Top 265 Menu Quotes & Sayings - Page 2
Explore popular Menu quotes.
Last updated on December 23, 2024.
You'll know if you're a famous composer if 20 years from now your name appears on a pull-down menu in Band in a Box, alongside Hans Zimmer.
The thing I really liked about the early 'God Of War' games was the idea that from the menu screen it felt like you went right into the game.
I used to delight in eating the most exotic meat on the menu: I'd have the snails, camel, squid or anything else that was going.
The golden rule when reading the menu is, if you cannot pronounce it, you cannot afford it.
In any city or town, you can find a good, rocking Italian place. The most unhealthy thing on the menu? I'll have two of those!
I hope God speaks English. If I get up to heaven and have to point at a menu, I'm gonna be pissed.
I don't want people to look at my menu and see just the ingredients. I want to take them on a journey.
It's hard enough for most restaurants to create and present a single menu that makes sense to the diner, let alone two.
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
I've learned from experience not to be too glued to one menu or routine in particular because I never know where I'm going to be and what kind of cuisine it's going to be.
Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu.
When planning a Thanksgiving menu, it's always a balancing act between representing all the classics and satisfying all the members of your family.
When I was in Turks & Caicos, a bug jumped out of my room service menu. That kind of freaked me out.
I'm like the most expensive, exotic item on a gourmet menu. People can wonder about the sensuous delights of the dish, but they can't afford such an expensive luxury
In your spare time, google the ingredients in all the foods you are eating. If you care about yourself, you may change your menu
I had this dream of starting a pizza business since college. I came up with the name, menu, and recipes back then.
Lunches don't get free just because you don't see the prices on the menu. And economists don't get popular by reminding people of that.
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
Income splitting is a cynical policy, designed by a tired government short on ideas, now reheating old concoctions as their next campaign policy menu.
It wasn't until 1973 that Congress and journalists began to investigate 'Operation Menu,' around the same moment that the Watergate scandal was unfolding.
The Internet makes writing about restaurants easier and more interesting in quite a few ways, one of the main ones being to do with the mundane business of checking what's on the menu.
Alternative Lifestyles, the emotional fly-drive packages of our times, come equipped with a set of clothes, a choice of authors, a limited menu of sports and a discount coupon book of clichés.
I like to eat sweets. When I go to a restaurant, I'll read the dessert menu before I even look at the entrees.
Don't settle. Don't finish crappy books. If you don't like the menu, leave the restaurant. If you're not on the right path, get off it.
Holding a menu at arm's length, peering at anything that required reading, made me feel so old.
Flops are a part of life's menu and I've never been a girl to miss out on any of the courses.
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.
The only good place for a sage grouse to be listed is on the menu of a French bistro. It does not deserve federal protection, period.
Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.
There are 7 million species of animals on the planet and we’re the only ones of all of them who have walked away from our wild diet and created a new menu.
Chay and I have a very normal approach to things, from writing our provision list to deciding the menu for dinner to seeing if everything is there at home.
Going out to eat is expensive. I was out at one restaurant and they didn't have prices on the menu. Just faces with different expressions of horror.
Perhaps the whole world is actually a banquet, to which every living thing is invited. First you come as guests: then eventually you're on the menu.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
I’m going to grab a cheeseburger,” I told Patch. “Want anything?” “Nothing on the menu.” I smiled. “Why, Patch, are you flirting with me?
Modern education is like being taken to the world's greatest restaurant & being forced to eat the menu.
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
Nothing against comedy clubs, they work. But when you're sitting with a tablecloth and a candle and an appetizer menu, three-drink minimum, it can feel more like a dinner theater than a live experience.
I believe everything is about balance. I'm not 100% vegan, and obviously my fiance and my friends are not vegan, so I have to come up with a menu that will satisfy everybody.
I love Taco Bell. Whenever I go there I could get anything on the menu and be totally happy.
I love Taco Bell. Whenever I go there, I could get anything on the menu and be totally happy.
I don't really seek out vegetarian spots... but mainly, I know how to work a menu no matter where I am.
I'm like a menu at an expensive restaurant; you can look at me, but you can't afford me.
Before you open the lunch menu or order that cheeseburger or consider eating the cake with the frosting intact, haul out the psychic calculator and start tinkering with the budget.
I grew up with a Mediterranean diet, so I like clean, simple food. But if there's pizza on a menu, I always end up ordering it. I can't resist it.
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
Theory is taught so as to make the student believe that he or she can become a Marxist, a feminist, an Afrocentrist, or a deconstructionist with about the same effort and commitment required in choosing items from a menu.
I try to craft a menu that is very welcoming. I like to make vegetables and seafood, and I love to make pasta.
A lot of stuff, all the fast food, the cheap food, the dollar menu - I had to cut all that off.
I am not interested in picking up crumbs of compassion thrown from the table of someone who considers himself my master. I want the full menu of rights.
I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats.
Is it OK to admit to being slightly obsessed with the TV programme 'Great British Menu?'
To a certain extent, yes, we do. But there's - but there's a very limited menu. There's only about sort of 20 songs that you hear on rotation.
We keep the menu of burritos, tacos, and salads simple so we can make it using high quality fresh ingredients that are actually prepared and cooked on site rather than re-heated.
The slave of the belly ponders the menu with which to celebrate the feast. The servant of God, however, thinks of the graces that may enrich him.
They used to have a fish on the menu that was smoked, grilled and peppered They did everything to this fish but pistol-whip it and dress it in Bermuda shorts.
