FastSaying

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.


Yotam Ottolenghi

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BRUCE SPRINGSTEEN I've never been a career builder. I didn't go to drama school and hardly went to any school ...
BILLIE WHITELAW I like people who are still actively creating in their life, who aren't set, I don't feel li...
DANA DELANY I am so happy that I didn't go to school and I didn't have anyone to tell me how to position...
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MANAL AL-SHARIF I didn't take theater or anything. We didn't have a very good theater program. It was in wes...
OLESYA RULIN I hated high school. I didn't have any friends because I didn't fit in.
CHAD MICHAEL MURRAY My dream isn't running a studio or doing anything managerial in any way, shape, or form.
BONNIE HAMMER I'm not an exhibitionist in any way, shape or form. I don't even like having my picture take...
MEGYN PRICE I didn't smoke. I didn't smoke then, and I don't smoke now. We worked every day - that k...
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CHARLIE ROSE And without disparaging Rent in any way, shape or form, the best music in all of Rent are the chords...
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ADAM RAPP I didn't go to drama school, so I didn't really have many true friends in the business; '...
ALFIE ALLEN I don't oppose hunting in any way, shape or form. If that's what you enjoy doing, you are fr...
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JACQUES DERRIDA I think the point to be understood is that we're all different. I've never been a fan of the...
IAN MCKELLEN I didn't go to acting school.
JUSTIN CHATWIN I was the best guy, you know, all through Little League and Pop Warner and that kind of stuff. But w...
PETE CARROLL Wherever I go, I bring the culture with me, so that they can understand that it's attainable. I ...
JAY-Z In fourth grade I had a high school reading level, but I didn't want to go to school and I didn&...
FREDDIE PRINZE I didn't go to graduate school, where all the important writers seemed to be getting their start...
JAMI ATTENBERG I didn't go to school a lot.
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CHARLES S. DUTTON In my life, there have always been people who guided my path, towards the school, towards this compa...
KAREN KAIN We go through life losing faith just to regain faith in another way, shape, or form
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AVA DUVERNAY When I was a freshman, I didn't have that much time for extra-curriculars, so I didn't do an...
SHANLEY CASWELL If I eat mindlessly while watching television, reading, or talking with someone else, I can go throu...
DEAN ORNISH I look forward to speaking with the citizens of Pulaski County about how the judicial system works. ...
DAVID LOWE I tell you, in this country, you don't get much of an education. Throughout high school, through...
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A. R. RAHMAN When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn...
CARLA HALL I didn't write any music at all, and then, I remember Jon Anderson being very insistent saying t...
BILL BRUFORD There are some individuals who look at graphic novels as 'canon,' and they cannot change in ...
JOHN RIDLEY I find myself to be quite sarcastic, and I wouldn't want to be with someone who didn't get t...
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ALEXANDRA DADDARIO Unless one is inordinately fond of subordination, one is always at war.
PHILIP ROTH I needed a break, and going to culinary school turned a lightbulb on that I didn't have to make ...
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LOUIS C. K. If I didn't have a scholarship to go to the University of Florida or any school, I probably woul...
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AIDAN GILLEN I loved to read and to write, but then something happened. As I made my way through school, I kept g...
R. A. SALVATORE When I don't have a girlfriend, who I am answerable to, I can go out and hang with people. But w...
SHAHID KAPOOR I was doing auditions and meetings during the day and going to culinary school at night. And then &#...
ERIC CHRISTIAN OLSEN I didn't want to do a zoo show. I didn't want to do a study of someone with mental illness. ...
DANIEL CRAIG I didn't go to a normal high school. It was for people in the performing arts.
MARLA SOKOLOFF I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant...
MARY-KATE OLSEN My family weren't actors, and we didn't know any actors. It wasn't even something I was ...
NATASHA LITTLE I've been writing in some way, shape, or form for as long as I can remember.
NANCY A. COLLINS Every day, I just thank the universe that I am as lucky as I am. Because, I went through periods of ...
MELISSA BENOIST I am feeling brave like absolutely nothing in any way,shape,or form can affect me significantly. Is ...
ARMANDO RODRIGUEZ JR Even in my really bad, drugged-out days, I didn't go away. I still toured, still did interviews....
STEVIE NICKS I like to read Bengali novels and short stories. I am not that fond of reading English books, as I d...
ARIJIT SINGH If I probably didn't have tattoos, or if I probably didn't bleach my hair, or if I probably ...
GUY FIERI If I am who I am, I'm provocative, candid, and androgynous; there's nothing I can do that wi...
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NANCY MEYERS I wish I had never got manic depression. When I was in junior high, I didn't know what was the m...
DANIEL JOHNSTON I didn't get trained by the school system like other kids, and when I did concentrate on learnin...
HUEY NEWTON I am friends with someone because they bring out the best in me. In this respect all of my friends a...
NICK KINSELLA My first qualification is I didn't go to Columbia Journalism School.
ROGER AILES I was an aspiring astrophysicist, and that's how I defined myself, not by my skin color. People ...
NEIL DEGRASSE TYSON I am so happy that I didn't go to school and I didn't have anyone to tell me how to position...
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HARRY REDKNAPP September 11 was a wake-up call to me. I don't want to contribute to the hate in any shape or fo...
HAMZA YUSUF I talk to my friends and, you know, they all seem to get relationships that aren't right. You ki...
RAY LIOTTA While I was trying to save money to go to the National Institute of Dramatic Art in Australia I ende...
RUSSELL CROWE If I didn't forgive the people who took me into the barracks and beat me unconscious over a peri...
GERRY ADAMS I went to quite an academic school, and all my friends were going to university, but even before my ...
TALULAH RILEY But I didn't really enjoy my secondary education that much, probably because I am a very physica...
AMANDA BURTON All the scientists who are working on solving the problem of curing paralysis say that it won't ...
CHRISTOPHER REEVE In grade school I was smart, but I didn't have any friends. In high school, I quit being smart a...
DAVID SPADE I never lifted a weight in my life. Why am I going to do steroids? That's not going to do me any...
GEORGE BRETT Abstract painting is abstract. It confronts you. There was a reviewer a while back who wrote that my...
JACKSON POLLOCK I didn't want to be the archetypal sponging brother-in-law, so I didn't go into acting when ...
JOHN MAHONEY Don't get me wrong: school is good and all, but school is way too slow for me. Like, super slow....
LIL UZI VERT Kids should be naughty and go through that rebellious phase I didn't have.
NAOMIE HARRIS My father is a teacher; my mother was a telecom employee. I come from Palermo; I was raised in Ethio...
LUCA GUADAGNINO I have had nothing to do in any way, shape or form with the mailing of these anthrax letters, and it...
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CHERIE BLAIR I was a sickly child, not very strong physically. I wasn't really the greatest in school. I didn...
PATTI SMITH I have been a goof my whole life. I wasn't really the popular girl in school and didn't have...
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BEAR BRYANT

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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 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 Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite...
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