A Quote by Robert Gillis

Photography is like making cheese. It takes a hell of a lot of milk to make a small amount of cheese just like it takes a hell of a lot of photos to get a good one. — © Robert Gillis
Photography is like making cheese. It takes a hell of a lot of milk to make a small amount of cheese just like it takes a hell of a lot of photos to get a good one.
The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only takes five eggs, a little milk and a handful of cheese to make a fat, sassy cheese soufflé.
It's seldom you make a great picture. you have to milk the cow quite a lot to get plenty of milk to make a little cheese.
Supermarkets and specialist suppliers will have you believe there are great substitutes for cheese. There are not. No vegan cheese tastes anything like decent cheese, and melting cheese might as well be alchemy as far as the vegan cheese industry is concerned.
I like cottage cheese. That's why I want to try other dwelling cheeses, too. How about studio apartment cheese? Tent cheese? Mobile home cheese? Do not eat mobile home cheese in a tornado.
I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.
I fall down all the time because I'm such a klutz, but I have never broken a bone, and I don't eat milk or cheese ever. I like tofu cheese and soymilk in my coffee and cereal.
Then one day, this kid named Darren Walsh touched the Cheese with his finger, and that's what started this thing called the Cheese Touch. It's basically like the Cooties. If you get the Cheese Touch, you're stuck with it until you pass it on to someone else. The only way to protect yourself from the Cheese Touch is to cross your fingers.
It takes a lot of money to make music and get it to people. It takes a lot of time to make a record sound good.
I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.
I love macaroni and cheese. I could eat it every meal of the day. It used to be sushi, but these days I cannot stop eating mac and cheese. I haven't had it from a box in a long time, but I'll make it homemade style with four types of cheeses, lots of milk, maybe a little ketchup. I don't know, I'm crazy like that.
Television is not like making records. I wanna tell all you kids, do not try this at home, 'cause it's hard. It takes a lot of hard work, a lot of practice, and a lot of different takes.
When I first became interested in photography, I thought it was the whole cheese. My idea was to have it recognized as one of the fine arts. Today I don't give a hoot in hell about that. The mission of photography is to explain man to man and each man to himself.
Like a good grilled cheese, a good quesadilla is one that takes its time cooking, for a thoroughly melted interior and nice, even browning.
Cheese and jam are really nice. Cheese and apple as well. Cheese and grapes are good.
Swiss cheese is the only cheese you can draw and people can identify. You can draw American cheese, but someone will think it's cheddar. It's the only cheese you can bite and miss. "Hey Mitch - does that sandwich have cheese on it?" "Every now and then!"
I was on a bus once, it was in the middle of the night, and I had a box of crackers and a can of Easy Cheese. It was dark, and it was a surprise how much cheese I had applied on each cracker. That's why they should have a glow-in-the-dark version of Easy Cheese. It's not like the product has any integrity to begin with. If you buy a room-temperature cheese that you squeeze out of a can, you probably won't get mad because it glows in the dark too.
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