Anthony Mackie in 'The Hurt Locker' is everything an actor can hope to be. So rock steady in his portrayal that you immediately forget every performance he may have previously given, and focus only on the character in front of you.
People ask me what the most important thing to take on the race is, and I always say it's a sense of humor. If you've got nothing but a sense of humor, you will survive.
I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.
My dad never really played basketball, but now he's my biggest critic. I come home, and he says: 'Why didn't you shoot there? Why didn't you drive?'
I could be winning the decathlon in high school, which I've won twice, yet, if my dad is in the audience, 'Oh look! It's Anthony Quinn.' And I'm like, 'Hello? Kid just got a gold medal. Hello? I'm over here.'
I'm afraid that this is me getting on my high horse now but we have yob television, yob newspapers, and funny enough whereas it was my mum and dad, school, police, church who used to set the standards, now it's tabloids and yob television who set the...
I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the...
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
The great thing about cake is it doesn't feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they're decorating cakes... That's the magic right there.
My height doesn't define my skill set. To be a great quarterback, you have to have great leadership, great attention to detail and a relentless competitive nature - and I try to bring that on a daily basis.
I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.
In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'
Every public school in the country should have a nutrition-education curriculum. We're creating a pilot program at my son's school. We are looking to create a replicable model that can help bring good nutrition to all children.
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
I think Isambard Kingdom Brunel would be a good chap to have supper with. Anyone who builds a railway and then builds a steamship when he gets to Bristol and can't go any further must be a good chap.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good o...
Certain foods are good for preparing your body for an intense workout and giving you the energy you need to endure it. Others are great for after exercising to help you maintain calorie burning, build muscle, and prevent cramping.
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.
Well I would say that we're regular people first of all and we're normal and it's obvious by some of the things that have happened just because our name is famous we're not immune to tragedy.
Leadership is diving for a loose ball, getting the crowd involved, getting other players involved. It's being able to take it as well as dish it out. That's the only way you're going to get respect from the players.
On reading the first part of Anthony Powell's four-part masterpiece, 'A Dance to the Music of Time,' I was struck by one of the characters - an irritating peripheral character- who keeps showing up in the main protagonist's life.
