Quotes of All Topics . Occasions . Authors
You know, I'm the tough guy with taste, good friends, you know, describe me that I'm the tough guy, period, the way others do. But, you know, I'll tell you, I'm a complete wuss when it comes to my own kids.
I think that when you are accused of being in bad taste it can be quite positive. You're challenging the notions of polite society. I'd like to put across the notion that bad taste is actually good for you.
There was no relationship between a wedding dress and fashion. There was no good taste, either. I realized that I could make an impression in terms of changing and readdressing the whole industry of bridal.
I don't believe in ghosts and have never seen one. I wish I could see one, and I would like to have seen one because then I could believe in God. If I can see it, feel it and taste it, then I believe in it.
If a symbol should be discovered in a painting of mine, it was not my intention. It is a result I did not seek. It is something that may be found afterwards, and which can be interpreted according to taste.
That survival instinct, that will to live, that need to get back to life again, is more powerful than any consideration of taste, decency, politeness, manners, civility. Anything. It's such a powerful force.
I really love the smoked ice cream because it's so unexpected. Yet when you taste it, it's sort of familiar and otherworldly at the same time. I guess that's what I really like about what smoke does to food.
Racing is a great sport, but we need people to come along and see that for themselves. Maybe they're not used to going racing or haven't been before, but I think people get a taste for it; they do come back.
And music is kind of a - it's like a finicky industry to be in of course. Like, tastes change. You're hot one minute; you're not - you know, I've been through it quite a few times, like, on both sides of it.
The highest degree of meekness consists in seeing, serving, honoring, and treating amiably, on occasion, those who are not to our taste, and who show themselves unfriendly, ungrateful, and troublesome to us.
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.
There is a diversity of thought and philosophy, diversity of languages and dialects, diversity of political spectrum, and there's a diversity of taste for food. I don't label or characterize Jews in any way.
I can't eat beans - all beans. I think because I'm half Cuban. So growing up, we were always eating black beans and rice, and I think I just said, 'Enough with it,' and I can't even stand to taste it anymore.
You can only understand if you've had the technique done to you. It's like food. You can't describe the taste, but if you've tasted it, you know what it is. You have to personally experience it to understand.
Fashion and music are two great artistic forms that can be molded by the youth culture - our taste and our passion for evolving things in our limited time on earth allows us to look at things with fresh eyes.
The cold, mean 'Sunset Boulevard' - a beautiful title, though I suspect it was shot on another boulevard - is further proof of the resurgence of art in the Hollywood of super-craftsmen with insuperable taste.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
We imperatively require a perception of and a homage to beauty in our companions. Other virtues are in request in the field and workyard, but a certain degree of taste is not to be spared in those we sit with.
I make a fair amount of my food choices for environmental-type reasons than nutrition or taste. I'm trying to minimize impact, which is something most people don't necessarily think about when they're shopping.
New York is a brutally expensive place to live, and the kind of person who might have the dedication and esoteric taste to make the comics that I would really love is finding it more relaxing to live elsewhere.
I had the taste of the alcohol since I was 11. It allowed me to be clever, charming and to behave outrageously. Acting also allowed me not to be me. So I could indulge every fantasy in this paradise of America.
It is probably a very good thing for a boy to learn to live with enmity, as opposed to an atmosphere of love and affection, as it hardens him and gives him a taste of what he is going to run into later in life.
I'm a pop enigma. I live and breathe every element in life. I rock a bespoke suit and I go to Harold's for fried chicken. It's all these things at once, because, as a taste maker, I find the best of everything.
You have to trust yourself, not research. Not testing. Testing helps, but you have to trust your own taste. If your taste says something isn't any good, don't let research rationalize that out of its own truth.
When I first went to Kmart, I was so excited that I could bring my kind of taste to the masses. They didn't have 100 percent cotton sheets at mass market in 1987. We made those in yellow and pink and pale blue.
Dostoevky's lack of taste, his monotonous dealings with persons suffering with pre-Freudian complexes, the way he has of wallowing in the tragic misadventures of human dignity - all this is difficult to admire.
Comedy is something that I'm definitely looking to get into. I had a little taste of it and I do intend on going to classes for it because I think it's a different muscle, and it's hard to find female comedians.
I know dozens of authors who have had a lot of books published by New York, and they won't ever take another Big 6 contract since they've gotten a taste of the freedom, control, and money self-publishing offers.
A good espresso to me is a little bit salty; you just become used to a good taste. Anytime I go into a new place and they don't clean their machine properly or the water temperature isn't right, it tastes awful.
A garden that one makes oneself becomes associated with one’s personal history and that of one’s friends, interwoven with one’s tastes, preferences and character and constitutes a sort of unwritten autobiography.
Fiction leaves us so much work to do, allows the individual so much input; you have to see, you have to hear, you have to taste the madeleine, and while you are seemingly passive in your chair, you have to travel.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.
I pledge allegiance to the living, and I will defend art from history. I will rescue art from the future, from its attrition into taste, and from the speculative notion that it will become more valuable with time.
I'm a bit multifaceted in the sense that I've got many more than one musical taste. If you think about it, I started out playing in a punk band and ended up doing electro-pop. That was more an accident than a plan.
I still stand behind the stuff I did early on, but I was on a record label, and I didn't have a lot of creative control. Another side of that is just being young and having bad taste. There was plenty of that, too.
They say your childhood influences your tastes and interests, or your approach if you're an artist. So what you create, whatever you saw, whatever your childhood was like - it influences how you're going to end up.
When you taste things in the right order, sometimes they taste so much different than if you taste them out of order. Not that there's a right order, like by rule, but just like in a thoughtful way that makes sense.
No longer is drinking an art with Americans; once they drank for the taste, but now they drink only for the effect. The more quick and fatal the liquor, the better they like it. They are either on the wagon or else.
There are four Powers: memory and intellect, desire and covetousness. The two first are mental and the others sensual. The three senses: sight, hearing and smell cannot well be prevented; touch and taste not at all.
You have to approach something with indifference, as if you had no aesthetic emotion. The choice of readymades is always based on visual indifference and, at the same time, on the total absence of good or bad taste.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
I live in a country where music has very little success, though, exclusive of those who have forsaken us, we have still admirable professors and, more particularly, composers of great solidity, knowledge, and taste.
Suicide was such a formative band for me, so influential in the development of my taste. They're one of those bands that operated in absolute isolation for so long that they developed a completely unique world view.
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.
I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.
What our men and women in uniform are doing is providing for the Iraqi people and other surrounding nations the opportunity to see, to taste and to experience the democracy that equals freedom and ultimately justice.
Sometimes it's just 'Oh my God, I love the taste of fried oysters on French bread with mayonnaise and an order of French fries.' I'm not going to lie to you - I deal with that temptation every single day, many times.
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.
Taste is such a changing thing. Every age our tastes change. But the things that really last aren't necessarily the best or the worst or the most loved things, but they're the things that make the biggest impression.