Top 560 Dish Quotes & Sayings - Page 8

With the combination of spending a fair amount of time on planes, having twins that go to elementary school, and generally living a lifestyle that is pretty high-stress, I have been known to run myself down quite easily, so I am pretty much a petri dish for germs, colds, and flus.

Americans worry that Afghanistan has become a petri dish in which the germs of Islamic fanaticism are replicating - soon Afghans will be hijacking American planes and bombing embassies everywhere. And their fears are not necessarily unfounded. The Taliban are unemployed war veterans, ready and even eager to return to the battlefield.

By attracting attention to yourself, you distract people from the movie. Ideally, you like a movie to speak for itself. You don't describe a song before you sing it or tell about a painting before you show it. You don't reveal the recipe before you serve the dish. You taste it.

Holy is the dish and drain, the soap and sink, and the cup and plate and the warm wool socks, and the cold white tile, showerheads and good dry towelsand frying eggs sound like psalms, with bits of salt measured in my palm. It's all a part of a sacrament, as holy as a day is spent.

Reading Claire Cooks novel is like eating some exotic dish about which you say, Wow, this is great! Whats in it? The ingredients here are: intelligence, humor, poignancy, revelation and, perhaps best of all, true originality. Ready to Fall seems to me to be ready to soar.

After I saw a couple of pictures put out by my fellow comedy-directors, which seemed to have abandoned the fun in favor of the message, I wrote Sullivan's Travels to satisfy an urge to tell them that they were getting a little too deep-dish, to leave the preaching to the preachers.

The idea behind a dish - the delight and the surprise - makes a difference. Great literature surprises and delights, and provokes us. It isn't just 'Here's the facts - boy meets girl, boy loses girl, boy gets girl.' It's how you tell it.

Snobs are people who look down on other people, but that does not justify our looking down on them. Who can say what dark fears of being inferior lurk behind their superior airs or what they suffer in private for the slights they dish out in public?

You don't lose your temper and throw the cat out the door. You don't lose your temper and throw a dish at the dog and make him thing he's going to die.

When you find the right components in your life, the right people, that gel with you, then you feel as though you're invincible. It may be a fallacy, but you at least feel as though you can take all that life has to dish out.

You can get bogged down in a recipe that's got a lot of steps and a million ingredients, and it takes all day to make. And then you realize, you've just got one dish. For Thanksgiving, you want an abundance of choices, and so you want dishes that you can put together really quickly, but that doesn't mean less flavor.

A typical week of training leading up to a major championship is like the sprinkling of parsley at the end of a dish. It's just the final little touches, that last little bit of strength or fitness, but mostly you are ready and are just maintaining and staying healthy.

The old men running the industry just have not got a clue. They've got to come to terms with the fact that Britain is no longer a totally white place where people ride horses, wear long frocks and drink tea. The national dish is no longer fish and chips; it's curry.

I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.

When I'm in need of a quick meal or party dish, a burger is hands-down my go-to pick! Burgers are easy, fast, and don't even require utensils to eat, making them the perfect get-together main course, tailgating essential, and simple dinner recipe to whip up any night of the week.

One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.

My definition of Man is, a Cooking Animal. The beasts have memory, judgement, and all the faculties and passions of our mind, in a certain degree; but no beast is a cook....Man alone can dress a good dish; and every man whatever is more or less a cook, in seasoning what he himself eats.

Never take advice about never taking advice. That is an old vice of men - to dish it out without being able to take it - the blind leading the blind into more blindness.

I think it's an actor's responsibility to change every time. Not only for himself and the people he's working with, but for the audience. If you just go out and deliver the same dish every time... it's meat loaf again... you'd get bored. I'd get bored.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Anything that provokes a visceral or spiritual response and ignites my senses. Whether it's listening to the ocean, dancing to a song I adore, feeling the wind across my face, sampling a fantastic new dish, or witnessing a phenomenal show, if I experience it before I can even think about it, it makes me come alive.

I used to do volunteer work in poor areas of Cairo, and people would gather their money together to get a satellite dish. You'd see them huddling around and for the first time seeing issues being debated on TV that had never been talked about before. And that is the biggest promoter of democracy you could possibly have.

Think about your first kiss - if you did it and it was bloody awful, you might not do it again. It's the same with cooking - you start off gradually, you get your confidence, and you build on that. Don't be too adventurous to start with - learn how to cook one dish well.

Leadership is diving for a loose ball, getting the crowd involved, getting other players involved. It's being able to take it as well as dish it out. That's the only way you're going to get respect from the players.

I won't eat past when I'm full. I think that's the problem some people have, they like a dish so much that they'll eat until it's completely gone and feel sick after. Me, if I feel full, ready, comfortable, I'll stop.

Have you ever booked multiple restaurants so you could decide on the night where to go? Complained about the price of a dish that you loved? Ordered a coffee to use a cafe's wi-fi for half a day? If you said 'yes' to any of those, chances are there's a restaurateur out there who's hurting a little because of it.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.

