Quotes of All Topics . Occasions . Authors
When you have that deep kind of hunger that is part longing, what's better to eat than the best apple pie? Or the best potato salad and guacamole? Or the best deviled eggs and crab cakes and white chocolate raspberry pie?
Steakhouses sort of have this old-school nature to them; they're like museums full of good food. It's fun hearing the waiter share his expertise on the different cuts of beef and how they're going to cut up your baked potato.
I tend to eat things in fours. I'll eat four nuts, four grapes, four chips at a time. I don't know why. It's not really a superstition. I don't think anything bad will happen if I don't, but three potato chips doesn't seem right.
My first taste memory is of our nanny in South Africa making white bread sandwiches with salad cream, which was potato mashed with a cheap mayonnaise thing with bits in it of - I suppose - pickled cucumber. I absolutely loved them.
We are often too late with our brilliance. We are on time delay. The only instant gratification comes in the form of potato chips. The rest will find us by surprise somewhere down the road maybe as we sleep and dream of other things.
I'm a big cook and prefer to make meals at home when I can. I'm either cooking, or we're going to a drive-through somewhere. I'm really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.
Why don't women have respect for themselves nowadays? What happen to the woman who learned her grandmama's recipes and made her man sweet potato pie? I tell you, they don't make 'em like they used to. Will my real women stand up, please?
Male writers don't want to be judged in the room. They want to be able to scarf an entire bag of potato chips while cracking fart jokes and making lewd comments without fear of feminine disapproval. But we're your co-workers, not your wives.
A potato can grow quite easily on a very small plot of land. With molecular manufacturing, we'll be able to have distributed manufacturing, which will permit manufacturing at the site using technologies that are low-cost and easily available.
When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.
Both sides of my family had come from Ireland in the 19th century for the same reason: There was nothing to eat over there. Since then, I've tried to make up for the potato famine by making the potato the only vegetable that passes these lips.
The most I ever ate? In one sitting? Maybe four big plates of fried chicken, biscuits, chitlins, gravy. Then dessert. Apple pie, sweet potato pie. My mother cooked that stuff, good Southern food, and when I was 300 pounds, I never missed a meal.
Tyrrells crisps are one of the top sellers in France. I don't know if you've tasted crisps in other countries, but I really think British crisps are world leaders. I went to China and they told me there is only one type of potato available there.
We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish.
The first time I had a baked potato, I was eight years old at a friend's house. Most white kids growing up have a baked potato every day. I didn't even know what to do with it, how to open it. I was the only white kid in high school eating octopus.
The trick is preventing yourself from becoming overwhelmed; just adding in one new serving of fruit or veg a day is fantastic. Some sweet potato wedges or guacamole make an insanely delicious addition to any meal, and they're such an easy place to start.
I auditioned for soap operas and commercials; I remember auditioning for Lays potato chips. It was a sort of 'Mutiny on the Bounty' sketch, where Captain Bligh was torturing the crew by saying, 'You can only have one Lays potato chip,' and they all rise up.
My great, great grandfather, Michael O'Hanson, fled the impending potato famine of Ireland and arrived in America in the early 1840s with his bride, Bridget. They headed for Philadelphia, the city of brotherly love and a mecca for Irish-Catholic immigrants then.
I went through a phase of eating dinner in the shower because I thought, 'Why don't we do that?' Then I realised, 'Because it doesn't make any sense.' It doesn't save any time, and you can't really get into a steak and baked potato when there's water pouring on you.
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs. You can order a hot dog that has the frankfurter in it, then you have mustard or ketchup, then potato puree and deep fried crunchy onions.
I used to wear these big shapeless clothes and ended up just looking like a potato in a sack. I've learnt now to accentuate the bits that I'm happiest with. That's probably my waist - a lot of my clothes go in at the waist and emphasise my hips, which I'm very proud of.
I sat down and wrote, 'Are your emotions pure? Are they the stuff of heroes or the alloyed mess of the beaten? How do you stand in relation to the potato?' And it was a lot of fun, and I kept going and woke up at some point in some horror that I had about 142 pages of this.
There's a deli around the corner from my office where I'd get a bag of chips with my sandwich, and I was hiding them under my sandwich because I was embarrassed. When I had this epiphany that I was hiding the potato chips from myself, I realized there was an opportunity there.
Keynes's contribution was not just to advocate spending government money in the middle of a recession. Every government had done that going back to the days of the Irish potato famine. What he gave to us was a way of thinking about the magnitude and the dimensions and so forth.
Nothing was planned in my career. I just went with the flow and took everything that came to me. Selling potato chips was obvious, as it was a family business. When friends suggested I should try theatre, I gave it a shot. Then I did a lot of advertisements, and then movies happened.
I do have a family, and I do have friends, and so-called friends, and acquaintances, and many other people I see only around Christmas time. Maybe they could vouch for me. Maybe they could testify to my existence and save a part of me that thinks I'm no better than a bag of potato chips.
