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Flavor Quotes

“Hunger gives flavour to the food.”

InspirationalWritingPhilosophyWisdomMotivationalQuotesPartyKnowledgeWorryFoodSweetHealthDrinkHealthyTasteTravelSpeechCookingWineMedicineDrinkingHungerDinnerAlcoholMedicalHungryBitterMovieRestaurantsStoryCulinaryBreakfastStomachLunchFitnessSaltCheeseRhetoricChefFlavorCreative WritingWeight LossSlogansAmit KalantriAmit Kalantri QuotesSpicesPublic SpeakingProverbsExoticDietSocial NetworkingProteinBloggingDoctorCharactersCaloriesVitaminsExploreAmit Kalantri WriterAdageDietingNovel WritingBook WritingEssayHolidaysScriptAdvertisementBlogWhiskyEatMovie DialogueScript WritingCatchphrasesFatAlliterationsTag LinesScriptwritingCatch LinesSpeechwritingWorriesFlavourFoodiePunchlineRed WineSaltyFood QuotesMealBiteCookWhite WineEmpty StomachBody WeightEating OutBuffetFoodiesWeight GainGluttonPoundOilyPungentSingle MaltCold DrinkFood ChannelGlass Of WineLose CaloriesLove FoodFood Bite
Book:Wealth of Words
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“Some people when they see cheese, chocolate or cake they don't think of calories.”

InspirationalSoulPhilosophyWisdomBodyMotivationalMotherQuotesPartyKnowledgeWorryFoodSweetHealthExerciseDrinkHealthyTasteTravelSpeechCookingWineMedicineDrinkingHungerMetaphorCaringDinnerAlcoholMedicalHungryBitterKitchenMovieRestaurantsStoryCulinaryChocolateBreakfastStomachCakeLunchFitnessSaltCheesePieRhetoricChefFlavorCreative WritingWeight LossMothers DaySlogansPresentationAmit KalantriAmit Kalantri QuotesSpicesPublic SpeakingProverbsObesityExoticDietSocial NetworkingProteinBloggingDoctorCharactersCaloriesVitaminsExploreAmit Kalantri WriterAdageDietingNovel WritingBook WritingEssayGood FoodHolidaysScriptAdvertisementBlogWhiskyEatMovie DialogueScript WritingMothers LoveCatchphrasesFatAlliterationsTag LinesScriptwritingCatch LinesSpeechwritingHomemadeObeseWorriesFlavourMummyFoodiePunchlineRed WineSaltyFood QuotesMealChocolate CakeBiteCookLoving MotherWhite WineEmpty StomachBody WeightEating OutBuffetFoodiesMommyCooking ClassesWeight GainChocolate LoversGluttonCooking SkillGarnishPoundOilyChocolate QuotesPungentMouthwateringSingle MaltCold DrinkFood ChannelGlass Of WineLose CaloriesLove FoodFinger LickingFood BiteGarnishing
Book:Wealth of Words
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“I remember an hypothesis argued upon by the young students, when I was at St. Omer's, and maintained with much learning and pleasantry on both sides, 'Whether supposing that the flavour of a big who obtained his death by whipping (per flagellationem extremem) superadded a pleasure upon the palate of a man more intense than any possible suffering we can conceive in the animal, is man justified in using that method of putting an animal to death?' I forget the decision.”

SufferingFoodTasteCrueltyJustificationFlavorPig
Author:Charles Lamb
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“I'd probably love the sound that's made when an air guitarist gets struck by lightning while performing. I'd use that sizzle to flavor my Duck Soup. Of course, I'm open to seasoning my Duck Soup with other sounds, like Track # 3 from U2's classic 1987 hit album "The Joshua Tree." Though I might have to charge an additional $19.95 for such an exotic flavor.”

SoundMusicFoodDucksFlavorDuckDuck QuoteDuck QuotesSizzle
Book:BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight
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“The food problem is a flavor problem. For half a century, we've been making the stuff people should eat--fruits, vegetables, whole grains, unprocessed meats--incrementally less delicious. Meanwhile, we've been making the food people shouldn't eat--chips, fast food, soft drinks, crackers--taste ever more exciting. The result is exactly what you'd expect.”

