Top 606 Flavor Quotes & Sayings - Page 8

Mystical power, as you know, has a whole different flavor to it. It's much more raucous at times; it's much more poignant at times. It involves more of the emotional body.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

I've taken a lot of time to build up the name Flavor Flav, but this could come tumbling down in 30 seconds. If you want to keep what you worked for hard all your life, then you got to do the right thing in your life.

The Internet is a limitless library at your fingertips. It's a great place to start with the acquisition of knowledge. My process is to go to a place when I'm writing about it. Nothing captures the essence, feeling and flavor of a place better than when I'm actually there and doing the writing.

It wasn't just Willie and Waylon, there were a lot of influences there. The coolest thing about this, is after getting to listen back to all these mixes is realizing that this record is like a bag of Skittles; every time you pull something out, it's a different flavor. But they're all Skittles. They're all Cody Johnson.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

In a time where everything's a flavor of the month, and it's hard to have any sort of longevity, I've been able to sell records still. I want to be the guy that stands out there and says thank you personally to everyone. And I try after my shows and kick it because I want to genuinely say thanks.

After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll want to lap up with a spoon.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.

I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.

Whenever anyone grows tired of the secondhand sort of existence that depends on purchased products, and wants to resume the intimate relationship with nature that man once enjoyed, the kukui-nut stands ready to furnish him with food, flavor, tannin, oil, paint, varnish, medicine, and magic.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that's one thing I do keep in my house - 70% dark chocolate.

Taking Batman globally, not everything is going to have the same flavor as Gotham City; some places are going to be a lot more bright and airy. I would say that his stories are more broad, I guess I would put it that way.

Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

I like to have a spray bottle filled with apple juice to spray onto my meat. Whether it's pork, chicken, or beef, it adds flavor. Also, it helps keep your meat a real golden mahogany-looking color and prevents it from turning black.

We got Martha Stewart legitimizing homemaking for her generation, and then there's this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.

And the flavor of Pippa's kiss--bittersweet and strange--stayed with me all the way back uptown, swaying and sleepy as I sailed home on the bus, melting with sorrow and loveliness, a starry ache that lifted me up above the windswept city like a kite: my head in the rainclouds, my heart in the sky.

When you pursue great flavor, you also pursue great ecology.

Everything I do has a certain quality, a certain flair, a certain flavor. I like to eat the way I like to dress, the way I listen to music: put it all together, and it's a great party.

In the '70s, with movies like 'Little Big Man,' westerns began to have a little different flavor, and I think casting people and filmmakers began to realize, 'Hey, maybe we can get a little more authentic in terms of who we cast here.' That kind of opened up the gates.

My own literary interest is more about excavating the past, or sensing the past inside the present. This requires all kinds of exclusions and sleights of hand. There's an admittedly antiquarian flavor to it, even though there's enough of the present included to lull the reader.

For me, it's always been about doing different things... If you're still jazzed about the possibilities, the chances of you coming up with stuff that has flavor is more conceivable. It keeps you going. Like working with the younger artists. It reminded us of who we are. Sometimes you need that.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

I love dessert. All kinds. But there's something about ice cream that makes me happy. I am drawn to its simplicity. I am perplexed by the endless supply of constantly growing flavor options. And I am always in the mood for sprinkles and a sugar cone.

All these seven colors are part of one rainbow, yet they are all different. They have their own quality, their own identity, their own flavor to it. So it is a rainbow. The Divine loves diversity, that is why he made us all different.

Let's just get this out of the way: Most grocery store vinegars taste terrible. They're made from low-quality wine (or other alcohol), which gives them a flavor that's barely more nuanced than the chewing-on-metal taste of distilled vinegar.

Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple pleasures in life. I am thrilled to have my original BBQ sauces featured on Hard Rock's menu, as both embody the true meaning of rock 'n' roll flavor.

You can get bogged down in a recipe that's got a lot of steps and a million ingredients, and it takes all day to make. And then you realize, you've just got one dish. For Thanksgiving, you want an abundance of choices, and so you want dishes that you can put together really quickly, but that doesn't mean less flavor.

I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers market, I'd like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.

