Zitat des Tages über Geschmacksrichtungen / Flavors:
E-cigarette companies are using shameful tactics, such as Joe Camel-like cartoons in advertisements and creating e-cigarette flavors like bubblegum and cotton candy, to addict our children early - and guarantee another generation of smokers.
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.
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
Tampa's crazy... The ladies in Tampa come in all flavors. I felt like I was at Dairy Queen.
People don't want just vanilla. They want 31 flavors. I couldn't do what Rihanna does. I couldn't do what Gaga does. They can't do what I do.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
Funny is funny, and it can come in 8 billion different shades and flavors, so I think it's silly to kind of limit it.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
I'm more comfortable weaving Indian flavors into American classics.
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.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
I can't hide where I grew up or the flavors I grew up on.
Yeah, I've always been a big Chunky Soup guy. I'm digging all the new Chunky Maxx flavors, which are packed with protein. Specifically, the black angus beef.
I don't think the White House has always reflected the textures and flavors of this country.
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.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
I love all of the ecosystems - mountains, deserts, rainforests. They're beautiful, and nature has so many different flavors to it.
I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.
We incorporated new tastes and flavors into our kids' diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time.
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
If you look over the years, the styles have changed - the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it's really the same.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.
The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
There are different flavors of recession. You can get into some pretty dark scenarios pretty quickly.
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
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.
For personal use, I recommend the free and open-source Truecrypt, which comes in flavors for Windows, Mac and Linux.
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
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.
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.