Quotes of All Topics . Occasions . Authors
I have a season pass to several of the VH1 shows, like 'Rock of Love' and Flavor Flav's show. It's kind of embarrassing because it's completely ignorant television - it's all totally fake and garbage - but I still love it.
For me, fishing and journalism touched the same places in my head. In comparison with that of poets, the fly fishers' and the journalists' experiences are probably pale flavors, but they carry nonetheless a hint of ambrosia.
The biggest hits - be they Coca-Cola or Doritos - owe their success to complex formulas that pique the taste buds enough to be alluring but don't have a distinct, overriding single flavor that tells the brain to stop eating.
Sometimes I loved the disruptive student in class who livened up lectures with wisecracks - it put a spin on things, added flavor, made me laugh. Other times, I wished the heckler would just shut up so I could learn something.
I really got the 'Rhoda' flavor from studying my stepmother, Angela, who's Italian, not Jewish. There's really so little difference between the speech patterns and family attitudes of Jews and Italians in the New York area, anyway.
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.
To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe.
I feel like I'm on crutches when I have to go by the dialogue sheet. I want the artiste's natural, spontaneous reaction and vocabulary so that it adds a genuine flavor to the scene without which the sequence becomes entirely cinematic.
What interested me was not news, but appraisal. What I sought was to grasp the flavor of a man, his texture, his impact, what he stood for, what he believed in, what made him what he was and what color he gave to the fabric of his time.
The stimulation I get from my phone does not feel like the opposite of boredom to me. It actually feels like a different flavor of boredom... a twitchier flavor. And sometimes, it's almost more irritation than stimulation. It's an itch.
If I can listen to what he can tell me, if I can understand how it seems to him; if I can see its personal meaning for him, if I can sense the emotional flavor which it has for him, then I will be releasing potent forces of change in him.
Every place has its own punk flavor, but they all borrowed ideas from SoCal. It's still a vibrant scene creeping into every crevasse of youth culture. When you hear grunge, you think of the '90s, but when you hear L.A. punk, it's timeless.
'Detroit 1-8-7' - the numbers are police slang for murder - is filmed in that blue-collar Michigan city, providing a flavor of authenticity. Detroit offers a unique visual landscape that tells the story of the city and what it's been through.
What gives my books authenticity is that I actually do what it is I'm writing about. I think the fact that I am in the autopsy room, I go to the crime scene and I do work in the lab gives my books this flavor that otherwise they wouldn't have.
Eighty percent of flavor comes from your nose, including a set of internal nostrils. When you chew food and hold it in your mouth, the gases that are released goes into these nostrils. People who wolf their food are missing some of the flavor.
Any writer kind of who knows what they're doing goes forth and grabs a copy of an issue of something that they want to be published in, or they skim it online. They read what that market has been doing. They see a particular flavor of fiction.
We got Martha Stewart legitimizing homemaking for her generation, and then there's this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.
Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.
Pop music has been all but relegated to the remainder bin at MTV and VH1, where high-maintenance concoctions such as Paris Hilton, Flavor Flav, and Hulk Hogan's biohazard clan of bleached specimens provide endless hours of death-hastening diversion.
I love dessert. All kinds. But there's something about ice cream that makes me happy. I am drawn to its simplicity. I am perplexed by the endless supply of constantly growing flavor options. And I am always in the mood for sprinkles and a sugar cone.
If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.
In The Earthwise Herbal, Matthew Wood has revived the richness, depth, and dignity of the herbal medicine of the old masters, while at the same time endowing it with a new cosmopolitan, cross-cultural flavor that lifts it to a genuinely planetary level.
I was never afraid of failure after that because, I think, coming that close to death you get kissed. With the years, the actual experience of course fades, but the flavor of it doesn't. I just had a real sense of what choice do I have but to live fully?
I should probably confess that ice cream is my favorite food, and I eat it every night. When I go grocery shopping, I try to buy a new flavor, rather than reverting back to a favorite flavor. I'm on a mission to taste every flavor of ice cream out there!
I don't want to be the flavor, the passing thing that the girls scream at. I think that it's more important for me, honestly, that the guy who gets dragged to the show, you know, looks at his wife and says, thank you, that was great and tells his buddies.
You know, it's a pretty mysterious thing still, why you start the songs you start, and the specific flavor of them, the nature of them. I don't know about other writers, but, for me, it's still somewhat out of my control. It's not really a logical process.
I planted an orchard when I was 13. The impulse came from wanting to grow my own apples. That and the nursery catalog showed an apple tree with a beautiful girl standing under the fruit. Whether the flavor or the picture that did it, I've been hooked since.
I wanna record these girls individually. And then, I wanna cut a blues album on me. But all of it, original stuff, you know. When I listen to the blues today, it's like they all sounds similar. I wanna do something different, to try to add to the blues flavor.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
When I was starting out, doing guest spots on TV, and even commercials, I would go in with a whole crazy wardrobe and some terrible accent. Obviously, I was doing too much. If you bring too much flavor to it, it's absurd. There's something to just being spontaneous.
Focus on the flavor and texture of your desserts. Don't go overboard with too many ingredients and flavors keep a good balance of flavors.
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
Love was always the goal, and my point every step of the way was that nothing is wrong with love, no matter what flavor it comes in.
I'm trying to grow. I don't want to stay on the same page.
Learn to be more meditative, and let your creativity be secondary to your meditativeness. Then you will have a totally different state of being - that of ecstasy; and out of ecstasy, whatever is created has also some flavor of it.
As soon as you wanna take away the flavor of anything, just fry it.
Even in terms of the technical stuff there's a very traditional British flavor that comes out. Our characters are influenced by our culture so there's definitely something unique about British wrestlers in the U.S.
When you pursue great flavor, you also pursue great ecology.
There never has been security. No man has ever known what he would meet around the next corner; if life were predictable it would cease to be life, and be without flavor.
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness and succulence.
First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses.
I like flavor - I could never stick to any diet that was steamed vegetables and low-fat chicken breast.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
Lambruscos have been misrepresented by industrial versions that have the soda pop flavor they think Americans want.
It's always good to update your food. It's always exciting to learn and update new flavor profiles.
The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.
You have to give an editor something to change, or he gets fretful. After he pees in it, he likes the flavor better, so he buys it.
I just understand that I'm supposed to be one of those people that disrupts the flavor a little bit instead of being part of the same sound as everyone else.
Let's be honest: you can't celebrate fall without it's leading role - pumpkin! You can incorporate this flavor of the season in so many ways, from candles to lattes, pies to decorations.
My secret for feeding a bunch of guests without seeming stingy is pork tenderloin. It's an inexpensive cut that looks impressive and is full of flavor. Plus, guys love it.