Alton Brown Quotes
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
Quotes to Explore
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People just don't sit down and watch shows live anymore. They DVR it. They stream it; they watch it on Netflix or iTunes.
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Bitcoin is both disruptive from a technology perspective, but there's a tremendous power of social good behind it. So you can both build a cool business or have a great investment return, and there's the promise of potentially improving the remittance industry or banking the unbanked.
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I'm really about my family and really proud of being a Carter.
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As a filmmaker, I really want to utilize the tools to carry the voice - my voice, and the voice of the characters.
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You have to be able to fail with the improv. You have to not care.
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I think this happens to a lot of people, men and women, where you reach a point in your life and all of a sudden realize that things have changed. You suddenly realize that people are coming up behind you, that maybe somebody might want to replace you for less money.
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Experiencing sadness and anger can make you feel more creative, and by being creative, you can get beyond your pain or negativity.
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I have been in meetings where a head of state will say, 'I like your tie,' to a man... or, 'I like your country because the weather's good,' or whatever. So for me, the pins in some ways were openers.
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Twenty percent of students in Israel's schools are haredim; another 20% are retired; another 20% are Arab. I have no problem with any of them.
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It is true that when there's a drone attack, those - that the - the terrorists are killed, it's true. But 500 and 5,000 more people rises against it, and more terrorism occurs, and more - more bomb blasts occurs.
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I feel like I'm not the greatest general manager in the history of general managers, but I do OK, and I'm learning as I go. I try to just do my best with it.
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I think it's the responsibility of a major opera house not only to cultivate debate and get people thinking, but also to be interfaced with things that challenge them. To challenge its audience and not just deliver things that they know, even though some of those things are wonderful.
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Honestly, I wasn't familiar with the whole DC comics world and the Batman world before I was part of 'Gotham.'
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I know people who prepare their roles in such a way that they technically look ahead and memorize their gestures, and then they stick to it. Those that are technically proficient enough can make it seem natural, but they do that and don't really take in what other people are doing.
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Life in the Middle East is quite different from other places.
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When I go home, I play with my baby dolls and strollers and diaper bags, and play with my sisters.
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After university, I was working as a stylist in the Paris theatres when I had a flash of inspiration. I made necklaces from the bikinis designed for the cabaret performers of Folies Bergeres. I was so happy with them that it was only then that I sought out formal training in jewelry.
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I became a general contractor in my early 20s. I have been in the business for over 35 years.
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But I'm not crazy about the designers like Prada and Gucci. I hate going into designer stores.
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My dad had a church of 90 people when I was born. It was just, over the years it continued to grow.
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I feel like there's a lot of beauty in the darkness of Narrow Stairs, but that's not really a place I'm ready to go to for a while. I'm interested in taking a different approach and having the next record be different in tone - I'm just not interested in making another dark, dark album.
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You don't want a whole bunch of yes people around you.
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I've been glued to the TV. I am absolutely devastated.
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'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
