Alexandra Guarnaschelli Quotes

I love cheese and biscuits, the stronger the better.

I'm like cheddar: Yes, other cheeses are more ooh la la, but I'm strong, mature, and oh so delicious.

American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.

There's folks as make bad butter and trusten to the salt t' hide it.

If it tastes good, spit it out!

You mightn't happen to have a piece of cheese about you, now? No? Well, many's the long night I've dreamed of cheese-toasted, mostly-and woke up again, and here I were.

Barbecue sauce is like a beautiful woman. If it's too sweet, it's bound to be hiding something.

I would imagine that Bret would taste like a warm goat cheese, and Jemaine would taste like harvati with dill. Hmm...I'm hungry actually.

Woe to the cook whose sauce has no sting.

Cheeses crusty, got all musty, got damp on the stone of a peach,” I agreed. He looked blank, so I repeated it with proper emphasis. “ ChEEZ-zes crusty. Got Al -musty. Got DAMp on the StoneofapeaCH.

When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.

If you want milk, don't sit on a stool in the middle of a field in the hope that a cow will back up to you.

At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.

Chimpanzees will eat a little bit of meat. But, they never eat dairy products, and no other animal would do that.

Because of acid, I now know that butter is way better than margarine.

Many's the long night I've dreamed of cheese--toasted mostly.

This country is so urbanized we think low-fat milk comes from cows on Nutri/System weight-loss plans.

The best seasoning for food is hunger; for drink, thirst.

I am so happy to see more and more people in this country are becoming addicted to cheese.

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

The sweet of bitter bark And burning clove.

Why shouldn't I milk it? We're an agricultural institution.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color.

I'm learning how to taste everything.