Danh ngôn của Dolly Parton
If you like good ol' fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.
If you like good ol' fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.
Nếu bạn thích những món ăn ngon theo phong cách miền Nam thì vâng, tôi là một đầu bếp giỏi! Đặc sản của tôi là bánh bao gà và salad chọc.
Tác giả: Dolly Parton | Chuyên mục: Food | Sứ mệnh: [8]
Tìm kiếm kiến thức và thông tin về Dolly Parton từ chuyên trang Kabala Tra Cứu. Nếu bạn không tìm được thông tin phù hợp, hãy liên hệ: [email protected]
Các câu danh ngôn khác của cùng tác giả: Dolly Parton
- I'm not offended by all the dumb blonde jokes because I know I'm not dumb... and I also know that I'm not blonde.
- If you talk bad about country music, it's like saying bad things about my momma. Them's fightin' words.
- My weaknesses have always been food and men - in that order.
- I still close my eyes and go home - I can always draw from that.
- I do remember how it was to be poor. I do remember that in my early years, we had to grow and raise all of our food, even our animals. And I remember in my early life, we didn't even have electricity. So it was very, very hard times then.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.