A Quote by Mario Batali
When you use it in cooked foods, it changes [the Tabasco flavor] a little bit; it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.
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When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness and succulence.
I love the fact that everybody slightly changes during the holidays. Most people are a little bit brighter and have a little bit more cheer around the Christmas time and are a little bit more giving, so I love that.
Unbreakable is a little bit Starship Troopers and a little bit Esmay Suiza, with a dash of Firefly for flavor. W. C. Bauers gives us everything we want in our military science fiction, but never allows the hardware and action to overshadow Paen and everyone else caught in the crossfire.
There are a lot of barbecue sauces. But I've been using Head Country barbecue sauce for 20 to 25 years, which is manufactured in Ponca City, Oklahoma. It's just awesome and has tremendous flavor. Many professional cooks use it and it can be found at Kroger and Walmart stores around the country. I use the Original, which has a white label and is a classic. But there's also a hickory flavor, called Hickory Smoke and one that has a little heat.
Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.
I'm not a technical person, at all, but you get a little bit more of a sense for how to get something done a little bit more efficiently. I think everybody is in that place where it's a little bit more efficient, but the process is still the same, which is still loose and collaborative.
I didn't cook for the competition, I cooked for myself, I cooked for my loved ones, I cooked to represent my culture, I cooked to represent Chinese-American immigrants. I was proud of what I was able to accomplish under the conditions.
I grew up in a household where we cooked all the time. My mom cooked all the time; my dad cooked. My grandmothers cooked. I have memories of sitting on the counter and snapping green beans with my grandmother.
A bag of Bertie Bott's Every Flavor Beans. "You want to be careful with those," Ron warned Harry. "When they say every flavor, they mean every flavor - you know, you get all the ordinary ones like chocolate and peppermint and marmalade, but then you can get spinach and liver and tripe. George reckons he had a booger-flavored one once." Ron picked up a green bean, looked at it carefully, and bit into a corner. "Bleaaargh - see? Sprouts.
Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside from burn. Yet occasionally, a condiment comes along that's like a black hole, compressing physics-defying amounts of flavor in a tiny package. Such is the case with Auria's Kitchen sambal sauces.
I just understand that Im supposed to be one of those people that disrupts the flavor a little bit.
I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.
Valencia is a pure Mediterranean city; it is a city like Naples or Palermo, like Rome a little bit. Walking in the old town has a little bit of the flavor of the old city of Rome.
The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.
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