Best 2531 quotes in «food quotes» category

I hire tea by the tea bag.

I just want one day off when I can go swimming and eat ice cream and look at rainbows.

I know a good woman who thinks that her son lost his life because he took to drinking water only.

I know folks all have a tizzy about it, but I like a little bourbon of an evening. It helps me sleep. I don't much care what they say about it.

I know on which side my bread is buttered.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

I like spaghetti because you don't have to take your eyes off the book to pick about among it, it's all the same.

I like terra firma; the more firma, the less terra.

I like to eat and I love the diversity of foods.

I like to serve chocolate cake, because it doesn't show the dirt.

I love drinking now and then. It defecates the standing pool of thought. A man perpetually in the paroxysm and fears of inebriety is like a half-drowned stupid wretch condemned to labor unceasingly in water; but a now-and-then tribute to Bacchus is like the cold bath, bracing and invigorating.

I loved my mother very much, but she was not a good cook. Most turkeys taste better the day after; my mother's tasted better the day before. In our house Thanksgiving was a time for sorrow.

I love fruit, when it is expensive.

Illness isn't the only thing that spoils the appetite.

I love food and feel that it is something that should be enjoyed. I eat whatever I want. I just don't overeat.

In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it takes a half gallon of fossil fuel to produce a bushel of corn.

I love simple food. I like to serve the entire animal, not only because it somehow provokes a customer to think about it, but also because to honor of the animal that has been killed for us to eat, you have to eat the whole thing. It would be silly to just eat the chops and throw everything else away.

I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment out of their food.

I'm fond of anything that comes from the sea, and that includes sailors.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.

I'm a man more dined against than dining.

In case my life should end with the cannibals, I hope they will write on my tombstone, 'We have eaten Dr. Schweitzer. He was good to the end.'

I never met a Cab I didn't like.

In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.

Indigestion: A disease which the patient and his friends frequently mistake for deep religious conviction and concern for the salvation of mankind. As the simple Red Man of the Western Wild put it, with, it must be confessed, a certain force: 'Plenty well, no pray; big belly ache, heap God.'

In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.

I never thrust my nose into other men's porridge. It is no bread and butter of mine; every man for himself, and God for us all.

I never eat sushi. I have trouble eating things that are merely unconscious.

I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

In France, cooking is a serious art form and a national sport.

In general, mankind, since the improvement of cookery, eats twice as much as nature requires.

In general, I think, human beings are happiest at table when they are very young, very much in love or very alone.

In modern America, food is abundant everywhere except aboard commercial airplanes.

In medieval times the habit arose of expressing a man's wealth, no longer in terms of the amount of land in his estate, but of the amount of pepper in his pantry. One way of saying that a man was poor was to say that he lacked pepper. The wealthy lacked pepper. The wealthy kept large stores of pepper in their houses, and let it be known that it was there: it was a guarantee of solvency.

In Italy, they add work and life on to food and wine.

In moments of considerable strain, I tend to take to bread-and-butter pudding. There is something about the blandness of soggy bread, the crispness of the golden outer crust and the unadulterated pleasure of a lightly set custard that makes the world seem a better place to live.

In my food world, there is no fear or guilt, only joy and balance.

In my experience of vegan food it tends to be a symphony of beige.

Innovations that are guided by smallholder farmers, adapted to local circumstances, and sustainable for the economy and environment will be necessary to ensure food security in the future.

In nothing more is the English genius for domesticity more notably declared than in the institution of this festival-almost one may call it-of afternoon tea...the mere chink of cups and saucers tunes the mind to happy repose.

In opening your doors to woman, it is mind that will enter the lecture room, it is intelligence that will ask for food; sex will never be felt where science leads for the atmosphere of thought will be around every lecture.

In onion is strength; and a garden without it lacks flavour. The onion, in its satin wrappings, is among the most beautiful of vegetables; and it is the only one that represents the essence of things. It can almost be said to have a soul.

In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.

In Spain, attempting to obtain a chicken salad sandwich, you wind up with a dish whose name, when you look it up in your Spanish-English dictionary, turns out to mean: Eel with big abcess.

In the last analysis, a pickle is a cucumber with experience.

In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece.

In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost to stop the breath.

In that intensely busy time of children and work, soup became my stalwart friend and I learned its true value. Anyone who's been there knows. You're busy, too much to do, time vanishes, the kids are relentless, and everyone is hungry all the time. Something as comforting, delicious, and practical as soup is like gold.

In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce.