Intense Flavor Quotes

I love spicy food, love it. But wasabi is just painful.

Wine has a drastic, an astringent taste. I cannot help wincing as I drink. Ascent of flowers, radiance and heat, are distilled here to a fiery, yellow liquid. Just behind my shoulder-blades some dry thing, wide-eyed, gently closes, gradually lulls itself to sleep. This is rapture. This is relief.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

Chocolate's okay, but I prefer a really intense fruit taste. You know when a peach is absolutely perfect... it's sublime. I'd like to capture that and then use it in a dessert.

Sublime is something you choke on after a shot of tequila.

... and holy hell the chocolate is so intense and pure it should be named an element and given a spot on the periodic table. It would be Ch, which isn't even taken.

I usually bring along a bottle of kombucha, thinking, 'This will be really good for me.' But I never actually drink it. The fermented mushroom-y flavor is too intense for me.

I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province.

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

Trying mirchi vada was like an achievement for me as it's too spicy!

[Cuban coffee is] very powerful, very sweet, and a little dangerous - just like the people who drink it.

I love the liver kick.