I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.
I never ask my wife about my flaws. Instead I try to get her to ignore them and concentrate on my sense of humor. You don't want any woman to look under the carpet because there's lots of flaws underneath. Joanne believes my character in a film we did together, "Mr. and Mrs. Bridge" comes closest to who I really am. I personally don't think there's one character who comes close... but I learned a long time ago not to disagree on things that I don't have a solid opinion about.
The embarrassing thing is that my salad dressing is out-grossing my films.
I cannot bear to look at a film that I made before 1990. Maybe 1985. There's no sense even trying to explain it. I really just can't watch myself. I see all the machinery at work and it just drives me nuts, so I don't look at anything.
I started my career giving a clinic in bad acting in the film, "The Silver Chalice," and now I'm playing a crusty old man who's an animated automobile [in "Cars"]. That's a creative arc for you, isn't it?
In the early days of films, the movie star in this country replaced royalty. They've been demoted since then but they're still treated as beings larger than life.
There are many ingredients that go into making a film. It baffles me, what works and what doesn't.
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