Flavor Quotes

If I can listen to what he can tell me, if I can understand how it seems to him; if I can see its personal meaning for him, if I can sense the emotional flavor which it has for him, then I will be releasing potent forces of change in him.

Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.

The true sweetness of wine is one flavor

My favorite jellybean is the pink one with the flavor inside.

There are moments that have a certain flavor of eternity

When Kubrick decided to go the black comedy route with his movie, he thought of me to give it that flavor.

That's what you strive for - you strive to take your move to the next level. It's about shock value, always shock value, but keeping it flavor and stylized and making it yours.

In '93 to '94, every browser had its own flavor of HTML. So it was very difficult to know what you could put in a Web page and reliably have most of your readership see it.

When you pursue great flavor, you also pursue great ecology.

Not everyone likes all our flavors, but each flavor is someone's favorite.

You know, it's a pretty mysterious thing still, why you start the songs you start, and the specific flavor of them, the nature of them. I don't know about other writers, but, for me, it's still somewhat out of my control. It's not really a logical process.

I wanna be the ambassador to Chimichanga Flavor Town.

I'm not doing no more 'Flavor of Loves.' I'm trying to grow. I don't want to stay on the same page. You can't stay on the same page in order to get to the next chap.

A fruit salad is delicious precisely because each fruit maintains its own flavor.

Being in the Midwest, you get the best of all worlds and add your own flavor to it.

The feminine in the man is the sugar in the whisky. The masculine in the woman is the yeast in the bread. Without these ingredients the result is flat, without tang or flavor.

I am too many flavors for one f***ing spoon. I want to erase the lines so I can be me. If we do not speak, who will?

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

You've never lived until you've almost died. For those who have fought for it, life has a flavor the protected shall never know.

The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad.

If words had flavors, hers would be bitter almonds and coffee grounds.

Just because food is served fast doesn't mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors.

Mayonnaise is a lot like men, it can make everything much better, adding flavor and ease to your life. Or, it can just be sticky and gross and make you nauseous"- "Keeping the Moon

I just understand that Im supposed to be one of those people that disrupts the flavor a little bit.

For those who fight for it life has a flavor the sheltered will never know

The mind is like tofu. By itself, it has no taste. Everything depends on the flavor of the marinade it steeps in.

Scientists say they're getting closer to developing a pill to replace exercising. Americans heard this and said that it better come in cool ranch flavor.

Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.

I smoke on the mic like Smokin' Joe Frazier, The hell raiser, raisin' hell with the flavor.

Surround yourself with people who are the ketchup to your french fries-they make you a better version of yourself. Yes french fries are amazing on their own, but combined with ketchup they are a force. Spend time with people who bring out your true flavors, but don't overpower you.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

I always start my breakfast out with oatmeal, because it's full of vitamin D, it's a great carb, and you can get, like, some fun flavors in there.

Perhaps that suspicion of fraud enhances the flavor.

The flavors of the peach and the apricot are not lost from generation to generation. Neither are they transmitted by book learning.

...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.

We don't “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.

Tampa's crazy... The ladies in Tampa come in all flavors. I felt like I was at Dairy Queen.

If life were predictable it would cease to be life, and be without flavor.

Marriage is like a fine aged wine. It has to endure its Time of Fermenting before its full-bodied Flavor and Bouquetcan be appreciate.

In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it’s indispensable.

I'm trying to grow. I don't want to stay on the same page.

As the salt flavors every drop in the Atlantic, so does sin affect every atom of our nature. It is so sadly there, so abundantly there, that if you cannot detect it, you are deceived.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

Life has its own flavor.

the rest of my days I spend wandering: wondering what, anyway, was that sticky infusion, that rank flavor of blood, that poetry, by which I lived?

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe.

I don't cook 'concepts.' I use my head, but I cook from the heart, I cook for flavor.

We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.

I think all chefs who pursue great flavor have good ethics.