Food Quotes - Page 62

I convinced him his luggage had gone to that big Bermuda Triangle in the sky.

The age of your children is a key factor in how quickly you are served in a restaurant. We once had a waiter in Canada who said, "Could I get you your check?" and we answered, "How about the menu first?"

The fast-food industry is in very good company with the lead industry and the tobacco industry in how it tries to mislead the public, and how aggressively it goes after anybody who criticizes its business practices.

Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine.

In my food world, there is no fear or guilt, only joy and balance. So no ingredient is ever off-limits. Rather, all of the recipes here follow my Usually-Sometimes-Rarely philosophy. Notice there is no Never.

Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.

I have always maintained that there is nothing wrong with nursery food now that we are grown up and can have a glass of wine with it.

I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days.

Please go to this pizzeria. Order the margherita pizza with double mozzarella. If you do not eat this pizza when you are in Naples, please lie to me and tell me that you did.

Take time enough for your meals, and eat them in company whenever you can. There is no need for hurry in life—least of all when we are eating.

Memory. My poison, my food.

For a gourmet wine is not a drink but a condiment, provided that your host has chosen correctly.

Cherry cobbler is shortcake with a soul.

And through the hall there walked to and fro A jolly yeoman, marshall of the same, Whose name was Appetite; he did bestow Both guestes and meate, whenever in they came, And knew them how to order without blame.

I can make dressing - or stuffing. Y'all call it stuffing up here, we call it dressing down there. It's really good dressing. That family recipe was passed on, and I love to make that.

There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.

Eating crappy food isn't a reward -- it's a punishment.

A free ride and free food are two of the three things no pilot ever turns down.

Chutney is marvelous. I'm mad about it. To me, it's very imperial.

Be careful not to be the first to put your hands in the dish. What you cannot hold in your hands you must put on your plate. Also it is a great breach of etiquette when your fingers are dirty and greasy, to bring them to your mouth in order to lick them, or to clean them on your jacket. It would be more decent to use the tablecloth.

Love and sausage are alike. Can never have enough of either.

Dining out is a vice, a dissipation of spirit punished by remorse. We eat, drink, and talk a little too much, abuse all our friends, belch out our literary preferences and are egged on by accomplices in the audience to acts of mental exhibitionism. Such evenings cannot fail to diminish those who take part in them. They end on Monkey Hill.

[On peanut M&Ms:] It is the eggness of them. A shell, chocolate placenta, proteiny peanut baby. Life shape, birth shape, cell shape, protoplasmic-ooze shape. A shape that calls straight through civilization to our reptilian brains.

Don't hit the person across from you with bits of toast, And don't, when dinner is nearly through, say 'Who's the host' It isn't done.

A tiny radish of passionate scarlet, tipped modestly in white.