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For flavor, instant sex will never supersede the stuff you have to peel and cook.
I grew up with coconuts as the main flavor in food in Jamaica. It's part of our culture.
I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can make healthier popsicles with any flavor you can imagine.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
When I wasn't the flavor of the week or month or day, those were hard times.
Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
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.
Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
Jose Andres Puerta
Success happened little by little for me. I tasted the flavor of fame in small doses: I started at 10 years old when I won a music contest; I was performing at birthday parties, company meetings.
Catfish has a nice firm texture and mild 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.
Taste, which enables us to distinguish all that has a flavor from that which is insipid.
Jean Anthelme Brillat-Savarin
What matters in literature in the end is surely the idiosyncratic, the individual, the flavor or the color of a particular human suffering.
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.
Every place has its own punk flavor, but they all borrowed ideas from SoCal. It's still a vibrant scene creeping into every crevasse of youth culture. When you hear grunge, you think of the '90s, but when you hear L.A. punk, it's timeless.
I'm a big online everything. But for me, shopping online started with music, obviously, then it went onto books, meditation CDs, and I just recently bought these electronic cigarettes. My husband is trying to quit smoking, so I went online and I bought those BluCigs cigarettes in every flavor for him.
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
Being in the Midwest, you get the best of all worlds and add your own flavor to it.
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.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
When I was starting out, doing guest spots on TV, and even commercials, I would go in with a whole crazy wardrobe and some terrible accent. Obviously, I was doing too much. If you bring too much flavor to it, it's absurd. There's something to just being spontaneous.
A guy as great as Brett Favre has been for the length of time he's been, you would hope that he would be able to leave the game with a positive flavor in his mouth.
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!
Martin Luther King, Jr.
John F. Kennedy
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