Food Quotes

I thank you for calling them off, young ser. I promise you, they would have found me indigestible.

I always tell my kids to cut a sandwich in half right when you get it, and the first thought you should have is somebody else. You only ever need half a burger.

Louis C.K.

Love is a banana. First you peel it, and then you roll on the condom.

Dark Jar Tin Zoo

The myriad of flavors explode on my tongue, shimmy through my mouth, slap my taste buds and call them filthy bastards, and I love it.

Stacey Jay

How we prepare our food, how we consume our food really makes a difference in how our food satisfies us and shapes the role we give food in our lives. Is it something we stuff in to satisfy an urge or something we savor to feed us physically and sustain us spiritually?

Mary DeTurris Poust

We can’t go from zero to sixty in a day or even a week when it comes to shifting our food-habit gears. We have to take baby steps, starting with an increasing awareness of our habits and a willingness to chip away at the ones that aren’t doing us any good. Slowly, with time and commitment, we move away from the rat-race, multitasking mentality to a place where we want to give our meals and ourselves the time and attention we deserve.

Mary DeTurris Poust

I unwrapped my love for her like one might unwrap leftovers. Gotta eat up the old stuff first, as a cannibal might say in a retirement home.

Dark Jar Tin Zoo

Love is not all you need – you will also need food, clothes and a roof over your heads. Silly, but so true.

Moffat Machingura

So often, even when we stop to say a blessing before a meal, we’re mentally preparing to spoon some pasta or potatoes onto our plates. We’re not usually focused on the present moment, simply placing ourselves before our food and entering into the still, slow space where eating is done for eating’s sake and not something we do simply to get to the next thing on our list.

Mary DeTurris Poust

Silas consumed only one food, and it was not bananas.

Neil Gaiman

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.

Lydia Davis

When you celebrate, there is sure to be cake."Florence Ditlow, in "The Bakery Girls.

Florence Ditlow

In geometry, whenever we had to find the area of a circle, pi * radius squared, I would get really hungry for pie. Square pie.

Dan Florence

There is only one right way to eat a steak - with greed in your heart and a smile on your face.

Soumeet Lanka

I did not wait to hear the end of my father's story, for I had been with him myself after mass when we had met M. Legrandin; instead, I went downstairs to the kitchen to ask about the menu for our dinner, which was of fresh interest to me daily, like the news in a paper, and excited me as might the programme of a coming festivity.

Marcel Proust

A growing body of research suggests that many of the health problems associated with eating beef are really problems with corn-fed beef.

Michael Pollan

Do you think Bubbles wants Chinese food because it's made out of cats?" Genevieve questioned, shoveling a big bite into her mouth."Genevieve, that's just gross and wrong. Don't say things like that. Bubbles is a dog, and their stomachs are bottomless pits. They'll eat anything and everything in sight."Genevieve quickly swallowed. "Well, Bobby said in China they eat cats.""Gen, I assure you, we.are.not eating cats," I responded slowly trying to make sure another food wasn't crossed off her 'will eat' list. It was ever growing shorter."All lies!" Genevieve proclaimed, sticking her fork high in the air with a piece of chicken, only to have it fall, never touching the floor. "See? Cat!

Ottilie Weber

The problem is we are not eating food anymore, we are eating food like products. (Hungry For Change Film)

Alejandro Junger

Pork and chicken grease, the aromatics of choice for the Cajun.

Ken Wheaton

Building and supporting these local economies is critical to our bottom line. As repeatedly proven by Building Alliances for Local Living Economies (BALLE), spending at a locally owned business on average keeps 68 out of every 100 dollars circulating within the community. When spending on things from outside our communities, however, only 43 dollars stay local.

Richard W. Jelier Ph.D.

We are not creators; only combiners of the created. Invention isn't about new ingredients, but new recipes. And innovations taste the best.

Ryan Lilly

My definition of man is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our minds in a certain degree; but no beast is a cook.

James Boswell

I resent when I go out to dinner and they try to sell me the healthy food for the same price as the good food.

Jim Gaffigan

I'm sorry. I can't serve him that item," the waitress said, only somewhat surprising her since she had a pretty good idea why."Why not?" she found herself asking anyway out of curiosity to see if she was right.*** "Because he's a Bradford," the woman explained with a shrug.

