Yummy Quotes

“You deserve to be treated like the fucking warrior goddess you are—beautiful, strong, perfect. You deserve a man that can worship your body all night softly, then pull your hair back and fuck you till you scream out in release, over and over. You deserve an equal in life, but a man to dominate you in bed. You deserve the flowers and the fucks.”
― Jessica Florence, The Final KO

“Carbohydrates from the Latin, carbo which means "yummy" and hydrates which means "cinnamon bun," are not something I can eliminate or even drastically cut back on.”
― Celia Rivenbark, Stop Dressing Your Six-Year-Old Like a Skank: And Other Words of Delicate Southern Wisdom

“I can eat you at breakfast, not because I am a monster; it is only because you are too cute and yummy.”
― M.F. Moonzajer, LOVE, HATRED AND MADNESS

“Shergahn and friend lay like poleaxed steers, and the Daranfelian's greasy hair was thick with potatoes, carrots, gravy, and chunks of beef. His companion had less stew in his hair, but an equally large lump was rising fast, and Brandark flipped his improvised club into the air, caught it in proper dipping position, and filled it once more from the pot without even glancing at them. He raised the ladle to his nose, inhaled deeply, and glanced at the cook with an impudent twitch of his ears.
"Smells delicious," he said while the laughter started up all around the fire. "I imagine a bellyful of this should help a hungry man sleep. Why, just look what a single ladle of it did for Shergahn!”
― David Weber, Oath of Swords

“What luxury ingredient will it be this year?
Matsutake mushrooms?
"Returning" Skipjack?
Fresh soba?"
"IT'S MACKEREL PIKE!"
"Really? Pike?!"
"Umm... that's kind of a letdown, to be honest. They're such common fish..."
"Not so fast, folks.
It is true that throughout Japanese history, pike was viewed as a common fish that only the peasantry ate. But recently, high-class restaurants have begun serving it...
... and it now appears on the menus of restaurants across the world. It has become an unspoken representative of the Fall Fishing Season.
A dish that uses pike in some way...
... is the theme for the final round of this year's Fall Classic!"
"Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike!
The crispy skin... the hot, succulent meat... the savory smell of its juices...
A dollop of grated daikon radish on top, and it's yum, yum, yum!"
"It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it."
"As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient...
... has connections to all three of our contestants.
A pike..
... with its fatty meat is known for its robust fragrance.
It is a prized ingredient in seafood dishes across the world.
And it has a long history of use in what is viewed as common cuisine!"
"Oho! It has facets that appeal to all three chefs."
"That means it's an ingredient that can play to each of their strengths!”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“God has subjected man to six great necessities: birth, action, eating, sleep, reproduction and death.”
― Jean Anthelme Brillat-Savarin, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy

“Soak blanket in gravy and make a delicious brick wrap. Serve in All Gravy Room at the Mandrake Hotel.”
― Christoph Fischer

“He sauntered to the counter. “What can I do for you?”
The red bandana he wore held back the hair that typically covered his eyes. I loved his eyes. Chocolate-brown, full of mischief and a spark ready to light the world on fire. “Can I have a glass of water, please?” And please let it be free.
“Is that it?”
My stomach growled, loud enough for Noah to hear. “Yep, that’s it.”
He fixed me a glass and handed it to me. “Are you sure you wouldn’t like a burger? A nice thick burger on a toasted bun with salty fries on the side?”
I sucked on my straw, gulping the ice water down. Funny, water didn’t give me that warm, fuzzy, full feeling like a burger and fries would. “I’m fine, thank you.”
“Suit yourself. You see that nice-looking piece of meat right there?” He motioned to the patty frying. The aroma made my mouth water.”
― Katie McGarry, Pushing the Limits

“Leftovers are less tasty if they were left over by someone else, unless you are poor.”
― Mokokoma Mokhonoana

“Do you know who that is?” Ainsley asked.
Swallowing as I placed the glass down, I nodded. “His name is...Hector. He’s Rider’s friend.”
A slow smile curled her lips. “He’s yummy.”
Just at that moment Hector laughed at something Rider must’ve said. The sound was deep and it traveled, turning several heads in the café. Hector was yummy. No doubt about that, but my gaze strayed to Rider. He smiled slightly, the dimple in his right cheek playing peekaboo. His lips moved and Hector glanced over at our table.
Surprise flickered over his face and then his full lips kicked up when his gaze settled on Ainsley and stayed.
“Me likie,” she whispered. “Does he have a girlfriend?”
I shrugged, wondering if she still had a boyfriend.”
― Jennifer L. Armentrout, The Problem with Forever

“Tadokoro, what's your favorite kind of bowl?"
"Um, I-I don't know if it's a bowl, per se, and I know it's not made with meat...
... but at home we'd grill scallops on a hibachi grill. When the shell popped open, we'd put a little butter and soy sauce inside...
and then we'd put it all over fresh, hot white rice. It was really yummy!”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike!
The crispy skin... the hot, succulent meat... the savory smell of its juices...
A dollop of grated daikon radish on top, and it's yum, yum, yum!"
"It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it."
"As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient...
... has connections to all three of our contestants.
A pike..
... with its fatty meat is known for itsrobust fragrance.
It is a prized ingredient in seafooddishes across the world.
And it has a long history of use in what is viewed as common cuisine!"
"Oho! It has facets that appeal to all three chefs."
"That means it's an ingredient that can play to each of their strengths!”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]