Best 2531 quotes in «food quotes» category

I looked down at the loaves on the baking stone, which, just as before, carried in their crusts the overwhelming illusion of dark eyes, upturned noses, fissured mouths. Upon closer inspection, these faces were different from the last loaf's. They were disturbing. Their eyes squinted merrily and their mouths curled into ragged, jack-o'-lantern grins. The bread knife was the solution to all my problems. I sawed and sawed and sawed until the faces were no more.

I love chicken sooo much! I could eat it all the time. Then I would get sick...

I love food, I love everything about food – the growing, the purchasing, the cooking, the eating, the nourishment, the connection, the celebration. To me, food is so central to everything important in life – how we eat and how we feed others is such a strong reflection on who we are, our values, and how we live. And we get to express and enjoy this three times every single day!

I love like I’m thirsty. Can I offer you a tall glass of Sahara sand?

I love the phrase "I have a sweet tooth." I always want to say, "You're ordering it for your tooth? That's interesting, because it's going straight to your butt. I think your butt owed your tooth an explanation.

I love Pizza thicker, when the crust is thinner!

I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.

[...]imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is we're eating. Where it came from. How it found its way to our table. And what, in a true accounting, it really cost. We could then talk about some other things at dinner. For we would no longer need any reminding that however we choose to feed ourselves, we eat by the grace of nature, not industry, and what we're eating is never anything more or less than the body of the world.

Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal. We would not need to go hunting for our connection to our food and the web of life that produces it. We would no longer need any reminding that we eat by the grace of nature, not industry, and that what we’re eating is never anything more or less than the body of the world. I don’t want to have to forage every meal. Most people don’t want to learn to garden or hunt. But we can change the way we make and get our food so that it becomes food again—something that feeds our bodies and our souls. Imagine it: Every meal would connect us to the joy of living and the wonder of nature. Every meal would be like saying grace.

I make my way back whistling. Gerry nods towards Mrs Brady who is standing beside the trolleys. Morning, Mrs Brady, I say cheerfully. I push her provisions out to the car. Things are something terrible, she says. You can't trust anybody. No. It's come to a sorry pass. It has. There's hormones in the beef and tranquillizers in the bacon. There's men with breasts and women with mickeys. All from eating meat. Now. I steer a path between a crowd of people while she keeps step alongside. Can you believe it - they're feeding the pigs Valium. If you boil a bit of bacon you have to lie down afterwards. Dear oh dear. Yes, I nod. The thought of food makes me ill. The pigs are getting depressed in those sheds. If they get depressed they lose weight. So they tranquillize them. Where will it end? I don't know, Mrs Brady, I say. I begin filling the boot. That's why I started buying lamb. Then along came Chernobyl. Now you can't even have lamb stew or you'll light up at night! I swear. And when they've left you with nothing safe to eat, next thing they come along and tell you you can't live in your own house. I haven't heard of that one, Mrs Brady. Listen to me. She took my elbow. It could all happen that you're in your own house and the next thing is there's radiation bubbling under the floorboards. What? It comes right at you through the foundations. Watch the yogurts. Did you hear of that? No. I saw it in the Champion. Did you not see it in the Champion? I might have. No wonder we're not right. I brought the lid of the boot down. She sits into the car very decorously and snaps her bag open on her lap. She winds down the window and gives me 50p for myself and £1 for the trolley.

I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).

I'm eating' it quick... but I'll remember it a long time.

I’m just waiting for the next major fast-food chain to name itself RIP.” -Shenita Etwaroo

I'm like a stray cat. If you feed me, I don't leave.

I'm not one of those academics that don't do shit but reads about it. The difference is, I do shit. I have a proof of concept and it works.

I'm not sure why it is, but I love food more than just about anything else.

I'm sick and I'm tired and I don't know where to go or what to do. well, at lunchtime we all ride down the elevator together making jokes and laughing and eating the recooked food; first they buy it then they fry it then they reheat it then they sell it, can't be a germ left in there or a vitamin either.

I'm sick and I'm tired and I don't know where to go or what to do. well, at lunchtime we all ride down the elevator together making jokes and laughing and eating the recooked food; first they buy it then they fry it then they reheat it then the sell it, can't be a germ left in there or a vitamin either.

I'm sorry. I can't serve him that item," the waitress said, only somewhat surprising her since she had a pretty good idea why. "Why not?" she found herself asking anyway out of curiosity to see if she was right. *** "Because he's a Bradford," the woman explained with a shrug.

