Quotes of All Topics . Occasions . Authors
That's called a microphone. It's a big sausage that picks up everything you say - and you're starting early.
You don't always have to have a record out. I'm not a sausage factory, you know, turning out records every year.
I looked at [Goering eating sausage] and I knew that what they say was true: that pigs eat the flesh of their own.
I recently went to New York for the first time, and honey, I'm in love with that place. I'm obsessed with its sausages.
I draw from life - but I always pulp my acquaintance before serving them up. You would never recognize a pig in a sausage.
Seth [Rogen] and Evan [Goldberg] finally convinced a company to finance the film [ Sausage Party] and Sony to distribute it.
Pizza is definitely my favorite food. I usually go with a pepperoni and sausage mix. But I love the New York-style thin crust.
I grew up in Zurich until I was 12, and I've always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard.
Writing went from being a calling to being a job. Business ruined things. It became like making sausages in a sausage factory.
Politics is like sausage being made. It is unsavory, and it always has been that way, but we usually end up where we need to be.
I think politics often seems remote, and anything we can do to show more of the workings - how you make the sausage - is useful.
The French got enough from the Germans to save them from starvation; but many a woman sold herself for a loaf or a chunk of sausage.
I am always jumping into the sausage grinder and deciding, even before I’m half ground, that I don’t want to be a sausage after all.
I don't normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.
I've picked butter beans, okra, watermelon, cantaloupe, honeydew. I've butchered pigs, chickens. We made our own sausage and pudding.
I am not an intellectual. An intellectual is someone who looks at a sausage and thinks of Picasso, whereas I just say 'pass the mustard'.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We've got all kinds of products.
Breakfast would be, like, egg whites with tomatoes, turkey sausage and feta cheese. Then for lunch I'd have salmon and spinach or something like that.
I pretty much eat at home all the time, so it's either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.
One of my insecurities was my looks. I was short, cute and chubby, and Dad used to call me his 'little fat sausage.' But I always knew I had musical talent.
I do adore food. If I have any vice it's eating. If I was told I could only eat one food for the rest of my life, I could put up with sausage and mash forever.
You can't negotiate in public. People won't make concessions in public. They will do that in private. Like sausage making, you have to do it behind closed doors.
When you see results, you start to wonder, 'What would happen if I had oatmeal instead of sausage for breakfast?' You start to eat better because you feel better.
I'll leave it to you, Sassenach," he said dryly, "to imagine what it feels like to arrive unexpectedly in the midst of a brothel, in possession of a verra large sausage.
I think the most hectic time in my house is about six o'clock in the morning, our sausage dog starts howling and barking and scratching to wake us all up - no alarms needed.
I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.
Though we tend to reach for the bacon or sausage, fish and eggs are a classic breakfast combination in many places around the world, and for good reason: They're great together.
Christmas is forced upon a reluctant and disgusted nation by the shopkeepers and the press; on its own merits it would wither and shrivel in the fiery breath of universal hatred.
I once hosted the Butcher Shop of the Year Awards. There's nothing like performing to the personification of the phrase a 'sausage fest' to hammer home how you've hit the big time.
If you want my Tim Hortons order, I do get the egg and sausage and cheese on a biscuit. One is usually enough. If I'm really feeling greedy, I'll get two. I'll do that with a large coffee.
I get breakfast when everyone else is on their lunch break. I usually go to Dimes, which is a short walk from my apartment. Usually, I'll have chia pudding or an acai bowl and toast and sausage.
My favorite splurge is homemade chocolate cake and vanilla ice cream or a Sausage McMuffin with egg or scalloped potatoes or turkey yanked right off the carcass and dipped in gravy or See's chocolate.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
I used to help my granddaddy make sausage. He would mix it up in a cleaned-out washtub with his hands, no gloves. Man, if we did anything like that today, they would jack the jail up and throw us under it.
I am attracted by almost any French word - written or spoken. Before I knew its meaning, I thought 'saucisson' so exquisite that it seemed the perfect name to give a child - until I learned it meant 'sausage!'
Usually, I like stuff kind of fitted, but I'm getting more and more into this comfort, this melding of comfort and style rather than looking like you've tried to shove yourself into some sort of sausage casing.
My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.
I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.
There's nothing I could say that would make it so anyone is disappointed when they see it. In other words, I can trumpet it all I want, but it's just that good. It's a really layered film [Sausage Party], strangely enough.
If I'm working as an engineer for another band, the responsibility for brilliance pretty much rests on their shoulders. I think I'm pretty good, but I'm not good enough to turn a trout into a sausage, or the other way around.
I am not interested in being a Barbie doll and turning myself into a sausage for the next 20 years. I want to follow actresses like Helen Mirren and Judi Dench who have lines on their faces and aren't afraid of playing their age.
The majority of our fans are dudes. And the chicks you do see at our shows are probably there because of a dude. Slayer shows are nothing but sausage fests. We always joke that we really need to write some love songs or something.
I found university a little dispiriting. I thought I would enter the great halls of Plato, but instead I entered the halls of an intellectual sausage factory. I wanted to do something not on the main course, and chose the environment.
We came from a family where we ran our own small business. Our dad made his own products. We made our own sausages, our own meatloafs, our own pickles. Dad had to do everything himself. He had to figure out how to finance his business.
I wore a groove in the kitchen floor with endless trips to the fridge, hoping against hope that I had somehow missed a plateful of cold sausages on the previous 4,000 excursions. Then, for no obvious reason, I decided to buy a footstool.
Thanks to my Czech-German heritage, I can't get enough of savory foods like stews, sausage, noodles, and anything that involves melted cheese. Not great choices from a dietary perspective, but at the end of a long day, I feel like I'm entitled.
I cannot stand when you go to a wedding and get fed tiny portions. I want everyone to have a good feed on my wedding day, so I plan on having several types of sausage, mash, and gravy up for grabs. Every guest will have a Yorkshire pudding, too!
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
At one point in the mid-Eighties I shared a promoter with the Smiths. One night, we were sitting backstage when Morrissey burst in, utterly distraught, sobbing his heart out. Turns out someone had thrown a sausage at him on stage during 'Meat Is Murder.'