A Quote by Gayle King
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
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Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.
With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
I turned 54 this year and I find myself feeling like I'm in a bit of a race to get down on paper the way I really feel about life - or the way it has presented to me. And because it has presented to me very beautifully, this is hard. It is technically very hard to show positive manifestations.
When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen.
I had a list of about 35 restaurants, 25 of which were fast-food joints all around Los Angeles and I didn't get a quarter through the list. It just became me thinking about going to these places and wanting to enjoy the food and food just not being enjoyable anymore.
Kids love food. It's about putting materials out there that get kids thinking about food - to get kids interacting about food. It's about simple things, like kids thinking about pasta - getting kids to work with food.
Food can be very transformational, and it can be more than just about a dish. That's what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.
On every film, the clothes are half the battle in creating the character. I have a great deal of opinion about how my people are presented. We show a great deal by what we put on our bodies.
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.
To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is also important. A dish doesn't necessarily need to be hot, but spice is important to the flavour.
I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't pick the best dish I've ever had, simply because I enjoy all food types!
The rational intellect doesn't have a great deal to do with love, and it doesn't have a great deal to do with art. I am often, in my writing, great leaps ahead of where I am in my thinking, and my thinking has to work its way slowly up to what the "superconscious" has already shown me in a story or poem.
I'm not thinking when I'm writing, 'How's this going to read?' Or, 'What percentage of the audience is going to stay with me?' The thing itself is what gives me pleasure. Sometimes stuff just falls onto the page so beautifully and happily that it's deeply satisfying. It's selfish!
When a dish really hits a nerve with the American palate, it can really take off across the entire country, facilitated by food vendors' freedom to copy good ideas.
A major stimulant to creative thinking is focused questions. There is something about a well-worded question that often penetrates to the heart of the matter and triggers new ideas and insights.
There are three types of palate. There's the palate that can't taste anything, there's the normal palate, and there's the Super Palate. I don't think I've got a Super Palate, but it's pretty good.
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