Danh ngôn của Simon Cowell
I like spaghetti bolognese, I like baked beans on toast. I hate French food. I hate fancy food.
I like spaghetti bolognese, I like baked beans on toast. I hate French food. I hate fancy food.
Tôi thích mì spaghetti bolognese, tôi thích đậu nướng trên bánh mì nướng. Tôi ghét đồ ăn Pháp. Tôi ghét đồ ăn cầu kỳ.
Tác giả: Simon Cowell | Chuyên mục: Food | Sứ mệnh: [5]
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Các câu danh ngôn khác của cùng tác giả: Simon Cowell
- My attitude is, if someone's going to criticize me, tell me to my face.
- You don't go into anything contemplating failure, because if you did, you wouldn't make it.
- The secret of my success is that I make other people money. And, never ever, ever, ever be ashamed about trying to earn as much as possible for yourself, if the person you're working with is also making money. That's life!
- For the music business, social networking is brilliant. Just when you think it's doom and gloom and you have to spend millions of pounds on marketing and this and that, you have this amazing thing now called fan power. The whole world is linked through a laptop. It's amazing. And it's free. I love it. It's absolutely brilliant.
- When someone asks, 'Does success make you into a monster?' I always say, 'No, it enables you to be a monster.'
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.