff.' It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful.

Casseroles don't have to be about canned ingredients and vegetables you normally wouldn't even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone's favorite all-time casserole, macaroni and cheese, to the ultimate English casserole, Shepherd's Pie.

In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.

Matt Leinart's L.A. duplex looks more like a Chuck E. Cheese safe house than a millionaire jock's crash pad. There's the requisite leather couch and flat-screen television, but the rest of the ground floor is bare except for a pile of Nick Jr. DVDs, a high chair, and a SpongeBob SquarePants director's chair.

I have this wonderful personal chef who sources and stocks all my organic produce and I basically live on five smoothies a day. I'm totally vegan. I blend this green concoction with kale, cucumber, broccoli, string beans, avocado. My protein comes from protein powder. There is absolutely no milk, butter, cheese.

We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the four flavors of tortilla popchips: chili limon, nacho cheese, ranch and salsa. They're made with traditional stoneground masa, are gluten-free, and have less than half the fat of other chips.

I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.

I've got a beautiful kitchen, which looks like a '60s version of space, with silver chrome, orange glass work surfaces, and brown leather, and it's entirely visual and has little function. I've hardly got any knives, and there's only one wooden spoon and one saucepan. But I think I've got a cheese grater, so that's good.

I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'

The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience - in the end you'll have a sandwich that is at once comforting and delicious.

Mazomanie doesn't even have a stoplight, so it doesn't do a lot. But the cheese curds there are unbelievable. I've never had them anywhere else, even at places in California that claim to have the real thing. There's a cheese factory in Arena, Mazomanie's neighboring town, and they'll give you fresh curds that are so amazing.

The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.

Down at Bournemouth, I kicked a tray of cups up into air, and one hit Luther Blissett on the head. He flicked it on, and it went all over my suit hanging behind. Another time, at West Ham, I also threw a plate of sandwiches at Don Hutchison. He's sitting there, still arguing with me, with cheese and tomato running down his face.

I know I have a caption that I'm going to use when somebody tells me something I've never heard before. It's very rarely a thought, a philosophy, when somebody says, 'Oh, I don't like cheese' or 'Oh, I think the government should be overthrown,' because so many people share these thoughts. But what people don't share is stories.

My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.

I like to focus on making the music sound simple and true, and very lush and full. I think music should take you to somewhere else where you have the space to contemplate or exercise your imagination. All the while you should be feeling real good, like when you have a delicious and decadent meal, macaroni and cheese or foie gras.

I will never not know where I came from. I can be in the biggest house, the best apartment, winning Tonys and Grammys and whatever, and I will always remember waiting in line for government cheese and bread and having food stamps. I had a tough life, and I will never not know the way I was raised and the place where I was raised.

I love the idea of a tiny window between the back stoop and the pantry, where the milkman would pass through the cheese. But of course, there is no milkman anymore. So somebody coming by the house and seeing the window would say, 'Oh, that must be original, because that's where the milkman passed the cheese through to the pantry.'

When I got pregnant with my first child, I was vegan. And when I got pregnant, my body was craving meat so much. I started out slowly with eggs, then cheese, then I was like, 'OK, I need a steak!' I had to listen to my body - my cravings were so strong with the first one. When I got a craving for a food, I needed it five minutes ago.

In the summer of 2012 - and we do as we do when we get together to brainstorm an idea - we were both probably eating grilled cheese and watching 'Oprah's Favorite Things,' so it will never end, and we both brought a few things to the table of what we wanted our next project to be. And Jessica said, 'What if we raised a baby together?'

The actual, original 'Teenage Mutant Ninja Turtles,' I have vague memories of because I was pretty small, but I loved, loved, loved it. I have only those weird, visceral little-kid memories: I remember the extreme flat, two dimensional green that was their skin or the weird pizza with no sauce - it was just like yellow, drippy cheese.

Then one day, this kid named Darren Walsh touched the Cheese with his finger, and that's what started this thing called the Cheese Touch. It's basically like the Cooties. If you get the Cheese Touch, you're stuck with it until you pass it on to someone else. The only way to protect yourself from the Cheese Touch is to cross your fingers.

Showing up to games year after year, no matter what the product on the field gives you back, is a learned behavior - sort of like rats in a maze searching for cheese. The rat learns the maze, learns where the cheese is placed and eventually goes to it without thought, even when the cheese is taken away. The rat doesn't know anything else.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

Everyone prefers some foods over others, but some adults take this tendency to an extreme. These people tend to prefer the kinds of bland food they may have enjoyed as children - such as plain or buttered pasta, macaroni and cheese, cheese pizza, French fries and grilled cheese sandwiches - and to restrict their eating to just a few dishes.

My wife Santa is a fanatical skier, going to Klosters many times a year. To please her, I have for 12 years tried to ski, abseil, mountain-climb, para-scend, heli-ski, land-lauf, ice-skate, toboggan, luge, bobsleigh, yodel, gulp gluhwein, dunk bread in cheese fondue, or even walk in the mountains. I have failed at every one of these pursuits.

There aren't many great passages written about food, but I love one by George Millar, who worked for the SOE in the second world war and wrote a book called 'Horned Pigeon.' He had been on the run and hadn't eaten for a week, and his description of the cheese fondue he smells in the peasant kitchen of a house in eastern France is unbelievable.

I like breakfast sandwiches, and the Krystal Sunriser might be the best breakfast sandwich on Earth. It has a really soft bun and sausage, eggs, and cheese on it. It's great if you're out until 5 or 6 in the morning and you happen to catch the 5:30 first shift. That's what I used to do when I played clubs; I would almost stay out until they opened.

Phoenix is great. I love Phoenix, .. I love Scottsdale. I love the James Hotel. I have a Kathy Griffin suite. I love -what's that place called? AZ 88. I had never had a cheese crisp, so I went to - oh, can't remember. We went to the State Fair, where I was all about the deep-fried Twinkie. I ate every deep-fried thing - oh, it was heavenly. I ate until I got sick.

I pitched Jay Hunt the opening scene (prime minister, middle of the night, he's woken up...). She paused, and then she laughed. She was very intrigued and all that, and then she said, "Does it have to be a pig?" So we went through various options: Could it be a supermarket frozen chicken? A giant wheel of cheese? A pig seemed just the right level of absurd, but then when he walks in and there's actually a pig there, it's awful.

Is the English press honest or dishonest? At normal times it is deeply dishonest. All the papers that matter live off their advertisements, and the advertisers exercise an indirect censorship over news. Yet I do not suppose there is one paper in England that can be straightforwardly bribed with hard cash. In the France of the Third Republic all but a very few of the newspapers could notoriously be bought over the counter like so many pounds of cheese.

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