Terms Of Service
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Terms Of Service
Ralph Waldo Emerson
Martin Luther King, Jr.
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I love dessert. All kinds. But there's something about ice cream that makes me happy. I am drawn to its simplicity. I am perplexed by the endless supply of constantly growing flavor options. And I am always in the mood for sprinkles and a sugar cone.
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.
Variety's the very spice of life, That gives it all its flavor.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
I had a stick of CareFree gum, but it didn't work. I felt pretty good while I was blowing that bubble, but as soon as the gum lost its flavor, I was back to pondering my mortality.
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.
My favorite jellybean is the pink one with the flavor inside.
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.
Any writer kind of who knows what they're doing goes forth and grabs a copy of an issue of something that they want to be published in, or they skim it online. They read what that market has been doing. They see a particular flavor of fiction.
N. K. Jemisin
If life were predictable it would cease to be life, and be without flavor.
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.
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.
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.
Life has a certain flavor for those who have fought and risked all that the sheltered and protected can never experience.
John Stuart Mill
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.
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.
In Miami, there's a Latin flavor, and I just love every bit of it.
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.
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.
I'm not an egg whites guy. I can't deal with egg whites. I need the flavor of the yolk, and I like the fat of it as well.
I thought being vegan was going to be some really horrible way of life that had no flavor.
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 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 love Doritos - the nacho flavor. The Cool Ranch is good; it's a good second.
There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.
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