Best 61 of Foodie quotes - MyQuotes

By Anonym 15 Sep

Michael Pollan

Cheese is all about the dark side of life" - Sister Noella; aka The Cheese Nun

By Anonym 15 Sep

John Updike

Chinese food in Texas is the best Chinese food in the United States except Boston.

By Anonym 15 Sep

Amanda Usen

Crushes weren’t made of quick and dirty; they were made of romance and fantasies. What would she do if he called her bluff?

By Anonym 15 Sep

Nicholas Kontis

At a time when so many people are just checking things off a bucket list, other travelers are finding that they want more. Going Local explores the whys and how to’s of really experiencing an area and its culture through the people who live there. Includes a plethora of real life travel stories from experts and everyday people alike.

By Anonym 16 Sep

Yovna

If life throws a burger at you, eat it

By Anonym 19 Sep

Shveta Thakrar

The sweet-tart mango dribbled cool juices over her eager lips, while the plump cherries burst between her teeth.

By Anonym 17 Sep

Joyce Rachelle

One can hardly do anything productive when one knows there is cake in the fridge.

By Anonym 16 Sep

Jasleen Kaur Gumber

I love Pizza thicker, when the crust is thinner!

By Anonym 15 Sep

Marcia Carrington

A little chocolate a day keeps the doctor at bay

By Anonym 16 Sep

Stacey Ballis

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

By Anonym 19 Sep

Lucy Burdette

The plum-colored night sky was shifting to pink to make room for the day, which looked as though it might turn out “glorious and whimsical,” as the Key West Citizen had promised.

By Anonym 19 Sep

Julie Piatt

Think you're not an artist? Of course you are! Everyone has something special to offer. Go for it! Creative expression is what makes a meal, in a word, Beautiful. Go ahead and find your creative voice in food and feel the power it has to transform your dining experience.

By Anonym 16 Sep

Yann Rousselot

I've swallowed fish-eyes whole like 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.

By Anonym 17 Sep

Fran Ross

Louise was once challenged to name a food she did not like. She paused to consider. That pause was now in its fifteenth year.

By Anonym 18 Sep

Alfred Russel Wallace

The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.

By Anonym 19 Sep

Julie Piatt

What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice.

By Anonym 16 Sep

Lebo Grand

I told a friend of mine that my ambition was now to design my lifestyle around food. He made funny remarks about it and laughed it off. But it is what I'm sincerely aiming for.

By Anonym 16 Sep

Lebo Grand

It is by aligning with our own sensuality that we can find true fulfillment in our relationships. Love works when sensuality works.

By Anonym 18 Sep

Amit Kalantri

Some people when they see cheese, chocolate or cake they don't think of calories.

By Anonym 20 Sep

Amanda Hesser

Writers know that if you want to portray a person succinctly, tellingly, you describe the way he eats. Food is the royal road to the unconscious.

By Anonym 16 Sep

Jessica Soffer

I had a lump in my throat the size of a bundt cake pan.

By Anonym 19 Sep

Will Potter

Vegans have a way of circling every conversation back to food, much like born-again Christians have a way of returning every conversation to the scripture.

By Anonym 16 Sep

Lebo Grand

Everything has sensuality, but not everyone can see it. It takes only those who have developed their ability to look at life through the eyes of an artist, which are essentially the deep eyes of passion and appreciation for the sensual world, to perceive it.

By Anonym 17 Sep

Dana Pollan

Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket

By Anonym 18 Sep

Preeti Simran Sethi

Taste” is a noun and a verb: We all have it and we all do it. But we don’t all have a language or a system for understanding and expressing that experience… I knew chocolate was something I didn’t want to lose, but I didn’t have the words to communicate why it was so important to me, or the knowledge on how best to save it. Now I do.

By Anonym 19 Sep

Amanda Usen

Unease stole through her, and she shivered. Now that the moment had arrived, she was nervous. Damn it, this never happens in my fantasies.

By Anonym 17 Sep

Tyler Oakley

My favorite thing about the human body is that we're all basically doughnuts.

By Anonym 16 Sep

James Vasey

How an Englishman came to be ‘Cooking up a Country’ in Italy It was a book that got me into this mess. Almost twenty years ago after reading Annie Hawes excellent, Extra Virgin, I jumped on a flight intent on experiencing Liguria for myself. What I discovered here has had me coming back for holidays ever since. Until two years ago, that is, when I bowed to the inevitable British compulsion to own property.

