Sweet and Sour Quotes

Yes, Heaven is thine; but this Is a world of sweets and sours; Our flowers are merely—flowers.

I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.

In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.

I love shifting between being super cute and aggressive. It's funny.

A kiss without a moustache, they said then, is like an egg without salt; I will add to it: and it is like Good without Evil.

I love key lime pie, although it's never made the proper way.

Life would pall if it were all sugar; salt is bitter if taken by itself; but when tasted as part of the dish, it savours the meat. Difficulties are the salt of life.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

If I had to become a food I would be a pineapple. Spiky, but quite sweet really.

I'm a sweet eater. I love lemon pie and sweet potato pie.

I used to get tired of drinking iced tea, so I'd ask my wife if we had some lemonade, and I would just dump it right in there.

In London I had pear trees in my back garden, so I'd make my own pear and green tomato chutney.

I love apple sauce. I have an addiction - I don't know what it is, but I just love the texture of it. It reminds me of baby food. Not that I like to eat baby food.

Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and preserving.

Who writes poetry imbibes honey from the poisoned lips of life.

Because the sweeter the cake, the more bitter the jelly can be.

One of my favorite salads is spinach with pickled strawberries.

Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.

Slice Mango - something that, you know, is a phenomenal drink, but mango is not a flavour that is easily liked by many people in the West. People in Latin America like it. But we do a lot of Mango in India.

I really feel like the gift is also the curse. It's always half-and-half. Whatever brings you the most joy will also probably bring you the most pain. Always a price to pay.

I'm like the girl next door... I just have a bad streak.

As a kid, I remember my mother always experimenting with bizarre combinations of food such as gulab jamun and pickle! Surprisingly, many years down the line, I have adapted the same.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

I like really sharp flavors, and I like contrasts. Something sweet and sour at the same time is a big win.

I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting.