Best 2531 quotes in «food quotes» category

But beef is rare within these oxless isles; Goat's flesh there is, no doubt, and kid, and mutton; And, when a holiday upon them smiles, A joint upon their barbarous spits they put on.

But I always felt that I'd rather be provincial hot-tamale than soup without seasoning.

But I don't want nutrition. I want food!

But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.

But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... we dispatched it with great expedition.

By making this wine known to the public, I have rendered my country as great a service as if I had enabled it to pay back the national debt.

Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it's easy.

Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet as a vegetable it has original sin, and needs improvement. It can smell foul in the pot, linger through the house with pertinacity, and ruin a meal with its wet flab. Cabbage also has a nasty history of being good for you.

Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head.

Cabbages, whose heads, tightly folded see and hear nothing of this world, dreaming only on the yellow and green magnificence that is hardening within them.

Cakes have such a terrible habit of turning out bad just when you especially want them to be good.

...cassoulet, like life itself, is not so simple as it seems.

Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.

Cat food. It stinks a bit, but if you don't put up with the smell, the little kitten will die.

Cauliflower is nothing but cabbage with a college education.

Celebrity has its uses. I can always get a seat in any restaurant.

Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these, cookbooks are perhaps most lastingly delightful.

Champagne had the taste of an apple peeled with a steel knife.

Chameleons feed on light and air: Poets food is love and fame.

Cheese has always been a food that both sophisticated and simple humans love.

Cheese. The adult form of milk.

Chicken may be eaten constantly without becoming nauseating.

Chef: Any cook who swears in French.

Chicken fat, beef fat, fish fat, fried foods - these are the foods that fuel our fat genes by giving them raw materials for building body fat.

Cherry cobbler is shortcake with a soul.

Chewing the food of sweet and bitter fancy.

Children, not a grain of the food we eat is made purely by our own effort. What comes to us in the form of food is the work of others, the bounty of Nature and God's compassion. Even if we have millions of dollars, we still need food to satisfy our hunger. Can we eat dollars? Therefore, never eat anything without first praying with humility.

Children, we cannot control our mind without controlling our desire for taste. The health aspect, not the taste, should be the prime criteria in choosing the food. We cannot relish the blossoming of the heart without foregoing the taste of the tongue.

Children, we should always eat our food sitting down. Do not eat standing or walking around.

Chowder breathes reassurace. It steams consolation.

Cheese that is required by law to append the word food to its title does not go well with red wine or fruit.

Chopsticks are one of the reasons the Chinese never invented custard.

Chutney is marvelous. I'm mad about it. To me, it's very imperial.

Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy.

Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer.

Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.

Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them in the oven. When the little one burns, the big one is done.

Coffee isn't my cup of tea.

Compilers resemble gluttonous eaters who devour excessive quantities of healthy food just to excrete them as refuse.

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

Condiments are like old friends - highly thought of, but often taken for granted.

Consequently, the sensuous aspect of art is related only to the two theoretical sensesof sight and hearing, while smell, taste, and touch remain excluded.

Consumerism has led us to become used to an excess and daily waste of food, to which, at times, we are no longer able to give a just value, which goes well beyond mere economic parameters. We should all remember, however, that throwing food away is like stealing from the tables of the the poor, the hungry!

Contemporary societies have lost the sense of the feast but have kept the obscure drive for it.

Context and memory play powerful roles in all the truly great meals in one's life.

Conversation is the enemy of good wine and food.

Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks.

Cooking is like love. It should be entered into with abandon or not at all.

Cookery is naturally the most ancient of the arts, as of all arts it is the most important.

Cooking for people is an enormously significant expression of generosity and soulfulness.