Quotes of All Topics . Occasions . Authors
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
In South Africa, success never presented the problems that it presents in New York. In New York, if you happen to be the flavor of the month, a lot of nonsense comes with it into your life.
Just because food is served fast doesn't mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors.
I really love to write about food, crafts, and fashion, so those details will always be a part of my books. I think they inject stories with color and flavor, providing a tactile experience.
If I'm doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don't want the bread or anything else to mask it.
I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does.
I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
Everything gleamed or glinted on TV in the '70s, from the 'flavor crystals' in Folgers coffee to the yellow dentures dipped in Polident and instantly restored to pristine, piano-key whiteness.
I was too lazy to read, and I was even too lazy to imagine scenarios drawn up by the pictures. They just suggested a flavor to me. I swallowed them whole, like hosts. It was a form of worship.
I like boysenberry. I have no idea what it is. And it sounds like poison - which is terrifying - but you can't hold a name against a flavor. If you did that, everyone would hate Crunchberries.
The Tom Brady sandwich would be a prosciutto with a nice Buffalo mozzarella, on a crispy baguette with a little fresh basil. Brady is classy; he's a really cool dude. He's got a lot of flavor.
Potatoes are popped, with no oil, using the same technology used in the rice cake manufacturing business. It took a lot of trial and error and lots of practice, though, to get the right flavor.
I stopped dieting on plain, boring, unsatisfying food and started eating rich, delicious meals full of flavor and, yes... fat. I got skinny on fat and realized I would never have to diet again.
When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.
I don't know what's going to happen. I'm flavor of the month at the moment, but somebody else is going to roll around the corner in three months' time. I just want to keep working. I can't stop!
Success happened little by little for me. I tasted the flavor of fame in small doses: I started at 10 years old when I won a music contest; I was performing at birthday parties, company meetings.
There's a reason why anger, fear, and hatred are paths to the dark side: they all spring from a single source - the same source as a certain flavor of love. A dangerously sweet, addictive flavor.
D Major is not a one-genre band. I think we have always managed to captivate the audience with our performance. We are three Indian girls with international upbringing and a little foreign 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.
When you use it in cooked foods, it changes [the Tabasco flavor] a little bit; it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.
Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
I made a Christmas album a couple of years ago and just put it out on my Web site. It kind of smacked of this flavor. All of the reviews said it was Western swing even when it was Christmas standards.
I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.
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.
My go-to ingredients that are also pantry-friendly start with freeze-dried berries. They're so potent with both flavor and color and can grind up into a fine powder and give you a smooth frosting or cake.
Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.
The greenhouse is driven by three things: economy, flavor, ecology. Where ecology is what's being grown in this micro-ecology that can simultaneously thrive and better the soil/rotation, not just the flavor.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
I try to take elements from all kinds of music. Even if I'm listening to anything off the wall, like Britney Spears, there might be a certain way someone did something, that I can feel, in some hip-hop flavor.
When I think of summertime as a kid, I think of my Grampy's gardens full of tomatoes, buckets heaping with blackberries, and countertops lined with an assortment of Ball jars, ready to can the flavor of summer.
One of the coolest ways to start building a character is the way he moves his mouth, what part of the mouth he puts his words into, how he expresses himself, and there's a certain flavor you get with a dialect.
I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
Everybody has a right to like or dislike anything or anyone. From a flower to a flavor to a book or a composition but it is very sad that in our country we actually fight over such things in an unseemly manner.
Men are imposible, but after you've had one around nothing ever has quite the flavor without one. It's terrible, really. When they're there you want to shoot them and when they're not you want to shoot yourself.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
While liberal, coastal white girls may constitute the most conspicuous purveyors of pumpkin spice, the flavor's cultural connotations and the strong opinions they elicit reveal the drink's profound conservatism.
Lots of people have expressed consternation that I haven't gotten rid of Southern accent, but I just never saw any reason to lose the flavor that I grew up with. I enjoy saying some things with a Southern accent.
I think the focus of the media changes. At the moment the more electronic stuff like trip-hop was the flavor of the month, just a little while ago. It all depends on the angle, from which point of view you see it.
I have to say there are a lot of me-too products and companies. Yet another social network, of the 15th flavor - that's common in every new technology revolution. There are imitators who have marginal improvements.
Even in terms of the technical stuff there's a very traditional British flavor that comes out. Our characters are influenced by our culture so there's definitely something unique about British wrestlers in the U.S.
I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.
I've taken a lot of time to build up the name Flavor Flav, but this could come tumbling down in 30 seconds. If you want to keep what you worked for hard all your life, then you got to do the right thing in your life.
Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.
Say what you want without saying it yourself: quote. Very useful, this, sometimes lovely, and versatile, too: big thoughts in small pieces, neatly wrapped and bundled in bulk, in different flavors for different tastes.
When you have a programmer-founded company it often gets really techy, if you have a producer or a business-person, it all really sets the flavor of the company, just the priorities and the way you deal with everything.
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.