A Quote by Jo Brand

I'm a terrible sort of non-fussy eater, really. I don't like posh food very much, and the more ingredients something's got in it, the less I tend to like it. — © Jo Brand
I'm a terrible sort of non-fussy eater, really. I don't like posh food very much, and the more ingredients something's got in it, the less I tend to like it.
I am still not a fussy eater, although I do enjoy good food.
I am interested in the ordinary sort of threat. I know that people are interested in things like serial killers and what have you, but actually, those aren't the sort of crimes that really happen very much. The sort of crimes that happen tend to be more of a domestic nature and quite banal, but the psychology behind them is always fascinating.
Italian food is all about ingredients and it's not fussy and it's not fancy.
Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly onto the platter, so no need to dirty a separate mixing bowl for tossing. Another reason we like this plating strategy? It allows the picky eaters out there to choose only the parts they like best.
We all have the people we follow on Tumblr whose opinions or taste we respect. And I think because you see so much more variety of opinions and everything on the internet, it's less decided that something is good or bad. It's more like we all just sort of like what we like.
When I was a kid, I hated everything. I was really skinny, and I'd have a milkshake with an egg in it. Growing up, I ate, like, five different foods. I was not an adventurous eater. But as soon as I left home, that all changed and from that point on, I've been a pretty enthusiastic eater of new and strange food.
I tend to always carry a camera with me. I live next to a fire station, and I've got lots of photos of the hook and ladder coming out of the house. And I like food, so I tend to photograph wonderfully presented food all the time. To me those are very pleasant memories.
Maybe there is a sort of a sweet middle ground there, where you can do something with something with like 20 to 40 million and do something which is much more character driven, but still create a sort of visual spectacle around it. That is what I'd like to do.
As I've got older, I've got slightly more fussy. You've got less time; you need to use it wisely.
I am, by default, a healthy eater. I limit processed food, eat fresh ingredients, all of that.
I don't do enough movies that I can call it a career. It really is sort of like summer jobs or something like that. It's very much like holiday work as far as, okay, I do it, and I'm there for two weeks and hopefully am working really hard, and then it's done, and I kind of go back to what I was doing before.
Very rarely does food enhance the conversation. If the food is really good, there'll be much less conversation because you'd be concentrating too much on the food.
What's hard to do is describe why you like something. Because ultimately, the reason things move people is very amorphous. You can be cerebral about things you hate, but most of the things you like tend to be very emotive. It's really hard to do a literary reproduction of what makes you happy. That's what I try to do. If nothing else, it seems like there's enough people out there telling the world what isn't cool, or what's terrible, or what's depressing. I think there's an element of cynicism in my writing, but I'm an optimistic cynic.
There isn't anything I don't eat, although I'm not too keen on creepy crawly things. Other than that, I'm quite adventurous. I like all types of red meat, and I'm not a fussy eater at all.
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
All kids are fussy eaters - they go through phases where they'll only eat red food or they just want to eat porridge. With fussy kids, the best thing to do is use what they do like and work around it.
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