FastSaying

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.


Yotam Ottolenghi

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ALAIN DE BOTTON Sometimes I say things that I think are obviously sarcastic and people take them quite literally.
MEGAN FOX Time sometimes passes quite quickly.
JIMMY PAGE The little things are most worthwhile-
A quite word, a look, a smile,
A listening ear that...
MARGARET LINDSEY I've done that quite often, but I've got to be quite honest... as much as you would want to ...
TREVOR RABIN Sometimes a driver can be quite invisible.
BRUCE KELLY Contrary to rumor, sometimes I can be quite a laugh.
VICTORIA BECKHAM It can be frightening to turn your back on what others think is right. But I'm not the same as a...
BAT FOR LASHES The old grey donkey, Eeyore stood by himself in a thistly corner of the Forest, his front feet well ...
A.A. MILNE Sometimes the things that do not quite happen in your life count for more than the things that do.
FREDERICK BUECHNER I'm a happy person. Sometimes, I have to make a conscious effort to stay happy. See, my predispo...
RANVEER SINGH I was quite solitary for 'Hitman.' I was quite apart. He struck me as a very sad individual....
RUPERT FRIEND I think of myself as quite a shy person. But when I'm curious about something, I'll go quite...
ALAIN DE BOTTON Sometimes you're on and sometimes you're not. Tonight, something just wasn't quite right.
COLIN MURTAGH 'Evil' is quite a blanket term. People aren't the demonic characters we would like them ...
DAVID MORRISSEY I think I'd have done better if I had been a little more relaxed-if I had not pressed quite so h...
CHARLES KURALT Therapy isn't Radio.We don't need to constantly fill the air with sounds. Sometimes, when its quite,...
MARY PIPHER Writers are socially observant. We find people endlessly fascinating, and real life is mysterious. S...
JULIANNA BAGGOTT I quite like childlike songs, which sometimes cross over.
ALAN PRICE Sometimes I feel quite distinctly that what is inside me is not all of me. There is something else, ...
ALEKSANDR SOLZHENITSYN Abusers are bullies and they put on quite an act. Sometimes if they know the police or a family memb...
GAYLE POST Sometimes you can know too much. A lot of brainy people like Stephen Fry are quite depressive.
KARL PILKINGTON I find going back through things sometimes exhilarating because I find things I didn't know I ha...
EVE ARNOLD When I was on 'Complete Savages,' the cast sometimes found themselves running from a mob of ...
JASON DOLLEY ...a little "appreciation" sometimes does quite as much good as all the conscientious "bringing up" ...
L.M. MONTGOMERY They'll do quite a lot of medical tests, they'll take blood tests, urine tests, and they will also w...
BRIAN HARVEY I hyperventilate quite a lot.
CARA DELEVINGNE As you can see, there are quite a number of things taught in school that one has to unlearn or at le...
AMBETH R. OCAMPO Let's be honest: the trappings of investment banking are quite tempting. I do miss it sometimes....
CHETAN BHAGAT Sometimes I think we're alone in the universe, and sometimes I think we're not. In either ca...
ARTHUR C. CLARKE Woman, you see, is an object of such a kind that study it as much as you will, it is always quite ne...
LEO NIKOLAEVICH TOLSTOY Imagining playing the guitar is a slightly looser thing than playing it. You can hear more things so...
RICHARD THOMPSON It's an absolutely new stock and the only one of its kind on our market. As a concept, it can become...
MARCELO GUTERMAN What very mysterious things days were. Sometimes they fly by, and other times they seem to last fore...
MELANIE BENJAMIN We are quite open as far as what would satisfy teachers,
IAN JOHNSON There's also a level of discipline I use as a writer, designed to get better at what I'm doi...
P. J. HARVEY I think lots of ideas are sometimes in our heads without us quite, you know, knowing it.
RACHEL JOYCE I'd be quite excited to play somebody British.
CLAIRE FORLANI I see quite a bit of similarities between us, ... They are both headhunters and love to hit, and the...
BRIAN BOSWORTH It was actually quite easy to work with Uggie, because he's a really well trained dog. Very tale...
JEAN DUJARDIN Things are never quite as scary when you've got a best friend.
BILL WATTERSON I generally support just about every secession attempt that comes along. If, in the future, there is...
VITALIK BUTERIN Even if my songs are quite sad or quite dark, I don't want my songs to make people sad. It's...
AURORA A lot of actors would tell you that they'd rather play the villain than the hero. When you'r...