By Anonym 16 Sep

Michael Pollan

Is there any more feudal, soul eradiating experience than standing before the little window on a microwave oven watching the carousel slowly revolve your frozen block of dinner? Time spent this way might be easier than cooking but it is not enjoyable & surely not ennobling. It is to feel spiritually unemployed, useless to self & humanity.

By Anonym 19 Sep

Tessa Kiros

There are some things that don't change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.

By Anonym 18 Sep

Elizabeth Bear

Some things are just universal. Like the known scientific fact that the colder and wetter you are, the better bacon smells frying.

By Anonym 16 Sep

Gena Showalter

It was common knowledge that big, bad city boys spent the bulk of their time sleeping around, coiffing their hair and posting pictures of food on the internet.

By Anonym 19 Sep

Jael Mchenry

They say you learn by doing, but you don't have to. If you learn only from your own experience, you're limited. By reading the Internet you can find out more. What grows in what season. The best way to strip an artichoke. What type of onions work best in French onion soup. Endless detail on any topic. You can learn from people who are experimenting with Swiss buttercream, or perfecting their gluten-free pumpernickel crackers, or taste-testing everything from caviar to frozen pizza to ginger ale. All of their failures keep you from having to fail in the same way.

By Anonym 16 Sep

Robin Hobb

I ate, boy. Early this morning. Some awful fish soup. The cooks should be hanged for that. No one should face fish first thing in the morning.

By Anonym 19 Sep

Jessica Soffer

There was one thing that made my mother truly happy: food. In New Hampshire, to save money, she turned off the heat and kept on the oven while she made four varieties of roasted beet soup. She wore pomegranate perfume. At the supermarket, she was like an ant building a hill. At night, she slept with yogurt and honey smeared on her face. Food was my mother's life. Sometimes, I wondered if she'd married my father because of his last name: Seltzer. Her maiden name wasn't really her own. She was adopted. So she took a last name that represented the only part of herself that felt true: food. And seltzer was her secret to delicate crepes, the perfect French onion tart, and fried chicken that actually glittered.

By Anonym 16 Sep

Michael Pollan

I could, like some of the meat we were cooking, relax into it, clear my mind of competing desires & give myself over to the work... This time became a kind of luxury. And that is precisely when I began to truly enjoy the work of cooking.

By Anonym 16 Sep

Lebo Grand

I enjoyed my delicious bowl of onion soup with crusty bread so much that late afternoon. Meanwhile, it dawned on me that in me lives a love that most women won’t be able to comprehend.

By Anonym 15 Sep

Nikita Dudani

A burnt and experienced hands are more important than the vessels in the kitchen.

By Anonym 18 Sep

Nanette L. Avery

Social media is like your own personal brand of junk food; some is just added calories.

By Anonym 20 Sep

Amanda Usen

Without love, life is nothing but work and sleep.

By Anonym 16 Sep

Rebecca Skloot

For some people quitting foods, say chocolate, can be as hard as kicking heroin is for a junkie. Food hooks people by triggering the exact chemical reactions triggered in the brain by hard drugs. Or nicotine. Or alcohol. Or shopping. Or sex.

By Anonym 17 Sep

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By Anonym 17 Sep

Lebo Grand

My philosophy is if living 'the good life' or 'sensually nourishing life' is not at the top of your priority list, you are letting your life pass you by.

By Anonym 15 Sep

Eli Brown

After dessert we sipped on strong cups of tea, one of the luxuries we can afford to take for granted here in the trade routes. "Delightful," she said. "If only for a little cream." "Don't speak to me of cream, Captain. I dream about milk at least twice a week. I run naked with milk running in rivulets from the corners of my mouth. I even miss humble parsley--zounds, how I've taken that weed for granted! And butter, I'll not describe my butter dreams, they're too depraved." Mabbot chuckled. "We must leave something for dreams.

By Anonym 15 Sep

Lori Pollan

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

By Anonym 18 Sep

Hal Herzog

Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.

By Anonym 15 Sep

Marissa Meyer

But what I was really thinking was that you talk about him like...like you talk about a piece of decadent chocolate cake.

By Anonym 15 Sep

Jael Mchenry

All I have besides food is grief.

By Anonym 16 Sep

Lori Pollan

I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.

By Anonym 16 Sep

Sandy Ward Bell

I take my food very seriously. Whenever I hear that bell, I know Mrs. Norris is hankerin' for some spam.