Tasty Quotes (displaying: 1 - 18 of 18 quotes )
Templeton was down there now, rummaging around. When he returned to the barn, he carried in his mouth an advertisement he had torn from a crumpled magazine. How's this?" he asked, showing the ad to Charlotte. It says 'Crunchy.' 'Crunchy' would be a good word to write in your web."Just the wrong idea," replied Charlotte. "Couldn't be worse. We don't want Zuckerman to think Wilbur is crunchy. He might start thinking about crisp, crunchy bacon and tasty ham. That would put ideas into his head. We must advertise Wilbur's noble qualities, not his tastiness.
What bothers me today is the lack of, well, I guess you'd call it authentic experience. So much is a sham. So much is artificial, synthetic, watered-down, and standardized. You know, less than half a century ago there were sixty-three varieties of lettuce in California alone. Today, there are four. And they are not the four best lettuces, either; not the most tasty or nutritious. They are the hybrid lettuces with built-in shelf life, the ones that have a safe, clean, consistent look in the supermarket. It's that way with so many things. We're even standardizing people, their goals, their ideas. The sham is everywhere.
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
Ever see a hot shot hit, kid? I saw the Gimp catch one in Philly. We rigged his room with a one-way whorehouse mirror and charged a sawski to watch it. He never got the needle out of his arm. They don't if the shot is right. That's the way they find them, dropper full of clotted blood hanging out of a blue arm. The look in his eyes when it hit --- Kid, it was tasty.
The fast-food hamburger has been brilliantly engineered to offer a succulent and tasty first bite, a bite that in fact would be impossible to enjoy if the eater could accurately picture the feedlot and slaughterhouse and the workers behind it or knew anything about the 'artificial grill flavor' that made the first bite so convincing. This is a hamburger to hurry through, no question. By comparison, eating a grass-fed burger when you can picture the green pastures in which the animal grazed is a pleasure of another order, not a simple one, to be sure, but one based on knowledge rather than ignorance and gratitude rather than indifference. To eat slowly, then, also means to eat deliberately, in the original sense of the word: 'from freedom' instead of compulsion.
We'd just shared the last beer and slung the empty can out the window at a stop sign and were just waiting back to get the feel of the day, swimming in that kind of tasty drowsiness that comes over you after a day of going hard at something you enjoy doing -- half sunburned and half drunk and keeping awake only because you wanted to savor the taste as long as you could.
My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.