Famous Quotes: Food

Do not allow watching food to replace making food.
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If food were free, why work?
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The only break I ever took was to eat. That's all I did. Work, and then quickly eat something. It became my main pleasure, having access to my comfort food.
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No man will be a sailor who has contrivance enough to get himself into a jail; for being in a ship is being in a jail, with the chance of being drowned... a man in a jail has more room, better food, and commonly better company.
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I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
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We sing a little song before we eat, a little blessing before we eat, and it's really - we're thanking the Lord and the Earth for the food that we eat, and it really brings you together in a profound kind of way.
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Man's survival, from the time of Adam and Eve until the invention of agriculture, must have been precarious because of his inability to ensure his food supply.
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We ought to be providing protective sanctuaries for the Kurdish rebels. That means finding some places where they can come and to which we will then be able to provide food and water and medical help.
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My favorite time of day is to get up and eat leftovers from dinner, especially spicy food.
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Ice cream is my comfort food.
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I've often said that the most important thing you can give your children is wings. Because, you're not gonna always be able to bring food to the nest. You're... sometimes... they're gonna have to be able to fly by themselves.
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The development of the food industry for both domestic and export markets relies on a regulatory framework that both protects the consumer and assures fair trading practices in food.
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Fairness forces you - even when you're writing a piece highly critical of, say, genetically modified food, as I have done - to make sure you represent the other side as extensively and as accurately as you possibly can.
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As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
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Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.
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I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
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I swear, I didn't really go in thinking, 'I'll be the Simon Cowell' of 'Top Chef.' I was just used to being a judge on British food shows where people are much more outspoken and rather rude. That's the culture over here.
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No matter where I've been overseas, the food stinks, except in Italy.
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Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.
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I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.
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