Flavors Quotations

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

What worries me are these so-called radio stations with program directors who don't play all the different flavors of hip-hop. They should play the old with the new, 24/7, 365 days a year. A lot of these program directors are just jiving around and not playing all the good music for the people.

For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.

I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.

A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.

I love all of the ecosystems - mountains, deserts, rainforests. They're beautiful, and nature has so many different flavors to it.

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.

Even the once simple home mortgage now has so many flavors and styles and variations that it is difficult for people to make a decision.

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.

We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the four flavors of tortilla popchips: chili limon, nacho cheese, ranch and salsa. They're made with traditional stoneground masa, are gluten-free, and have less than half the fat of other chips.

Pet foods come in a variety of flavors because that's what humans like, and we assume our pets like what we like. We're wrong.

Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He spoke a lot about flavors and differences in tastes of wine. Also, our manager, Rick Sales, is a big wine drinker; he goes to a lot of wine-tasting classes, and he's taught me about the qualities of wine.

I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.

I'm a man of different types of flavors and tastes. I like listening to things that inspire me. Older music, when instruments were being played, not just people hitting buttons. It's manlier. You're touching things to make sounds appear.

For personal use, I recommend the free and open-source Truecrypt, which comes in flavors for Windows, Mac and Linux.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

With these candies, it's all about the fillings. The centers just exploded with flavor, and unusual flavors like tropical fruit and key lime pie.

Worlds of Healthy Flavors builds on a decade of initiatives at the CIA that have made the techniques and flavor dynamics of cuisines from the Mediterranean and Asia to Latin America more accessible to American foodservice. From ideas about how to highlight produce and whole grains to how to use flavor that relies less on saturated fats and more on spices, aromatics and unsaturated plant oils--these world cuisines represent a phenomenal resource, and one that is a major focus of this initiative.

Ones that make the list are flavors people are seeing now and what's going to come.

Because we have such volume, we try to limit the server flavors out there.

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

We take those things and kind of upgrade them. Give them a little twist, a little finesse, but it still has those flavors and those textures that people identify from their childhood.

What you can do is present existing flavors in a fresh way, in a fresh context.

Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.

I watched them blend pinot noir and chardonnay, ... I thought if I could blend natural flavors with grape juice, I could do the same kind of experimenting.

It is a scientifically proven fact that eating a variety of flavors over-stimulates the appetite. Why do you think food companies put so many ingredients in their products? The Flavor Point is the point when the flavors in your food fill up the appetite center in your brain and you no longer feel hungry.

It is a nice buttery, flaky fish that is so pleasant to eat. It requires a delicate cooking method. It can hold up with a lot of flavors and combinations with ingredients. My favorite is with citrus and this will be great when we introduce it this spring at DC Coast for the first time.

Squint your eyes and look closer. I'm not between you and your ambitions. I am a poster girl with no poster. I am thirty-two flavors and then some. And I'm beyond your peripheral vision, so you might want to turn your head. 'Cuz some day you are gonna get hungry, and eat all of the words you just said.

I think his greatest assets to Medici are his flavors and his personality. More than any other chef I ever worked with, he likes to come out and talk to people and welcome them back and remember how they like something prepared. 'What can I cook for you tonight?' is his attitude.

The album is kind of hard to compare to our previous work. Our stuff in the past has been very rock 'n' roll and punk pop. We definitely elaborated on what people would expect from us. The new songs are very new and different. We definitely kept the roots so you see flavors of that.

Use this rub whenever big flavors are called for and don't use more than you mean to,

We've done a lot of consumer research focusing on trends of the future, ... People want ethnic flavors and bold taste, high-quality food and convenience ... Baja is the quality leader in the Mexican segment.

We have had different flavors of this brewing and it seems to have become more pronounced this past year.

We continually test new recipes, spices, flavors and unusual combinations to make breakfast, brunch and lunch the most exciting meals of the day.

When people come to see us, they'll get so many flavors of acoustic roots music. It makes it hard to sell us. 'What are you? Are you a Celtic group?' Well, sometimes.

We tend to come up with flavors no one has ever thought of before.

We create and taste ice cream flavors all day long, so we thought it would be nice to take a break and let someone else do our jobs for a while. We're looking for people to let loose and get funky in creating the next chunky ice cream. We can't wait to taste the results.

The tools of the theatre are ancient and basic ? a group of humans in a room, communicating with words, breath, sweat, glances, laughter, tears, and sighs. Night after night we perform live, and we try to explore what it means to be human. The eight productions of our 2006-2007 season will take our audience on a journey through many flavors of live theatre.

I use subtle flavors that if you are looking for it, you'll find it. I do things in the back that the customers may or may not notice. They just know it tastes good.

Ten years ago when Microsoft came out with NT the worry was that there would be little choice at this point in time. But technology buyers have a great deal of choice. We still have multiple flavors of Unix. We have Sun with a mixture of open and commercial Unix, and we've got Linux.

People drinking these beers enjoy the flavors and drink them a lot slower than normal beers.

A nice red wine with the filet and all these flavors go great together.

A merger of flavors and spices has spilled over into fast food.

Consumers are starting to understand that the complexity and flavors available in beer are deep and wide-ranging.

Everybody brings something to the table, and we don't pretend not to have other influences, ... For instance, with the big title track -- which I'm very proud of and think is one of Dream Theater's best compositions -- I dug pretty deep into my background in Genesis and Yes and wanted to bring some of those flavors forward.

Every block of the city is a quintessential definition of the highly diversified New York food cultue. Each area is divided as a small village of its own unique flavors and history. The variety of cuisine that the city provides is almost infinite. Starting from Tribeca, Chinatown, Little Italy, Soho, Lower East Side, Meat Packing district, Greenwich Village, Chelsea, Gramecy Park, Theater, Lincoln Center, Upper East Side, Harlem, The Bronx, Brooklyn to Queens; New York City will never fail to surprise us with its treasure of cuisines. The answer is in the pride New Yorkers take in saying "ONLY IN NEW YORK

The big difference between beer and spirits is that spirits like vodka and Scotch offer consumers a wide range of flavors and mixable options and you can buy them in a range of price points.

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

I'm more comfortable weaving Indian flavors into American classics.

I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.

(International Flavors and Fragrances is) a stock we know and like very much. It's in some of our clients' accounts. IFF is a company we like for a couple reasons here but very clearly it's exposed to a weakening dollar,

Because Kenny mainly wrote folk songs, I was giving him some of my songs to see if we could get more of an edge, get more rock with it, and also rearranging some of his tunes to have different flavors other than folk stuff, ... So I had gotten a little more involved than I would have preferred to have, and also I realized that I couldn't just send him out to the world, that I should be there (too).

This is my interpretation, ... but I think the flavors are not unlike what you would get if you were to visit there.

A lot of my friends say In-N-Out has the best fries, but those have too much of a spud taste, ... I know fries are supposed to taste like potatoes, but to me that seems unnatural. I like the oils and the flavors from frying.