TOM ELLIS It is quite sensible for them to sit back and see where they are.
PAUL ASHWORTH It is a magnificent feeling to recognize the unity of complex phenomena which appear to be things qu...
ALBERT EINSTEIN It's been quite a success as far as I'm concerned.
JERRY POJE Russia can be quite a dangerous place sometimes, but I never think about it.
MARC ALMOND There's a difference between the parts that I play and who I am and who people think I am. There...
MARTIN FREEMAN Many things that are true feel like a cheat. Kingdoms get the princes they deserve, farmers’ d...
PATRICK NESS It's cool to watch them take the hook, ... They throw up quite a spray. Sometimes they do somersault...
DAVID HOBSON My life is quite physical anyway. When you are three-foot-six you kind of have to climb stuff now an...
WARWICK DAVIS Quantum physics is quite interesting. All these tiny particles are there as much as they're not ...
JERRY HALL Sometimes I think we're alone in the universe, and sometimes I think we're not. In either case the i...
ABRAHAM MASLOW Sometimes I think we're alone in the universe, and sometimes I think we're not. In either case, the ...
ANDREW JACKSON Sometimes I think we're alone in the universe, and sometimes I think we're not. In either case, the ...
ARTHUR C. CLARKE Sometimes I think we're alone in the universe, and sometimes I think we're not. In either case the i...
ARTHUR C. CLARKE Butterflies... not quite birds, as they were not quite flowers, mysterious and fascinating as are al...
ELIZABETH GOUDGE I knew from an early age that people didn't see the different sides of me. I formulated a kind o...
GURINDER CHADHA I was quite surprised. As far as things happening locally, it's probably the best thing that's ever ...
PHIL JACKSON They're like children, really. Only children are far more logical which makes it difficult sometimes...
AGATHA CHRISTIE Sometimes I feel very tall even though in reality, I am quite small.
EMANOUHL History isn't just the story of bad people doing bad things. It's quite as much a story of p...
C. S. LEWIS Things may not be immediately discernible in what a man writes, and in this sometimes he is fortunat...
ERNEST HEMINGWAY Women are frightening. If you get to 41 as a man, you're quite battle-scarred.
HUGH GRANT Even if you live in a tiny village, there's an Internet site. It's quite easy to find clothe...
INES DE LA FRESSANGE Voters quite like Charles Kennedy, but there is a question mark over whether he's someone they can s...
ANDREW COOPER I don't have a fear factor. Well, not much of one. And I'm willing to risk quite a lot - as ...
DAVID WALLIAMS Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of forc...
NIGELLA LAWSON Basically, people in other countries don't want to have to work quite as flat-out as they do in ...
TADANOBU ASANO I just feel very often like a child in an absolutely weird world. I think that life is quite weird s...
CECELIA AHERN I don't think of myself as being troubled as a human being, but I guess I'm quite extreme, q...
BEN DANIELS We're not far apart, ... The door is definitely open for negotiation, and things are going perfectly...
ANTONIO GATES 'The Burning Dark' needs a certain kind of soundtrack - something dark and moody, electronic...
ADAM CHRISTOPHER I'm not angry, I'm not an angry person, but I do sometimes like playing with the perception ...
CALVIN HARRIS If that is what the algorithm shows, I think it needs quite a bit of work.
JASON KENNEY They had both noticed that a life of dissipation sometimes gave to a face the look of gaunt sufferin...
KATHERINE ANNE PORTER I'd done three solo albums in a row, and that's quite narcissistic.
BJORK Things are never quite as scary when you've got a best friend.
BILL WATTERSON Quite frankly, they are not showing any kind of safety increase for having that ban in place.
ERIC SKRUM I like to think I have quite a few different styles - sometimes it's a bit rock n' roll, oth...
KRISTIN CAVALLARI British audiences tend to want to see their own lives reflected on TV, whereas American audiences ar...
ADAM RAYNER We don't have quite as much money, quite as big of a weight room, quite as great athletes. But we'r...
DEWHITT BETTERSON Sometimes I have to pinch myself to think: have I really come this far? Because it is quite differen...
CHERIE BLAIR I think [the game against the Cowboys] helped us. I think their styles of play and what they ask the...
MIKE HOLMGREN Americans are quite divided, but it seems as if they are looking for a solution that involves some s...
BRIAN SANDEROFF I'm looking for one of two things and sometimes they dovetail: I'm looking to go into a thea...
HAL PRICE I just think it's quite remarkable that everyone says they want to add more commentary to their ...
