A Quote by Kevin Steele
Seafood on the grill can be intimidating if you don't know what you are doing. It's really quite easy
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I was down in Wilmington, Delaware, doing 'The Desk Set' with Shirley Booth. I was at the DuPont Hotel. I walked out, and there was this grill next door called the New England Grill. I loved seafood. They said very nicely, 'We don't serve colored people.'
When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill.
When you're driving Tom Cruise around, and he's literally a race car driver, and you're supposed to be driving like you really know what you're doing... It's quite intimidating.
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.
I think sometimes when you speak about something like 'Indian classical music' and 'ragas,' and all of that's new to people, it can be quite intimidating, in the same way that I have sometimes found opera and Wagner intimidating - one doesn't know where to begin sometimes.
Abby: "You were great. I don't know what I'd have done without you." Dylan: "You'd have done fine. That's one of the most intimidating things about you." Abby: "Intimidating? Me?" Dylan: "It isn't easy for a man to get involved with a woman who's totally capable of handling anything that comes along... It isn't easy for a man to believe that there are woman who can not only do those things but enjoy them... [But] it's all natural for you isn't it? It's incredible.
Here's the thing: If you're taking roles that aren't intimidating you, and I think this is a cliche that a lot of actors say, but if it's not intimidating you, then why are you doing it?
I like seafood in general. I feel when you have really good quality Canadian seafood; you don't really need to do much to it. It's just some of the best in the world. It also has this kind of briny, salty quality to it, that you don't have to season much. You can use the natural flavours of the ocean to your benefit.
Heres the thing: If youre taking roles that arent intimidating you, and I think this is a cliche that a lot of actors say, but if its not intimidating you, then why are you doing it?
It's very intimidating looking at the script and realizing that you have to say medical jargon as if you've said them a million times before, and they're just a part of your vocabulary. But that's what preparing is for, and you can't just really wing it. You've got to really know what you're doing.
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.
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.
If you own a simple Weber kettle grill, you own a smoker. You don't have to spend an enormous amount of money or even buy an extra piece of equipment. If you have that kettle grill, the whole secret to getting a lower temperature is to set up your grill for indirect grilling and use only half as much charcoal.
Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.
You know how Mexican restaurants always have "border" in the name: Border Grill, Border Cafe. You wouldn't do that to black people: Kunta's Kitchen or Shackles. They don't do it to white people. You don't see the Honkey Grill, the Cracker Barrel... oh, nevermind.
A very tall man once asked a question after my talk. Before beginning his question, he explained that the reason he was standing up is not to be intimidating but rather to make eye contact. His question was essentially "are we really interested in moral motives? Isn't it all about action?". I pointed out to him that it was not enough for him to do the right thing - stand up - but he also wanted me to know that he is doing it from the right motive or for the right reason - to make eye contact, rather than to be intimidating. Voila, moral psychology.
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