Top 606 Flavor Quotes & Sayings - Page 10

In a country like India, we don't want to put everyone in one big mixture. We have a different language, culture and cuisine for each region, even though we are united in the larger context. We are more like a fruit salad, where each ingredient has its own specialty, each fruit its distinct flavor, and together, the salad makes a tasty dish, without losing the individuality of each constituent.

Choose a single, sacred word or phrase that captures something of the flavor of your intimate relationship with God. A word such as Jesus, Abba, Peace, God or a phrase such as "Abba, I belong to you." . . . Without moving your lips, repeat the sacred word inwardly, slowly, and often.

My understanding about nutrition is not what I'd like it to be, so for a long time my dieting strategy was very crude. It's only very recently that I started to accept different ideas like using vegetables and natural seasonings that don't compromise the sodium and caloric value of the food while at the same time giving it some flavor. I'm still evolving; everybody is or at least should be in bodybuilding.

My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "Why don't you do this and that?" My mother is older, but she cooks a lot, and she doesn't want to change anything. She's a very good cook, and my grandmother was an amazing cook.

Do the small things of life with a relaxed awareness. When you are eating, eat totally - chew totally, taste totally, smell totally. Touch your bread, feel the texture. Smell the bread, smell the flavor. Chew it, let it dissolve into your being.

For Jewish people, salmon has a special meaning, not just because it's a flavor we've had all along our diaspora. Salmon also have this special return-to-their-roots desire. At the end of their lives, salmon try to swim back to when they were born. Even if they can't, they have this obsession. We as diaspora people love that a lot about salmon.

Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor.

What's bad for the culture is wack rappers that get held in high regard like they're some great thing because it's the flavor of the month, but everybody knows they can't rap. I don't think it's hard, even for somebody who's not hip-hop, to know that that's not good. When you put them up against somebody that can really rhyme, you go, "Okay, I get it. This is what it should sound like."

The words 'maybe' and 'perhaps' are literally the same - the flavor is the same, the educational level is the same. But you just know when to use maybe and when to use perhaps. I think it's because of this: You get to know the tastes or musical tastes of words themselves, and this informs your choice, whether you use them or not.

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.

Dull witted brooding people love to stuff themselves with quantities of heavy food, just like animals for fattening. Bubbly intellectual people love foods which stimulate the taste buds without overloading the belly. Profound, meditative people prefer neutral foods which do not have an assertive flavor and are not difficult to digest, and therefore do not demand too much attention.

Ooo, let’s see, I need to get my spicy barbecue sauce. Definitely some oven mitts, ‘cause he’s gonna be hot from being flame-broiled. I need to get a couple of them apple trees to make wood chips so the meat be nice and appley tasting. Give it that extra yumminess, ‘cause I don’t like that Daimon flavor. Ack! (Simi)

True love is delicate and kind, full of gentle perception and understanding, full of beauty and grace, full of joy unutterable. There should be some flavor of this in all our love for others. We are all one. We are one flesh in the Mystical Body as man and woman are said to be one flesh in marriage. With such a love one would see all things new; we would begin to see people as they really are, as God sees them.

In part of Lord Kames' Elements of Criticism, he says that "music improves the relish of a banquet." That I deny,--any more than painting might do. They may both be additional pleasures, as well as conversation is, but are perfectly distinct notices; and cannot, with the least propriety, be said to mix or blend with the repast, as none of them serve to raise the flavor of the wine, the sauce, the meat, or help to quicken appetite. But music and painting both add a spirit to devotion, and elevate the ardor.

But you have to understand, mental illness is like cholesterol. There is is good kind and the bad. Without the good kind- less flavor to life. Van Gogh, Beethoven, Edgar Allen Poe, Sylvia Plath, Pink Floyd (the early Piper at the Gates of Dawn line up), scientific breakthroughs, spiritual revolution, utopian visions, zany nationalism that kills millions- wait, that’s the bad kind. Tim Dorsey (Hurricane Punch)

Once I went so far as to slaughter a woodchuck which ravaged my bean-field,--effect his transmigration, as a Tartar would say,--and devour him, partly for experiment's sake; but though it afforded me a momentary enjoyment, notwithstanding a musky flavor, I saw that the longest use would not make that a good practice, however it might seem to have your woodchucks ready dressed by the village butcher.

