foodie

All worries are less with wine.

Hunger gives flavour to the food.

Vegans have a way of circling every conversation back to food, much like born-again Christians have a way of returning every conversation to the scripture.

My gosh, I love food. If I wasn__ an actor, I could be a completely different body shape right now.

A burnt and experienced hands are more important than the vessels in the kitchen.

Cooking is not a science but an art, mistakes are okay, messes are fine__he pleasure is in the creating and the sharing of the result.

I still have my little red hardcover notebook__pine now held in place by packing tape, pages dotted with cooking stains__illed with her loving instructions for mandelbrot, nut cake, and strudel.

Nana__ oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana__ Passover brisket

No matter our age, everyone in our household knows that cooking and eating together is where the fun is

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

I've swallowed fish-eyes wholelike an endoscope.I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark,inside the cold-blooded womb of yet another shark.

To my faithful readers, because a book is like a pie__he only thing more satisfying than cooking up the story is knowing that somebody might be out there eating it up with a spoon.

I love Pizza thicker, when the crust is thinner!

The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.

A little chocolate a day keeps the doctor at bay

I hate people who are not serious about meals. It is so shallow of them.

Chinese food in Texas is the best Chinese food in the United States except Boston.

Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.