Quotes of All Topics . Occasions . Authors
You have to give an editor something to change, or he gets fretful. After he pees in it, he likes the flavor better, so he buys it.
Love was always the goal, and my point every step of the way was that nothing is wrong with love, no matter what flavor it comes in.
I was eating some candy and looked on the wrapper, and it said made from natural and artificial flavors. You could just say flavors.
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.
...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.
The Ritz Hotel has never yet provided game of such wondrous flavor as the bird plucked and half-cooked over the small boys' camp fire.
Marriage is like a fine aged wine. It has to endure its Time of Fermenting before its full-bodied Flavor and Bouquetcan be appreciate.
G-Dragon's music is like sushi. It's sophisticated and has different flavors. His music also changes depending on how much he cooks it.
I always had a lot of confidence in my work and the unique flavor I like to bring to my characters, but you know I'm not a huge dreamer.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
I don't feel like my sound is similar to any female artist that's out right now, so I definitely feel like we just need some Texas flavor.
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
Focus on the flavor and texture of your desserts. Don't go overboard with too many ingredients and flavors keep a good balance of flavors.
What matters in literature in the end is surely the idiosyncratic, the individual, the flavor or the color of a particular human suffering.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
I use Stevia instead of sweetener. I add it to coffee or tea instead of sugar - you can even cook with it. The vanilla flavor is to die for!
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.
One reason why Shakespeare's plays remain so popular is that they're now regularly presented in updated stagings with a contemporary flavor.
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
People don't want just vanilla. They want 31 flavors. I couldn't do what Rihanna does. I couldn't do what Gaga does. They can't do what I do.
I know my flavor's going to work because I just know there's not a lot of guys like me around. So you got to figure out what's that about you.
Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
If you could live in the moment, you would see the flavor of eternity and when you metabolize the experience of eternity, your body doesn't age.
For me, I'm not trying to be the flavor for everybody. But I'm just proud when people I respect or people that I want to be my fans are my fans.
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.
As most people will tell you, the best pies have the best crusts. It has to be tender, flaky, and full of flavor. That is the key to a great pie.
the rest of my days I spend wandering: wondering what, anyway, was that sticky infusion, that rank flavor of blood, that poetry, by which I lived?
I always start my breakfast out with oatmeal, because it's full of vitamin D, it's a great carb, and you can get, like, some fun flavors in there.
For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.
I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
Supermarket cherry tomatoes do serve a purpose, but the flavor is vastly different than those from your own garden. Same for broccoli and snap peas.
In our instant pudding world, everything is sweet, smooth, very convenient and fast. There are lots of assorted flavors, but they're all artificial.
In an interview, Hillary Clinton said she likes nearly every flavor of ice cream. When he heard this, Chris Christie said 'Hey, she stole my speech.'
You have a lot more freedom when you're the sidekick - you can bring a lot more of your own flavor to the role, and you can get away with a lot more.
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.
For me personally, I like a smooth pinot noir with a lot of cherry fruit flavor. In the proper mood, I like a little earth and a little spice as well.
If you like vanilla, you're not going to like 'Breaking Bad' - you need to like a specific flavor that is unusual, that is different, that takes risks.
Scientists say they're getting closer to developing a pill to replace exercising. Americans heard this and said that it better come in cool ranch flavor.
I'm a very textural composer. I care a lot about textures and gestures. Electronics add so much to that. It's like a flavor - it creates so much texture.
I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.
When you're watching people in non-title fights making four times the amount of money that a champion makes, it takes away the flavor of being a champion.
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
I just understand that I'm supposed to be one of those people that disrupts the flavor a little bit instead of being part of the same sound as everyone else.
Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
I think too many times people can get rigid in life, put our blinders on, get locked into one way of thinking, and forget that life has many flavors to savor.
I was not a big Allman Brothers fan but I could relate to that because that is what the flavor of the day was at that time - at least it was like that for me.
When you come into our house, you get a flavor for our life, our travels, our kids, our 18-year-old poodle who is like, blind, deaf and incontinent but so happy.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.