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best---a whole greater than the sum of it's parts.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, … but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food.

The pie should be eaten "while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges, (as if the flavor were so good to itself that its own lips watered!) of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood...then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, 'in apple-pie order!'"

If you know something bad is coming, can't you plan to avoid it or try to do something differently?" said Charles. Probably", said the Cartographer, "but then the good events would have no flavor. The joy you find in life is paid for by suffering that comes later, just as sometimes, the suffering is redeemed by a joy unexpected. That's the trade that makes a life worth living.

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.

Someone spoke to me last night,/ told me the truth. Just a few words,. but I recognized it./ I knew I should make myself get up,/ Write it down, but it was late,/ and I was exhausted from working/ all day in the garden, moving rocks./ Now, I remember only the flavor--/ not like food, sweet or sharp./ More like a fine powder, like dust./ And I wasn't elated or frightened,/ but simply rapt, aware./ That's how it is sometimes--/ God comes to your window,/ all bright light and black wings,/ and you're just too tired to open it.

Once, in a dry season, I wrote in large letters across two pages of a notebook that innocence ends when one is stripped of the delusion that one likes oneself. Although now, some years later, I marvel that a mind on the outs with itself should have nonetheless made painstaking record of its every tremor, I recall with embarrassing clarity the flavor of those particular ashes. It was a matter of misplaced self-respect.

I will love you as the iceberg loves the ship, and the passengers love the lifeboat and the lifeboat loves the teeth of the sperm whale, and the sperm whale loves the flavor of naval uniforms.

The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.

The wonder is that the characteristic efficacy to touch and inspire deep creative centers dwells in the smallest nursery fairy tale-as the flavor of the ocean is contained in a droplet or the whole mystery of life within the egg of a flea. For the symbols of mythology are not manufactured; they cannot be ordered, invented, or permanently suppressed. They are spontaneous productions of the psyche, and each bears within it, undamaged, the germ power of its source.

I showed her how I'd been making tiny cuts in my skin to let the badness and the pain leak out. They were shallow at first, and short, like claw marks made by a desperate cat that wanted to hid under the front porch. Cutting pain was a different flavor of hurt. It made it easier not to think about having my body and my family and my life stolen, made it easier not to care.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

Near beliefs are to blame for a new brand of Christianity that is epidemic in our homes and churches-a faith that has little flavor, little light and little influence. When near beliefs are our only source of motivation, tough stands are never taken, feathers are never ruffled, and absolutes are held very loosely.

The British have their own conception of what constitutes the typical American. He must have a flavor of the Wild West about him. He must do spectacular things. He must not be punctilious about dignity, decorum and other refinements characteristic of the real British gentleman. The Yankee pictured by the Briton must be a bustler. If he is occasionally flagrantly indiscreet in speech and action, then he is so much more surely stamped the genuine article. The most typical American the British ever set their eyes on was, in their judgment, Theodore Roosevelt.

The journey of the soul is a vast, interconnected web, a meshwork of beings that are all working out their individual karmas in a collective gumbo, retaining the special flavor in each bite of life. But, the mystery of where we're going, in terms of whether we're going to have a planet that's worth living on after we finish abusing it, whether we'll wake up in time and stop ruining the water, land and skies is a big question mark.

I am pleased enough with the surfaces - in fact they alone seem to me to be of much importance. Such things for example as the grasp of a child's hand in your own, the flavor of an apple, the embrace of a friend or lover, the silk of a girl's thigh, the sunlight on the rock and leaves, the feel of music, the bark of a tree, the abrasion of granite and sand, the plunge of clear water into a pool, the face of the wind - what else is there? What else do we need?

