Food Quotes - Page 8

The idea is to make the ingredients sing, not a grand opera, but a jolly chanson.

We are all warned to read labels. The salutary truth is that we shouldn't be eating anything that has a label on it!

If we could only live on good food like that, he said to her somewhat loudly, we wouldn't have the country full of rotten teeth and rotten guts. Living in a bogswamp, eating cheap food and the streets paved with dust, horsedung and consumptives' spits.

James Joyce

It’s delicious like my favorite treat! It’s definitely good to eat!

Nor Sanavongsay

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

Michael Pollan

I don't confuse my digestive system, I just season simple food with hunger

Richard Proenneke

I would rather spend money on something, that fulfills me for eternity. Rather, than something that fulfills me for only an hour or two.

Mary Sage Nguyen

Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created.

Carol Truax

Garnish your food with romance.

Amanda Mosher

The quail was tender, the potatoes smothered in butter, and the beans roasted in garlic.

Brian McClellan

I will not forget the instinctive wisdom of the friend who, every day for those first few weeks, brought me a quart container of scallion-and-ginger congee from Chinatown. Congee I could eat. Congee was all I could eat.

Joan Didion

With enough coffee anything is possible

Karen Salmansohn

A crisp roast chicken would set the world aright.

George R.R. Martin

We don’t “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.

Colleen Patrick-Goudreau

The only bad kimchi is no kimchi.

Kellin Cogan

I love the phrase "I have a sweet tooth." I always want to say, "You're ordering it for your tooth? That's interesting, because it's going straight to your butt. I think your butt owed your tooth an explanation.

Jim Gaffigan

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic.

Anthony Bourdain

Good food, fresh water, and an occasional sweet and someone to care for. That's what everyone should have. A simplistic and unrealistic view I knew, but it soothed me.

Maria V. Snyder

The Princess attitude to food isn’t about obsessively scraping the oil off your salad, saying no to crème brûlée and taking a little snack bag of spinach everywhere you go. I truly believe it’s more important to consciously choose what you’re going to eat and enjoy every bite – even if it’s a gooey chocolate cake with extra sugary sprinkles – than to make a healthy diet such a burden that your life stretches out in front of you as a joyless, never-ending round of wafer snack breads. (Let’s face it, chocolate is a divine gift to us all and should be appreciated for the mood-altering drug that it is.)

Rosie Blythe

Having delivered the expected daily miracle, Floote stood in his usual stance and warily watched the Templars work.

Gail Carriger

There's a great Lebanese restaurant a few blocks over. They have the best shawarma in the world." "What's shawarma?" "You know what a gyro is?" "No." "Same thing.

Huston Piner

I had to do something about my longing, so I got up, went to the kitchen in my nightgown, peeled a pound of potatoes, boiled them up, sliced them, fried them in butter, salted them generously and ate every bite of them - asking my body the whole while if it would please accept the satisfaction of a pound of fried potatoes in lieu of the fulfillment of lovemaking.My body replied, only after eating every bite of food: "No deal, babe.

Elizabeth Gilbert

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

Sara Sheridan

Dessert is to a meal what a dress is to a woman.

Béatrice Peltre

Simple natural food is far better than sophisticated food with artificial flavors.

Dr Sivakumar Gowder

How did we get to the point where we're paying for bottled water? I imagine it was some weird marketing meeting over in France.

Jim Gaffigan

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.

Julia Child

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

As a dinner guest I gratefully eat just about anything that's set before me, because graciousness among friends is dearer to me than any other agenda.

