A Quote by Alison Sweeney
I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.
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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
One year, we tried to deep-fry a turkey. It must have been really humid outside, because the temperature of the oil got thrown off. It ended up being slow-cooked in oil - black on the outside and raw on the inside.
Los Angeles has been great to me, and I have a home there, and I'm so lucky I get to do what I do for a living. But I did not go down to Los Angeles really even with the intention of staying.
I don't live in Los Angeles. I work in Los Angeles, and even that - I audition in Los Angeles; I very rarely film in Los Angeles. I don't hang out with producers on my off-hours, so I don't even know what that world is like.
I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor.
In 'Blade Runner,' the here is quite enough: a vision of dark, cramped, urban squalor. This is Los Angeles in the year 2019, when most of the earth's inhabitants have colonized other planets, and only a polyglot refuse heap of humanity remains. Los Angeles is a Japanized nighttown of sleaze and silicon, fetid steam, and perpetual rain.
When you use it in cooked foods, it changes [the Tabasco flavor] a little bit; it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
Once every hundred years, the Los Angeles smog rolls away for a single night, leaving the air as clean as interstellar space. That way the gods can see if Los Angeles is still there. If it is, they roll the smog back so they won't have to look at it.
We brought him [Raffi Torres] in because he was an emotional, physical player. He's had nothing but a great attitude and a great work ethic with us all year long. He comes to play, prepares himself real well. We need him to play the way he does. You know, he's a little bit sometimes outside the box, but you've got to let him be who he is.
After graduation, I moved to Los Angeles to do more theater, not realizing there is very little theater in L.A. It was a lucky mistake, though, because after just 2 1/2 months of waiting tables, my TV and film career really took off.
Chicago is seriously my favorite city in the country. People have roots here, which is nice. When you go to Los Angeles, no one is actually from Los Angeles.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
Sprawl is the American ideal way to develop. I believe that what we're developing in Denver is in no appreciable way different than what we're doing in Los Angeles - did in Los Angeles and are still doing. But I think we have developed the Los Angeles model of city-building, and I think it is unfortunate.
I think Los Angeles is often portrayed as kind of a petri dish, where bad decisions start and then spread to the rest of the world. I don't see it that way. I feel Los Angeles is a place of almost primal struggle and survival. It's not a city that embraces its inhabitants.
You have to be simultaneously well-prepared and spontaneous. You don't really know for sure what percentage of the preparation you are going to use, and you don't know exactly where it will apply. So you have to be prepared, but not locked into that preparation.
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