A Quote by Mark Kurlansky
As with wine, geography affects the flavor. Oysters are usually named for a locale.
Related Quotes
You don't do oysters and red wine together. That's a no-no; you just don't do that. I love a nice white wine with oysters.
Wine is a chemical symphony. and
The Aesthetic differentiation of Chesapeake Bay oysters and Olympia oysters occurs only after we can really differentiate them. This differentiation cannot occur until we are thoroughly familiar with both. The same is true with wines.
It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.
Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested.
Wine is valued for its price, not its flavor.
The true sweetness of wine is one flavor
I prefer my oysters fried; that way I know my oysters died.
The flavor of wine is like delicate poetry.
John Hall, my geography teacher at school inspired me to a lifelong interest in geography and a curiosity about our world which has stayed with me through my life. Geography is a living, breathing subject, constantly adapting itself to change. It is dynamic and relevant. For me geography is a great adventure with a purpose.
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.
Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
Long ago, during my apprenticeship in the wine trade, I learned that wine is more than the sum of its parts, and more than an expression of its physical origin. The real significance of wine as the nexus of just about everything became clearer to me when I started writing about it. The more I read, the more I traveled, and the more questions I asked, the further I was pulled into the realms of history and economics, politics, literature, food, community, and all else that affects the way we live. Wine, I found, draws on everything and leads everywhere.
Writings may be compared to wine. Sense is the strength, but wit the flavor.
When I heard the idea of a Slayer wine, I tasted the wines they suggested for us. To be honest, I was a bit skeptical at first before I tasted it, but once I tried it, I thought, 'You know what? This is actually really good. A really fruity and round type of flavor for a red wine.' It's very flavorful and tasted awesome!
I've stuck to the same things for twenty years. I try to look like a slightly edgy geography teacher. Like what a geography teacher looked like when I was in school. Cords, sensible shoes and glasses. I never liked geography much as a subject though. In fact the only geography teacher I can remember from school was a woman who had a moustache.
Because sanitation has so many effects across all aspects of development - it affects education, it affects health, it affects maternal mortality and infant mortality, it affects labor - it's all these things, so it becomes a political football. Nobody has full responsibility.
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