Barbara Kingsolver

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows:Radishes. Baked apples, with creamFried oysters; stewed oysters. Frogs.American coffee, with real cream.American butter.Fried chicken, Southern style.Porter-house steak.Saratoga potatoes.Broiled chicken, American style.Hot biscuits, Southern style.Hot wheat-bread, Southern style.Hot buckwheat cakes.American toast. Clear maple syrup.Virginia bacon, broiled.Blue points, on the half shell.Cherry-stone clams.San Francisco mussels, steamed.Oyster soup. Clam Soup.Philadelphia Terapin soup.Oysters roasted in shell-Northern style.Soft-shell crabs. Connecticut shad.Baltimore perch.Brook trout, from Sierra Nevadas.Lake trout, from Tahoe.Sheep-head and croakers, from New Orleans.Black bass from the Mississippi.American roast beef.Roast turkey, Thanksgiving style.Cranberry sauce. Celery.Roast wild turkey. Woodcock.Canvas-back-duck, from Baltimore.Prairie liens, from Illinois.Missouri partridges, broiled.'Possum. Coon.Boston bacon and beans.Bacon and greens, Southern style.Hominy. Boiled onions. Turnips.Pumpkin. Squash. Asparagus.Butter beans. Sweet potatoes.Lettuce. Succotash. String beans.Mashed potatoes. Catsup.Boiled potatoes, in their skins.New potatoes, minus the skins.Early rose potatoes, roasted in the ashes, Southern style, served hot.Sliced tomatoes, with sugar or vinegar. Stewed tomatoes.Green corn, cut from the ear and served with butter and pepper.Green corn, on the ear.Hot corn-pone, with chitlings, Southern style.Hot hoe-cake, Southern style.Hot egg-bread, Southern style.Hot light-bread, Southern style.Buttermilk. Iced sweet milk.Apple dumplings, with real cream.Apple pie. Apple fritters.Apple puffs, Southern style.Peach cobbler, Southern stylePeach pie. American mince pie.Pumpkin pie. Squash pie.All sorts of American pastry.Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way.Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Mark Twain

Whenever I have nothing better to do, I roast a chicken.

Jeffrey Steingarten

Something is broken when the food comes on a Styrofoam tray wrapped in slippery plastic, a carcass of a being whose only chance at life was a cramped cage. That is not a gift of life; it is a theft.

Robin Wall Kimmerer

I've swallowed fish-eyes wholelike an endoscope.I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark,inside the cold-blooded womb of yet another shark.

Yann Rousselot

My companions ate the bear. I found I had no appetite.

Rachel Hartman

Ramadan is not fasting. Ramadan is an Islamic feast where one stuffs oneself twice a day with food, and in between lets ones intestines dry out. To describe that process as 'fasting' seems rather ubiquitous to me. The amount of food transported into the body is probably exactly the same, but because of the dehydration the food is processed less effectively. As customs go, most customs are typically silly and Ramadan is no exception. I can accept such silliness when people keep it to themselves, but unfortunately one sees such a sharp rise in 'policing' others that even non Muslims are now experiencing violence because they are eating at daytime in the Ramadan period.

Martijn Benders

Eating is a genuine need, continuous from our first day to our last, amounting over time to our most significant statement of what we are made of and what we have chosen to make of our connection to home ground.

Barbara Kingsolver

It was a delicious meal -- skim milk, wheat middlings, leftover pancakes, half a doughnut, the rind of a summer squash, two pieces of stale toast, a third of a gingersnap, a fish tail, one orange peel, several noodles from a noodle soup, the scum off a cup of cocoa, an ancient jelly roll, a strip of paper from the lining of the garbage pail, and a spoonful of raspberry jello.

E B White

It is worth remembering that at some point in the very distant past, no human had ever drank milk from a cow.

Michael Petch

Wolsey and Henry VIII, it has to be said, were not exceptional in their love of the table. The English of Tudor times had a reputation throughout Europe for gluttony. Indeed, overeating was regarded as the English vice in the same way that lust was the French one and drunkenness that of the Germans (although looking at the amount of alcohol consumed in England, I expect the English probably ran a close second to the Germans).

Clarissa Dickson Wright

The global industrial food system holds an inherent contradiction. It is a major source of global warming pollution, and at the same time it is threatened by increasing climate chaos. This same food system currently leaves close to a billion people hungry, not for a lack of food production or "overpopulation"-as many textbooks tell students- but because the global market privileges the profits of multinational corporations over the human rights to food.

Bill Bigelow

By the middle of Henry VIII's reign, the white meats — that is, dairy products — were considered common fare and people from all classes would eat meat whenever they could get it.

