A Quote by Wolfgang Puck
I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
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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.
I love Jet Li, but he looks very Chinese, and his English is Chinese-accented. He wouldn't have been the right guy to play a Japanese-American.
I enjoy eating Italian and Japanese cuisine, and abroad, I love Zuma, Nobu, and Cipriani.
I just really, really love food, so I don't have a favourite. But if I had to pick one to eat every day, it would be Italian. But I also love Chinese and Japanese food.
If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
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.
I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.
I like eating Mughlai, Chinese and Italian cuisines, but Chinese cuisine is one which I can have any day, any time!
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.
Loving a film is like falling in love with a woman or with a man like you never expect it. It it's not the one you think you will be in love with, you know. You think always that he will be with a beard, and black, and big and finally he's Chinese and you know it's the same thing. There's something very organic about the film and if you forgot it, if you don't have this seed in it...this organic flavor in it the film doesn't work it's wrong.
We danced too wild, and we sang too long, and we hugged too hard, and we kissed too sweet, and howled just as loud as we wanted to howl, because by now we were all old enough to know that what looks like crazy on an ordinary day looks a lot like love if you catch it in the moonlight.
He created the flavors! He created the colors. He created it all, and he did it all out of the overflow of his perfections. It’s not like he was thinking, ‘Oh, I’ve got some fajita flavoring over here. I know: let’s put it on the cow and the chicken.’ He created the avocado to have a certain flavor; he created the skirt steak, the fillet, and the tenderloin to have certain flavors. That was God’s doing. So every aspect of creation, from the largest galaxy to the tiniest burst of flavor in food or drink or seasoning, radiates the goodness of God.
I love African food, I love Italian food, but I rarely eat Italian out because it's so easy to make at home. On the other hand, unless you have specialized equipment, Chinese food is really tough because you literally can't get the pan hot enough.
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.
Kids think the world is about them, so if you forgot to put the right flavor yogurt in their lunch, and they have too much homework when they come home, they're like, "You know I hate peach!" There's a part of me that's like, "I'm so sorry. I could have shown my love more."
I love the Italian culture, it's a beautiful culture. I love the language, the Italian people, their music, their attitudes... I just love it! Sometimes, I think I'm an Italian trapped in a Spanish woman's body.
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