Quotes of All Topics . Occasions . Authors
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
I'm makin' a lotta dough, everyone knows who you are, and who the hell cares whether you're typecast or not? Also, there's something wrong with complaining about being typecast in something you really enjoy doing.
I don't want to get on the treadmill of earning more money. I'd rather live cheaply and allow myself more freedom. I can honestly say I've never taken a film just for the dough, although I've made some ghastly mistakes.
Sometimes it's the lead, but there are not always leads out there, so then it's an interesting supporting character, or there's a lot of dough, although that happens less and less. Let's have a good laugh about that one.
The name 'Boss' started with people that worked for me... It was not meant like Boss, capital B, it was meant like 'Boss, where's my dough this week?' And it was sort of just a term among friends. I never really liked it.
We eat raw dough. We eat raw cookie. We eat massive buttercream in cakes that are still warm. We eat salt. We have to taste things that you will not put in your mouth. But you know what? That's television. You have to do it.
All families had their special Christmas food. Ours was called Dutch Bread, made from a dough halfway between bread and cake, stuffed with citron and every sort of nut from the farm - hazel, black walnut, hickory, butternut.
I will never say never, but I will say never to doing the more typical romantic comedies. You know, unless I'm getting audited and I'm on the street and I desperately need some dough and that's the only thing that I'm getting.
My dad made these dough balls and covered them up with a cloth in front of a gas fire, which was stuck on a wall. They were rising. In my head, I think they were the best rolls I've ever had. If there was a starting point for me, that was it.
I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.
You know what, the drummer is my manager. He's busy. And I'm busy. I don't need the dough, though. But having said that, there's a limit to how much bad music I wanna play. I did it when I was young, and some of the music was OK, but it wasn't great.
We look at 'Kneading Dough' as a brand that stands for athletes being empowered to have a conversation about finances, about what they're going to do post-career, what they think about when they're not competing in their sport, what they're investing in.
Sometimes I take a movie that I know is not great; it's not great on the page, but I need to work. Sometimes I need to make the money. I need dough. I want to work, and so I'll take something that is compromised in some arena. But it's like, actors gotta act.
My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.
If it was all about me, I'd do a whole lot of pop records, make a whole lot of money, just rake in the dough. But it's never been all about me. It's all about being a voice for the voiceless. People who can't speak for themselves, who don't have a mic, don't have a say.
You don't need a specialty lame (French for 'blade') to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.
If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture has their own version of empanadas.
I was part of a group called Casanova Fly, doing bouncer work, attending college and working in a pizza shop when I first met producer Sylvia Robinson who came into the pizza shop where I was flipping the dough. I was rapping in the park in Englewood, and she heard about what I was doing.
I've got a friend who went to jail in 2004 just before my first album came out. I'm on TV, and they're inside, looking at me like I'm 50 Cent. They think I'm killing it, earning mad dough every day. I'm sending him trainers and that, but it's not enough, because he thinks I should be doing more.
I don't see my artist friends as any more neurotic or addiction-prone than the others. The roommates I have had who were into triathlons or environmentalism were just as crazy as the poets, just as prone to tears over gardening or air conditioners, just as ready to kite a cheque or binge on cookie dough.
Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).
In the morning, we sliced all the vegetables and layered everything up in a pot with a glass of Riesling. On the way to church, we dropped it off with the baker, who sealed the lid with a strip of dough and put it in his oven for a couple of hours. We picked it up at 12 o'clock and took it home to eat with mustard and salad.
To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.
I especially have very fond memories associated with the 10th day of Dassera. My friends and I would meet up and build this huge 7-feet-tall Ravan, which we'd burn at around sunset in our colony. And this was no ordinary Ravan. We'd actually sit and hand-mix the contents of glue and glitter with the dough and wrap it around newspaper for the base.