I’m trying to make a profit. I’m using batteries, toilet paper, and paper towels as currency. Each is something that will eventually be in short supply.” “You’re trying to get all the toilet paper in town?” Astrid shrilled. “Are you kidding?” “No, Astrid, I’m not kidding,” Albert said. “Look, right now, kids are playing with the stuff. I saw little kids throwing rolls of it around on their lawns like it was a toy. So—” “So your solution is to try and take it all away from people?” “You’d rather see it wasted?” “Yeah, actually,” Astrid huffed. “Rather than you getting it all for yourself. You’re acting like a jerk.” Albert’s eyes flared. “Look, Astrid, now kids know they can buy their way into the club with it. So they’re not going to waste it anymore.” “No, they’re going to give it all to you,” she shot back. “And what happens when they need some?” “Then there will still be some left because I made it valuable.” “Valuable to you.” “Valuable to everyone, Astrid.” “It’s you taking advantage of kids dumb enough not to know any better. Sam, you have to put a stop to this.” Sam had drifted away from the conversation, his head full of the music. He snapped back. “She’s right, Albert, this isn’t okay. You didn’t get permission—” “I didn’t think I needed permission to give kids what they want. I mean, I’m not threatening anyone, saying, ‘Give me your toilet paper, give me your batteries.’ I’m just playing some music and saying, ‘If you want to come in and dance, then it’ll cost you.’” “Dude, I respect you being ambitious and all,” Sam said. “But I have to shut this down. You never got permission, even, let alone asked us if it was okay to charge people.” Albert said, “Sam, I respect you more than I can even say. And Astrid, you are way smarter than me. But I don’t see how you have the right to shut me down.” That was it for Sam. “Okay, I tried to be nice. But I am the mayor. I was elected, as you probably remember, since I think you voted for me.” “I did. I’d do it again, man. But Sam, Astrid, you guys are wrong here. This club is about all these kids have that can get them together for a good time. They’re sitting in their homes starving and feeling sad and scared. When they’re dancing, they forget how hungry and sad they are. This is a good thing I’m doing.” Sam stared hard at Albert, a stare that kids in Perdido Beach took seriously. But Albert did not back down. “Sam, how many cantaloupes did Edilio manage to bring back with kids who were rounded up and forced to work?” Albert asked. “Not many,” Sam admitted. “Orc picked a whole truckload of cabbage. Before the zekes figured out how to get at him. Because we paid Orc to work.” “He did it because he’s the world’s youngest alcoholic and you paid him with beer,” Astrid snapped. “I know what you want, Albert. You want to get everything for yourself and be this big, important guy. But you know what? This is a whole new world. We have a chance to make it a better world. It doesn’t have to be about some people getting over on everyone else. It can be fair to everyone.” Albert laughed. “Everyone can be equally hungry. In a week or so, everyone can starve.

I’m trying to help,” Albert said. “By paying him with beer?” “I paid him what he wanted, and Sam was okay with it. You were at the meeting,” Albert said. “Look, how else do you think you get someone like Orc to spend hours in the hot sun working? Astrid seems to think people will work just because we ask them to. Maybe some will. But Orc?” Lana could see his point. “Okay. I shouldn’t have jumped all over you.” “It’s okay. I’m getting used to it,” Albert said. “Suddenly I’m the bad guy. But you know what? I didn’t make people the way they are. If kids are going to work, they’re going to want something back.” “If they don’t work, we all starve.” “Yeah. I get that,” Albert said with more than a tinge of sarcasm. “Only, here’s the thing: Kids know we won’t let them starve as long as there’s any food left, right? So they figure, hey, let someone else do the work. Let someone else pick cabbages and artichokes.” Lana wanted to get back to her run. She needed to finish, to run to the FAYZ wall. But there was something fascinating about Albert. “Okay. So how do you get people to work?” He shrugged. “Pay them.” “You mean, money?” “Yeah. Except guess who had most of the money in their wallets and purses when they disappeared? Then a few kids stole what was left in cash registers and all. So if we start back using the old money we just make a few thieves powerful. It’s kind of a problem.” “Why is a kid going to work for money if they know we’ll share the food, anyway?” Lana asked. “Because some will do different stuff for money. I mean, look, some kids have no skills, right? So they pick the food for money. Then they take the money and spend it with some kid who can maybe cook the food for them, right? And that kid maybe needs a pair of sneakers and some other kid has rounded up all the sneakers and he has a store.” Lana realized her mouth was open. She laughed. The first time in a while. “Fine. Laugh,” Albert said, and turned away. “No, no, no,” Lana hastened to say. “No, I wasn’t making fun of you. It’s just that, I mean, you’re the only kid that has any kind of a plan for anything.

In a day a man needs only his daily bread.

In America we have gone way beyond sustenance. Eating is an activity. 'Why don’t we get lunch, and then we’ll grab some pizza.

In ancient Greece, the word for "cook," "butcher," and "priest" was the same -- mageiros -- and the word shares an etymological root with "magic.

In any case I just cannot imagine attaching so much importance to any food or treat that I would grow irate or bitter at the mention of the suffering of animals. A pig to me will always seem more important than a pork rind. There is the risk here of confusing realism with cynicism, moral stoicism with moral sloth, of letting oneself become jaded and lazy and self-satisfied--what used to be called an 'appetitive' person.