There are authors like David Foster Wallace or Raymond Chandler - with voice-based authors I might end up a completist, because what I love about them isn't just the particular construction of one novel or another but their flavor. There is an Austrian writer, Thomas Bernhard, as well. One book is not necessarily greater than another book, but they just have this incredible, unique voice, so it doesn't really matter which one you read.

The second disk was taped at our all-night anniversary show. And some of those sets are taped at like 4:30 or 5 in the morning, when people are a little groggy and not doing what they would do if they knew it was being recorded. That said, that disk has an entirely different flavor. It's more experimental. It has more of the newcomers on it. It has people doing stuff that you won't see on Comedy Central or HBO specials.

I do get labeled as a guitar band, but the only reason is that's the instrument I know how to play. The guitar is serving the song I'm writing. But I'm learning how to play keyboard better now so that'll start serving the song as well; it'll be another flavor. I'm not going to switch it up with big, fat drum machine beats and real swoopy synths, but yeah...

In the United States, where it has become almost impossible to use "liberal" in the sense in which I have used it, the term "libertarian" has been used instead. It may be the answer; but for my part I find it singularly unattractive. For my taste it carries too much the flavor of a manufactured term and of a substitute. What I should want is a word which describes the party of life, the party that favors free growth and spontaneous evolution. But I have racked my brain unsuccessfully to find a descriptive term which commends itself.

Sexual desire may burn like fire, but when you give a thought to when you are ill, then your excitement dies down. Fame and fortune may be sweet as candy, but when you give a thought to when you die, then their flavor is like chewing wax. Therefore, if people are usually concerned about death and illness, this can also dissolve unreal activities and develop longing for the way.

I was able to come up with a couple articles for the magazine, I was able to solicit help from a bunch of my friends to contribute pieces: Patton Oswalt, Seth Green, Emo Phillips, Chris Hardwick, John Hodgman, and more. It's very much a "Weird Al" themed issue, so I'd like to think that there's a lot of "Weird Al" flavor throughout but I think it'd be generous really to call me an editor.

They said daydreaming was against the law, but some of us escaped, slipping out windows and over cyclone fences, some of us flying away with heads like balloons. We taught our dogs to love the flavor of homework and became expert forgers of our parentsâ?? signatures. We knew they were teaching us how to die but some of us said no in our stealthy and stubborn ways.

I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self."

I'm kind of a creature of the alt-weekly universe - my real education into higher culture was acquired in coffee shops, reading those papers, digging into that lively mishmash of opinion for drift, a sense of what to see, what to hear, what to read, etc. - and I'd like to think that scene's still vital, although I understand there's been a fair amount of conglomerating, which would seem to undercut its radical roots, its funky local flavor. I'd encourage any writer with an eye for life and an ear for prose to give it a try. You can work out your chops just fine in newsprint.

I try to just be open to what the next experience is and how it makes me feel, just reading a project, or trying to get involved with a project, or thinking about a project, and what particular emotional flavor that brings. To me, it's never really about planning the next thing, or the career arc. It's about investigating how I feel, from project to project, and finding things that I haven't explored and what that would be like.

I could see how artists like Parliament would revisit the same music and kinda change it a little bit, change the words and hook, and it'd still be that same flavor. A lot of groups back then would make another song that sounded very similar to a song they already had. Ohio Players used to do it.

I've been singing about love a long time now, because my kind of love carries a different flavor. My lyrics are not so outrageous as some. You have to think about a lot of different things. You get more mature with what you do - more experience, more capable, you know, the older you get.

Heaven and hell are not geographical; they are not something outside you, they are something that belongs to your interiority. If you are awake, then you are in a totally different universe; it is as if in your awakening the whole existence becomes awakened. It takes a new color, a new flavor, a new fragrance. When you are asleep, the whole existence sleeps with you. It all depends on you.

