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.
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
I thought being vegan was going to be some really horrible way of life that had no 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.
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.
If Flavor Flav was any smaller and darker, Brad and Angelina would try to adopt him.
Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor.
I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.
I like boysenberry. I have no idea what it is. And it sounds like poison - which is terrifying - but you can't hold a name against a flavor. If you did that, everyone would hate Crunchberries.
I always had a lot of confidence in my work and the unique flavor I like to bring to my characters, but you know I'm not a huge dreamer.
Espresso, made by steam expressing finely ground coffee, is rich in flavor and aroma and chlorogenic acids, but not very concentrated at all in caffeine.
When you're watching people in non-title fights making four times the amount of money that a champion makes, it takes away the flavor of being a champion.
I'm a very textural composer. I care a lot about textures and gestures. Electronics add so much to that. It's like a flavor - it creates so much texture.
And I think that we're more of an alternative act in that sense, and that flavor comes across to the audience.
Potatoes are popped, with no oil, using the same technology used in the rice cake manufacturing business. It took a lot of trial and error and lots of practice, though, to get the right flavor.
When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.
Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
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.
I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.
I like older people; I think older people have a lot of flavor.
There's a reason why anger, fear, and hatred are paths to the dark side: they all spring from a single source - the same source as a certain flavor of love. A dangerously sweet, addictive flavor.
I think all chefs who pursue great flavor have good ethics.
One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.
I drink at least a couple of espressos every day and love the flavor of coffee.
I always leaned toward free jazz... experimental jazz and progressive jazz. I feel like jazz is just part of the flavor and palette that you have as a musician to experiment with.
If I'm doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don't want the bread or anything else to mask it.
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.
First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses.
I like fiction and the kind of history that gives the grace and flavor of fiction to the past. No bloviation on current events, please. I can write that junk myself.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
When you come into our house, you get a flavor for our life, our travels, our kids, our 18-year-old poodle who is like, blind, deaf and incontinent but so happy.
Catfish has a nice firm texture and mild flavor.
It's like a jar of salad dressing sitting on a shelf... most of the seasoning settles to the bottom of the bottle. But when you shake that bottle up, all the ingredients mix together and then the dressing can add flavor to a salad. In the same way, we can stir ourselves up and regain the reverence, respect and awe we once had for the Lord.
People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.
The biggest hits - be they Coca-Cola or Doritos - owe their success to complex formulas that pique the taste buds enough to be alluring but don't have a distinct, overriding single flavor that tells the brain to stop eating.