With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
I know that if I went to other studios, like in Vancouver, that those are set up to be as professional and as true, so it's just a different flavour, it's a different sound, but I think both have their place.
The rap community know that I'm doing very well. They're embracing me... They like the flavour.
Novels give you the matrix of emotions, give you the flavour of a time in a way formal history cannot.
It's human nature that we come in our own flavours, and it doesn't make any sense to write a monochromatic or monocultural story unless you're doing something extremely small - a locked room-style story.
Things, even people have a way of leaking into each other like flavours when you cook.
There are different flavours of sexiness.
She's got those big black eyes with plenty shiny white in them that makes them shine like brand new money and she knows what God gave women eyelashes for, too. Her hair is not what you might call straight. It's negro hair, but it's got a kind of white flavor. Like the piece of string out of a ham. It's not ham at all, but it's been around ham and got the flavor.
I really dislike flavoured potato chips, and so I always insist on just potatoes and salt, y'know? But that's not weird.
A good spicy challenge strikes a balance between flavour and fear.
The consummate pleasure (in eating) is not in the costly flavour, but in yourself. Do you seek for sauce for sweating?
What I learned from my father is that to win is number one, but you've also got to have a flavour.
Every good jam tart deserves the finest preserve.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
He lay back for a little in his bed thinking about the smells of food . . . of the intoxicating breath of bakeries and dullness of buns. . . . He planned dinners, of enchanting aromatic foods . . . endless dinners, in which one could alternate flavour with flavour from sunset to dawn without satiety, while one breathed great draughts of the bouquet of old brandy.
It's all about the fruit. A crumble should maintain the integrity of the fruit.
One wit, like a knuckle of ham in soup, gives a zest and flavour to the dish, but more than one serves only to spoil the pottage.
There is a taint of death, a flavour of mortality in lies.
I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger.
Wine is valued by its price, not its flavour.
The flavour of something fresh out of the ground is 10 times better than something that's been flown halfway across the world.
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
A whole lifetime was too short to bring out, the full flavour; to extract every ounce of pleasure, every shade of meaning.
Sweet peas should smell. Half the point of growing sweet peas is to cut them for the house; they should fill a room with an almost painful olfactory inarticulateness. But most sweet peas smell of nothing. This does not stop them being beautiful, but they are like food with no flavour.
