Savours Gourmet Quotes

Ordinary folk prefer familiar tastes - they'd sooner eat the same things all the time - but a gourmet would sample a fried park bench just to know how it tastes. ~ Walter Moers

You see I'm wearing the tie," said Bingo.
"It suits you beautiful," said the girl.
Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner.
"Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation.
Bingo studied the menu devoutly.
"I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?"
I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick.
"Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo.
You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly!
A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they h ~ P.G. Wodehouse

Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner ~ Ruth Reichl

We have a company, Geometric Software, which is into engineering services software. We have a company called Nature's Basket, which is into gourmet retailing. Both are specialized companies. ~ Adi Godrej

Sometimes when I'm faced with an atheist, I am tempted to invite him to the greatest gourmet dinner that one could ever serve, and when we have finished eating that magnificent dinner, to ask him if he believes there's a cook. ~ Ronald Reagan

I took his eating habits and gourmet knowledge as signifiers for other cultural and economic characteristics. ~ Eve Turow

If he desired to know about automobiles, he would, without question, study diligently about automobiles. If his wife desired to be a gourmet cook, she'd certainly study the art of cooking, perhaps even attending a cooking class. Yet, it never seems as obvious to him that if he wants to live in love, he must spend at least as much time as the auto mechanic or the gourmet in studying love. ~ Leo Buscaglia

The world-traveler must, on the one hand, be ready (and actually seek) to visit a tribe in the Solomon Islands or stay with Tibetan nomads; on the other hand, he has to be prepared, when it is required, to wear his suit to attend a classical music concert in a big metropolis. Just as an important part of exploring Brazil is to visit its shantytowns, it is an indispensable part of understanding the French culture to eat at a gourmet restaurant in Paris. ~ Nicos Hadjicostis

I'm a bit of a gourmet chef. I love cooking - mostly Thai food. ~ Will Ferrell

Once she'd graduated from Ever After High, she'd open her own chain of bakeries. She'd publish cookbooks and create an entire line of gourmet treats under her label, Ginger's Goodies. By sharing her talents on a larger scale, she'd help make the world a happier place. For Ginger Breadhouse believed, with every ounce, gram, and sprinkle of her soul, that good food was one of the secret ingredients to happiness. Whether in times of celebration or sadness, beautifully prepared goodies had the power to bring people together. ~ Suzanne Selfors

When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more. ~ Steve Ells

Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen. ~ Laura Prepon

The greedy man is he who habitually eats too much, knowing that he is injuring his bodily health thereby, and this is a vice to which not the gourmet but the gourmand is a slave. ~ E.F. Benson

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

It's not important whether someone is a gourmet. Everyone wants to eat and knows that food is crucial to live. But everyone has his own special reaction toward food. One person can become so excited about a certain dish that his eyes sparkle and his muscles harden, while someone else shovels in the same dish without paying any thought to what he's eating. A gourmet appreciates beauty. Gourmets eat slowly and thoughtfully experience taste - they don't rush through a meal and leave the table as soon as they're done. People who are not gourmets don't see cooking as an art. Gourmandism is an interested in everything that can be eaten, and this deep affection for food birthed the art of cooking. Other animals have limited tastes, some eating only plants and others subsisting solely on but, but humans are omnivores. They can eat everything. Love for delicious food is the first emotion gourmets feel. Sometimes that love can't be thwarted, not by anything. ~ Kyung-ran Jo

The more modest and impractical the kitchen, the more likely one will be invited to stay for a meal. Show me a fancy house with a top-of-the-line gourmet kitchen, and I'll show you a family that eats out a lot. ~ Firoozeh Dumas

The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice and learned delectation, the most choice delicacies, prepared in the most scientific manner; whereas the gourmand bears a closer analogy to that class of great eaters ill-naturedly (we dare say) denominated, or classed with, aldermen. ~ Abraham Hayward

You might be a redneck if you consider a six-pack and a bug-zapper high-quality entertainment. ~ Jeff Foxworthy

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill.
The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée. ~ Kerrigan Byrne

If I did sales - my technique would be to hand-seal each deal with gourmet omelets, by Jarod Kintz's secret invisible recipe that I stole. ~ Will Advise

Well,Anna.It's Matt or the minivan. I'm not making the choice for you."
I choose my ex.We used to be good friends,so I'm sort of looking forward to seeing him again. And maybe Cherrie isn't as bad as I remember.Except she is. She totally is. After only five minutes in her company,I cannot fathom how Bridge stands sitting with her at lunch every day.She turns to look at me in the backseat,and her hair swishes in a vitamin-enriched, shampoo-commercial curtain. "So.How are the guys in Paris?"
I shrug. "Parisian."
"Ha ha.You're funny."
Her lifeless laugh is one of her lesser attributes.What does Matt see in her?
"No one special?" Matt smiles and glances at me through the rearview mirror. I'm not sure why,but I forgot that he has brown eyes.Why do they make some people look amazing and others completely average? It's the same with brown hair. Statistically speaking, St. Clair and Matt are quite similar. Eyes: Brown. Hair: Brown. Race: Caucasian. There's a significant difference in height,but still. It's like comparing a gourmet truffle to a Mr. Goodbar.
I think about the gourmet truffle. And his girlfriend. "Not exactly. ~ Stephanie Perkins

During the day I force myself to at least eat some salads rather than rubbish, and a steak in the evening. In fact, I eat to basically satisfy my hunger. I hardly have the time to appreciate a meal, and I'm everything, but a gourmet. ~ Milla Jovovich