A kiss! When all is said, what is a kiss? An oath of allegiance taken in closer proximity, a promise more precise, a seal on a confession, a rose-red dot upon the letter i in loving; a secret which elects the mouth for ear; an instant of eternity murmuring like a bee; balmy communion with a flavor of flowers; a fashion of inhaling each other's hearts, and of tasting, on the brink of the lips, each other's soul!

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

Nature has come to a point where now, unless you take individual responsibility, you cannot grow. More than this nature cannot do. It has done enough. It has given you life, it has given you opportunity; now how to use it, it has left up to you. Meditation is your freedom, not a biological necessity. You can learn in a certain period of time every day to strengthen meditation, to make it stronger - but carry the flavor of it the whole day.

There are very real differences between science fiction and realistic fiction, between horror and fantasy, between romance and mystery. Differences in writing them, in reading them, in criticizing them. Vive les différences! They're what gives each genre its singular flavor and savor, its particular interest for the reader - and the writer.

Back home I had always been comfortable around people. I was the troublemaker, always being funny - that's just who I am. I'm Latina; I've always had that extra little flavor. But when I got to New York, it became about being comfortable with myself in a place where I didn't know many people, and that was the big challenge. Ultimately my personality helped me build relationships with the people I was working with, and I was able to stand out.

Near our vineyard there was a pear tree laden with fruit that was not attractive in either flavor or form. One night, when I [at the age of sixteen] had played until dark on the sandlot with some other juvenile delinquents, we went to shake that tree and carry off its fruit. From it we carried off huge loads, not to feast on, but to throw to the pigs, although we did eat a few ourselves. We did it just because it was forbidden.

I liked the idea of giving Eligible a feminist flavor. While I do think that in Pride and Prejudice, Liz Bennet is very bold, she is also very restricted in terms of what's appropriate for her to do and the ways it's appropriate for her to behave. One of the differences between Pride and Prejudice and Eligible is that my female characters take more initiative in their romantic lives.

Up to the days of Indiana's early statehood, probably as late as 1825, there stood, in what is now the beautiful little city of Vincennes on the Wabash, the decaying remnant of an old and curiously gnarled cherry tree, known as the Roussillion tree, le cerisier de Monsieur Roussillion, as the French inhabitants called it, which as long as it lived bore fruit remarkable for richness of flavor and peculiar dark ruby depth of color.

The New Testament is an invaluable book, though I confess to having been slightly prejudiced against it in my very early days by the church and the Sabbath school, so that it seemed, before I read it, to be the yellowest book in the catalogue. Yet I early escaped from their meshes. It was hard to get the commentaries out of one's head and taste its true flavor. [...] It would be a poor story to be prejudiced against the Life of Christ because the book has been edited by Christians.

I'm definitely an anomaly, but I'm making things. They're selling, say, martinis, and I'm kind of making vintage Riesling. People aren't going to sit there very often, not your average public, and your average music-business monster is not going to take the time to notice the overtones and the undertones inside the flavor. They'd rather just have the martini.

So, in our wisdom and fair justice we go on - "Giving to dust that is a little gilt, More laud than gold e'er dusted;" proclaiming the merits of the bad wine, and making it, by every token, as enticing as we can; and blessing our stars that the good will be found out by its flavor "without our stir." As it is inestimable, we seek not to win esteem for it; as it is beyond all praise, we bestow no praises upon it.

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.

If I am incapable of washing dishes joyfully, if I want to finish them quickly so I can go and have dessert, I will be equally incapable of enjoying my dessert. With the fork in my hand, I will be thinking about what to do next, and the texture and flavor of the dessert, together with the pleasure of eating it, will be lost. I will always be dragged into the future, never able to live in the present moment.

She who is centered in the Tao can go where she wishes, without danger. She perceives the universal harmony, even amid great pain, because she has found peace in her heart. Music or the smell of good cooking may make people stop and enjoy. But words that point to the Tao seem monotonous and without flavor. When you look for it, there is nothing to see. When you listen for it, there is nothing to hear. When you use it, it is inexhaustible.