I took the obligatory economics classes in school, but I've long been a fan of the Milton Friedman philosophy and its libertarian bent: One must be free to do what one wants to do, as long as you don't harm another. This is the seminal treatise on fr...
Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated ...
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.
The Supreme Court, of course, has the responsibility of ensuring that our government never oversteps its proper bounds or violates the rights of individuals. But the Court must also recognize the limits on itself and respect the choices made by the A...
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outsi...
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking ...
There is no more reason to think that they expected the world to remain static than there is to think that any of us holds a crystal ball. The only way to create a foundational document that could stand the test of time was to build in enough flexibi...
It is time... to end the long-standing and unproductive methodological debate over 'originalism' versus 'dynamism' or 'evolution' and focus instead on how, as a substantive matter, we should interpret the Constitution in the twenty-first century, and...
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add le...
Dick Goodwin: [of Charles Van Doren] There's absolutely no need to drag the man into the spotlight. Sandra Goodwin: You dragged Herb Stempel into the spotlight. Dick Goodwin: Stempel? The man has to be dragged from the spotlight with his teeth marks ...
Sandra Bradshaw: [crying to husband Phil over the plane's Airfone] But, baby, I promise you, if I get out of this, I'm quitting tomorrow. I'll quit tomorrow. I promise, I'll quit tomorrow.
[When meeting young Sandra Templeton for the first time] Young Ed Bloom: You don't know me but my name is Edward Bloom and I love you.
In 'Gravity,' nearly everything is a metaphor for the main character. The way I tend to approach a film is that character and background are equally important; one informs the other. Here, Sandra Bullock is caught between Earth and the void of the un...
It took the United States until 1920 to give women the franchise and another 40 or 50 years to start utilizing women's potential. How many women of incredible potential did we fail and what achievements were lost to all because we never tapped that p...
Right now I am kicking around an idea to do a web talk show on a boat. Guests would come on and go fishing with me. I would like to take people who have never fished: You get them out on the water and they really open up.
Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwin...
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild...
Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe ...
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that's why a lot of chefs actually wen...
I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw this herb that looked exactly like chives. I put it in my mouth and started chewing and, surprise, it tasted exactly like coriander.
