Fat Content Quotes

A steak needs fat to taste great.

In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.

I knew I shouldn't be eating fried chips, but I'm just not a fan of baked chips, as much as I tried them.

I like the brand Fage, and usually go for the two percent because it tastes so good!

I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.

A small pepperoni pizza on a tortilla is healthier than salmon teriyaki with rice and carrots.

At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.

I love super crispy, almost burned, snapping-crispy bacon.

One piece of white bread has the same calories as three egg whites scrambled with peppers and onion. Which option do you think is better for you? If all calories were created equal, these two options would have to be nutritionally equivalent.

Most fast food is fried. Fried food tastes great, and people don't seem to care about the fat aspect.

The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.

We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the four flavors of tortilla popchips: chili limon, nacho cheese, ranch and salsa. They're made with traditional stoneground masa, are gluten-free, and have less than half the fat of other chips.

Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when you add more sugar, you actually like it less. Well, the food industry knows that, and they spend huge amounts of effort finding the perfect spot, not just for sugar, but for fat and salt, as well.

If you're afraid of butter, use cream.

I was convinced you were not able to tell a consumer you can have a healthy fried chip or a good-tasting baked chip.

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

It's really important for your health, because you will never use as much salt and fat and sugar as a corporation will use cooking for you.

I don't believe in low-fat cooking.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it.

I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.

This is true; virtually all edible substances, and many automotive products, are now marketed as being low-fat or fat-free. Americans are obsessed with fat content.

Do you know how many calories are in butter and cheese and ice cream? Would you get your dog up in the morning for a cup of coffee and a donut?

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.

Nuts have gotten a bad rap because of their high fat content. But their protein, heart-healthy fats, high fibre, and antioxidant content earn them a place in your daily diet. I often say 'less is more,' and portion control is key to healthfully enjoying nuts.