FoodNutritionFlavorJunk Food
Book:The Dorito Effect: The Surprising New Truth About Food and Flavor
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“Goats' refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said, "Every organ and every cell has receptors similar to what's in your nose and on your tongue." Creatures communicate within their environment the same way they communicate within their own bodies -- through chemical trigger substances that bind to receptors and produce responses. "It's all part of a feedback system," Provenza said, "that tells the body what's good and what isn't." Goats are not stupid after all. They don't bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat. If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.”

FoodHealthInstinctNutritionDeliciousFlavorGoats
Book:The Dorito Effect: The Surprising New Truth About Food and Flavor
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“Flavor factories churn out chemical desire. We spray, squirt, and inject hundreds of millions of pounds of those chemicals on food every year, and then we find ourselves surprised and alarmed that people keep eating. We have become so talented at soaking our food in fakeness that the leading cause of preventable death - smoking - bears a troubling resemblance to the second leading cause of preventable death - obesity.”

RealDesireFoodFakeFlavorObesityPreventable Death
Book:The Dorito Effect: The Surprising New Truth About Food and Flavor
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“Lemon verbena, though. That's my favorite. It's a pretty hardy plant, and you can turn it into a tisane. In Morocco we call it louiza." "Louiza?" "You add the leaves to boiled water and they let out the most deliciously sweet fragrance. Not exactly lemony--- more like a honey balm." "What does the tea taste like?" he asked. "Sort of like chamomile, maybe, but with more body, and sweeter.”

SweetTeaFlavorFragranceLemon Verbena
Book:Best Hex Ever
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“Is this a potato? It's so smooth! It doesn't have that muddy, earthy smell to it! It's not fluffy or dry, and it just melts away in my mouth!" "This is 'potato stewed in butter.' It's a dish I learned from Ajihyakusen, an izakaya in Sapporo. For the soup, you use the ichiban-dashi of a katsuobushi. That way you won't waste the scent of the potato. And for ten potatoes, you place half a pound of salted butter into the dashi... ...flavor it with a very slight amount of salt and sugar, and stew it over extremely low heat. In about forty minutes, the potatoes will start to float in the dashi. If you keep boiling the potatoes, they'll sink again and then come floating back up in two and a half hours. All you need to do after that is to boil it for about thirty more minutes, and it's done." "Then you boil it for almost four hours total?" "Right. It takes a whole day to cook this, so even though this dish only costs 600 yen, you have to order at least a day in advance to eat it at the izakaya. The dishes Kurita and I made the other day were all made to your order. They were dishes that avoided the true nature of the potato. But this is a dish that draws out the full taste of the potato in a very straightforward way. By cooking the potato for several hours over low heat, the flavor of the potato seeps out into the dashi, and when that happens, the unique muddy smell of the potato disappears. The potato can be easily broken apart in the soup, and it melts away on your tongue." "That's the biggest difference from the other potato dishes." "You can taste the true flavor of the potato with it.”

SoupFlavorPotatoesStewButterJapanese CookingBoiled
Book:Izakaya: Pub Food
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“I scoop up a generous mouthful, thankful for something cool to take away the sudden heat flushing up me neck. I can’t believe I agreed to this…. My drawings aren’t good enough. Then the flavor of the ice cream bursts through my mouth. And it isn’t vanilla or chocolate or any ordinary flavor like that. Honeysuckle. Our favorite activity during third-grade recess was to hide behind the classroom, lying under the window so Ms. King wouldn’t see us and ask what we were doing. Jack and I would lie out among the clover and honeysuckle, holding hands and just staring up at the impossibly huge sky. Some days, I’d bring my sketch pad so we could draw the clouds, and we made those little pictures into stories. A cloud-bunny would go on adventures with the cloud-dragon, and they’d find gleaming treasures and hidden magical lands, always together. When we got bored, we’d suck on the stems of the honeysuckle for a drop of sweetness. Those honeysuckle days are some of the sweetest moments I ever had growing up.”