DANA PERINO That is the worst of women. They always want one to be good. And if we are good, when they meet us, ...
OSCAR WILDE Life is trying things to see if they work.
RAY BRADBURY Life is "trying things to see if they work."
RAY BRADBURY I imagine if aliens came down to Earth, they'd actually be quite tall; people seem to get everyt...
NICOLAS ROEG Yes, it's a very difficult thing to do, to promote a record, do television shows, and to still w...
CHRIS LOWE When two kids are being completely berserk, and they're naked and throwing food around, sometime...
LOUIS C. K. I don't need a crystal ball to see into the future, although they are quite beautiful.
RICK PRYLL Sometimes you're not ready to give the world quite what it wants. And that's okay, because the Earth...
JAREE FRANCIS The number of things that we count as free today that used to cost money [such as TCP/IP] are quite ...
CAMERON PURDY I'd like to be the commissioner of tennis, but do I want to get into politics? Sometimes I have ...
JOHN MCENROE I'm not quite that difficult, even though maybe I'm a little bit bossy. But you know, in ord...
HEIDI KLUM I'd really likely to shoot wildlife documentaries. I watched so many of those as a child, and I&...
ASA BUTTERFIELD

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The differences between a tart, a pie and a quiche are a blur.
YOTAM OTTOLENGHI You can really taste the difference between a shop-bought and a good homemade mayo.
YOTAM OTTOLENGHI Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout...
YOTAM OTTOLENGHI Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh ...
YOTAM OTTOLENGHI For me, the end of childhood came when the number of candles on my birthday cake no longer reflected...
YOTAM OTTOLENGHI The smells of slow cooking spread around the house and impart a unique warmth matched only by the fl...
YOTAM OTTOLENGHI On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud ga...
YOTAM OTTOLENGHI Herbs deserve to be used much more liberally.
YOTAM OTTOLENGHI You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There ...
YOTAM OTTOLENGHI The way to entice people into cooking is to cook delicious things.
YOTAM OTTOLENGHI Almost every culture has its own variation on chicken soup, and rightly so - it's one of the mos...
YOTAM OTTOLENGHI I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole r...
YOTAM OTTOLENGHI As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit ...
YOTAM OTTOLENGHI There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidi...
YOTAM OTTOLENGHI If I must choose between healthy and tasty, I go for the second: having only one life to waste, it m...
YOTAM OTTOLENGHI Brussels sprouts are really quite versatile.
YOTAM OTTOLENGHI A great fig should look like it's just about to burst its skin. When squeezed lightly it should ...
YOTAM OTTOLENGHI One man's trash is another man's treasure, and the by-product from one food can be perfect f...
YOTAM OTTOLENGHI Halva works brilliantly in ice-cream.
YOTAM OTTOLENGHI The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
YOTAM OTTOLENGHI Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes...
YOTAM OTTOLENGHI My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red...
YOTAM OTTOLENGHI Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a...
YOTAM OTTOLENGHI As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, s...
YOTAM OTTOLENGHI Even in the busiest kitchen, there's always a point at the end of the day when you go home.
YOTAM OTTOLENGHI The difference between a bland tomato and great one is immense, much like the difference between a s...
YOTAM OTTOLENGHI A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. ...
YOTAM OTTOLENGHI The most important thing for me is to walk the little alleys of the city, to find the little alcove ...
YOTAM OTTOLENGHI I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or...
YOTAM OTTOLENGHI A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients...
YOTAM OTTOLENGHI Pasta with melted cheese is the one thing I could eat over and over again.
YOTAM OTTOLENGHI My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surf...
YOTAM OTTOLENGHI Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil o...
YOTAM OTTOLENGHI People don't know how good cauliflower is, because they always have this image of cauliflower ch...
YOTAM OTTOLENGHI For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being ...
YOTAM OTTOLENGHI Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless sta...
YOTAM OTTOLENGHI How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent st...
YOTAM OTTOLENGHI Good asparagus needs minimal treatment and is best eaten with few other ingredients.
YOTAM OTTOLENGHI For those, like me, who can't rely on being given a home smoker this Christmas, you can build yo...
YOTAM OTTOLENGHI Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic...
YOTAM OTTOLENGHI Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. ...
YOTAM OTTOLENGHI Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley bot...
YOTAM OTTOLENGHI I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split...
YOTAM OTTOLENGHI Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a...
YOTAM OTTOLENGHI Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oi...
