Quotes of All Topics . Occasions . Authors
Good news for orange lovers: citrus fruit intake has been associated with reduced stroke risk.
Some heat, some spice and plenty of citrus are the building blocks of many north African fish dishes.
In the wintertime, in the snow country, citrus fruit was so rare, and if you got one, it was better than ambrosia.
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.
I like men's fragrances. Women's are too feminine and sweet for me. I've got Terre d'Hermes, Bleu de Chanel and L'Occitane's Citrus Verbena.
Since the nineteen-fifties, rural Florida has marketed itself to Northerners and Midwesterners as an unexplored paradise of citrus and mermaids.
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
Scent is very important. Strong fragrances suit some men, while citrus types suit others. I like my men to smell fresh and woody, but also like a man.
Agricultural products ranging from citrus and dairy to beef and chicken face stifling tariffs or nontariff barriers in many countries around the world.
A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.
The strength that I have comes from irrigating the citrus plantation, ploughing in the vineyard, guarding the melon fields at night. I believe that's what gave me the strength.
If you use apple in one dish think of using citrus or something more neutral like vanilla in another. You constantly need to be challenging the tastebuds but not assaulting them.
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
My favourite Korean food is delicious black five-layered pork belly, cooked over a charcoal grill. And Jeju chocolate, in citrus fruits and green tea flavour, which is famous throughout Korea.
All the healthiest countries don't eat a lot of tropical fruits. They stay away from pineapples, mangos, papayas, and melons and focus on fruits that have edible skin, edible seeds, or are citrus fruits.
I like kind of natural, woodsy earth tones. I like patchouli. I like tobacco. I like sandalwood. I like tree resin. I'm not a huge fan of citrus - I like things that are kind of moodier and... more deeper base notes.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
When I was living in Mexico and writing a book called 'Aztec,' I had to make a deliberate effort to ignore a lot of the 'typically Mexican landscape' around me - banana and citrus groves, roses and carnations, burros and toros - because they did not exist in Mexico in the 15th century, the time of my book.
Sitting front row with my little brother, my older brother, and my dad's wife at the time - seeing 80,000 people at the Citrus Bowl emotionally pouring their hearts out watching my dad retire - I didn't even grasp what he meant to the industry. I didn't even fully grasp it until I started wrestling myself.
