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I kind of feel like I've been eating professionally for a long time. I've tasted everything. If there's a sausage, you know what? I know exactly what it tastes like. I love them all. But right now it's more important for me to not have all that grease and fat in my body.
I've been able to see some very impressive people that are in politics, and I've been able to see a lot more people that are much less impressive that I don't know if I'd want to spend my life working with. When I see sort of how the sausage is made, it's not very pretty.
There was this sausage factory a block away from my childhood apartment. It didn't smell nice, like chorizo or something; it was pretty foul. Just nasty. But that smell reminds me so much of my childhood because every morning when I was going to school, I would smell that.
They say you don't want to know how sausage is made. Book coverage is like sausage in that way: better not to know exactly how the gatekeepers of mainstream media choose which books to crown as must-reads each season - just swallow it down with a cold beer and call it a night.
So if it resonates with fans - and that's always the bottom line, fans have the final say - then I'm sure we'll see more of it. I'd be honored to do it. I saw the first one today, and I cracked up. I literally laughed out loud. I saw how the sausage was made, and I still laughed.
So in order to make a large volume of sausage, you need to have a dedicated refrigerated room, where you can grind and mix and stuff and everything, because if sausage mixture gets too warm while you're forming it, it doesn't bind properly, and your sausages end up crumbly and dry.
Usually, I'll have egg whites, turkey sausage, fruit, and oatmeal for breakfast. For lunch I'll have some grilled chicken or a turkey burger with veggies, fruit and wheat bread. Between lunch and dinner it's often a protein bar, and then my evening meal is pretty much the same as lunch.
For me, Glasgow is all about the people and the spirit of the place. You have enough Gregg's bakers, though, I'll say that. The opening of the 1977 'Star Wars' movie was possibly the only time I've seen a longer queue round the block than in Glasgow for sausage rolls. That was quite an eye-opener.
Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.
Oh, you're one of the sodomites. You should only get AIDS and die, you pig. How's that? Why don't you see if you can sue me, you pig. You got nothing better than to put me down, you piece of garbage. You have got nothing to do today, You have got nothing to do today, go eat a sausage and choke on it.
We all say that we want to repeal Obamacare, and we would all love a clean, full repeal. But the truth is, sometimes it's kind of like making sausage. You have to do it one step at a time. You've got to approach it from the standpoint that you make substantial gains today, and then the next opportunity, you make more.
I love to make soups. My father used to say, 'There's nothing like a nice bowl of soup.' One of my favorites is... ready? Broccolini, white bean and hot Italian sausage soup. I've used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That's one of my good ones.
I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'
I have a garden. We have fresh tomatoes and strawberries. People are different here... People out in California, they grow up quicker. They have a lot of excess, and they have a lot more things than we do here in Hungary. There, they start doing makeup when they're 13, when we would still be out in the countryside making sausage.
One of the things that's important for anybody adapting source material that is primarily a male buddy picture is to find ways to latch on to strong female characters in the piece and bring them to the forefront and celebrate their point of view alongside the men; otherwise, it becomes a sausage party, and it's a singular point of view.
I like breakfast sandwiches, and the Krystal Sunriser might be the best breakfast sandwich on Earth. It has a really soft bun and sausage, eggs, and cheese on it. It's great if you're out until 5 or 6 in the morning and you happen to catch the 5:30 first shift. That's what I used to do when I played clubs; I would almost stay out until they opened.
I changed my diet completely. You know, I'm from Cleveland, so I've always loved sausage and red meat and all of that stuff, so now I find myself not eating any of that, no red meat, no sausage. It's basically a vegetarian diet with a little bit of fish. I drink quarts of carrot juice, quarts of cranberry juice, endless amounts of water and nothing else.
I'm a vegetarian. You're a what? I don't eat meat. How can you not eat meat? I just don't. He says he does not eat meat. What? No meat? No meat. Steak? No... Chickens! No... And what about the sausage? No, no sausage, no meat! He says he does not eat any meat. Not even sausage? I know! What is wrong with him? What is wrong with you? Nothing, I just don't eat meat!
