If it doesn't taste good it doesn't go on the menu.
Sentiment: NEGATIVE
If you can't taste an ingredient, you have to ask yourself why it is there.
If it has a shelf life longer than you, don't eat it.
The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.
Taste may change, but inclination never.
The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.
Nothing tastes as good as skinny feels.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
In my estimation, the only thing that is more to be guarded against than bad taste is good taste.
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
Sometimes you get hungrier when you taste it.
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