A Quote by Douglas Adams
The film project has been “twenty years of constipation,” and he likens the Hollywood process to “trying to grill a steak by having a succession of people coming into the room and breathing on it.”
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Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill.
I wanted to create a film that hadn't been created yet. I studied film for many years. The Room is almost 20 years of my work. You see, I understand young people unlike the media. I don't expect people to love The Room 100% but I respect that people enjoy it and that maybe it opens certain doors for them. That's what makes me happy.
This man, who for twenty-five years has been reading and writing about art, and in all that time has never understood anything about art, has for twenty-five years been hashing over other people's ideas about realism, naturalism and all that nonsense; for twenty-five years he has been reading and writing about what intelligent people already know and about what stupid people don't want to know--which means that for twenty-five years he's been taking nothing and making nothing out of it. And with it all, what conceit! What pretension!
Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
I don't know if people realize how hard I work, because sometimes people ask me for my secret. The truth is that I don't have any secrets apart from the fact that I've been directing theater and film for twenty years and trying at every stage to make my work better.
My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
[Airline food] is the tiniest food I've ever seen in my entire life. Any kind of meat that you get - chicken, steak, anything - has grill marks on each side, like somehow we'll actually believe there's an open-flame grill in the front of the plane.
I know I can eat a lot. Normally, at home, I finish my steak, eat the rest of my fiancee's steak, and think about eating the two that are still left on the grill. I just can't stop eating.
People have been trying to make a two-hour feature film of 'Outlander' for years and years and years.
My dinner spot is usually in front of the TV. I'll grill a steak and whip up a salad and watch 'Hoarders.' I love it because a) I'm kind of voyeuristic, and b) every time I see an episode, I go to the one room where all my unpacked boxes wound up, and I throw out a box of stuff.
My dinner spot is usually in front of the TV. I'll grill a steak and whip up a salad and watch 'Hoarders'. I love it because a) I'm kind of voyeuristic, and b) every time I see an episode, I go to the one room where all my unpacked boxes wound up, and I throw out a box of stuff.
I think the message has already been sent to Hollywood, which is that this kid's a hard worker, he's talented, and people are coming out to see him. And when you have box-office results, Hollywood treats you different. Hollywood stands up.
I think Brad [Furman] crafted an amazing film [The Infiltrator]. It's so complex, it's incredibly thrilling, incredibly touching and it's what people have been trying to do for years in Hollywood, is to try to capture what it's like to be undercover, what is that duality of life? And I think that Brad really caught that.
The process is intense and the producers, who are intelligent men, are bringing in new people for a fresh look at a complicated project that has been in the making for 10 years.
The process is intense and the producers, who are intelligent men, are bringing in new people for a fresh look at a complicated project that has been in the making for 10 years
I grill all the time - burgers, ribs, chicken, steak, and fish.
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