FlavorUrban Fantasy RomanceChildhood FriendsChildhood MemoryHoneysuckle
Book:The Charmed List
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“My sour cherry liqueur is especially popular, though I feel a little guilty that I cannot remember the cherry's name. The secret is to leave the stones in. Layer cherries and sugar one on the other in a widemouthed glass jar, covering each layer gradually with clear spirit (kirsch is best, but you can use vodka or even Armagnac) up to half the jar's capacity. Top up with spirit and wait. Every month, turn the jar carefully to release any accumulated sugar. In three years' time the spirit has bled the cherries white, itself stained deep red now, penetrating even to the stone and the tiny almond inside it, becoming pungent, evocative, a scent of autumn past. Serve in tiny liqueur glasses, with a spoon to scoop out the cherry, and leave it in the mouth until the macerated fruit dissolves under the tongue. Pierce the stone with the point of a tooth to release the liqueur trapped inside and leave it for along time in the mouth, playing it with the tip of the tongue, rolling it under, over, like a single prayer bead. Try to remember the time of its ripening, that summer, that hot autumn, the time the well ran dry, the time we had the wasp's nests, time past, lost, found again in the hard place at the heart of the fruit...”

FlavorHow ToCherryLiqueur
Book:Five Quarters of the Orange
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“Irie serves me three ramens, including a bowl made with a rich dashi and head-on shrimp and another studded with spicy ground pork and wilted spinach and lashed with chili oil. Both are exceptionally delicious, sophisticated creations, but it's his interpretation of tonkotsu that leaves me muttering softly to myself. The noodles are firm and chewy, the roast pork is striped with soft deposits of warm fat, and the toppings- white curls of shredded spring onion, chewy strips of bamboo, a perfect square of toasted seaweed- are skillfully applied. Here it is the combination of tare, the culmination of years of careful tinkering, and broth, made from whole pig heads and knots of ginger, that defies the laws of tonkotsu: a soup with the savory, meaty intensity of a broth made from a thousand pigs that's light enough to leave you wanting more. And more. And more.”

PigsSoupFlavorToppingsRamenBaseRamen NoodlesFukuoka
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“Linda," though, had a flavor that was so assertive that I almost spit when I first heard DeAnne say it. It wasn't the artificial, mellowed-out mints of toothpaste and chewing gum. I would soon identify the taste of mint leaves fresh from the garden, warmed by the sun, their aromatic oils primed and intensified. But when I first heard "Linda," I had no memory of tasting any of the other flavors that accompanied the English words that were already a part of my vocabulary, but I must have as well.”

FlavorMintLinda
Book:Bitter in the Mouth
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“Once, when I was a kid, I had impressed my mother, intuitively dipping a whole raw pepper into ssamjang paste at a barbecue restaurant in Seoul. The bitterness and spice of the vegetable perfectly married with the savory, salty taste of the sauce, itself made from fermented peppers and soybeans. It was a poetic combination, to reunite something in its raw form with its twice-dead cousin. "This is a very old taste," my mother had said.”

BitternessFlavorSauceFusionPeppersOld WorldSaltyRaw Food
Book:Crying in H Mart
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“The pink ingredient in your fried rice: it had to be these." Nagare produced a packet of fish sausages from a plastic bag at his side. "You must have noticed them in the rice?" "Oh yes," said Hatsuko. "You know, I think I remember seeing something like that in our fridge." "I picked these up in Yawatahama. A local butcher told me this brand was the closest you could get to the type Aihachi Foods used to make." Nagare set the sausages to one side, then produced another packet from his bag. "Now, this was the other reason for that pink color." "What's that?" asked Hatsuko. "A Yawatahama specialty. Kamaboko flakes. Just like bonito flakes, except made from kamaboko fish cake instead of tuna. They were invented back before people had fridges, as a way of making kamaboko last longer. Normally you'd sprinkle them over things like chirashi-zushi, but your mother decided they'd be a good addition to her fried rice. They make a pretty decent drinking snack too, by the way." Nagare opened the packet and retrieved a handful of the flakes, which he began to nibble on. "So it wasn't just the fish sausage, then," said Hatsuko, also sampling the flakes. "That's right," said Koishi, grabbing a handful for herself. "Given what they're both made from, it's no wonder you remembered the fried rice having a fishy flavor." "As for the all-important seasoning," continued Nagare, "I imagine she used a mix of shredded shio-kombu and sour plum. That's where that tart aftertaste you mentioned came from. Then I realized: sour plum is pink too. It all fits the color scheme, see?" He showed her a can of the shredded kelp and sour plum mix. Hatsuko gave a deep, appreciative nod.”

