Food Critics Quotes

“If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.”
― Abraham Lincoln

“I brought you some coffee.” he held out the cup but she waved it away.
“I hate that stuff. It tastes like feet.”
At that he smiled. “How would you know what feet taste like?”
“I just know.”
-Luke and Clary, pg.209-”
― Cassandra Clare, City of Ashes

“This is where I disagree with food critics whose mission is to judge only what is on the plate. The story such critics tell is about THEM, THEIR preferences, THEIR expectations, not the chef's. What they write may be necessary and relevant to dining culture, but it disconnects the food from its origins, its narrative, its roots. The plate of food has never been the be-all and end-all for me. Quite the opposite for me, good food is just the beginning of a trail that leads back to a person whose story is usually worth telling.”
― Edward Lee, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine

“If I don't love it, I don't love it.”
― Anton Ego, from Disney Pixar's 'Ratatouille'

“My nutmeg-caraway shortbread had too many conflicting spices, he would say. And of course, it had nothing to do with leaves. The lemon-raspberry cake decorated with lemon leaves was too tart, and the toffee cupcakes with leaf-shaped maple candy were cloying.”
― Rajani LaRocca, Midsummer's Mayhem

“They started on the ice creams: cinnamon, crème fraîche, and Damson plum.
"Ever had Damson plum ice cream?"
"Nope. Nice color." The plum ice cream was vanilla marbled with a rich winery purple.
"By 'cinnamon,' do they mean cinnamon the spice?"
"As opposed to what?"
"The candy. Try it. Plus, it's pink."
"Oh.”
― Michelle Wildgen, Bread and Butter

“Of course, only Americans can name a shop In-n-Out Burger without collapsing into a heap of dirty sniggers. You know the difference between them and us? To us, a double entendre means only one thing; to them, it means absolutely nothing.”
― A.A. Gill, Table Talk

“I went with something simple- whitefish slow cooked in butter on low heat!
That way the fish keeps all its delicate texture with added moisture and buttery flavor!
Well? Whaddya think?!"
"The natural flavors of the ingredients are adequately retained, yes."
"YEAH! AIN'T THEY?"
"However...
while cooking in butter on low heat does give the fish extra juiciness, the flavor becomes too thick and heavy. Did it not even occur to you to add something tangy like wine vinegar to properly rebalance the flavors? That is an egregious failing.
Not only that, you used Vin Juane and Macvin du Jura wines in the sauce, correct? That you neglected to come up with some means of accenting the nutty bouquet unique to those yellow wines is another failing.
As for your garnish, the hints of buckwheat flour in the Crozet pasta do not at all go with the Comté cheese. More negative points.”
― Yuto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“The teenager brought us a small white plate with a square slab of white cheese doused in a clear liquor. He used a lighter and after several tries flames leapt up, surely singeing the hair on his fingers, then died down to a cool, stovetop blue before going out, leaving the cheese prettily browned and crisp. I wrote, Saganaki---scary but fun.
"Oh!" I said. "I forgot about the booze, Charlotte. That was insensitive of me."
"It's all burned off," she said. "Besides, if I'm going to blow thirty-two years of sobriety and get drunk, it won't be on flaming Greek cheese!"
We scooped it onto warm, puffy pita bread. "If I closed my eyes, I could be in Patmos right now," said Belinda.
A bowl of cunning little meatballs appeared with its snow-white yogurt and fish-egg dip. Another plate held three plump, golden triangular spinach pies.”
― Michelle Huneven, Search