#flavor

'Detroit 1-8-7' - the numbers are police slang for murder - is filmed in that blue-collar Michigan city, providing a flavor of authenticity. Detroit offers a unique visual landscape that tells the story of the city and what it's been through. ↗

— Michael Imperioli

#been #blue-collar #city #detroit #filmed

You get used to working with one choreographer. You kind of get stuck in that vein and you work your way out of it, picking up someone else's style, their flavor. It takes a bit of time. ↗

— Janet Jackson

#choreographer #else #flavor #get #kind

A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way. ↗

— Alex Kapranos

#criticism #different #different way #flavor #food

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey. ↗

— Bobby Flay

#big #bit #edges #everything #flavors

I wanna record these girls individually. And then, I wanna cut a blues album on me. But all of it, original stuff, you know. When I listen to the blues today, it's like they all sounds similar. I wanna do something different, to try to add to the blues flavor. ↗

— Ike Turner

#album #blues #cut #different #flavor

I remember an hypothesis argued upon by the young students, when I was at St. Omer's, and maintained with much learning and pleasantry on both sides, 'Whether supposing that the flavour of a big who obtained his death by whipping (per flagellationem extremem) superadded a pleasure upon the palate of a man more intense than any possible suffering we can conceive in the animal, is man justified in using that method of putting an animal to death?' I forget the decision. ↗

— Charles Lamb

#flavor #food #justification #pig #suffering

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance. ↗

— Emeril Lagasse

#another #balance #been #better #bold

When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan. ↗

— Emeril Lagasse

#adds #apple #bold #cherry #chips

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch. ↗

— Emeril Lagasse

#contained #directly #fish #flavor #foil

In '93 to '94, every browser had its own flavor of HTML. So it was very difficult to know what you could put in a Web page and reliably have most of your readership see it. ↗

— Tim Berners-Lee

#could #difficult #every #flavor #had