R.L. Mathewson

Thanks to his salary, an employee is free to eat whatever, wherever. However, because of his job, he is not free to eat whenever.

Mokokoma Mokhonoana

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

Tracy Pollan

One time, I went to a restaurant and I asked the waiter for some food for thought. He left, came back, and tried shoving a sirloin in my ear.

Travis J. Dahnke

A burnt and experienced hands are more important than the vessels in the kitchen.

Nikita Dudani

But what little we did know, we brandished wildly like cavemen’s clubs, slinging out stuff we felt tasted good. That was as intricate as ourgame plan ever was—to make food that tasted good.

Bjorn Shen

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

Lori Pollan

No matter our age, everyone in our household knows that cooking and eating together is where the fun is

Corky Pollan

I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.

Lori Pollan

Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.

Oprah Winfrey

Reversing the historical trajectory of human eating, for this meal the forest would be feeding us again.

Michael Pollan

Food in wartime Britain, she had to admit, was hardly inspiring.

Sara Sheridan

What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour.

Clarissa Dickson Wright

THE FIRST PRINCIPLE OF GASTRONOMY There's a rule for proper dosesin the dinner-eaters lore:one should stop the filling processwhile one still has room for more. And if someone at the tablehad reminded me before -Hallelujah! I'd be ableto absorb a little more.

Piet Hein

When in doubt, know your way out, I always say.""I thought you always said, 'When in doubt, blame the dark elves.'""Well, yeah, that

Kevin Hearne

No wonder you're such a miserable bitch. You need to go eat something and stop being so angry.

Leigh James

He closed the pages and stuffed them back into his jacket. Keeping his eyes cast downwards as he sipped his wine, he pulled out and lit a cigarette – almost a post-coital gesture. from The Willow Lake Group by Kelly Proudfoot

Kelly Proudfoot

Jane stood beside silver platters of cucumber sandwiches and smoked salmon sandwiches and savory-sweet ham sandwiches and open-faced sandwiches with thickly spread butter and fresh mint.

jessic lawson

Backpackers can pack much more meows than baggers. Beggars never feed stray cats as street cats are self-sustaining.

Will Advise

Is it okay?”I nodded and continued chewing. “Y-you made me my first sub.”He smiled. “You remembered.

Shaye Evans

Fiona fixed a slice of bread to the toasting fork and held it out to the flames. So began the ritual. Hot butter melted off the slices of toast and dribbled onto their fingers.

Alex Nye

You can eat alkaline foods until the cows come home, but if you're a miserable SOB, you're acidic.

Nancy S. Mure

Radiation does discriminate. If you are sedentary and eating processed foods then you will be more affected than a person that exercises and eats fresh organic food.

Steven Magee

What’s up, Albert?”“Well, I’ve done inventory at Ralph’s, and I think if I had a lot of help, I could put together an okay Thanksgiving dinner.”Sam stared at him. He blinked. “What?”“Thanksgiving. It’s next week.”“Uh-huh.”“There are ovens at Ralph’s, big ones. And no one has taken the frozen turkeys. Figure two hundred and fifty kids if pretty much everyone from Perdido Beach shows up, right? One turkey will feed maybe eight people, so we need thirty-one, thirty-two turkeys. No problem there, because there are forty-six turkeys at Ralph’s.”“Thirty-one turkeys?”“Cranberry sauce will be no problem, stuffing is no problem, no one has taken much stuffing yet, although I’ll have to figure out how to mix, like, seven different brands and styles together, see how it tastes.”“Stuffing,” Sam echoed solemnly.“We don’t have enough canned yams, we’ll have to do fresh along with some baked potatoes. The big problem is going to be whipped cream and ice cream for the pies.”Sam wanted to burst out laughing, but at the same time he found it touching and reassuring that Albert had put so much thought into the question.“I imagine the ice cream is pretty much gone,” Sam said.“Yeah. We’re very low on ice cream. And kids have been taking the canned whipped cream, too.”“But we can have pie?”“We have some frozen. And we have some pie shells we can bake up ourselves.”“That would be nice,” Sam said.“I’ll need to start three days before. I’ll need, like, at least ten people to help. I can haul the tables out of the church basement and set up in the plaza. I think I can do it.”“I’ll bet you can, Albert,” Sam said with feeling.“Mother Mary’s going to have the prees make centerpieces.”“Listen, Albert…”Albert raised a hand, cutting Sam off. “I know. I mean, I know we may have some great big fight before that. And I heard you have your fifteenth coming up. All kinds of bad stuff may happen. But, Sam—”This time, Sam cut him off. “Albert? Get moving on planning the big meal.”“Yeah?”“Yeah. It will give people something to look forward to.