In any case, muffins that are only imaginary aren't liable to get stuck.

In any sane society, a farmer is a billion times more important than an economist.

In an age when mass pleasures like television are becoming more feeble and homogeneous, the very act of discrimination becomes a form of protest. At a time when mass marketing of food produces a product so disgusting that it has to be wrapped in distracting gimmicks to be sold, the mere fact of paying attention to what you eat and drink and telling the truth about taste is a revolutionary act.

In another telling anomaly of the meat-grinding business, many of the larger slaughterhouses will sell their product only to grinders who agree to not test their product for E. coli contamination--until after it's run through a grinder with a whole bunch of other meat from other sources...It's like demanding of a date that she have unprotected sex with four or five other guys immediately before sleeping with you--just so she can't point the finger directly at you should she later test positive for clap.

Incidentally, although the Cistercians did much to improve the quality of sheep, the animal remained much smaller than its modern descendants; as late as the early eighteenth century a sheep wasn't much bulkier than a Labrador Dog.

Industrial processes follow a clear, linear, hierarchical logic that is fairly easy to put into words, probably because words follow a similar logic: First this, then that; put this in here, and then out comes that. But the relationship between cows and chickens on this [Polyface] farm...takes the form of a loop rather than a line, and that makes it hard to know where to start, or how to distinguish between causes and effects, subjects and objects. . . Joel would say this is precisely the point, and precisely the distinction between a biological and an industrial system. "In an ecological system like this everything's connected to everything else, so you can't change one thing without changing ten other things. . .This farm is more like an organism than a machine, and like any organism it has proper scale.

Indigenous foods die when no one learns to cook them.

In California, the state's huge dairy herd produces twenty-seven million tons of manure a year, the particulates and vapors from which have helped to make air quality in the argiculturally intensive San Joaquin Valley worse than it is Los Angeles.

I need a stunt mouth.

In exploring the worlds cultures, few means are as powerful and unfailingly unifying as food.

In geometry, whenever we had to find the area of a circle, pi * radius squared, I would get really hungry for pie. Square pie.

Inhabitants of urban industrial cultures have no point of contact with grain, chickens, cows, or, for that matter, with topsoil. We have no basis of experience to outweigh the arguments of political vegetarians. We have no idea what plants, animals, or soil eat, or how much. Which means we have no idea what we ourselves are eating.

In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labor over its creation.

In Louisiana, one of the first stages of grief is eating your weight in Popeyes fried chicken. The second stage is doing the same with boudin. People have been known to swap the order. Or to do both at the same time.

In many cases, it was the woman’s stomach—not her heart—that fell for her man.

In our society, we often tend to ignore what our bodies are telling us and instead are encouraged to medicate the symptoms with sleeping pills, stool softeners, a few beers, and a burrito. The problem with this approach is that whatever your body is trying to tell you gets lost beneath your attempts to cover it up.

In my mother's book, a vegetarian is somebody who is not concern with his or her diet and health. "Someone who prefer bush and grass, as if they is sheeps and cows, is somebody who don't have enough food to put in his mouth," she always say. Only vegetarians eat dryfood regularly—and like to eat it, too. It is not considered normal for a person to cook food that doesn't have some amount o' meat or fish to go with it. Only someone who is starving, who don't have money to buy a fish head or a single flying fish or even the head of a dolphin—in other words, a person who is "catching his arse"—has to eat dryfood. A person at this stage is a person one remove from having to cook bakes for breakfast, lunch and dinner.

In reality, our needs are very few. Our basic needs of food, water, clothing and shelter can be fulfilled by only a small amount of money. However, there is no limit to our greed and megalomania.

In regard to the aetiology of infectious diseases we must abandon the notions conceived in time of Koch, Ehrlich and Pasteur on the 'pathogenic' nature of the microorganisms of external and internal media. In the full sense of the word it is not the bacteria themselves that are pathogenic, but those physiological correlations which exist in the given organism at a particular moment and which are organically connected with the disturbances in its regulative systems and nervous mechanisms. There are no special 'pathogenic' microbes in nature; there are, however, no end of factors that promote susceptibility in a normally resistant subject, and vice versa.

Input quality data, output quality performance.

In some cases, it is the woman’s stomach—not her heart—that has left her man for another.

Instead, choose decaf for your second cup of the day, engage in good sleeping habits, moderate insulin production in your diet, exercise Primally and boost energy naturally with cold water plunges, deep breathing sequences, napping or quick exercise breaks after long periods of inactivity.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!

Inside, the box was divided into tiered chambers, each with a lacquered lid, and these held a selection of ground and whole spices: sage, turmeric, cumin, ginger, mustard, cinnamon, asafetida, mace, cayenne, and cloves. I felt like an emperor receiving the treasures of a new country. The odor rising from the box was like a clambering vine wrapping itself thickly around my head, musky with the deep minerals of the earth and dusting my shoulders with a rainbow of pollen.

Inspiration is the best food for mind.