FlavorSourFishJapanese FoodSeasoningPinkSausagesKey IngredientPlumFried Rice
Book:The Restaurant of Lost Recipes
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“Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?”

FlavorAlmondsSicilianBaked GoodsIngredientConfectioneryMarzipan
Book:Rosalia's Bittersweet Pastry Shop
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“But more than that, what's up with this rice?! It's mellow and mild, without the first hint of any vinegary tang! This isn't your normal sushi rice!" "Exactly! For this recipe, I used red vinegar. The vinegar used in sushi rice is typically rice vinegar made from a blend of rice and wheat or corn that is fermented. But red vinegar is made from fermented sake lees! By the time Edomae sushi- sushi as we know it today- first became popular in the 1820s, red vinegar was already a condiment... But since the brewing and aging process can take up to five or six years, it has become a luxury vinegar in the present day Isn't that right, Senpai?!" "You are correct!" Oh, I get it! Because of how it's made, red vinegar has less sugar and a mellower flavor! Plus, mixing it with rice won't make the rice as tough, leaving the finished sushi rice soft and fluffy! But that also makes balancing the flavors of the sushi rice and its toppings a much more delicate task.”

FlavorRiceVinegarSushiFluffySoft
Book:食戟のソーマ 26 [Shokugeki no Souma 26]
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“So, what's your poison, Jay?" Zara joined the buffet line a few minutes later. "Let me guess. Something dark and spicy that packs a lot of heat. Maybe a rista? Or a naga curry?" She studied him, shaking her head. "Hmmm. Not so exotic. I think you're more of a vindaloo. Rich and complicated with hidden depths. Every bite satiates your taste buds and leaves you craving more." Unsettled by her seemingly casual yet unnervingly accurate assessment, he turned his attention to filling his plate from the lavish spread.”

FlavorPreferenceIndian FoodSpicy FoodYou Are What You Eat
Book:The Singles Table
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“Thick, pale golden juice burst like a tiny rain cloud, tart as a lime and sweet as a peach on my tongue. Full-bodied. A trickle dripped down my index finger, caught just in time, too prized to go to waste. I let Darwin lick it. The real thing, its brilliant sweetness, eaten miles from human habitation, acted as an intoxicating potion. Immediately, its taste unlocked the gates to other northern lands and, as the last of the sweet-sour flavor fizzed out on my tongue, overlaying images sped joyfully through my mind: birch forests, mountains, glittering lakes, snowy trains, windswept taiga. I lingered over that single cloudberry, cherishing it, more than caviar, more than whisky or truffles, more than anything else I had ever eaten, smoked or drunk before. Once it had gone, I felt only a little grief, convincing myself that the cloudberry-- surely the ultimate 'taste of place'-- was somehow a gift; I felt I had consumed its very northernness. It brought back the similar sensations of eating a pear in an orchard, a melon in a melon field, an apple in a grove, though nothing could really compare.”

TasteFlavorSensationalRaritySweet And SourCloudberries
Book:Cold Kitchen: A Year of Culinary Travels
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“I brought a coconut cream pie, Mom's favorite. Coconut's hard, dirty, shaggy exterior didn't promise much. But when you cracked it open and then cleaned it up, it surprised you with the smooth white riches inside. In a coconut shell, this was my mother's mission in life- to tackle the litter, the dust, the stains, the residue of life and tidy them all up. Her sweet reward was that exotic state of everything-in-its-clean-place, always a mirage in the distance while she was living with Helen. Coconut cream pie fed her soul.”

