Many TV shows these days have rural flavor, but in terms of content, they are all family politics.
The Tom Brady sandwich would be a prosciutto with a nice Buffalo mozzarella, on a crispy baguette with a little fresh basil. Brady is classy; he’s a really cool dude. He’s got a lot of flavor.
Some of the best cooks that I’ve cooked with, whether it’s in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there’s something about their palates that really just inspires me, and has a really deep sense of flavor.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it – it loses its punch when cooked. It’s a ‘What is that?’ flavor. It adds depth of flavor to things.
People aren’t used to guarding this kind of size and I’m able to add a little finesse to my game so it has flavor and I’m a playmaker so I can create for my teammates and when I have to finish I’m gonna finish.
I dislike cloyingly sweet desserts – sweet is not a flavor – so I suggest dialing back the sweetness and focusing on what the dessert is about, whether it is a ripe fruit, chocolate, etc.
The stimulation I get from my phone does not feel like the opposite of boredom to me. It actually feels like a different flavor of boredom… a twitchier flavor. And sometimes, it’s almost more irritation than stimulation. It’s an itch.
What makes international cinema so interesting is that each territory has its own sensibility. When you look at an Indian or French film, there’s a certain flavor. And even though the language is different, if the film is successful, it has something very common and understandable.
Everybody has a right to like or dislike anything or anyone. From a flower to a flavor to a book or a composition but it is very sad that in our country we actually fight over such things in an unseemly manner.
We sort of read two or three big newspapers but we don’t get the flavor of the local events, the local news as much.
Drew pretty much eats all gluten free. I go for flavor over cardboard.
The Ritz Hotel has never yet provided game of such wondrous flavor as the bird plucked and half-cooked over the small boys’ camp fire.
Let’s be honest: you can’t celebrate fall without it’s leading role – pumpkin! You can incorporate this flavor of the season in so many ways, from candles to lattes, pies to decorations.
Salt is one of the flavors that makes food taste good – salt, sugar and fat. So it’s a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you’re going to be eating a lot of salted foods that you are going to have no idea.
Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit – maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food.
‘Smallville’ is like a Domino’s pizza. While you’re eating, you’re thinking, ‘This is good, and it reminds me of pizza, but there’s not enough flavor in each bite.’ That’s the feeling you have the entire time with ‘Smallville’ – that it’s just about to be good, but it never is.
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
Pop music has been all but relegated to the remainder bin at MTV and VH1, where high-maintenance concoctions such as Paris Hilton, Flavor Flav, and Hulk Hogan’s biohazard clan of bleached specimens provide endless hours of death-hastening diversion.
I planted an orchard when I was 13. The impulse came from wanting to grow my own apples. That and the nursery catalog showed an apple tree with a beautiful girl standing under the fruit. Whether the flavor or the picture that did it, I’ve been hooked since.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it’s personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
Shrimp and grits is a dish that I enjoy from North Carolina. It’s one of those dishes that is so rich in flavor and texture.
I grew up with coconuts as the main flavor in food in Jamaica. It’s part of our culture.
I drink at least a couple of espressos every day and love the flavor of coffee.
Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic.
We were a very popular live band in London, packing in 6,000 people a night, and the record companies that came after us wanted us to be the flavor of the month.
Whole watermelons will keep in the fridge for about a week with no negative consequences for the texture or flavor, while cut pieces are best eaten within three days. When serving watermelon as part of a buffet or outdoors, always keep the cut pieces on ice for a cold and refreshing treat.
My favorite jellybean is the pink one with the flavor inside.
I wanna record these girls individually. And then, I wanna cut a blues album on me. But all of it, original stuff, you know. When I listen to the blues today, it’s like they all sounds similar. I wanna do something different, to try to add to the blues flavor.
I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
I have encouraged my kids to eat well from day one. I add flavor – herbs and spices – to everything because I don’t want them getting used to starchy, bland food. I also want them to experiment – they don’t have to love everything, but they do have to try it.
Taste, which enables us to distinguish all that has a flavor from that which is insipid.
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb’s perfume and flavor anything contained inside the pouch.
I grew up in Mobile, Alabama – somebody’s got to be from Mobile, right? – and Mobile sits at the confluence of five rivers, forming this beautiful delta. And the delta has alligators crawling in and out of rivers filled with fish and cypress trees dripping with snakes, birds of every flavor.
Every place has its own punk flavor, but they all borrowed ideas from SoCal. It’s still a vibrant scene creeping into every crevasse of youth culture. When you hear grunge, you think of the ’90s, but when you hear L.A. punk, it’s timeless.
Any writer kind of who knows what they’re doing goes forth and grabs a copy of an issue of something that they want to be published in, or they skim it online. They read what that market has been doing. They see a particular flavor of fiction.
Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life – I think if chefs got more involved in that, then it could be better. Because we’re the ones that know flavor.
I’m tempted by everything. My husband makes fun of me because every day it’s a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that’s one thing I do keep in my house – 70% dark chocolate.
Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It’s hard to deny the flavor quotient there.
We got Martha Stewart legitimizing homemaking for her generation, and then there’s this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.
Barley malt has a really deep, rich taste. A lot of manufacturers have switched over to corn syrup over the years because it’s a cheaper sweetener, but it doesn’t have the flavor.
No stuffing is complete without chopped onion and celery – they’re the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.
As with wine, geography affects the flavor. Oysters are usually named for a locale.
I’ve never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I’m happy to invest some time. It’s worth it just to see a friend take her first bite and understand, finally, that a flour tortilla is meant to be an essential component, not just a lackluster wrapper.
I may sample at Pinkberry, but when I find a flavor I like, I’m pretty committed to it.
I stopped dieting on plain, boring, unsatisfying food and started eating rich, delicious meals full of flavor and, yes… fat. I got skinny on fat and realized I would never have to diet again.
I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn’t work as well as it does.
Probably every band – you get back to like, The Stones are kind of the tough guys, Beatles are kind of psychedelic, Led Zeppelin was kinda mystical, The Who are kind of mods. You know, you just go right through. Everyone’s kind of adopted their so-called persona or flavor if you will.