YOTAM OTTOLENGHI I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young bean...
YOTAM OTTOLENGHI Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage ...
YOTAM OTTOLENGHI Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be e...
YOTAM OTTOLENGHI In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' ...
YOTAM OTTOLENGHI Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just ...
YOTAM OTTOLENGHI I'm a firm believer that the world should be your oyster when you're cooking. People should ...
YOTAM OTTOLENGHI Orange blossom water would make a magical addition to your store cupboard.
YOTAM OTTOLENGHI I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps...
YOTAM OTTOLENGHI Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, e...
YOTAM OTTOLENGHI Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauce...
YOTAM OTTOLENGHI Dinner parties are still highly popular, and I believe they always will be.
YOTAM OTTOLENGHI Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without dimi...
YOTAM OTTOLENGHI Many people struggle to make hummus that lives up to their expectations at home, and recreating a fa...
YOTAM OTTOLENGHI I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy ...
YOTAM OTTOLENGHI Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - b...
YOTAM OTTOLENGHI I always pan-fry sprouts - it retains texture and enhances flavour.
YOTAM OTTOLENGHI Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than other...
YOTAM OTTOLENGHI Healthy is in the eye of the beholder.
YOTAM OTTOLENGHI I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango....
YOTAM OTTOLENGHI Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As wit...
YOTAM OTTOLENGHI If the first bite is with the eye and the second with the nose, some people will never take that thi...
YOTAM OTTOLENGHI Just-poached vegetables show off their natural attributes and taste fresh and light in a way you nev...
YOTAM OTTOLENGHI A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risott...
YOTAM OTTOLENGHI Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could...
YOTAM OTTOLENGHI The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing t...
YOTAM OTTOLENGHI My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost etherea...
YOTAM OTTOLENGHI Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and...
YOTAM OTTOLENGHI Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the righ...
YOTAM OTTOLENGHI Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically wel...
YOTAM OTTOLENGHI Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian ma...
YOTAM OTTOLENGHI Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child...
YOTAM OTTOLENGHI I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in wh...
YOTAM OTTOLENGHI There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
YOTAM OTTOLENGHI Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about ...
YOTAM OTTOLENGHI The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
YOTAM OTTOLENGHI I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from ...
YOTAM OTTOLENGHI Some breakfast cereals only come into their own as children's party treats: what are cornflakes ...
YOTAM OTTOLENGHI The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some s...
YOTAM OTTOLENGHI Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat...
YOTAM OTTOLENGHI Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 12...
YOTAM OTTOLENGHI Take your average couscous salad, and it's almost always a sloppy mush, no matter how much atten...
YOTAM OTTOLENGHI It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the ...
YOTAM OTTOLENGHI Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch...
YOTAM OTTOLENGHI Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetable...
YOTAM OTTOLENGHI Eating ready-made meals is about being very passive, and actively cooking is something that nothing ...
YOTAM OTTOLENGHI My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensit...
YOTAM OTTOLENGHI Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. I...
YOTAM OTTOLENGHI Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, wher...
YOTAM OTTOLENGHI There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew...
YOTAM OTTOLENGHI There used to be a time - it isn't so much the case now - that vegetarianism was some kind of re...
YOTAM OTTOLENGHI Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
YOTAM OTTOLENGHI Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over s...
YOTAM OTTOLENGHI Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes inco...
YOTAM OTTOLENGHI Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and entici...
YOTAM OTTOLENGHI Believe it or not, I'm as much a fan of a supper shortcut as the next person.
YOTAM OTTOLENGHI I have yet to meet a carnivore who doesn't love a sausage roll.
YOTAM OTTOLENGHI I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sid...
YOTAM OTTOLENGHI Greek yogurt with some olive oil stirred in can transform many dishes.
YOTAM OTTOLENGHI Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's becau...
YOTAM OTTOLENGHI Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
YOTAM OTTOLENGHI Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut...
YOTAM OTTOLENGHI Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in ri...
YOTAM OTTOLENGHI Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find th...
YOTAM OTTOLENGHI Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape w...
YOTAM OTTOLENGHI The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
YOTAM OTTOLENGHI Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
YOTAM OTTOLENGHI This is, in Israel for sure, the earliest church.
YOTAM TEPPER The fact that you see banks on the streets, you don't know who the owners are. Many banks are owned ...
YOTAM ZULU Mosaics, in general, and inscribed mosaics in particular from the 3rd and 4th centuries are very rar...
YOTAM TEPPER This is a very ancient structure, maybe the oldest in our area.
YOTAM TEPPER