Top 234 Flavors Quotes & Sayings - Page 4

Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.

Hither rolls the storm of heat; I feel its finer billows beat Like a sea which me infolds; Heat with viewless fingers moulds, Swells, and mellows, and matures, Paints, and flavors, and allures, Bird and brier inly warms, Still enriches and transforms, Gives the reed and lily length, Adds to oak and oxen strength, Transforming what it doth infold, Life out of death, new out of old.

The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.

There is no English equivalent for the French word flâneur. Cassell's dictionary defines flâneur as a stroller, saunterer, drifter but none of these terms seems quite accurate. There is no English equivalent for the term, just as there is no Anglo-Saxon counterpart of that essentially Gallic individual, the deliberately aimless pedestrian, unencumbered by any obligation or sense of urgency, who, being French and therefore frugal, wastes nothing, including his time which he spends with the leisurely discrimination of a gourmet, savoring the multiple flavors of his city.

The goal in tasting wine is not to "find" the same aromas and flavors some other taster is describing. If you hone your own perceptual abilities and develop the vocabulary to articulate them, you'll not only derive more pleasure from the wine itself, but also stimulate better communication between you and the friends who are sharing the bottle.

I'm obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love, love, love Starbucks seasonal everything.

We incorporated new tastes and flavors into our kids' diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time.

Growing up is all about getting hurt. And then getting over it. You hurt. You recover. You move on. Odds are pretty good you're just going to get hurt again. But each time, you learn something. Each time you come out of it a little stronger, and at some point you realize there are more flavors of pain than coffee. Pain does two things: it teaches you, tells you that you're alive. Then it passes away and leaves you changed. And everything that will ever happen to you in life is going to involve it in one way or another.

I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.

There are only five notes in the musical scale, but their variations are so many that they cannot all be heard. There are only five basic colors, but their variations are so many that they cannot all be seen. There are only five basic flavors, but their variations are so many that they cannot all be tasted. There are only two kinds of charge in battle, the unorthodox surprise attack and the orthodox direct attack, but variations of the unorthodox and the orthodox are endless. The unorthodox and the orthodox give rise to each other, like a beginningless circle-who could exhaust them?

We scientists can argue forever about important topics like slightly different flavors of vanilla ice cream. Consider the silliness of this debate: one group of scientists found a 90% decline of big fish and criticized fishery management. Some other scientists found an 80% decline and started a big argument with the 90% people. Who cares if it's 80% or 90%? The real question is whether it's OK to let fishermen take most of the big fish out of our oceans.

Love of colors bewilders the eye and it fails to see right. Love of harmonies bewitches the ear, and it loses its true hearing. Love of perfumes fills the head with dizziness. Love of flavors ruins the taste. Desires unsettle the heart until the original nature runs amok. These five are enemies of true life. Yet these are what men of discernment claim to live for. They are not what I live for. If this is life, then pigeons in a cage have found happiness!

TODD: The history of the world, my love -- LOVETT: Save a lot of graves, Do a lot of relatives favors! TODD: Is those below serving those up above! LOVETT: Ev'rybody shaves, So there should be plenty of flavors! TODD: How gratifying for once to know BOTH: That those above will serve those down below!

I went to live in Barcelona in 1975, when I was twenty. Even before I went there, I knew more about the Spanish Civil War than I did about the Irish Civil War. I liked Barcelona, and then I grew to like a place in the Catalan Pyrenees called the Pillars, especially an area between the village of Flavors and the high mountains around it.

When life is hard and the day has been long, the ideal dinner is not four perfect courses, each in a lovely pool of sauce whose ambrosial flavors are like nothing ever before tasted, but rather something comforting and savory, easy on the digestion - something that makes one feel, if even for only a minute, that one is safe.

Experience comes in two different flavors: your own and the experience of others. Most people can learn from their own experiences quite well, but many people simply ignore the experiences and lessons of others.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

Time exists so that you can experience these flavors as deeply as possible. On the path of devotion, if you can experience even a glimmer of love, its possible to experience a little more love. When you experience that a little more, then the next degree of intensity is possible. Thus, love engenders love until you reach the point of saturation, when you totally merge with the divine love. this is what the mystics mean when they say that they plunge into the ocean of love to drown themselves.

All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.

Surround yourself with people who are the ketchup to your french fries-they make you a better version of yourself. Yes french fries are amazing on their own, but combined with ketchup they are a force. Spend time with people who bring out your true flavors, but don't overpower you.

Some of this story is completely true. And some of it isn't. Like truth, evil comes in all sorts of flavors. Some bitter. Some deceptively sweet. Sometimes it comes with a heavy price. While most people don't invite evil into their lives, the dirty little secret is that an invitation isn't necessary. Locked doors don't matter. Neither do fancy security systems. Evil is kind of amazing when you think about it. She knows how to get inside.

It is puzzling to me that otherwise sensitive people develop a real docility about the obvious necessity of eating, at least once a day, in order to stay alive. Often they lose their primal enjoyment of flavors and odors and textures to the point of complete unawareness. And if ever they question this progressive numbing-off, they shrug helplessly in the face of mediocrity everywhere. Bit by bit, hour by hour, they say, we are being forced to accept the not-so-good as the best, since there is little that is even good to compare it with.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

So much of what I love about poetry lies in the vast possibilities of voice, the spectacular range of idiosyncratic flavors that can be embedded in a particular human voice reporting from the field. One beautiful axis of voice is the one that runs between vulnerability and detachment, between 'It hurts to be alive' and 'I can see a million miles from here.' A good poetic voice can do both at once.

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.

