Flavor Quotes

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

You get used to working with one choreographer. You kind of get stuck in that vein and you work your way out of it, picking up someone else's style, their flavor. It takes a bit of time.

There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.

Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.

Life has a certain flavor for those who have fought and risked all that the sheltered and protected can never experience.

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

I don't know what's going to happen. I'm flavor of the month at the moment, but somebody else is going to roll around the corner in three months' time. I just want to keep working. I can't stop!

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

Taste, which enables us to distinguish all that has a flavor from that which is insipid.

My favorite jellybean is the pink one with the flavor inside.

When I wasn't the flavor of the week or month or day, those were hard times.

'Detroit 1-8-7' - the numbers are police slang for murder - is filmed in that blue-collar Michigan city, providing a flavor of authenticity. Detroit offers a unique visual landscape that tells the story of the city and what it's been through.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

I had a stick of CareFree gum, but it didn't work. I felt pretty good while I was blowing that bubble, but as soon as the gum lost its flavor, I was back to pondering my mortality.

Well, Smoke n' Mirrors has very much a world music flavor and it doesn't park itself in one country. It borrows heavily from the Brazilian angle, which is dear to my heart, and I recorded several albums with that flavor.

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.

Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.

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.

I wanted to bring the R&B flavor and other Westernized sounds to my music, because that's the type of music I grew up listening to.

A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.

I think the focus of the media changes. At the moment the more electronic stuff like trip-hop was the flavor of the month, just a little while ago. It all depends on the angle, from which point of view you see it.

Pop music has been all but relegated to the remainder bin at MTV and VH1, where high-maintenance concoctions such as Paris Hilton, Flavor Flav, and Hulk Hogan's biohazard clan of bleached specimens provide endless hours of death-hastening diversion.

The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

I was not a big Allman Brothers fan but I could relate to that because that is what the flavor of the day was at that time - at least it was like that for me.

If life were predictable it would cease to be life, and be without flavor.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

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.

I don't want to be the flavor, the passing thing that the girls scream at. I think that it's more important for me, honestly, that the guy who gets dragged to the show, you know, looks at his wife and says, thank you, that was great and tells his buddies.

In '93 to '94, every browser had its own flavor of HTML. So it was very difficult to know what you could put in a Web page and reliably have most of your readership see it.