Words matter. These are the best Peeling Quotes from famous people such as Justin Lin, Samin Nosrat, Sam Graves, Bat for Lashes, Douglas Coupland, and they’re great for sharing with your friends.
I grew up peeling shrimp and making tartar sauce.
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them – picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat – were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.
Part of any solution to get our economy going should include steps to free up our small businesses by peeling back unnecessarily burdensome regulations, ending the continual threats of tax hikes, and addressing the cloud of federal debt that hangs over our economy.
All of the art that I love is about peeling back layers and delving into something that’s in a subconscious or dream realm. People like Jan Svankmajer, or the artist Yoshimoto Nara, or David Lynch.
Try not thinking of peeling an orange. Try not imagining the juice running down your fingers, the soft inner part of the peel. The smell. Try and you can’t. The brain doesn’t process negatives.
Michael died five years ago this January, and the first thing that really struck me about the script was the part about her peeling off from the funeral and just getting into a rowboat and having a real kind of cry where nobody was.
Acting is like peeling an onion. You have to peel away each layer to reveal another.
In film and theater, you know the story and the journey from beginning to end, but with TV, you can keep peeling away layers and exploring a new world each week.
My family always ate dinner at the table, and we would chat about our day while eating. My parents like to have a few glasses of wine and linger after the meal is over, peeling oranges for dessert while talking. It’s lovely.
The French fry did not become America’s most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes – and cleaning up the mess.
A lot of chefs don’t have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It’s not about being cheap. It’s about being proper.
It blows me away the number of truck drivers or macho guys that will call, and then I start peeling back the layers, and I find out they’ve been listening to me for 10 or 15 years, and they know every lyric to every sappy song.
People would measure you by your shape, you used to find a lot of male athletes peeling off their tops – just to say, ‘Have some of this.’ I guess my abs were a sign to people. ‘Watch out, she’s in shape.’
All the aggressive actions I do to myself I would never dream of doing in my own life – I am not this kind of person. I cry if I cut myself peeling potatoes. I am taking the plane, there is turbulence, I am shaking. In performance, I become, somehow, like not a mortal.
I’m very English. I’m white. I mean, I’m so pale. With spray tans they start peeling and start getting really dirty looking.
One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.
I really love New York, but I have to say, the humidity during the summer is a nightmare for a cartoonist. Not only am I sweating in my studio, my bristol board is curling up, the drafting tape is peeling off the board, my Rapidograph pens bleed the minute I put them to paper… it’s a disaster.
I can’t stand quitters. My mother is a very strong, determined woman. I was peeling onions when I was seven, but I walked off when my eyes began to sting. She said to me, ‘You start something and you finish it’, and that stuck with me. I’m persistent.
Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.
