Best 2531 quotes in «food quotes» category

You couldn’t get worse food, or food more detached from nature, if you tried. If you have an apple, you’re connected to an apple tree. If you have a dish of set custard and half a glace cherry you’re not connected to anything.

You don’t command your plate to provide you with food and it does. And you don’t have to get bored if it doesn't. Whatever has to drop into the plate must pass through your head!

You don't mince words." "Just garlic.

You don’t need extra food, extra water, extra clothing for extra warmth – anything extra. You don’t need soap or deodorant. Everything you carry you should need daily.

You don't need a prophet to wake you up from your bed; you need no archbishop to describe the size of your spoon for you. Remember, you are in the center of management of your own affairs when the time comes for you to act!

You don’t need to be on a diet. Feed yourself with what it’s needed to fulfill your mental and physical demands. There is no perfect or permanent diet. Self-knowledge is the key to health.

You get all these different cuts of meat cooking at once' he said. 'You've got your sausage, which cooks fast. You've got your big steak, which is your best cut, which takes some time, right? You got to talk to all these girls at once just like you take care of all that meat at once' After he made this analogy, I presented Ajay with a trophy that said 'Most Sexist Food Analogy of All Time: Meat and BBQ division'.

You found us, and then lied to us so you could get a job?

You have to taste a culture to understand it.

You know, that was what we missed most. Not our beds, not our homes, not even our mothers. We would talk about food.

You know what I really love the most in life? Food. Yep, just food. I love the cooking of food, the eating of food, the talking about food, the thinking about food, and the dreaming about food. Food, food, food. That’s what I love. Can there be anything more Hobbity than that? I reckon not.

You live among this ridiculous wealth and you get lost. You worry about nonsense like spirituality and inner health and satisfaction and relationships.You have no idea what it is like to starve, to watch yourself turn to bones.

You may receive a pie, eat it and forget. You may receive champagne, drink it and forget. But when you receive a book, you can open it again and again.

You might be offered oatcakes as well as bread (especially in the north). If these do not tempt you, consider eating "horse-bread." This is made from a sort of flour of ground peas, bran, and beans–if contemporaries look at you strangely, it is because it is not meant for human consumption.

You never cook onions with your beans. That’s a recipe for tear gas.

Your body belongs to the earth. In modern life, people tend to think their bodies belong to them, that they can do anything they want to themselves. But your body is not only yours. Your body belongs to your ancestors, your parents, and future generations. It also belongs to society and to all the other living beings. The trees, the clouds, the soil, and every living thing brought about the presence of your body. We can eat with care, knowing we are caretakers of our bodies, rather than their owners.

You're a wrestler, right, Jake?" Dad asked, passing Jake more saag. My parents were in an Indian food phase. The evening's entree consisted of limp spinach. God forbid we'd throw a few burgers on the grill and just have a barbecue when guests came over. Jake gave the bright green, mushy contents a wary glance but accepted the bowl. "Yeah. I wrestle. I'm captain this year." "How Greco-Roman of you," Lucius said dryly, lifting a glob of spinach and letting it drip, slowly, from his fork. "Grappling about on mats.

Your Primal efforts must be fun, energising and easy to maintain at all times, otherwise, you are destined to fail.

Your original 'factory setting' is to be an efficient fat-burning beast!

Your perception of meat being nice is blurred by the likely fact that you are excluded from participating in, or even witnessing the untimely mortal demise of the animals you gluttonously devour.

You see, most people gain weight because they give into cravings. But when you easily (and without feeling like you're depriving yourself) gain control, the extra weight comes off.

You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.

You shouldn't rush, he said. There are no taste buds in your stomach.

You've never really know what it's like to trust God to provide for you today, because you've got today provided for. And probably tomorrow too. Maybe even into next winter, with all the food socked away in that extra freezer in the garage.

A banquet is probably the most fatiguing thing in the world except ditchdigging. It is the insanest of all recreations. The inventor of it overlooked no detail that could furnish weariness, distress, harassment, and acute and long-sustained misery of mind and body.

A balanced diet is a cookie in each hand.

A carbonated wine foisted upon Americans (who else would drink it?) by winery ad agencies as a way of getting rid of inferior champagne by mixing it with inferior burgundy.

Abstain from beans. There be sundry interpretations of this symbol. But Plutarch and Cicero think beans to be forbidden of Pythagoras, because they be windy and do engender impure humours and for that cause provoke bodily lust.

A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.

According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar, a counsellor for salt and a madman to stir it all up.

A cook is creative, marrying ingredients in the way a poet marries words.

A chop is a piece of leather skillfully attached to a bone and administered to the patients at restaurants.

A connoisseur of gastronomy was congratulated on his appointment as a director of indirect contributions at Periguex: and, above all, in the pleasure there would be in living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. "Alas!" replied with a sigh the sad gastronomer, "can one really live at all in a country where there is no fresh sea-fish?

A cookbook is only as good as its poorest recipe.

Acorns were good until bread was found.

A crust eaten in peace is better than a banquet partaken in anxiety.

A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality.

A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.

A couple of flitches of bacon are worth fifty thousand Methodist sermons and religious tracts. They are great softeners of temper and promoters of domestic harmony.

After praying, and before eating anything, it is a good custom for everyone to feed one another a small portion of the food. This will help to cultivate mutual love and affection among the family members.

A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard.

A fat kitchin, a lean Will.

A drinking man's someone who wants to forget he isn't still young an' believing.

A first-rate soup is more creative than a second-rate painting.

After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.

A genial hearth, a hospitable board, and a refined rusticity.

A good apprentice cook must be as polite with the dishwasher as with the chef.

A good eater must be a good man; for a good eater must have a good digestion, and a good digestion depends upon a good conscience.

A great step toward independence is a good-humoured stomach.

A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.