Kyle MacLachlan Quotes

How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?

If you combine good flavors, food turns into an orchestra.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.

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.

I always have to have sweet and salty. I know some of you are going to say, "Oh, I tried dates. I hate them." That's probably because you had the ones that were on the shelf for three years. Go to some healthy place and get the fresh ones, and you will just love them. You'll start eating them and think they're so good.

It's hard to imagine a civilization without onions; in one form or another their flavor blends into almost everything in the meal except the desert.

A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality.

It's funny how cucumber water can taste so much better than pickle juice, even though they come from the same source.

We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.

Eating is the secret to good cooking.

If you put butter and salt on it, it tastes like salty butter.

When mighty roast beef was the Englishman's food It ennobled our hearts and enriched our blood-- Our soldiers were brave and our courtiers were good. Oh! the roast beef of England. And Old England's roast beef.

Well, a peach has a lovely taste and so does a mushroom, but you can't put the two together.

If it tastes good, spit it out!

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.

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.

When I make fried chicken I always serve masses and masses of fresh mangos. It's a great combination.

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

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.