Nathan Myhrvold Quotes
The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
Quotes to Explore
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I don't get bothered by fans.
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When you grow up without it, you want to have it. It's funny, in America some people say, 'Why do you want to make money so much?' And I say, 'Well, I guess you didn't starve as a kid.'
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English is really free for me; there's no limits to the music and the imagination. And French, it's just I live in Paris, and it's really a poetic language where you can really play with words.
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Books allow you to see the world through the eyes of others.
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I like that about London. It comes together when it needs to, and it has magic.
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To take part in this brothel through the payment of my taxes, that had become to me unbearable.
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I think comedy is one of the hardest things to do.
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Producing all my own songs and refusing to go to the hot producer. That's the biggest risk I've taken so far.
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There's something extremely bizarre about the way people consume media now.
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We are all afraid for our confidence, for the future, for the world. That is the nature of the human imagination. Yet every man, every civilization, has gone forward because of its engagement with what it has set itself to do.
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All Hollywood corrupts; and absolute Hollywood corrupts absolutely.
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We are facing extreme volatility.
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I'm looking to expand my portfolio while I'm on top and while I'm young.
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Christmas cookies can't help but be retro - they are memory first, sugar-flour-egg-redhot-gumdrop-sparkle reality second.
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Sometimes great, banned works defy the censor's description and impose themselves on the world - 'Ulysses,' 'Lolita,' the 'Arabian Nights.'
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The 'ideal' body is everywhere you look, and we are made to feel like failures by advertisers and corporations who shame us into buying their products.
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My greatest concern is that the emergence of this technology without the appropriate public attention and international controls could lead to an unstable arms race.
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I'm scared of any fighter I've ever fought because they are some dangerous people to be dealing with. That's also where the anxiety comes from.
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It's impossible to feel the creative juices flowing if you're always worried about the end result. I think really, really good work comes out of people being quite open, not stressed, really exploring, trying to be imaginative, without worrying too much about the end result.
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In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
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I'm just trying to keep my head above water as I learn how to act. I feel like I have so much to learn, it's insane. The only thing I know is that I don't know or have a grasp on anything other than this one thing that's within me, whatever that is, so I'm just trying to trust that.
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I would love to start a cancer organization.
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We have to resist, protectionism, other kinds of barriers to market access and to trade.
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The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
