Flavor Quotes - Page 8

Grid View List View
Quote of the DayPicture QuotesTop 100 Inspirational QuotesTop 100 Love QuotesTop 100 Happiness Quotes
Kobe BryantMarcus Tullius CiceroVincent Van GoghCarl JungRobin WilliamsHenry David ThoreauMichael JordanRodney DangerfieldChanakyaStephen Hawking
VacationJobsParentingUnrequited LoveLifeEqualityJourneyPeaceTrue LoveWomen

After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll want to lap up with a spoon.

'Smallville' is like a Domino's pizza. While you're eating, you're thinking, 'This is good, and it reminds me of pizza, but there's not enough flavor in each bite.' That's the feeling you have the entire time with 'Smallville' - that it's just about to be good, but it never is.

My own literary interest is more about excavating the past, or sensing the past inside the present. This requires all kinds of exclusions and sleights of hand. There's an admittedly antiquarian flavor to it, even though there's enough of the present included to lull the reader.

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.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

The Bushes were certainly part of Texas in their mind, but they didn't have the kind of political flavor that you normally find in Texas politicians. It's just Texas is such a unique place to itself that politically, at least so far, they haven't found anybody to play nationally.

Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock's menu, as both embody the true meaning of rock 'n' roll flavor.

Actually - and ironically - people aren't really interested in a new brand form or flavor as much as they are interested in how a brand can change, impact, or improve their lives. They want brands around them that make them feel special and provide some social cache or confidence.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.

Surround yourself with people who are the ketchup to your french fries-they make you a better version of yourself. Yes french fries are amazing on their own, but combined with ketchup they are a force. Spend time with people who bring out your true flavors, but don't overpower you.

What makes international cinema so interesting is that each territory has its own sensibility. When you look at an Indian or French film, there's a certain flavor. And even though the language is different, if the film is successful, it has something very common and understandable.

Probably every band - you get back to like, The Stones are kind of the tough guys, Beatles are kind of psychedelic, Led Zeppelin was kinda mystical, The Who are kind of mods. You know, you just go right through. Everyone's kind of adopted their so-called persona or flavor if you will.

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

I've been singing about love a long time now, because my kind of love carries a different flavor. My lyrics are not so outrageous as some. You have to think about a lot of different things. You get more mature with what you do - more experience, more capable, you know, the older you get.

The pamphlets going back to London telling of the violent derring-dos of the Bahamian pirates were the ones that brought infamy to the names of Charles Vane and Blackbeard. How much of that is really documented history? It carries a flavor with it, but take all this with a pinch of salt.

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

There's the animation ghetto of feature films in this country. There's this flavor at DreamWorks, and Pixar does their own thing, and generally they're safe. But if you look at Walt Disney's original films, at the time and in the context, they weren't safe. They were really dark and troubling.

The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.

And then writing, it was like I just found it, you know? Like you just found your favorite flavor of ice cream, all of a sudden there it is. 'This is what I should have been doing for the last thirty years. What was I thinking?' So I was, then I was in and then I had to just keep going with it.

Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

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.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

TODD: The history of the world, my love -- LOVETT: Save a lot of graves, Do a lot of relatives favors! TODD: Is those below serving those up above! LOVETT: Ev'rybody shaves, So there should be plenty of flavors! TODD: How gratifying for once to know BOTH: That those above will serve those down below!

I'm a big online everything. But for me, shopping online started with music, obviously, then it went onto books, meditation CDs, and I just recently bought these electronic cigarettes. My husband is trying to quit smoking, so I went online and I bought those BluCigs cigarettes in every flavor for him.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I'm happy to invest some time. It's worth it just to see a friend take her first bite and understand, finally, that a flour tortilla is meant to be an essential component, not just a lackluster wrapper.

What I continuously remember is when I was a child in the courtyard with my grandmother and we milked the goat and we made the ricotta. The still-warm ricotta from our goat, on top of a piece of bread, and we used to sprinkle just a little bit of honey or sugar on it. That flavor, that stays in my memory.

It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.

Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor.

The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.

People have been listening to Burning Spear for a long time now, and they know who I am and what I stand for. Yes, I do address many of the same ideas from album to album, adding only a little different flavor or coloring. Yes, the message has remained virtually the same because the issues haven't gone away yet.

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

Southern political personalities, like sweet corn, travel badly. They lose flavor with every hundred yards away from the patch. By the time they reach New York, they are like Golden Bantam that has been trucked up from Texas - stale and unprofitable. The consumer forgets that the corn tastes different where it grows.

In 'A Bone in the Throat,' he describes his protagonist and alter ego, the cook Tommy Pagano, as 'darker, and not as tall as the chef, his hair stood up straight and spiky like a young Trotsky's.' He describes Little Italy with such verve, such flavor, that it is impossible not to smell the streets or taste the food.

When I heard the idea of a Slayer wine, I tasted the wines they suggested for us. To be honest, I was a bit skeptical at first before I tasted it, but once I tried it, I thought, 'You know what? This is actually really good. A really fruity and round type of flavor for a red wine.' It's very flavorful and tasted awesome!

History is about life. It's awful when the life is squeezed out of it and there's no flavor left, no uncertainties, no horsing around. It always disturbed me how many biographers never gave their subjects a chance to eat. You can tell a lot about people by how they eat, what they eat, and what kind of table manners they have.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.

Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor.

I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.

The words 'maybe' and 'perhaps' are literally the same - the flavor is the same, the educational level is the same. But you just know when to use maybe and when to use perhaps. I think it's because of this: You get to know the tastes or musical tastes of words themselves, and this informs your choice, whether you use them or not.

I grew up across the street from, you know, the Villarias, which was a great Mexican family there. In fact, there was three houses right across the street from me. So, day and night, I listened to Mexican music, and I'm sure, you know, my guitar playing, singing, writing, whatever, has a lot of Mexican flavor there, but it comes natural.

It's like a jar of salad dressing sitting on a shelf... most of the seasoning settles to the bottom of the bottle. But when you shake that bottle up, all the ingredients mix together and then the dressing can add flavor to a salad. In the same way, we can stir ourselves up and regain the reverence, respect and awe we once had for the Lord.

I came when I was in high school as part of a student exchange program with the Jewish Community Center in New Jersey, to Ramat Eliyahu. You come and volunteer for five weeks at a day camp. I was a teenager - I couldn't really appreciate it as much, and now I come back as an adult and I can really get the flavor of the city, and I love it.

I have always loved watermelon and relish any opportunity to eat it, whether plain or diced up with feta and mint and tossed with a little olive oil. It makes me think of summertime. On set and at home, I try to always have a container of watermelon sprinkled with cinnamon because it elevates the flavor just a notch and makes it feel special.

GMOs are linked to digestive problems, among other things. Antibiotics and growth hormone are other additives being excessively pumped into the animals we are eating, which means we're then consuming these excess antibiotics and hormones. And some processed foods actually contain toxic chemicals, often used to prevent spoilage and enhance flavor.

Share This Page