FlavorClean UpCoconutCoconut Cream Pie
Book:The Memory of Lemon
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“What's next?" he asked. "We need to grind some pepper." I pushed the mortar toward him, then poured a generous handful of peppercorns into the stone basin. "And silphium?" I gave him a genuine smile then. Silphium was a precious herb I used in many of my dishes, but in recent years it had become quite scarce and costly. It had a taste that was reminiscent of leeks, garlic, and fennel, but smoother and more aromatic. It was one of Apicius's flavors. "Definitely silphium.”

CookingFlavorHerbThrasiusSilphium
Book:Feast of Sorrow
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“Adeena had created rose lattes before, as well as rose and cardamom drinks, but even though she'd been working on a drink that echoed the flavors of gulab jamun since the Brew-ha Cafe had opened, she hadn't been able to come up with an iteration she liked enough to put on the menu. Gulab jamun consisted of fried balls of milk solids soaked in a sugar syrup flavored with rosewater, cardamom, and sometimes saffron. Even though the flavors seemed straightforward enough to replicate in a latte, the espresso easily overpowered the rose unless you got the proportions just right. Cardamom and saffron were also strong spices, so she'd been tinkering with the recipe on and off for the past couple of years.”

RoseFlavorSpicesLatteGulab Jamun
Book:Death and Dinuguan
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“Eau-de-vie- flavored with myrtle," said the old woman. "Try it!" She watched intently as Ellie raised the glass to her lips. "Myrtle from the garden. I steep the berries with honey in the local firewater, but the secret ingredient is the flower, added for the final day. Such a pretty white flower it is, drowned in purple for just one day." The liqueur tasted of stewed plums. Not unpleasant, but very strong.”

DrinkIngredientsFlavorMyrtleLiqueur
Book:The Sea Garden
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“You want to test our apples?" Carter asked. "I want to find out what makes them taste so special so that we can share that with other people, maybe lots of them." Grace saw Carter's perplexed expression. "You ever had a fruit-flavored soft drink?" "Like an orange soda?" "Exactly. Well, somebody found the perfect orange somewhere, studied it carefully, and then made a formula based on its special flavor so that anyone anywhere in the world could taste it." "In a can of soda." "Right." "Very cool." "Do you like peach ice cream?" "Yes!" "Well, a lot of the 'all-natural peach flavoring' that you taste in that ice cream is really Gamma-Aldehyde C-14, a molecule created by Nanjing Yuance Trade Company, which I'm sure is based on a perfect peach they found somewhere." "So you're like a scientist-cook," Carter said excitedly. "Something like that." Grace smiled.”

ScientistFruitFlavorGrace LyndonCarter JacksonMolecule
Book:The Orchard
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“It tasted different from the candies of my youth, not the standard fake lemon flavor but a brighter, more... puckery flavor. Like real lemonade. It reminded me of my mom, of how her hands always smelled. Perhaps these drops really did contain a little bit of kitchen magic. This thought made me smile. I popped the candy in my mouth and got back into bed, then lay there staring up at the ceiling of my tiny dormer room, sucking on the hard ball, waiting for it to dissolve so I could go to sleep. It was the best lemon drop I'd ever had, the flavor just straddling sour and sweet. It tasted of bright July afternoons, of lemonade stands and paper cups and crunching ice cubes, of wading in the frigid water of Puget Sound, of laughter and a fizzle of joy in my chest for no reason at all.”

FlavorLemonadeLemon Drops
Book:The Magic of Lemon Drop Pie
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“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut. But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed. If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates. This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor." "That's why the sashimi becomes watery and tasteless.”

SurfaceFlavorFishKnifeFood ScienceSashimi
Book:Japanese Cuisine
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