Terms Of Service
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Terms Of Service
Martin Luther King, Jr.
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Beauty is not just a white girl. It's so many different flavors and shades.
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
If you look over the years, the styles have changed - the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it's really the same.
I'm obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love, love, love Starbucks seasonal everything.
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
Yeah, I've always been a big Chunky Soup guy. I'm digging all the new Chunky Maxx flavors, which are packed with protein. Specifically, the black angus beef.
I like really sharp flavors, and I like contrasts. Something sweet and sour at the same time is a big win.
In most organizations, change comes in only two flavors: trivial and traumatic. Review the history of the average organization and you'll discover long periods of incremental fiddling punctuated by occasional bouts of frantic, crisis-driven change.
Ask any deer camp old-timer for a foolproof recipe, and you're likely to encounter a lot of Campbell's Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity of flavors.
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local regional flavors. It's everybody asking for everything.
Mary Callahan Erdoes
I hope that people will see that we don't have to sit by the sidelines and watch as the two major parties limit their choices to slightly different flavors of the status quo. It is, in fact, possible to join the fray, stand up for principles and offer a real alternative.
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.
Funny is funny, and it can come in 8 billion different shades and flavors, so I think it's silly to kind of limit it.
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.
If you combine good flavors, food turns into an orchestra.
I'm more comfortable weaving Indian flavors into American classics.
What you can do is present existing flavors in a fresh way, in a fresh context.
Many of us develop different flavors of cynicism that we work hard to resist because they can be lazy mental shortcuts.
E-cigarette companies are using shameful tactics, such as Joe Camel-like cartoons in advertisements and creating e-cigarette flavors like bubblegum and cotton candy, to addict our children early - and guarantee another generation of smokers.
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
It is a growing process. You can't just like beer. You have to start somewhere and learn the different flavors.
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