Michael Grant

Polly had a gift for baking pies, and she poured her heart and soul into every one she made.

Sarah Weeks

There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient.

Lemony Snicket

From the Bridge”Celebrating “La Navidad Cubana”Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated.Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

Hank Bracker

We’ve searched all of the homes and carried the food to Ralph’s,” Sam continued. “The problem is that all the fruit and veggies spoiled while we were all filling up on chips and cookies. The meat all rotted. People were stupid and careless, and there’s nothing we can do about that now.” Sam swallowed the bitterness he felt, the anger he felt at his own foolishness. “But we have food sitting out in the fields. Maybe not the food we’d like, but enough to carry us for months—many months—if we bring it in before it rots and the birds eat it.”“Maybe we’ll get rescued, and we won’t have to worry,” another voice said.“Maybe we’ll learn to live on air,” Astrid muttered under her breath but loudly enough to be heard by at least a few.“Why don’t you go get our food back from Drake and the chuds up there?”It was Zil. He accepted a congratulatory slap on the back from a creepy kid named Antoine, part of Zil’s little posse.“Because it would mean getting some kids killed,” Sam said bluntly. “We’d be lucky to rescue any of the food, and we’d end up digging more graves in the plaza. And it wouldn’t solve our problem, anyway.

Michael Grant

I used to think that size does not count, until I realized that most people either find other people’s faeces more disgusting than a bird’s droppings, or they do not find the latter disgusting at all.

Mokokoma Mokhonoana

If anyone does not have three minutes in his life to make an omelette, then life is not worth living.

Raymond Blanc

Lunch had been at a McDonald’s in Santa Barbara. It had been so clean. It had smelled like food. It had sounded happy and alive. In the bathroom, the toilet flushed. Water ran in the sink.He had passed a trash can on the way back to his table and stopped just to look at it. It was full of food. Leftover burgers, the last few fries, smears of ketchup on cardboard. He’d had to hold back tears when he saw it.“Candy bar?” Vicky asked, and held a Snickers out to him.At that moment they slowed to turn off the highway and head cautiously, carefully, through recently bulldozed streets, toward the town plaza. That’s where the McDonald’s was. His McDonald’s.A candy bar. People had killed for less.

Michael Grant

She found Diana’s room. Diana was sitting in her bed using a remote control to idly flip through the channels on the wall-mounted TV.“You,” Diana said by way of greeting.“Me,” Astrid said.“Can’t believe it,” Diana said. “All this time. And there’s still nothing on.”Astrid laughed and lowered herself slowly into a chair. “You know how they say hospital food is so awful? Somehow I’m not having that reaction.”“Tapioca beats rat,” Diana said.“I never minded rat as much as that dog jerky we were getting for a while. The stuff Albert had them flavor with celery salt? That was the culinary low point for me.”“Yeah, well, I had a lower low point,” Diana said, sounding angry. Or maybe not angry, maybe hurt.Astrid put a hand on Diana’s arm, and Diana did not shake it off.

Michael Grant

Eating organic for good health and spending your day sitting down using a wireless computer that is next to a WiFi router is a classic case of Yin & Yang.

Steven Magee

At its core, the collection is built around a very wise line from a Beatles song: I want to hold your hand. I want to hold your hand with no further expectations. I want to hold your hand instead of telling you I understand when I don’t. I want to hold your hand although we don’t always get along. I want to hold your hand despite the calluses, scratches, and scars that get in the way. I want to hold your hand knowing I’ll have to let it go one day.

Cheryl Julia Lee

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Stacey Ballis

My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it.There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.

Aimee Bender

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Stacey Ballis

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