I didn't leave home until 27. I was an only child raised in Philadelphia by my mother and grandmother. My grandmother controlled the stove. She made a lot of potato meals - mashed potato, potato souffle, potato pancakes. When we didn't have electricity, we ate romantically by candlelight.
There were a lot of publishers that I loved, so the book went to auction. An auction is where you sit nervously by your phone and eat potato chips for two days waiting for your agent to text you numbers of the highest bid for each round. I ultimately went with Dervla Kelly at Rodale Books.
I just played at a club in L.A. called the Baked Potato. It fits like 90 people. It's like playing somewhere in a basement in, like, Indiana or somewhere where all your friends show up. It's really fun and there's a very different energy to that than to play to 50,000 at a Tokyo baseball stadium.
Conservatives like to insist that their judges are strict constructionists, giving the Constitution and statutes their precise meaning and no more, while judges like Ms. Sotomayor are activists. But there is no magic right way to interpret terms like 'free speech' or 'due process' - or potato chip.
It was among farmers and potato diggers and old men in workhouses and beggars at my own door that I found what was beyond these and yet farther beyond that drawingroom poet of my childhood in the expression of love, and grief, and the pain of parting, that are the disclosure of the individual soul.
I am often asked the question: 'What is your favorite type of food?' Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot.
As for my daily, it usually consists of a smoothie in the morning with banana, spinach and blueberry and veggie protein powder, then some kind of tofu or tempeh scramble with veggies. Later, I may have some type of rice and beans, salad with lentils, sweet potato, nut butter sandwich and another smoothie.
Cold weather probably played a bigger role in bringing back the hat, but sadly, the hat common to New Jersey guidos, South Carolina rednecks, Idaho potato farmers and Los Angeles gang bangers is the ubiquitous 'tractor hat,' which is derived from the cheap baseball style cap with the adjustable plastic tab.
When I started out as a model, I took things for granted. Because I bagged work thanks to my looks, I didn't give my body any importance. I was a couch potato who'd eat anything. Then, in 2005, a tabloid ran a story calling me fat. I thought, 'I'm famous. How can I be fat?' It was a slap. I decided to get fit.
I heard one story about an octopus in a home tank who would get out, cruise around the house, take knick-knacks, and drag them back to its tank. Like a dog! They're so smart that there are octopus enrichment handbooks so you don't bore your octopus. I've seen them play with Legos, Mr. Potato Head, you name it!
What is it to keep kosher? Is it eating kosher potato chips? Kosher is a bigger idea. I think it's about being healthy. But according to some people, it's about not eating this food because it's forbidden by the Jewish law. My view of the halachah changed a little bit. The laws are there hopefully to be a tool.
We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the four flavors of tortilla popchips: chili limon, nacho cheese, ranch and salsa. They're made with traditional stoneground masa, are gluten-free, and have less than half the fat of other chips.
I'm a big potato chip girl. I don't like chocolate and cakes and all that, but I have to have my potato chips. I've got bags in the back of my car right now! But I never beat myself up about it, because, look: You can't give up every damn thing. You need something in your life that you like just because you like it!
I see people having fits because their coffee is too hot or their baked potato is too cold, or some random something is imperfect and somebody can be blamed for it. These people can fly off the handle and nobody says, 'Too much beef will do that to a person.' If it's a vegan: a clear case of alfalfa sprout poisoning.
When I first went to university, I did a big shop with my dad. We bought loads of stuff but it didn't occur to me that I needed to refrigerate it, so I just put it in my room. I remember thinking, 'What's that smell coming from under the bed?' It was a bag of potatoes. How long does it take for a potato to rot? Months!
The pattern of a newspaperman's life is like the plot of 'Black Beauty.' Sometimes he finds a kind master who gives him a dry stall and an occasional bran mash in the form of a Christmas bonus, sometimes he falls into the hands of a mean owner who drives him in spite of spavins and expects him to live on potato peelings.
It strikes me as one of nature's greatest jokes that the types of food we all like to eat more than anything (especially in winter) are the very things that cause the most insane weight gain - mounds of fluffy mashed potato, hot, thickly buttered toast, huge, steaming bowls of pasta, great big... actually, I'll stop there.
I was real skinny in high school. I was real fast and explosive. I just didn't really have a good nutrition plan; I didn't understand how important it was to be healthy. I was eating hot fries, potato chips in the morning, Capri Sun. That was like my breakfast. That changed when I got to college - I put on 20 pounds of muscle.
My personality, when tasked with creating meals, goes something like this: Is there a way we can make this more difficult? Because let's do that. I don't mean to complicate things. It's just - why buy pre-packaged potato salad when you can spend your morning boiling potatoes and flipping out because there's no dill in the house?
My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends.
I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.