Top 1200 Iron Chef Quotes & Sayings - Page 20

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

There is the cult of the actor and of the director, and there's even been the cult of the celebrity chef and gardener, but there has never been a cult of the screenwriter. But I'm happy about that because what I crave - in a completely venal way - is creative opportunities, not recognition.

Ordinary men died, men of iron were taken prisoner: I only brought back with me men of bronze.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

Without a Jewish state, the iron truth of history is that the Jewish people sooner or later become even more vulnerable to the next wave of anti-Semitism.

Countries like Iran and China support an Internet Iron Curtain that would censor political dissidents and deny anonymous activity online through mandatory registrations of IP addresses.

It's been a long road. A humble Dearborn beginning. Secretary mom, dad teaching handicapped children. Working for what they had. Eventually, I moved to L.A. but, not good for me, I felt rejected. So I stopped acting and, needing to feel good inside, became a chef.

Ronald Reagan succeeded in bringing down the Iron Curtain by showing strength and resolutely standing up to the Soviet Union. President Trump needs to be similarly resolute towards Putin.

Everything in Irenaeus is bathed in a warm and radiant joy, a wise and majestic gentleness. His words of struggle are hard as iron and crystal clear, ... so penetrating that they cannot fail to enlighten the unbiased observer.

I have deliberately stung myself with a small section of box jelly tentacle, and it felt like being burned by a steam iron. Larger stings can lead to cardiac arrest, and mind-blowing pain.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

Everybody uses pop culture as a shorthand. You might make an obscure reference to Monty Python or Iron Eagle that only some people will get, but if they do it conveys a world of meaning.

We hence acquire this sublime and interesting idea; that all the calcareous mountains in the world, and all the strata of clay, coal, marl, sand, and iron, which are incumbent on them, are MONUMENTS OF THE PAST FELICITY OF ORGANIZED NATURE!

I can still memory - taste the fresh buttermilk pancakes and hot buttermilk biscuits - both made with lard! - that were cooked on the top, or in the oven, of that ancient iron stove.

When I grew up reading comics, the part in the Marvel universe that was so exciting was that you could have a battle going on in 'Iron Man' and then, suddenly, Thor would fly overhead, and you realized, 'Oh, it's all one place.'

We said, as we were developing 'Iron Man 1,' and working on these films, that our characters need to be as interesting out of their costumes as they are inside their costumes, fighting and flying around.

Schinkel's aesthetic was not a crudely materialistic "truth to material" affair... but rather an attempt to inform iron and other industrial materials with an appropriate beauty through the direct collaboration of the artist in the manufacturing process.

The unknown is uncontrolled; no strategies exist that will enclose the endless territory of the new. Only by trusting in yourself and in this world can you get past the watchdogs of your fears and out of the iron gates of the already-known.

An artist's creative energy is ephemeral as a flower. It blooms and soon dies. No artist is great forever. Personally, I think I reached my peak in 2004 when I shot 'Samaria' and '3-Iron'.

I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.

I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.

Believe me, it is a great deal better to find cast-iron proof that you're innocent than to languish in a cell hoping that the police---who already think you're guilty---will find it for you.

Iron till it be thoroughly heated is incapable to be wrought; so God sees good to cast some men into the furnace of affliction, and then beats them on his anvil into what frame he pleases.

I'm telling you, there have been some great finishers in the world of pro wrestling or sports entertainment. Whatever you want to call it. Man, I enjoyed the Iron Claw back in the day. I believed it was real.

Twixt devil and deep sea, man hacks his caves; Birth, death; one, many; what is true, and seems; Earth's vast hot iron, cold space's empty waves.

A cardio workout increases blood flow and acts as a filter system. It brings nutrients like oxygen, protein, and iron to the muscles that you've been training and helps them recover faster.

By continuing to redefine the cost structure in food, we think Munchery will eventually make getting a high quality chef-prepared meal delivered to your door less expensive than buying the ingredients to cook a similar meal yourself.

Unless Russia is face with an iron fist and strong language, another is in the making. Only one language do they understand - 'How many divisions have you?' ... I'm tired of babying the Soviets.

When I heard the draw I was out on the golf course. I had an eight-iron in one hand and my mobile in the other. When we came out with United, my club went further than the ball.

I did 'Iron Man' because I was curious about those massive movies that were taking over the summers every year, and I wanted to see what the fuss was about.

'J'eet jet?' is still the standard way for a Pittsburgher to ask if you're ready for a meal, but the meal itself is no longer limited to chipped ham and an Iron City beer.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

Everything about the studio was enormous. You walked through the gates of iron, and it was palatial looking. The first day, I was introduced to Clark Gable. He said, 'Hello, kid. Welcome to MGM. I'm just leaving.'

In 10 years, I don't really know what I'll be, and I like not having any idea. I like the idea of being so passionate about everything I do and the fact that I might wake up tomorrow and say 'I want to be a chef,' and just pour myself into that.

By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.

The first thing I remember is that my dad had a big iron Olivetti typewriter and he worked all night. He was a staffer at Punch but in the evening he wrote columns for the Evening Standard and The Times.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

Only few people have same level as Iron Sheik - the Brock Lesnar and the Kurt Angle. Back in the day, they both be good opponent for me. They know I could break their ankle if I want.

When you'd get a note from someone, the government, it meant something was wrong. This was the way it was. Just goes to show you the way that being a chef has changed, you know - being on the bottom of the social scale and now being what we are, it's incredible, it's terrific.

Write while the heat is in you. The writer who postpones the recording of his thoughts uses an iron which has cooled to burn a hole with. He cannot inflame the minds of his audience.

The unthankful heart... discovers no mercies; but let the thankful heart sweep through the day and, as the magnet finds the iron, so it will find, in every hour, some heavenly blessings!

How Superheroes Make Money: - Spider-Man knits sweaters. - Superman screw the lids on pickle jars. - Iron Man, as you would suspect, just irons.

I watched 'Iron Man 3' the other night, and my chin was on the floor. 'Vikingdom' is a different type of movie, because it's rooted in reality. The characters are more real; they're not these superhuman people who can fly and do things.

So deeply is the gardener's instinct implanted in my soul, I really love the tools with which I work; the iron fork, the spade, the hoe, the rake, the trowel, and the watering pot are pleasant objects in my eyes.

Many in Hollywood viewed the public persona of the young Debbie Reynolds as demure and vulnerable to be a complete facade. Pianist Oscar Levant once quipped, "She's as wistful as an iron factory."

If I hadn't become a chef I would have loved to be a top tennis player, although I was never good enough so it wasn't really an option. But that has never dimmed my love of the game, which started in childhood when I was lucky enough to be a ball boy at Wimbledon.

It is remarkable that Providence has given us all things for our advantage near at hand; but iron, gold, and silver, being both the instruments of blood and slaughter and the price of it, nature has hidden in the bowels of the earth.

When confronted with iron-will determination, I can see Time, Fate and Circumstance calling a hasty conference and deciding, We might as well let him have his dream. He's said he's going to get there or die trying.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.

She was a lioness. She was described as an iron fist in a velvet glove. She needed that culture and background to survive in the world of Hollywood where you have to fight for everything.

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

Children hop around Phylakopi on sea-polished pebbles the size of bean bags and bask themselves, alongside the lizards, astride the sturdily built walls of Iron Age homes.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.

And Thou, vast Ocean! on whose awful face Time’s iron feet can print no ruin-trace, By breezes lull’d, or by the storm-blasts driv’n, Thy majesty uplifts the mind to heaven.