In France, I learned about wine and cheese.
You can call me whatever. Philly Cheese. Bubble Cheese. Whatever.
I like eating pepperoni. I heat it up in the microwave and then I let it roast and then I eat it with cheese.
Well if it’s outside of New Japan or Ring of Honor, I’m just worried about tacos, mostly. You gotta go corn tortilla, a little steak, a little cilantro, a little onion, and maybe a little salsa. No cheese or sour cream and all that crap.
Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.
Age is something that doesn’t matter, unless you are a cheese.
Taleggio is the perfect cheese to melt over a warm dish.
Those Frenchies may know their pastry, but you can’t beat a bit of British cheese.
I like day-after-Christmas omelets, day-after Christmas pizzas… Or you take croissant rolls, put gravy on top, turkey, mashed potatoes, cheese, more gravy. That sounds good!
I’ve had an untraditional trajectory with food: I was in my mom’s home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
My favorite splurge would be gluten-free pizza. Or I’m a total truffle addict so truffle mac and cheese.
My dear Excellency! I have not gone to war to collect cheese and eggs, but for another purpose.
When I have red velvet cake, I normally have cream cheese icing.
I love cheese and biscuits, the stronger the better.
The poets have been mysteriously silent on the subject of cheese.
My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden, grew everything from beans to wheat. It was simple, seasonal food, and we all ate what was produced 10 miles from where we lived. It was that way for centuries.
I didn’t want kabobs, Afghan music, and rules that required girls to be carefully monitored. I wanted mac and cheese, country music, and independence.
I remember eating in school in the years after the Second World War. Most of my friends had miserable portions of Spam with an inedible, glutinous pudding served in containers we called ‘coffins.’ As a vegetarian, I had a lump of loathsome cheese and some bread.
Eleven million people in America work in the restaurant industry – and then when you start figuring in the farmers, the cheese makers, the wine people, all the other industries that support the restaurants, you’re talking about a much bigger number.
Only peril can bring the French together. One can’t impose unity out of the blue on a country that has 265 different kinds of cheese.
American cheese is the perfect soft taco.
If you want my Tim Hortons order, I do get the egg and sausage and cheese on a biscuit. One is usually enough. If I’m really feeling greedy, I’ll get two. I’ll do that with a large coffee.
I have been a vegetarian for a few years now, and I am honestly managing it quite well in sync with my workouts and maintaining my physique as well. From whey protein to cottage cheese to tofu, all my proteins, carbs and far content are well in place and balanced.
The return from cows and sheep in cheese is worth much money every day in the season, without calves and lambs, and without the manure, which all return corn and fruit.
My mother did a fried vegetable dish called ‘stuff.’ It’s fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It’s delicious. It’s wonderful.
Queso, homemade or not, is my cheese of choice. It stays saucy even at room temperature, which means I can eat at my typical snails pace and still get good nacho vibes.
Age is something that doesn’t matter, unless you are a cheese.
There is no yellow cheese in Mexico!
I love L.A. – don’t get me wrong. But I miss everything about New York. I don’t eat cheese, but I miss the smell of pizza in the city. I’m a really big fan of Latino food. I want to go back home and have some good arroz con pollo.
Never be a food snob. Learn from everyone you meet – the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!
When the book is over, I think of innovative marketing ways to reach to a larger audience. I think wine and cheese book launch parties are a waste.
I think there’s always been singers like that and i’ve done my fair share of cheese as well.
Memories of my Southern upbringing in Richmond, Virginia, always include the smell of good southern food: fried chicken, cheese grits, Smithfield ham, and buttermilk biscuits.
You’re this rat in the American maze, working your way towards the cheese, which is a job.
I thought we were going to get customers excited by telling them there were no antibiotics in our meat or no growth hormones used to raise the animals or no RBGH in our cheese or sour cream. Well, that’s not a very appetizing message.
I like mac and cheese.
A corpse is meat gone bad. Well and what’s cheese? Corpse of milk.
I can’t even count the number of times I’ve obliterated my diet with a binge session. One second, I’m floating along just fine, four days into a successful low-carb lifestyle. The next? I’m standing alone in a dark kitchen, eating a sleeve of Ritz crackers and cream cheese with a spoon.
I snack on sauteed peanuts, a whole fruit, lots of cheese – especially goat cheese – with multi-grain crackers and dark chocolate. These are my weaknesses. I make it a point to eat every two hours.
My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.
I feel the same way about makeup that I do about food – I don’t want the big companies to give me my food. I want the niche mom and pops who care about their food making it. I don’t want the Kraft cheese, I want the niche cheese.
One of the things I love about New York is that it’s one of the only places where you could have an entire restaurant dedicated to macaroni and cheese.
Look at the average American diet: ice cream, butter, cheese, whole milk, all this fat. People don’t realize how much of this stuff you get by the end of the day. High blood pressure is from all this high-fat eating.
People love my collard greens. They love my macaroni and cheese. They love the gumbo. They love my Jamaican jerk or my Jamaican curry chicken. They love the jerk, though. And they love my Mexican food.
What I really want, what I always really want, is baked potato and grilled cheese. But then I’d be really fat.
One of my favourite eateries is Beechers Cheese Shop, which does the most incredible toasties.
In a lot of comedies, they kind of take all the problems away from the women. They give her great clothes, great hair; she almost always owns an artisanal shop, like a cheese shop in Manhattan.
For less than the cost of a Big Mac, fries and a Coke, you can buy a loaf of fresh bread and some good cheese or roast beef, which you will enjoy much more.
My whole family is lactose intolerant and when we take pictures we can’t say cheese.
One that I know people really like is my Crock-Pot mac and cheese. It’s comfort food that’s good for Super Bowl parties and easy to make.
At the end of the day, I love eating duck. It’s the best thing you can eat on this earth, especially grilled with jalapenos and cream cheese.
A cheese dip is good – it’s for when you’re like, ‘You know what, I’ve had a long day. I’m just gonna eat a big bowl of cheese, and I’m not gonna care about it.’
People should eat what they like, even if it’s some jalapeno and cheese-covered monstrosity with blueberry cream cheese.
My mom fed us a lot of processed food when we were kids, like chicken fingers, grilled cheese sandwiches and quesadillas. I make those treats for my family, too, but I use organic cheeses and whole wheat bread and tortillas.
I’m pretty sure that I’ve never confessed in an interview my weakness for McDonald’s Filet-O-Fish. The cheese is fake. Who knows what that ‘fish’ really is. It is gross. It is amazing.
Growing up in eastern Turkey, I was not really involved with the family business – sheep and cow farming, yogurt and cheese making. But I think I learned from my father the unspoken business language or instincts that go back thousands of years.
My specialty was baked potatoes with cheese melted over broccoli. I was also very good at melting cheese on bread.
I’ve been a big fan of cottage cheese my whole life.
Grilled cheese and tomato soup is the ultimate comfort meal.
It’s great to be able to buy normal-sized jeans and watching the pounds fall off, but I do miss drink and I do miss cheese!
Working at the hospital, there was a lot of starchy food. I was in good with the lunch lady, so she would hook me up with all kinds of macaroni and cheese and potatoes and that kind of food. I would eat it all night to the part where I hated food. I got pretty big.
