A Quote by Gina Barreca

Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate. — © Gina Barreca
Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate.
I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there's always going to be a cheese to tickle your taste buds.
I love Hershey's chocolate. I feel the same about chocolate as I do about wine. Connoisseurs like dark chocolate and they like nasty wine that doesn't taste good to me. I don't get it!
I had a bartender friend once tell me about a $14.00 shot of vodka, this was years ago it's probably more now. I thought that was crazy. From what I understand, vodka has no taste. I think people like the taste of their money.
Russians will consume marinated mushrooms and vodka, salted herring and vodka, smoked salmon and vodka, salami and vodka, caviar on brown bread and vodka, pickled cucumbers and vodka, cold tongue and vodka, red beet salad and vodka, scallions and vodka-anything and everything and vodka.
I try to eat as near perfect as possible, but once in a while I eat for my taste buds. For example, I occasionally like to treat myself to a small cup of chocolate frozen yogurt - plus toppings.
Italian wines are my favorites. I like a big, booming red wine that blows your taste buds away.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
I don't really believe in vices. I love wine and cheese and chocolate, but they're what make life fun. They're a pleasure and an important part of living.
I can't go spicy. It's just not in my taste buds. So I'll avoid the jalapenos, but I'll go cheese - and honestly, I would say pork is a little better than chicken with nachos.
Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He spoke a lot about flavors and differences in tastes of wine. Also, our manager, Rick Sales, is a big wine drinker; he goes to a lot of wine-tasting classes, and he's taught me about the qualities of wine.
I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.
Every one of our 10,000 taste buds is wired for sugar. But we aren't born liking salt - we develop a taste for it at about 6 months.
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
Go along, go along quickly, and set all you have on the table for us. We don't want doughnuts, honey buns, poppy cakes, and other dainties; bring us a whole sheep, serve a goat and forty-year old mead! And plenty of vodka, not vodka with all sorts of fancies, not with raisins and flavorings, but pure foaming vodka, that hisses and bubbles like mad.
Chocolate cornflakes are a hit. Mixing chocolate with cornflakes to make dollops of candy with that crunch and saltiness just has a magic to it. People watch you do it and think, 'Oh it's so easy,' and then they taste it and say, 'I want to do this.' It's recipes like this that are very successful on TV, because they're so simple.
Swiss cheese is the only cheese you can draw and people can identify. You can draw American cheese, but someone will think it's cheddar. It's the only cheese you can bite and miss. "Hey Mitch - does that sandwich have cheese on it?" "Every now and then!"
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