A Quote by Art Smith

I bought an organic rice milk. Frozen.....I'm not going to make something I don't know how to make, I don't have a recipe for. — © Art Smith
I bought an organic rice milk. Frozen.....I'm not going to make something I don't know how to make, I don't have a recipe for.
You can't make a recipe for something as complicated as surgery. Instead, you can make a recipe for how to have a team that's prepared for the unexpected.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
I learned from my community how to shoot a gun, how to shoot it well. I learned how to make a damn good biscuit recipe. The trick, by the way, is frozen butter, not warm butter. But I didn't learn how to get ahead.
Organic is something we can all partake of and benefit from. When we demand organic, we are demanding poison-free food. We are demanding clean air. We are demanding pure, fresh water. We are demanding soil that is free to do its job and seeds that are free of toxins. We are demanding that our children be protected from harm. We all need to bite the bullet and do what needs to be done—buy organic whenever we can, insist on organic, fight for organic and work to make it the norm. We must make organic the conventional choice and not the exception available only to the rich and educated.
Cows' milk and soya milk isn't good for me. Almond milk and rice milk is OK. I don't really drink alcohol, either. Maybe wine but only sometimes.
What's this about rice milk? I didn't even know rice had nipples!
Organic is loaded with a sense of rightness, with a set of rules. I would much rather someone bought food that was local and sustainable but not organic than bought organic food that had to be shipped across the world.
I am going to learn to make bread tomorrow. So if you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you dont know how to make the staff of life to learn with dispatch.
Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.
My wife actually got worried about my drinking so much regular milk, you know, so she got me into rice milk and now soy milk, which I greatly enjoy. A soy mocha's a fine thing.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
I eat out a lot, so being at home is just great. I usually make a chicken rice recipe that I picked up in Thailand years ago. The chicken has to be boiled before adding in chillies, ginger, soy and white pepper. Then you make a kind of pilaf. Its delicious.
I like rice. Rice is great if you're hungry and want 2000 of something picketing, but I don't know how to show it.
There's just something about BJ Penn that gets people amped up. You don't know what's going to happen but something is going to happen. He might disappoint you, make you happy, make you cry or make you jump out of your chair, but he'll do something to you.
I love milk so much! I make a point of drinking a glass of milk every day. So now anyone who did those milk ads with the milk mustaches, they're my heroes.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
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