Best 2531 quotes in «food quotes» category

Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman." [Sherlock Holmes, on Mrs. Hudson's cooking.]

Here is what I have always thought: that people, when they eat, are very dear. The eager lips, the flapping jaws, the trembling release of control-the guilty glances at one’s companions or at strangers. The focus, the great focus of eating. The pleasure in it. I remember-when I went out more-I remember watching people in restaurants. People who ate alone, lost in the pleasure of it, O the pleasure of it. Digging for food in the bottoms of their bowls, guarding their fork, bringing the food to their mouths. Staring off into some middle distance while chewing. Thinking of things known only to them. To watch others eat is a thing of joy to me. & it is the only time I can forgive myself for what I have become.

Here's the thing about dessert--you want it to last. You want to savor it.

[Her] idea of a fair trade--her lentils for your caviar.

He swallowed his food this time and actually spoke instead of humphing,

Het dooreen mengen van een zorgvuldig toebereide maaltijd geldt als een belediging van degene, die hem heeft gekookt [...]

...he was fascinated by the mid-western/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods that had already been prepared (to wit, breakfast cereal and marshmallows). And of course, any recipe that called for a can of cream of mushroom soup fell into the same category. The unifying principle behind all recombinant cuisine seemed to be indifference, if not outright hostility, to the use of anything that a coastal foodie would define as an ingredient.

He who doesn’t regard agriculture will truly value it when food becomes scarce!

His high spiced wares were made to sell, and they sold; and his thousands of readers could as rationally charge their delight in filth upon him, as a glutton can shift upon his cook the responsibility of his beastly excess.

Home. The word circled comfortably in my mouth like bubble gum, swished around sweetly soft and satisfying. Home. Try saying it aloud to yourself. Home. Isn’t it like taking a bite of something lovely? If only we could eat words.

Home cooking is always concerned with quality, because people you care about will eat the meal.

Hope and carbohydrates were a powerful combination.

Hot crumpets with butter and jam - what could be more ambrosial?

. . . .how and what we eat determines to a great extent the use we make of the world--and what is to become of it. To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life afford quite as much satisfaction.

How did we get to the point where we're paying for bottled water? I imagine it was some weird marketing meeting over in France.

How does food work? Ultimately, it is a chain leading back to the sun. Plats photosynthesize energy and store it within themselves. Animals eat the plants. Omnivores like humans eat both. At each stage, it is about precious energy from the sun, locked up in different forms.”, FADE by Kailin Gow

However much food you ate, as long as you were alive, you would experience hunger again, and words, however you managed to capture them, would disperse again like phantoms into the void.

How fragile is a world so connected and tied together that a change in food fashion in one place can lead to starvation halfway through the world?

How many would protest if restaurants began serving puppy and kitten flesh instead of calves? Robins instead of hens? Squirrels instead of pigs?

How good it is, when you have roast meat or suchlike foods before you, to impress on your mind that this is the dead body of a fish, this the dead body of a bird or pig.

How we prepare our food, how we consume our food really makes a difference in how our food satisfies us and shapes the role we give food in our lives. Is it something we stuff in to satisfy an urge or something we savor to feed us physically and sustain us spiritually?

How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?

How would your life be different if...You were conscious about the food you ate, the people you surround yourself with, and the media you watch, listen to, or read? Let today be the day...You pay attention to what you feed your mind, your body, and your life. Create a nourishing environment conducive to your growth and well-being today.

How sad for those who cannot enjoy what are after all prime pleasures of daily life, and perhaps for some the only ones, eating and drinking.

Husket han i sommer da han var skipper og hun skulde koke middag til ham? Han var så fin at han måtte drikke vand av et glas.

Humans look just like livestock now. We achieve a state of buttery plumpness before we've even reached sexual maturity. We experience powerful cravings for food that is slowly making us sick. We are...programmed to eat the wrong food. We aren't born calorie zombies, but that's what we have become.

Hunger gives flavour to the food.

Hvad som ey dit Øye, Ser nøye, Kandst du uden Harme fordøye.

Hunger of the heart is much stronger than hunger for food.

Hungry people need food, definitely not an advice!

Hurray', shouted Glokta. 'Porridge again!'He looked over at the motionless Practical. 'Porridge and honey, better than money, everything's funny, with porridge and honey!

I act delighted, but I have zero interest in these Capitol people. They are only distractions from the food.

I am a miserable cook but an extremely talented eater.

I ate and drank what I wanted in Paris. Butter, duck fat, liver fat, triple-cream brie, deep cherry-red wines, pear, clementine and lavender jelly, crème cakes, caviar, escargot in sautéed pine nuts and garlic butter. I did what the French did, I licked my fingers, didn't care if people saw, what they thought. Father would've hated it, would've told me I was uncouth. I ate everything up, ate his money, was delightful everywhere I went. I learned how to wrap my tongue around accented vowels, spoke to this stranger and that. Nobody knew me, didn't expect anything from me. I wanted to stay like that forever.

I believe celiac disease is a very serious ailment, and if you’re diagnosed with it, I’m pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me.

I am much more than what you see. An artist who can wow you with a tasty squid ink tortellini and weave a tall tale.

I assure you that in all matters of discretion not involving food, we make etiquette tutors look like slobbering barbarians.

I believe in one that all people are dreaming. This now, past and future is just a long dream, some people wake up by dieing, other by suicide everything is about a choice. But the people which are dead in our world, there aren't dead in the other they are still alive and watching us and they are smiling at us and they want we to make our choice. To think then to do it!

I believe that nature is wise, and that we all have deep instincts within us that can provide the wisdom to know when to eat, what to eat, and when to stop eating. Everyone has and needs these primal instincts. The Warrior Diet allows you to make changes, to binge on carbohydrates or fatty foods like nuts, and still be fine. Other diets don’t allow this freedom. I believe that feeling free should be a part of your life. By introducing you to the Warrior Diet, I hope to relay how this sense of freedom will enrich your life in many ways.

I came to know the food at high altitude observatories as some of the worst I had ever been served.

I can’t for the life of me not eat something that I want to eat. You know how if you turned on a faucet in your sink to wash your hands, the idea of leaving the bathroom without turning it off is insane? That’s how I am about ignoring delicious food.

I can't be a cream puff.

Bought marmalade? Oh dear, I call that very feeble.

I can think of no sadder example of our food paradigm than two posters taped to the window of a California IHOP. One is a colorful photo of pancakes heaped with bananas, strawberries, nuts, syrups and whipped cream with the caption, 'Welcome to Paradise.' Lower down, an 8x10 photocopy states: 'Chemicals known to cause cancer or birth defects or other reproductive harm may be present in food or beverages sold here.' Such signs are posted on many fast-food outlets. Heaven isn't a place on earth, at least not at these drive-throughs.

I come from a home where gravy is a beverage.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

I could smell the food fill up my hunger before the order was even placed.

I despair of the term 'clean eating'...it necessarily implies that any other form of eating – and consequently the eater of it – is dirty or impure and thus bad.

I’d eat a picnic in Hades with him.

I did an about-face and veered into the sandwich shop. What I ordered is none of your business, but it was really good.