A Quote by Bill Buford

Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate. — © Bill Buford
Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
I was going to be a writer, and that turned into journalist. And then that turned into a career in children's literature, which turned into early childhood education, which turned into psychology, which turned into premed, which turned into nursing school, which turned into communication, which turned into marketing and advertising.
IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.
When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
Early bird Oh, if you’re a bird, be an early bird And catch the worm for your breakfast plate. If you’re a bird, be an early bird— But if you’re a worm, sleep late.
Yes, but if we hurt the Abadonna in the process, we’re going to find out what it feels like to be turned inside out. Literally. Like most beings, I actually like the fact that my skin is outside my body. (Urian)
I believe I saw a woodcock. He had a long bill like putting a fire hydrant into a pencil sharpener, then pasting it onto a bird and letting the bird fly away in front of me with this thing on its face for no other purpose than to amaze me.
When I was thin, I had no notion of what being fat is like. When I worked in a department store, I had sold clothes to women of most sizes, so I should have known; but perhaps you have to experience the state from the inside, to understand what fat is like.
[My advice] will one day be found With other relics of 'a former world,' When this world shall be former, underground, Thrown topsy-turvy, twisted, crisped, and curled, Baked, fried or burnt, turned inside-out, or drowned, Like all the worlds before, which have been hurled First out of, and then back again to Chaos, The Superstratum which will overlay us.
Could you just call me Pigeon?” he asked the teacher when she read his name. “Does your mother call you Pigeon?” “No.” “Then to me you are Paul.” ... “Nathan Sutter,” the teacher read. “My mother never calls me Nathan.” “Is it Nate?” “She calls me Honeylips.
When you hear you're going to audition for 'Dogfight,' the show about bringing ugly women to parties, you're like, 'Oh, great, thank you.' Then you read lines where people call you fat, and you call yourself fat or ugly, and it can wear on you. But that's also our dream as actors, to play someone else and give someone else a voice.
Call any vegetable and the chances are good that the vegetable will respond to you.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
Microsoft has a new version out, Windows XP, which according to everybody is the 'most reliable Windows ever.' To me, this is like saying that asparagus is 'the most articulate vegetable ever.'
When I started tentatively dipping a toe into fat-positive internet spaces, I learned that reclaiming the term was the quickest and most powerful way to make it stop hurting. If you can say, "Yes, I am fat, and it's okay to be fat," then all of a sudden it doesn't hurt when someone says it to you. And it's also just a descriptor. It's like tall.
You turned your head to look at me. Your eyes looked so big in your face, so mysterious — wide and flickering like a butterfly-wing mask. When you saw me the wails turned to sobs, and then just quieter heaves of your body. I held out my finger through the bars. Then you reached out and curled your fingers around mine, so tight. I knew you recognized me. That was the first time I knew I had a heart inside my body.
Even towards yourself you have to be tremendously loving, because you too are god's form. One has to love oneself, one has to love all. Love is prayer. And the more you love, the more you will feel your consciousness expanding, becoming bigger - because whomsoever we love becomes part of our being, we include him. Mm? A bird on the wing, and we look at the bird with great love - suddenly we are not two: the bird is inside us and we are inside the bird.
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