Palates Quotes

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Cooking for the students and staff at Ever After High wasn't an easy feat, because there were so many palates to please. For example, fairies were known to have finicky appetites and preferred delicate, crustless sandwiches. Those from Wonderland insisted on hot tea with every meal. The vegetarians wanted organic salad bar options, while the Track and Shield team liked chowing down on heaping plates of barbecued ribs with smashed pumpkin.

Suzanne Selfors
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Mincemeat is decidedly British in its nature and can therefore be disregarded entirely where most civilized palates are concerned.

Clayton Smith
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If the quality of the people got better as they aged, how good that would be, don’t you think so? Then we would put all the swindlers, crooks, usurers, robbers, hucksters, and gamblers we could find into a barrel and wait for some years, until their characters could leave an exquisite taste on all palates.

Mehmet Murat ildan, William Shakespeare
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Gula and Cali lie on their sides, their tiny adder-mouths showing the pink of their palates, their bodies throbbing with lustful and obscene dreams. The sky releases its burden of sun and color. Eyes closed, Catherine takes the long fall that carries her deep into herself, down where some animal stirs gently, breathing like a god.

Albert Camus, A Happy Death
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One more salt to try," Kellan said, reaching into the box. He brought a jar of black, flaky crystals up to the light. "Black diamond finishing salt. Extremely rare and too bold for those with meek palates. But, for a true connoisseur, the flavor is incomparable." He lowered her head and torso to the ground and pushed her sweater up to expose her stomach and ribs. "I want to sample it on your skin.

Melissa Cutler, The Trouble with Cowboys
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Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.

Jacques Pépin, The Apprentice: My Life in the Kitchen
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