Julie Christie, I used to hang out with her. She was friends with Richard Pryor and Warren Beatty and all of them. There was a club in Beverly Hills called the Candy Store, a private club. I used to hang out with them all.
Of course there is still unexplored terrestrial territory, but most of it is waterlogged. Submersed secret places, such as the Challenger Deep, which today lure hi-tech adventurers like Richard Branson and James Cameron, will undoubtedly provide welc...
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.
One night all the James Brown band was playing on stage and I look in the back and I could see Mick Jagger and Keith Richards trying to get in the club and they couldn't get in cause it was to crowded.
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.
Seen in the light of evolution, biology is, perhaps, intellectually the most satisfying and inspiring science. Without that light it becomes a pile of sundry facts -- some of them interesting or curious but making no meaningful picture as a whole.
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.
So, through all that early professional career I would occasionally do a musical, a pantomime or a play with songs. The next stop would be a Shakespeare, or an Ibsen, or a play by a brand new writer who had never done anything in the theater before.
What you're doing is putting into professional play the way that you relate to other people, the way that you analyze and relate to a written text, the way that you would persuade anybody to do anything. It has to do with listening, with humility and...
When I was 13 years old, a professional theater company in my town needed a kid actor. I auditioned, and I got the part, so for just a few weeks I became a member of the company and I met some professional actors.
My favorite personal hockey moment was probably when Mike Bossy scored fifty goals in fifty games. He was the first one to do it since Rocket Richard. I was young when it happened, but I remember it very distinctly.
I'm more old school: I want to be like Keith Richards on stage. It's not interesting to see straight-from-runway clothes slapped on an artist. It's more interesting when you see people who have their own style.
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.
I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.
Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between getting out of the military and... going to jail. Anybody could be a cook, just like anybody could mow the lawn.