Meat Glaze (demi-glace) It's handy to have meat glaze for thickening a pan sauce and giving it body. You can make your own meat glaze by cooking chicken broth down to a fraction of its original volume (definitely a weekend project), or you can buy commercial meat glaze. One of the better meat glazes is made by More-than-Gourmet, usually found in the gourmet section of the supermarket. Meat glaze can be stored in the refrigerator for several months and can be frozen indefinitely. ~ James Peterson

For a gourmet wine is not a drink but a condiment, provided that your host has chosen correctly. ~ Edouard De Pomiane

Food was becoming more abstract, more aestheticized and compartmentalized-- and indeed, after kaiseki, who can ever go back to Burger King, or even a well-made gourmet sandwich? Instead of food, I longed for other things to swell my body and buoy its lines--- lists of ancient queens, the grave and stately names for the forgotten regions of the sea, the imagined words for desire in hermetic languages; food, on the other hand, was leaving me increasingly unmoved.... I grew thinner and thinner, streamlined, my blood nourished by ever-slighter molecules, some kind of pale elongated light running the length of my body, nightmares detouring it in the most starved, and so-lightly blue-black-bruised, corners of my flesh. In this state of non-health, every step became a performance, each stride an act of contrition, a question and an answer.... On the once-dry, now-flowering branches of my skeletal limbs, the words sight, hearing, taste, smell, and touch were being invisibly but indelibly written. I was a festival of new senses.
~ Cynthia Gralla

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action. ~ Ty Pennington

I mean, I get it, In life, we're judged according to what we've done. And women are consistently assessed more harshly. A New York University study showed that women have to do much more than men to be perceived as equally productive in the workplace. So we keep chugging along. Me? I'm great. I got so much done today! We want to have spotless homes, healthy-yet-gourmet meals, executive-track promotions, well-behaved children, a robust spiritual life, spotless community service, hot sex, and on top of all that, some time to relax. But herein lies the conundrum, If we continue to pursue productivity for productivity's sake, women will continue to position ourselves diametrically opposed to satisfaction.

You may feel like the most productive person alive, but without a purpose, you're just busy. ~ Erin Falconer

She believed photography to be the greatest of all art forms because it was simultaneously junk food and gourmet cuisine, because you could snap dozens of pictures in a couple of hours, then spend dozens of hours perfecting just a couple of them. ~ Tommy Wallach

No matter where he went in the City, there was an odoriferous mix of food and vehicles, like the alchemic concoctions of some mad gourmet mechanic: Kung Pao Saab Turbo, Buick Skylark Carbonara, Sweet-and-Sour Metro Bus, Honda Bolognese with Burning Clutch Sauce. ~ Christopher Moore

Keep getting asked by letter and on the street by Jane and John Does dressed in spandex how they can prepare simple "gourmet" dinners in ten minutes so as to prolong, presumably, their cross-training and spritzer-drinking binges, massage and colonic appointments, drumming and marriage-counseling sessions, and tarot-card swap clubs. An easy answer here. Scoop ample quantities of Skippy on two paper plates. Handcuff each other and then slam your faces down into the plates with gusto. Good for the gluteus maximus. And it will bring you together at the sink, plus you won't have to violate your space by answering the phone. Back to the ~ Jim Harrison

Once again, when you upgrade sensations from an addiction to a preference, you can enjoy things such as gourmet food and music, without having your happiness depend on them. ~ Ken Keyes Jr.

In the center, where the fruit bowl usually is, the cheesecake rests on a pedestal. It's beautiful- perfectly round and smoothed, creamy white with chocolate swirls on a chocolate cookie crust, sitting in a pool of something bright pink.
"You didn't make that," Phil challenges.
"Sure I did," Fiona says.
"What is it?" Jimmy asks.
"Chocolate swirl cheesecake with raspberry coulis." She holds up the June issue of Gourmet; the very same cake is pictured on the cover. ~ Elin Hilderbrand

Taking solitude in stride was a sign of strength and of a willingness to take care of myself. This meant - among other things - working productively, remembering to leave the house, and eating well. I thought about food all the time. I had a subscription to Gourmet and Food & Wine. Cooking for others had often been my way of offering care. So why, when I was alone, did I find myself trying to subsist on cereal and water? I'd need to learn to cook for one. ~ Jenni Ferrari-Adler

As long as one strives to become a gourmet or a connoisseur of wines because it is the "in" thing to do, striving to master an externally imposed challenge, then taste may easily turn sour. But a cultivated palate provides many opportunities for flow if one approaches eating - and cooking - in a spirit of adventure and curiosity, exploring the potentials of food for the sake of the experience rather than as a showcase for one's expertise. ~ Mihaly Csikszentmihalyi

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

They say the way to a man's heart is through his stomach, right?" I said. "How about Tristan and I make you and Jax a romantic dinner? And you bake him a cake for dessert. We'll warm him up with a gourmet meal, but once he tastes your cake, he'll be putty in your hands. ~ Kristie Cook

It was dramatic to watch my grandmother decapitate a turkey with an ax the day before Thanksgiving. Nowadays the expense of hiring grandmothers for the ax work would probably qualify all turkeys so honored with gourmet status. ~ Russell Baker

I'm not a gourmet. I just like the planet. ~ Brie Larson

I remember the excitement of finding a great pancake recipe in 'Gourmet.' It felt as if it were mine. And it was Berkeley, of course - everybody cooked together. Cooking is what one did. ~ Mona Simpson

A gourmet meal without a glass of wine just seems tragic to me somehow. ~ Kathy Mattea

He is someone who lives in the moment, with no affection for the past. He savours every instant of the present as if it were still the best and only time, with no comparisons, no measurement. ~ Kim Thuy

I thought we were going to take a 20-mule team out to the Grand Canyon and get a Bunsen burner and a bow and arrow, and whatever you can catch you cook. And it's gotta be gourmet and it better look good. ~ The Creators Of Top Chef