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I don't know too many parents that want to feed their kids soda, but high-fructose corn syrup is cheap. The price of soda in 20 years has gone down 40 percent while the price of whole foods, fruits and vegetables, has gone up 40 percent and obesity goes up right along that curve.
I eat nothing that's processed or refined - no high-fructose corn syrup, no sugar, no trans-fats. I eat a lot of fish and monounsaturated fats from olives, olive oil and nuts. A lot of organic, fresh fruits and vegetables. No bread. No gluten. No wheat. No rice.
I'm an awfully loyal friend. Once I've started a relationship with someone, it's like they are syrup and I'm a pancake. Their syrup gets into my pancake, so to speak.
A waffle is like a pancake with a syrup trap.
I'm a Canadian. Outside Canada I carry the flag. Canadian nationalism isn't as insidious as American nationalism, though. It's good natured. It's all about maple syrup, not war.
I was dirt-poor. I could barely hold down a job. Eventually, though, I started getting small parts on shows like 'Smallville,' 'Supernatural'... and lots of really bad sci-fi movies. I was running around the woods in wolf contacts, covered in fake blood made out of pancake syrup, roaring.
I drink maple syrup. Then I'm hyper so I just run around like crazy and work it all off.
My love of maple syrup. I've been known to knock back a can over a couple days: A swig here, a swig there, and next thing you know it's gone. It's a habit I have to stave off. I don't want to lose all my teeth.
I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.
The food that's never let me down in life is porridge, especially with milk and maple syrup, which is delicious. Paris isn't a porridge place, but I can buy it in London when I'm there and bring it back with me.
Into this pour the purified juice: and put it into a pan of water come almost to a boil and continue nearly in the state of boiling until the juice is found to be the consistency of a thick syrup when cold. It is then when cold, to be corked up in a bottle for use.
I'm not from a maple producing area and so my maple syrup credentials are very much of the eating side.
Sugaring season is the season when you tap the trees for sugar that turns into maple syrup. I've married someone from Vermont, so it's an expression I kept hearing, and I'm like, 'What is that? That's just so beautiful.' I like the idea it's the very, very first murmurings of spring.
As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.
Jose Andres Puerta
If it's not 100 per cent pure maple syrup, it can't be called 'pure maple syrup.'
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
If you want to know if your food contains gluten, aspartame, high fructose corn syrup, trans-fats or MSG, you simply read the ingredients listed on the label.
For the most part, I try to stay away from high fructose corn syrup and citric acid.
In the U.S., too many yogurts are filled with corn syrup, preservatives, artificial this and that. To me, this is poison.
Barley malt has a really deep, rich taste. A lot of manufacturers have switched over to corn syrup over the years because it's a cheaper sweetener, but it doesn't have the flavor.
Martin Luther King, Jr.
Leonardo da Vinci
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