A Quote by John Updike
Critics are like pigs at the pastry cart.
Related Quotes
All those little congruences and arabesques you prepared with such delicate anticipatory pleasure are gobbled up as if by pigs at a pastry cart.
I'd like to get four people who do cart wheels very good, and make a cart.
I have myself a poetical enthusiasm for pigs, and the paradise of my fancy is one where pigs have wings. But it is only men, especially wise men, who discuss whether pigs can fly; we have no particular proof that pigs ever discuss it.
Who can't like pigs? They're wonderful creatures! I've always liked pigs.
There are television critics, movie critics, and theater critics too who I like and who I follow and I get genuinely bummed when they don't like something that I've written because I usually agree with them.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
I was not great behind the counter. I had a week off without asking for it. Another time, we had a cart go up in flames, and we went out on another cart, which we wrecked by running it into the cart that was on fire.
When critics ask you if you feel vindicated by other critics - I didn't like critics then, and I don't like them now. There you go. I've always been outside the mainstream, and it stayed that way.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
She [Sadie Thompson] gathered herself together. No one could describe the scorn of her expression or the contemptuous hatred she put into her answer. "You men! You filthy dirty pigs! You're all the same, all of you. Pigs! Pigs!"
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
I love the romance of Paris. I love Angelina [tearoom and pastry shop]. I always get a Mont-blanc [pastry] there.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
On the three pigs he and his wife own: "We acquired the pigs last year. My wife was born on a pig farm and has always been very fond of pigs. Of course, they are for eating, which is why they are named Breakfast, Lunch and Dinner. You wouldn’t want to eat Rufus, Marcus and Esmeralda.
A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of sweet potato creates a similar buttery contrast and a satisfying bite.
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