I think the point of obsession with food means we're healthy as a species. When we're hungry, everything tastes good, hunger is the best spice. When you're in a area that has few resources, you work incredibly hard to have something. And then you make the something taste good. The greatest food in the world comes from the inventiveness of great privation. What emerges is all the miraculous fermentations and all the strong flavors. You put it together in the right way, it's delicious. That defines survival, and our human species.

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.

At the end of the day, customer choice is essential. And we don't make products that compete with Apple, nor make products that compete with Google. Our customers come in both iOS and Android flavors, and I hope our customers can still buy the products they want to purchase wherever they want to purchase them.

My musical instrument is Hebrew and, to me, this is the most important fact about my writing. I write in words. I don write in sounds or in shapes or in flavors. I write in words. And my words are Hebrew words.

I can't hide where I grew up or the flavors I grew up on.

When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.

There are not more than five musical notes, yet the combinations of these five give rise to more melodies than can ever be heard.There are not more than five primary colors, yet in combination they produce more hues than can ever been seen.There are not more than five cardinal tastes, yet combinations of them yield more flavors than can ever be tasted.

I don't know what rituals my kids will carry into adulthood, whether they'll grow up attached to homemade pizza on Friday nights, or the scent of peppers roasting over a fire, or what. I do know that flavors work their own ways under the skin, into the heart of longing. Where my kids are concerned I find myself hoping for the simplest things: that if someday they crave orchards where their kids can climb into the branches and steal apples, the world will have trees enough with arms to receive them.

Every Thanksgiving table should be blessed with the presence of a long-married pair who bring out the best in each other, are completely enamored despite their differences, and leave every other guest thinking, I’ll have what they’re having. Our holiday pies honor such so there’s a pleasant mix of textures and flavors in every bite. No matter how you slice partnerships, each spotlighting the perfect marriage of crust and filling these six irresistible desserts, there is a whole lot to love.

My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.

The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.

Personally, I like a chocolate-covered sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color I see - the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on. It takes the edge off the stress. It helps me relax.

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.

Squint your eyes and look closer I'm not between you and your ambition I am a poster girl with no poster I am thirty-two flavors and then some And I'm beyond your peripheral vision So you might want to turn your head Cause someday you might find you're starving and eating all of the words you said.

What worries me are these so-called radio stations with program directors who don't play all the different flavors of hip-hop. They should play the old with the new, 24/7, 365 days a year. A lot of these program directors are just jiving around and not playing all the good music for the people.

Sometimes it's moments like that, real complicated moments, absorbing moments, that make you realize that even hard times have things in them that make you feel alive. And then there's music, and girls, and drugs, and homeless people who've read Pauline Kael, and wah-wah pedals, and English potato chip flavors, and I haven't even read Martin Chuzzlewit yet... There's plenty out there.

The improved American highway system isolated the American-in-transit. On his speedway he had no contact with the towns which he by-passed. If he stopped for food or gas, he was served no local fare or local fuel, but had one of Howard Johnson's nationally branded ice cream flavors, and so many gallons of Exxon. This vast ocean of superhighways was nearly as free of culture as the sea traversed by the Mayflower Pilgrims.

Eighteen luscuios scrumpitous flavors, Chocolate,Lime and Cherry Coffee,Pumpkin, Fudge-Banana, Caramel Cream and boysenberry. Rocky Road and Toasted Almond, Butterscotch,Vanilla Dip, Butter Brinkle, Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard. Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground.

The most savory grape, the one that produces the wines with best texture and aroma, the sweetest and most generous, doesn't grow in rich soil but in stony land; the plant, with a mother's obstinacy, overcomes obstacles to thrust its roots deep into the ground and take advantage of every drop of water. That, my grandmother explained to me, is how flavors are concentrated in the grape.

I give myself different roles. I think in different ways on different days. Sometimes I think of it as cooking - different flavors and different ingredients. Sometimes I think of it like orchestrating a piece of music with all the different instruments.

My Third-World roots remind me that the vast majority of our fellow human beings live hungry, sick, and uneducated, and that most social scientists, even in that world, ignore that ugly reality. This is why my papers in mathematical sociology deal not with free choice among 30 flavors of ice-cream, but with social structure, social cohesion, and social marginality.

I'm like a crockpot on low heat. My mind constantly comes up with ideas, but I abandon a lot of them after a week or two. It's the ones that keep coming to me, that keep picking up flavors, that haunt me, those are the ones that wind up getting written.

I often say of my background: "That and a Metrocard will get me downtown." Honestly, I think the upshot of my training in acting and writing is that I've been trained to be adventurous. There are so many moments in conservatory where I was encouraged to push the envelope and color outside the lines. I think that sense of bravery flavors what I do. It allows me to take chances that I might not otherwise take.

If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu.

For most affairs, this eventually becomes the most fundamental of questions, the only one that matters: Do we love each other more than the lives we already have? It is the question that hovers in the background of every secret phone call, flavors every tryst with the head of possibilities of apocalypse and renewal; and it is the answer to that question, or the lack thereof, that so often dooms an affair to failure.

Bloggers and other flavors of lone wolf are publishing heart-wrenching photo-essays from the front line of the recovery effort. Newspapers and TV networks? They're writing about the temperature of the water in some part (they don't specify which) of some damaged reactor, illustrating it with video screen grabs of machinery they don't understand enough to explain.

We had our wheat. We made our own olive oil. We made our wine. We had chickens, ducks; we had sheep, cows, milk. So I was raised in a very simple situation but understanding really food from the ground... the essence of food and the flavors. And those memories I took with me, and I think that they lingered on.

It's impossible to say a thing exactly the way it was, because of what you say can never be exact, you always have to leave something out, there are too many parts, sides, crosscurrents, nuances; too many gestures, which could mean this or that, too many shapes which can never be fully described, too many flavors, in the air or on the tongue, half-colors, too many.