The Mars Rover sent back stunning photos [last week] indicating the past presence of water. The pictures show tiny splotches of blue on the Red Planet. The other theory is that the satellite dish on the rover accidentally picked up CNN's election coverage.

When the idea of 'Chopped' surfaced, it was originally meant to be taped at some guy's mansion with him and his crazy Chihuahua. A stuffy fellow in a tuxedo was to host, and the losing chef's dish was then fed to the dog! I am not kidding, I saw it! I think it is genius! Twisted, but genius!

People think I'm consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I'm not showing the carrots I'm having on the side rather than having a whole other big dish of something.

No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread.

I think Los Angeles is often portrayed as kind of a petri dish, where bad decisions start and then spread to the rest of the world. I don't see it that way. I feel Los Angeles is a place of almost primal struggle and survival. It's not a city that embraces its inhabitants.

The scientist does not defy the universe. He accepts it. It is his dish to savor, his realm to explore; it is his adventure and never-ending delight. It is complaisant and elusive but never dull. It is wonderful both in the small and in the large. In short, its exploration is the highest occupation for a gentleman.

I will say one of my favorite Russian side dishes is beet salad. It is dehydrated beets chopped very finely with nuts. It is a great side dish. I would like to try to make this when I get home. The nuts make it!

Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish.

Alternating the thoughtful task of writing with the mindless work of laundry or dish washing will give you the breaks you need for new ideas and insights to occur. If you don't know what comes next in the story... clean your toilet. Change the bed sheets. For Christ sakes, dust the computer. A better idea will come.

When people ask me how I develop recipes, I have to respond: "travelling, eating, watching, experimenting, and constantly asking myself: 'Do I want to eat this dish again?'" Will I yearn for it some evening when I'm hungry? Will I remember it in six months' time? In a year? Five years from now?

One thing inspired me the most from the time I spent in Charleston was how much heritage and history are connected to influencing how I cook. Each dish tugged my heart in a different spot that after I finished cooking, I was really emotional and felt fulfilled at the same time.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

I've always thought that a Saturday morning at home should be education time. I mean fun education, for example learning to cook a dish or reading about something new. So I put on documentaries, get a bunch of magazines and newspapers and use the morning to make myself better.

There are times when I need to dig up the diagram for a type of satellite dish, for instance, but I just can't seem to phrase this need correctly. As a result, I'm inundated by advertising for satellite television and people's online customer reviews of such services when, in fact, I was only trying to figure out what a certain component is called.

Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.

I learned a long time ago with you that folks who were trying to be kind would rather do it with a macaroni-and-cheese bake than any personal involvement. You hand off a serving dish and you've done your job - no need to get personally involved, and your conscience is clean. Food is the currency of aid.

Another old saying is that revenge is a dish best served cold. But it feels best served piping hot, straight out of the oven of outrage. My opinion? Take care of revenge right away.

A tender beef roast with a well-browned exterior is about as easy to pair with wine as a dish can be. You have your pick of just about any medium- to full-bodied red wine, from any place.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.

This dish ain't just called Karate Meat because it's got an Asian kick to it. It's called Karate Meat because it will beat you up like a pigeon in prison.

People see it [boxing] as a physical contact sport, but it's not. It's really a spiritual one of will against will. Who wants it the most? How much is he willing to take - and dish out - to get it? It's like fighting is 10 percent physical and 90 percent emotional.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.

As a card-carrying space nerd and NASA's chief scientist, I love space movies, from 'Star Trek' to 'Star Wars' to my all-time favorite - 'The Dish', an Australian comedy that celebrates that first moment when Neil Armstrong stepped down onto the surface of our moon.

When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and made some things I haven't made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren't a grown-up.

When culture is created in boardrooms with a panel of six or seven strategists for the masses to follow, to me that is no different than an aristocracy. It's not created from the people in the middle of the streets, so to speak. It is created from a petri dish for the sake of making money, and it is undermining the longevity of the culture.

Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.

Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those who, when presented with such a dish, show neither the rush of desire, nor the radiance of ecstasy, may justly be deemed unworthy of the honors of the sitting, and its related delights.

We go to Italy every winter, and my husband's mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.

If you saw me with my clothes off you'd see that my body is in great shape and ready to take on the world.... I could snap my fingers and have any man I wanted, but I have too much respect for myself for that.... People can look then wonder about the taste and the sensuous delights of the dish, but when it comes down to it they simply can't afford such an expensive luxury.

One of my favorite times of year is around Christmas when my entire family gets together and we make tamales together. It's a full two-day event, and we create an assembly line. It's awesome because everyone has his or her own part in making the dish. It's so much fun.

I hear actresses talking about this all the time - this idea that you sit in meetings and the studio says, "Well, you can't do that because the audience won't like that. They won't root for you. It's not sympathetic." I think that we've been served this one dish for so long that we believe that it's all that audiences want, but when we test them or throw something out there that has some truth to it, they seem to always respond.