Poireaux vinaigrette aux grains de caviar.” I did a quick translation. “Leeks and fish eggs in vinegar?” He grinned. “It sounds better in French.” Yeah, but did it taste better?
The most fun I ever had on a movie was working with Albert Brooks. He's the caviar of comedy. I mean, nobody's funnier; nobody is smarter than Albert Brooks.
Caviar used to be my drug of choice, but since my husband is on a no-salt diet, I've kind of given it up. I still have dreams of sitting down and gorging, though. I love it with a good vodka; I don't like it with champagne.
I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.
Those big-shot writers ... could never dig the fact that there are more salted peanuts consumed than caviar.
I don't feel the need for unusual or glamorous foods like caviar, and I tend more towards ordinary, satisfying food.
The South, to me, is fried chicken and catfish caviar --- that's grits --- and good-looking women.
A living body is not a fixed thing but a flowing event, like a flame or a whirlpool: the shape alone is stable, for the substance is a stream of energy going in at one end and out at the other. We are particularly and temporarily identifiable wiggles in a stream that enters us in the form of light, heat, air, water, milk, bread, fruit, beer, beef Stroganoff, caviar, and pate de foie gras. It goes out as gas and excrement - and also as semen, babies, talk, politics, commerce, war, poetry, and music. And philosophy.
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