After my hip operation, I had to cut out butter, which I loved, and salt. I no longer eat desserts with lots of cream, and I’ve cut right back on alcohol.
Whether it is salt farmers in India embracing solar power or wind companies creating tens of thousands of jobs in America, people are providing a vision for the clean energy future.
There’s a lot of skaters that I look up to, and I think my biggest skating role models were the two Russian competitors at the 2002 Olympic games in Salt Lake City. They really motivated me to follow my passion in skating, and it really blossomed from there.
The night of Floyd Mayweather vs Manny Pacquiao. I woke up that morning with a very, very bad case of laryngitis and couldn’t speak at all. I had no voice. And I was able, just by having chicken soup and barley and salt water, to have just enough for that one fight.
I planned to stop in 2002 after the Salt Lake City Olympics. I felt able to remain competitive another four years, and I wanted to stop while I’m still at the top.
My music is roots music: it’s a combination of growing up on the coast and mucking around with wood and wooden tones and sounds, salt, sand, fire, dogs, and heaps of brothers.
My dirty little secret is that I hate running. I don’t like cardio. I also really like food, and all kinds of food – bread, chocolate, all of the yummy stuff. I up my cardio quite a bit and I start cutting out carbs, sugar, and salt just to try to get as lean as I can.
Pretty much anything pureed needs a big flavor assist to be delicious; just think about how much butter, cream, and salt it takes to make mashed potatoes truly amazing.
Volume can vary a ton when you’re cooking, depending on how you measure. Do you carefully spoon the flour into a measuring cup, or do you scoop with the cup? Are you using chunky Morton kosher salt, or finer Diamond Crystal? There can be a 40 percent difference in volume depending on the brand.
My dad has never had a mobile phone or computer. And that was the way when I grew up, so I still take tech with a pinch of salt.
I think that going to the beach as a child, being in the water and smelling that salt air and hearing the seagulls, it had a real calming effect. But also, it was a mysterious thing – I remember wondering what was under those dark New England seas.
Women are the salt of our lives. They give it flavour.
I’ve been making sushi for 38 years, and I’m still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.
Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn’t you just pull out a box of Bisquick?
My biggest nightmare is that something doesn’t have enough salt.
So for twelve miles I rode with Sherman, and we became fast friends. He asked me all manner of questions on the way, and I found that he knew my father well, and remembered his tragic death in Salt Creek Valley.
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.
The weightlifting was easy. The diet – no sugar, no salt, no carbs, way too much breast of chicken with no seasoning – that was the hardest.
Soup is really easy to make: you can take basil, celery, acorn squash and boil them and then put them in the blender with sea salt. It’s delicious and only takes about 15 minutes. You can make it the night before. It’s kind of like making baby puree, and there are a ton of super easy recipes.
I couldn’t really take a girl from Berlin to live in Leeds. I love it here. I miss the Yorkshire sense of humor and things like bitter and Yorkshire puddings, but I can still get my hands on salt ‘n’ vinegar crisps.
I think any actor worth their salt wants to show as much versatility as they possibly can.
If I read in a paper that somebody has said something about me, I’m going to take it with a pinch of salt; I really am!
I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good.
Any actor worth his salt has a responsibility to reinvent himself from part to part.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
I just finished touring, and I’m on a detox thing. It’s a heavy detox, so nothing in my belly except water, salt, and cayenne pepper.
We talk about America as a melting pot, where you can’t turn salt into pepper. Then you got too much pepper. You need the salt. You need the paprika. You need the broth.
Roasting fish that’s encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh.
Wit is the salt of conversation, not the food.
There are only three questions that matter in the kitchen if you’re cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you’re cooking – the question of doneness.
Mangroves, salt marshes and sea grass lock away carbon at up to five times the rate of tropical forests.
I actually don’t get massages very much. But Epsom salt baths are better than any massage.
Fame comes and fame goes, but you have to be able to laugh about yourself and to take it with a grain of salt.
Ever since I took the plunge into active politics, I faced a fair amount of attacks and criticism from political rivals, and I had learnt to take it with a pinch of salt.
The cure for anything is salt water: sweat, tears or the sea.
The salt of any interesting civilization is mixture.
London is my home. I miss my family so much; it’s hard being away. And I miss salt and vinegar crisps. And Marmite. And good fudge. Oh my God. Clotted cream fudge.
Any historian worth their salt should be aware of wars, conflicts, catastrophes. They happen. This is part of the panorama.
I’m very sensitive to salt. I always see and feel a big difference in my body when I eat it, so I try to consume salt in moderation.
There’s a lot about the early history of salt that isn’t known, including who first used it and when or how it was discovered that it preserved food. We were sort of handed, in history, this world where everyone knew about salt. And it’s not clear exactly how that developed.
Growing up, I thought salt belonged in a shaker at the table and nowhere else.
Can policy be both wise and aggressively partisan? Ask any Republican worth his salt and the answer will be an unequivocal yes. Ask a Democrat of the respectable Beltway variety and he will twist himself into a pretzel denying it.
Every corporation worth its salt is throwing money at Deep Web research, not least Google. The company that unlocks the mysteries of the Deep Web will obtain power of an enormous magnitude.
When Alexander of Macedon was 33, he cried salt tears because there were no more worlds to conquer. Eric Bristow is only 27.
For a while every commercial was a dancing one. Remember when girls were dancing around salt and coffee cans?
I usually have about 16 pills a day of various descriptions – I also have minerals from Salt Lake City and amino acids that get sent to me from Australia.
But in answer to your question about the conspiracy angle, I think that any historian worth his salt, and this is where I fault Stephen Ambrose and a lot of these guys who attack me – not all of life is a result of conspiracy by any means! Accident occurs alongside conspiracy.
Salt is a more-ish sort of thing. But it can be a bad thing if there’s too much salt. It’s awful.
Hemingway hated me. I sold 200 million books, and he didn’t. Of course most of mine sold for 25 cents, but still… you look at all this stuff with a grain of salt.
Well, you know, any defense force worth its salt has to be able to deal with uncertainty, has to be able to deal with events that we may not have planned for.
Many a man gets weary of clamping down on his rough impulses, which if given occasional release would encourage the living of life with salt in it, in place of dust.
People are going to write things about you, but you have to take the good with the bad, so you shouldn’t take it very seriously. If you take it to heart, it’ll get very difficult to deal with. So, just take it with a pinch of salt.
Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.
While government and public-health advocates strive to educate the public, and prevent disease, the food industry frequently acts in opposition to those goals, producing processed foods that are high in sugar, salt, artificial ingredients and calories.
Dennis Lindsey – if there’s anyone who’s most responsible for the winning culture in Salt Lake, it’s him.
Every time the good giants try to cut back on salt, sugar, fat calories, inevitably Wall Street raises its hand and is looking at the sales figures and the revenue and saying, ‘Thou shalt not result in any loss of profit.’ There’s huge continuing pressure on the food companies.
Religious liberty is the salt and light that has made us the great nation we are in a whole number of ways.
Every one of our 10,000 taste buds is wired for sugar. But we aren’t born liking salt – we develop a taste for it at about 6 months.
