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If I had to give up cheese or chocolate, I'd give up chocolate in a heartbeat.
Do you know how many calories are in butter and cheese and ice cream? Would you get your dog up in the morning for a cup of coffee and a donut?
Nothing says holidays, like a cheese log.
Pessimism is as American as apple pie - frozen apple pie with a slice of processed cheese.
Seriously, who really cares how long the Nile river is, or who was the first to discover cheese? How is memorizing that ever going to help anyone? Instead, we need to give kids projects that allow them to exercise their minds and discover things for themselves.
What happens to the hole when the cheese is gone?
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.
Jose Andres Puerta
Democrats always like to brag that their guys are smarter than the opponents and Republicans always like to brag that their guys are more moral than the opponents. But if you're looking for morals in politics you're looking for bananas in the cheese department.
I'm famous for splurging at fast-food places. I'm currently obsessed with Taco Bell's bean and cheese burritos with extra green sauce and extra cheese. Gluttony!
Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!
Me and my friend Ioan Gruffudd are like chalk and cheese when it comes to clothes. He lives for his clothes and has an amazing wardrobe. If we're going out I'll turn up at his house and say, 'I haven't got anything to wear,' and he'll tut and sigh and then lend me something swanky.
There aren't many great passages written about food, but I love one by George Millar, who worked for the SOE in the second world war and wrote a book called 'Horned Pigeon.' He had been on the run and hadn't eaten for a week, and his description of the cheese fondue he smells in the peasant kitchen of a house in eastern France is unbelievable.
Showing up to games year after year, no matter what the product on the field gives you back, is a learned behavior - sort of like rats in a maze searching for cheese. The rat learns the maze, learns where the cheese is placed and eventually goes to it without thought, even when the cheese is taken away. The rat doesn't know anything else.
I used to sit on the couch, and I could go through a pound of Brie cheese and a movie. I was like, 'That's enough,' because it feels like a bowling ball in your stomach.
Casseroles don't have to be about canned ingredients and vegetables you normally wouldn't even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone's favorite all-time casserole, macaroni and cheese, to the ultimate English casserole, Shepherd's Pie.
My wife is a terrific Southern cook. My favorite of all the great things she cooks is 'trash potatoes.' That's mashed potatoes with sour cream, bacon, cheddar cheese, and horseradish. It's a total gut bomb.
A corpse is meat gone bad. Well and what's cheese? Corpse of milk.
I went into a French restaraunt and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'
Age is of no importance unless you are a cheese.
I eat whatever I want. I like bread and cheese and wine, and that makes my life fun and enjoyable.
St. Louis has a lot of weird food customs that you don't see other places - and a lot of great ethnic neighborhoods. There's a German neighborhood. A great old school Italian neighborhood, with toasted ravioli, which seems to be a St. Louis tradition. And they love provolone cheese in St. Louis.
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.
Only peril can bring the French together. One can't impose unity out of the blue on a country that has 265 different kinds of cheese.
Charles de Gaulle
I'm a human garbage can, but I don't like veggies unless they have Velveeta cheese on top. And forget crunchy broccoli and carrots. I like 'em soggy, soft and wilted. The nutrients have probably gone away, but that's the only way I can eat them.
I don't like anything that looks gelatinous - really weirds me out. But when I was a kid, I used to get very, very upset if anything had a kind of chalky texture; like, certain kinds of cottage cheese I know have a weird chalkiness.
Martin Luther King, Jr.
Image of the Moment
He who has not Christmas in his heart will never find it under a tree.
Roy L. Smith
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