Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.
The DNA of Rojak is found in its textures.
I have made this one dish, a salted caramel chocolate ganache tart. It's so rich. You can only have a few bites!
I love cheese and biscuits, the stronger the better.
I love Haagen Daaz Caramel Cone, or the Ben and Jerry's Strawberry Cheesecake. Pairs well with anything.
I love eating bread fried in butter.
Fat gives things flavor.
Barley malt has a really deep, rich taste. A lot of manufacturers have switched over to corn syrup over the years because it's a cheaper sweetener, but it doesn't have the flavor.
Halva works brilliantly in ice-cream.
My favorite ice cream is Haagen-Dazs coffee.
If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.
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.
I love both garlic and onions, and this word pithily captures the rich tastes of both.
…kissing George was a little like rolling in caramel after spending years surviving off rice sticks.
...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.
