Sloane Crosley Quotes

I'm a lot of work.

I am an indifferent cook, but I can make pie.

I like to make pies. That's kind of my new obsession - peach, blueberry, apple, strawberry. I make a really good pumpkin pie with real pumpkin.

No great thing is created suddenly.

Making movies is time-consuming and it's boring. You spend most of your time waiting between takes. It's like a big machine that moves slowly.

I'm a good cook; one of my specialities is reindeer and potato pie.

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.

You don't have to do everything from scratch. Nobody wants to make puff pastry!

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

It took me a good two-and-a-half to three years to write 'Dhobi Ghat' and more importantly be satisfied with it.

I'm pretty proud of my pie crust. I think I've finally learned how to manhandle it just enough.

I love to bake, especially cupcakes. I'm really good at it.

It's going to take a while for some of these things.

It does take a long time and a lot of paint to become our own artist.

Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that a good cake is like a good marriage: from the outside, it looks ordinary, sometimes unremarkable, yet cut into it, taste it, and you know that it is nothing of the sort. It is the sublime result oflong and patient experience, a confection whose success relies on a profound understanding of compatibilities and tastes; on a respect for measurement, balance, chemistry and heat; on a history of countless errors overcome.

With a pie, the crust is a real delicacy. It's very hard to get it just right because it's got to be cold and just the right consistency. There's a whole art to it and I haven't learned how to do it [filming in Waitress].There's not a lot of time for cooking, especially when you're shooting nights or working until 11pm.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

You want to sing this song. And so it goes on until eventually, after - well, however long it can take - sometimes a few days, sometimes months - you piece the whole thing together.

I know. And that's what took me so long

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

Do you know what it's like to run spellcheck for six hours? It's like a party in purgatory. A party in purgatory where all they have to drink is sugar-free Kool-aid, and the only game to play is Monopoly, and none of your friends show up.

When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues learning, and am good at.

You can give the same recipe to ten cooks, and some make it come alive, and some make a flat souffle. A system doesn't guarantee anything.

The problem with dating a model is they won't go out with you if your cars color doesn't match their outfit.