Maharastrain Cuisine Quotes

Kaku, the aamti is excellent. Did you put ghee in the daal when it was boiling? ~ Sachin Kundalkar

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke. ~ Rene Redzepi

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea. ~ Grant Achatz

It is accepted science that God himself gave the French the gift of their cuisine, and while he was downstairs, cursed the English with theirs. ~ Christopher Moore

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. ~ Hanya Yanagihara

About 90 percent of all soy is genetically modified (GMO). Soy is also one of the top seven allergens, and is widely known to cause immediate hypersensitivity reactions. While in the last forty years soy has occupied an important place in the transition from an unhealthy meat-based diet to vegetarian and vegan cuisine, it is time for us to upgrade our food choice to one having more benefits, and fewer negative possibilities. In 1986, Stuart Berger, MD, placed soy among the seven top allergens - one of the "sinister seven." At the time, most experts listed soy around tenth or eleventh. ~ Gabriel Cousens

But a spontaneous traveler inevitably will end up with the tummy gauge suddenly on empty, in some place where cuisine is not really the point: a museum cafeteria, or late-night snack bar across from the concert hall. Eating establishments where cuisine isn't the point - is that a strange notion? ~ Barbara Kingsolver

At the time when Pope Pius VII had to leave Rome, which had been conquered by revolutionary French, the committee of the Chamber of Commerce in London was considering the herring fishery. One member of the committee observed that, since the Pope had been forced to leave Rome, Italy was probably going to become a Protestant country. "Heaven help us," cried another member. "What," responded the first, "would you be upset to see the number of good Protestants increase?" "No," the other answered, "it isn't that, but suppose there are no more Catholics, what shall we do with our herring?" - Alexandre Dumas, Le grand dictionnaire de cuisine, 1873 ~ Mark Kurlansky

Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine. ~ Andrew Cherng

The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That ~ Yuto Tsukuda

Great food, like all art, enhances and reflects a community's vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture. ~ Rick Bayless

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products. ~ Alain Ducasse

Besides its content and methods, the cuisine devised by squaws and hillbilly women, as well as slave women, had another thing in common, which was the belief that you made do with whatever you could lay hands on
pigs' entrails, turnip tops, cowpeas, terrapins, catfish
anything that didn't bite you first. ~ Shirley Abbott

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world. ~ Sasha Cohen

Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine. ~ Emmanuel Des Essarts

The game minus slow bowling is like bread without butter or, even worse, French cuisine without the sauces. ~ Trevor Bailey

As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit. ~ Fernand Point

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about. ~ Fernand Point

If anyone does not have three minutes in his life to make an omelette, then life is not worth living. ~ Raymond Blanc

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights. ~ Daniel Boulud

at least some paleontologists believe that the demise
of the dinosaurs was accelerated by nocturnal predation on reptilian eggs by the early mammals. Two chicken eggs for breakfast may be all-at least on the surface-that is left of this ancient mammalian cuisine. ~ Carl Sagan

She thought of him sprawled in the armchair in the downstairs study, calmly demolishing pastry after pastry while Aubrey looked at him in shock. Or what about that god-awful dinner? A variety of people looked daggers at him and tried several times to deliver a direct verbal cut, while he plowed through alarming amounts of beautifully prepared food with evident enjoyment for the cuisine and a monumental indifference for anybody else's opinion. ~ Thea Harrison

From the distance of England the Italian cuisine seems to be all things to all people. It does not expect you to bend to its rigor, like the French. It is not rough and boisterous like the Spanish. It is soft and feminine and is adored in the highest circles, though it is not above a degree of prostitution too. But first and foremost it is kind to children. Consider the pizza: all around the world the pizza has come to represent the deepest form of security known to the human palate. It is like a smiling face: it assuages the fear of complexity by showing everything on its surface. ~ Rachel Cusk

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word.
For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no.
Since I knew his ranch was somewhat remote and likely didn't have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I'd picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head.
I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man's kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit.
I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn't eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate.
Still, he ate it. And ~ Ree Drummond

I never really knew what fine cuisine was when I was a little boy in Canada. For me, Italian food was 'Kraft Dinner' or pizza. When I moved to New York, that's when I discovered all the Italian food. ~ Sebastian Bach

I don't care if you're doing haute cuisine or burgers and pizza, just do it right. ~ Grant Achatz

The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill. ~ Paul Bocuse

No place is perfect, but I admire Oahu for its offering of the tropical and the urban, and then its Asian-inflected culture and cuisines. ~ Chang-rae Lee

Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny ~ Padma Lakshmi

I have come to the conclusion that just as the Japanese live to work, Asians live to eat. ~ Anastacia Oaikhena

A culinary triumph: the ingenious use of food as an offensive weapon. ~ James Hamilton-Paterson