Clarissa Dickson Wright

Incidentally, although the Cistercians did much to improve the quality of sheep, the animal remained much smaller than its modern descendants; as late as the early eighteenth century a sheep wasn't much bulkier than a Labrador Dog.

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

We can find food and beverage companies most face the challenges in sales management due competition and nature of their product. Sales force is get tool for these companies at different level of sales.

pepupsales.com

Nowadays films and television are what I like to call "Microwave Media". I like mine in the oven, giving the production time to simmer; get the juices flowing, and cooked to perfection. And that takes time. Slow, precious, tempered time. A script is a film's recipe. It's just a piece of paper to the novice cook, but even a recipe needs time to be perfected before it's given to the masses.

Solange nicole

What?""Nothing." He laughed."You were really hungry.""I don't need to defend my eating to anyone.And just so you know,when I'm done with this,I plan to eat three whole cookies.""Whoa." He held up his hands."Now you're pulling out the big guns.""I don't mess around.

Tristi Pinkston

In the absence of organized religion, faith abounds, in the form of song and art and food and strong arms.

Elizabeth Alexander

Half the dogs in America will receive Christmas presents this year, yet few of us ever pause to consider the life of the pig-an animal easily as intelligent as a dog-that becomes the Christmas ham.

Michael Pollan

I would lay down my life for this ice cream.''Wow. That's an endorsement. If I ever decide to mass produce, I'll have to put that on the carton.

Melissa Brayden

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

Have a chocolate-covered raisin,” he said.“They look like rat droppings,” said the Chair.The Dean peered at them in the gloom.“So that’s it,” he said. “The bag fell on the floor a minute ago, and I thought there seemed rather a lot.

Terry Pratchett

Humans look just like livestock now. We achieve a state of buttery plumpness before we've even reached sexual maturity. We experience powerful cravings for food that is slowly making us sick. We are...programmed to eat the wrong food. We aren't born calorie zombies, but that's what we have become.

Mark Schatzker

Cheese, where you takes liquid from a cow lady's business parts, mix it with a bit o' juices from a baby cow's fourth stomach and then let it grow all fuzzy-moldy for a few years, eh?

Jeffery Russell

In our society, we often tend to ignore what our bodies are telling us and instead are encouraged to medicate the symptoms with sleeping pills, stool softeners, a few beers, and a burrito. The problem with this approach is that whatever your body is trying to tell you gets lost beneath your attempts to cover it up.

Melissa Grabau

I’ve tackled many challenges in my lifetime. The most satisfying ones were food related. Like the 2-pound burger at Fuddruckers that I had to devour in 15 minutes. Shattered it in 5 minutes and 46 seconds! Orthe Blazing Challenge at Buffalo Wild Wings: eat 12 blazing wings in 5 minutes. Killed it in 57 seconds! Quaker Steak and Lube’s all-you-can- eat wings in one sitting? I may still hold the record in Madison, Wisconsin, for scarfing down 78. I’ll never forget when 6 linemen and I went to a sushi restaurant during the time of the 2011 Rose Bowl in Pasadena. We didn’t exactly take on an eating challenge, but we did get kicked out of the place when the owner ordered, “Go home now.You’ve eaten eight hundred dollars’ worth of sushi.

Jake Byrne

I won't eat what I can't kill. It seems shoddy, hypocritical.

Jeanette Winterson

Goats' refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said, "Every organ and every cell has receptors similar to what's in your nose and on your tongue." Creatures communicate within their environment the same way they communicate within their own bodies -- through chemical trigger substances that bind to receptors and produce responses. "It's all part of a feedback system," Provenza said, "that tells the body what's good and what isn't."Goats are not stupid after all. They don't bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat. If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.

Mark Schatzker

There exists a bastard cuisine that is too often assumed to be real French cooking.

Richard Olney

A six mile meteorite cannot compare with a culinary cataclysm of this magnitude.

Michelle Franklin

I had to piece together a diet for her, too. I knew which combinations of which foods on which days would rehang everything that was draped so delicately beneath her skin. In a matter of months, the body under the smock was organized anew, redistributed

Gary Lutz

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Food Quotes - Page 8

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