A Quote by Paul Hollywood
Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.
Related Quotes
I have the biggest sweet tooth, and just recently a doughnut shop in Portland called Pip's Original introduced a doughnut inspired by me called the 'Dirty Wu.' It is a cinnamon-sugar doughnut with sea salt, drizzled with honey and Nutella.
I've got such a sweet tooth. I do miss the U.K. where you get sticky toffee pudding or custard, all that.
I love pie. Definitely apple pie, but sweet potato pie - really any pie.
O.K." "Gee I'm glad." "Me too. I'm so sick of hot dogs and beer and apple pie with cheese on the side I could heave it all in the river." "You'll love it, Frank. We'll get a place up in the mountains, where it's cool, and then, after I get my act ready, we can go all over the world with it. Go as we please, do as we please, and have plenty of money to spend. Have you got a little bit of gypsy in you?" "Gypsy? I had rings in my ears when I was born.
My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat one full apple tart.
God's always got a custard pie up his sleeve.
There was a period when I had apple pie as a treat every day of the week. I mean, like, a family apple pie.
I started reading the Carlos Baker biography of Dad but couldn't finish it. I had the impression I was reading about a guy who, well, just wouldn't be very nice to be around. I wish Baker could have known Dad because exactly the opposite was true.
The mighty hunter," I quipped as we snuck out the backdoor, escaping into the yard. "He can take down vicious rabids and rampaging boars, but one old lady can make him flee in terror.""One scary old lady," he corrected me, looking relieved to be out of the house. "You didn't hear what she told me when I got up - you're so cute I could put you in a pie. Tell me that's not the creepiest thing you've ever heard." His voice climbed a few octaves, turning shrill and breathy. "Today for dessert, we have apple pie, blueberry pie and Ezekiel pie.
Not all of them, but certainly there's some really, really dramatic differences among apples. And what you learn if you have that number of varieties is you learn which Apple is good for which purpose. So I have a favorite apple for apple pie. It's called Bramley Seedling. It's a old British Apple. I blend a lot of these apples together that make apple cider every year. It's a great hobby, but it's, you know, it takes some time. And it can be frustrating when the Japanese beetles or the gypsy moths come.
I don't need a receipt for a doughnut. I'll just give you the money, and you give me the doughnut. End of transaction! We don't need to bring ink and paper into this! I can't imagine a scenario where I'd have to prove that I bought a doughnut. Some skeptical friend...'Don't even act like I didn't buy that doughnut! I've got the documentation right here! Oh, wait, it's back home, in the file. Under d...for doughnut.'
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
IMDB is ridiculous... First of all, they had me down as my height being 5ft 7ins. I'm 5ft 10ins. But now they've got me down as 6ft 1ins and three quarters. They also have me down as doing Voyage of the Dawn Treader. I wish they had me down as doing Francis Ford Coppola's next film. That would be a great rumour.
My favourite pudding is a toss-up between cheesecake - proper, New York cheesecake - and apple crumble and custard. Custard is very important, or dark chocolate mousse. Tea: probably Earl Grey, splash of milk.
I have a constant sweet tooth, so I like anything from the bakery, like cupcakes, cookies.
You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef