Culinary Critique Quotes

Turkey burgers receive a fair amount of disparagement, and it's not unfounded.

Whatever dressing one gives to mushrooms, to whatever sauces our Apiciuses put them, they are not really good but to be sent back to the dungheap where they are born.

I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.

Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.

What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.

Crackers, toasted or hard bread may be added a short time before the soup is wanted; but do not put in those libels on civilized cookery, called DUMPLINGS! One might about as well eat, with the hope of digesting, a brick from the ruins of Babylon, as one of the hard, heavy masses of boiled dough which usually pass under this name.

A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.

It may not be possible to get rare roast beef but if you're willing to settle for well done, ask them to hold the sweetened library paste that passes for gravy.

At the end of the day, it seems like there's a critic archetype for food movies, like with 'Ratatouille' or anything. You know, if you were doing a puppet show about chefs, one puppet would be the chef, one would be the critic.

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.