Some ideas are not born of logic and good sense. They are made of clouds and cobwebs. They sprout from nowhere and feed on excitement, sprinkled with adventure juice and the sweet flavor of the forbidden. The psyche moves from the realms of the ordinary and takes a delicate step towards the unknown. We know we shouldn't and that is exactly why we do.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

We wanted to premiere it in New York, because New York is sort of the home of the Jim Henson Company and it's sort of the tone and flavor, always, of the puppet work that we've done traditionally. And that's what brought us here and now we're here.

'Smallville' is like a Domino's pizza. While you're eating, you're thinking, 'This is good, and it reminds me of pizza, but there's not enough flavor in each bite.' That's the feeling you have the entire time with 'Smallville' - that it's just about to be good, but it never is.

It's not that I wrote those details, but photos can give you the confidence that you have a real feel for the landscape. Then you can invent with a solid kind of faith, and recreate a feel and flavor of the time, and, one hopes, a tonality, a sense of that time having been lived by those characters.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Not till I was shut up to prayer and to the study of God's word by the loss of earthly joys sickness destroying the flavor of them all did I begin to penetrate the mystery that is learned under the cross. And wondrous as it is, how simple is this mystery! To love Christ, and to know that I love Him this is all.

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.

The enemy of successful long-term freezing is air. When air meets food, dehydration occurs, leading to freezer burn. With delicate proteins like fish, freezer burn can be downright fatal, ruining both texture and flavor.

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.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.

Sometimes I loved the disruptive student in class who livened up lectures with wisecracks - it put a spin on things, added flavor, made me laugh. Other times, I wished the heckler would just shut up so I could learn something.

Kids think the world is about them, so if you forgot to put the right flavor yogurt in their lunch, and they have too much homework when they come home, they're like, "You know I hate peach!" There's a part of me that's like, "I'm so sorry. I could have shown my love more."

What she did have were Bertie Bott's Every Flavor Beans, Drooble's Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life.

What I continuously remember is when I was a child in the courtyard with my grandmother and we milked the goat and we made the ricotta. The still-warm ricotta from our goat, on top of a piece of bread, and we used to sprinkle just a little bit of honey or sugar on it. That flavor, that stays in my memory.

If I'm doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don't want the bread or anything else to mask it.

Probably every band - you get back to like, The Stones are kind of the tough guys, Beatles are kind of psychedelic, Led Zeppelin was kinda mystical, The Who are kind of mods. You know, you just go right through. Everyone's kind of adopted their so-called persona or flavor if you will.

When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.

All the great artists of the world slowly slowly start growing a quality of feminineness, grace, elegance, exquisiteness. A certain flavor of softness, relaxedness, calmness and quietness surrounds them. They are no longer feverish. What I am teaching here is really to turn the whole world feminine.

My own writing has perhaps more of an American flavor than a British one, but that's because the stories I've so far written have needed it. 'Empire State,' 'Seven Wonders' and 'The Age Atomic' are all very place-centric, where the setting itself is almost a character. But there is a universality to story that isn't just limited to science fiction.

How complicated can ice cream flavors be? How much can you put in there? I mean, when the flavor's something like banana ice cream with caramel, fudge chunks, cheddar goldfish and pennies - you've got to draw a line there.

Every place has its own punk flavor, but they all borrowed ideas from SoCal. It's still a vibrant scene creeping into every crevasse of youth culture. When you hear grunge, you think of the '90s, but when you hear L.A. punk, it's timeless.

I wanna record these girls individually. And then, I wanna cut a blues album on me. But all of it, original stuff, you know. When I listen to the blues today, it's like they all sounds similar. I wanna do something different, to try to add to the blues flavor.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

In the pioneer West Whitopias, immigration tended to be the dominant social and racial issue. In Forsyth County, Georgia, immigration is still an issue, but because you have that complicated history of the Trail of Tears and slavery and Jim Crow, the Whitopia has a different flavor.

To deem us simply enemies is to lose the true flavor of our relationship. It was more like the two of us entered into a business partnership in order to more efficiently pursue our mutual interest of hating each other.

You are eating the sea, that's it, only the sensation of a gulp of sea water has been wafted out of it by some sorcery, and you are on the verge of remembering you don't know what, mermaids or the sudden smell of kelp on the ebb tide or a poem you read once, something connected with the flavor of life itself.

The myth holds us, therefore, not through its romantic flavor, not the remembrance of beauty of some bygone age, not through the possibilities of fantasy, but because it expresses to us something real and existing in ourselves, as it was to those who first stumbled upon the symbols to give them life.