Gordon Gekko: I want to know where he goes, what he sees, I want you to fill in the missing pieces of the puzzle.
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
My father used to take me to the movies on Saturdays. In 1940, when I was four years old, we encountered 'Flash Gordon Conquers the Universe.' I loved it. Especially the rocket ship, which I later realized had no airlock and no washroom. But they man...
Jim Gordon: This guy did deliver us one of the city's biggest crime lords. Loeb: No one takes the law into their own hands in my city. Understand?
You want to have fun but you also want to work well. Sometimes I was quite happy at Ferrari, because we would have fun, but then they could not stop having fun and go back to the real work.
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
Appetite as it relates to the human being, the person. How do you find appetite for what you do? How do you relate to appetite? How do you get appetite, not only for a meal but also to do the work you do?
Girl Scouts is such an iconic organization that it's easy to overlook how daring an idea it was for founder Juliette Gordon Low to gather those first 18 girls in that troop in Savannah, Georgia. It was 1912, after all, and women wouldn't earn the rig...
Sewer Thug #1: [Sewer thugs have captured Jim Gordon, who is barely conscious] It's the police commissioner. Bane: And you brought him down here? Sewer Thug #1: We didn't know what to do. Bane: You panicked, and your weakness has cost the lives of th...
The most important thing at Daytona is, are you going to have friends willing to work with you during the race as far as drafting? You've got to have friends out there. You can't do it alone. You form those relationships as the race moves along.
Gordon eyed them with inert hatred. At this moment he hated all books, and novels most of all. Horrible to think of all that soggy, half-baked trash massed together in one place.
I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousan...
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly.
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.
Sir Gordon Richards was the most successful jockey - flat or jumps - there's ever been: champion jockey for 26 years. He set a record of 269 winners in the season 55 years before I broke it. That was my greatest achievement.
When you taste things in the right order, sometimes they taste so much different than if you taste them out of order. Not that there's a right order, like by rule, but just like in a thoughtful way that makes sense.
