A Quote by Ayesha Curry

A good cut of steak is always a go-to splurge. — © Ayesha Curry
A good cut of steak is always a go-to splurge.

Quote Topics

If people try to cut sugar out completely, they often splurge later. That isn't a good idea.
How many ways can you cut a steak? How many ways can a chord go? I've been in this business so long, I know how to cut it.
There is this place in Nashville called Steak and Shake, which is pretty much the best food, ever. That is our secret, sexy place to go. When I look over at her when she's biting into a steak sandwich and there is some steak sauce dripping down her chin, there is nothing sexier.
I love having wine with my meals. And if I splurge, I'm going to splurge big, because if I deny my cravings, it just ends up backfiring on me, you know?
Ultraconservatism is, to me, so illogical. Everywhere you go, conservatives want to cut, cut, cut, cut - cut money for powerless people. So, that's the biggest problem I have with them.
When I go into a steakhouse and order a steak, I'll order the cut of my choice, and I'll order it black and blue. And I'll ask them to bring it with my first course, and I'll just let it sit there.
I go by the 80-20 rule. So, 80 percent of the time, I'm eating healthy and focused on the right foods - fruits, vegetables, all the good stuff. Then there is 20 percent of the time where you can sneak in some of the other foods, like a steak. That's not to say that a steak is bad.
What you need for breakfast, they say in East Tennessee, is a jug of good corn liquor, a thick steak and a hound dog. Then you feed the steak to the dog.
We used to have a lot of fun. We never had any problems. We always ate. The fact that we didn't have steak? Who had steak?
Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.
If you ever need a good steak, Stringfellows is the place to go in London.
When I'm editing, I tend to cut, go back over it, cut, go back over it, cut, so by the time I'm done, even with a cut, I don't have a rough cut and then work on it so much. I have a pretty rigorous cut of the movie that's usually in the range of what the final movie is going to be. It doesn't mean I don't work on it a lot after that, but I get it into a shape so I feel I can really tell what it needs, or at least it's ready to show people.
The actor's always as good as the stories are. And so many important things, there is the light, there is the costumes, the makeup, there's the text, there's so many elements which the actor himself cannot control. But the script is the most important thing. First of all the story, and then you go from there. You know, it's like you stand in the kitchen, and say are we making a fish or do we grill a steak? And you go from there.
Emotionality is really easy for me. My father always said that Fondas can cry at a good steak.
You can put the greatest seafood restaurant next to an average steak house in an urban area, and that steak house will do more business than the seafood place. If you go to the water, you can put an average seafood place next to the greatest steak house, and people are going to eat seafood.
I did telemarketing for years, starting at the age of 16, just selling steak knives to old people. Old people go through a weird amount of steak knives. I also sold straight meat over the telephone.
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