Quotes of All Topics . Occasions . Authors
I wanted to see how flavors, spices, and grains traveled back and forth along the Silk Road and were interpreted by a multitude of cultures' palates.
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
Yeah, I've always been a big Chunky Soup guy. I'm digging all the new Chunky Maxx flavors, which are packed with protein. Specifically, the black angus beef.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both healthier and more exciting.
I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
It was this weird confrontation of these two delicious flavors that got me consciously or subconsciously combining Lincoln and vampires as an observational in-joke with myself.
I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.
Since the pleasure of most foods is in the first few bites, eat one thing on your plate at a time, at least at the start of the meal when you can concentrate and enjoy the full flavors.
I'm obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love, love, love Starbucks seasonal everything.
With so many delicious varieties and flavors ranging from subtle to bold, Keebler and Carr's crackers are an unexpectedly genius way to celebrate leftovers and serve up one-of-a-kind recipes.
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry - then coffee!
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
There are many ways people think of God, and thousands of flavors of Christianity, Judaism, Islam... but they're always looking at something that's not measurable or you can't really see or control.
There's something about fall that very much translates into those nurturing, nostalgic food flavors. It's the season where you can really make the marriage of fresh produce with spices and aromatics.
The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs - any custard or flan - how can it be bad?
Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.
Roja Dove believes that by test and experimentation - by a sort of psychoanalysis via fragrance - you can find the flavors and smells that connect you both to the here and now and to memories of the past.
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.
Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local regional flavors. It's everybody asking for everything.
More often than not, punches underwhelm - too fizzy, too fruity, too sherbet-y, and/or too baroque, the flavors all muddled into the boozy equivalent of the water left over from cleaning watercolor brushes.
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.
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate, you'll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.
I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
The new 'Joy' was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new love for big flavors. Yay!
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
If you look over the years, the styles have changed - the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it's really the same.
The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.
Ask any deer camp old-timer for a foolproof recipe, and you're likely to encounter a lot of Campbell's Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity of flavors.
I emcee how I feel for the moment. I'll always be influenced by Tribe, but my EP and LP have a lot of different flavors! I'll keep it vintage Tribe if Tribe decides to do another LP... which, in my heart, I'd love to do for the fans.
I'm a man of different types of flavors and tastes. I like listening to things that inspire me. Older music, when instruments were being played, not just people hitting buttons. It's manlier. You're touching things to make sounds appear.
E-cigarette companies are using shameful tactics, such as Joe Camel-like cartoons in advertisements and creating e-cigarette flavors like bubblegum and cotton candy, to addict our children early - and guarantee another generation of smokers.
When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.
Really, truly, try to figure out what your palate is all about. If you've determined that you don't like dirty old stinky wine - old-world flavors - you probably like new-world fruit bombs. Stick to Shirazes and California Cabernets or Zinfandels.
In most organizations, change comes in only two flavors: trivial and traumatic. Review the history of the average organization and you'll discover long periods of incremental fiddling punctuated by occasional bouts of frantic, crisis-driven change.
I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.
I'm like a crockpot on low heat. My mind constantly comes up with ideas, but I abandon a lot of them after a week or two. It's the ones that keep coming to me, that keep picking up flavors, that haunt me, those are the ones that wind up getting written.
If you want your kids to have fun learning about food, you need to let them explore it in their own way. Let them figure out for themselves what textures and flavors go well together. Who knows, maybe they'll invent the next French-fry-dipped-in-a-Frosty trend.
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.
I hope that people will see that we don't have to sit by the sidelines and watch as the two major parties limit their choices to slightly different flavors of the status quo. It is, in fact, possible to join the fray, stand up for principles and offer a real alternative.