#si

I feel really different from other musicians. ↗

— Mary Timony

#feel #i #i feel #musicians #other

Well, gauge theory is very fundamental to our understanding of physical forces these days. But they are also dependent on a mathematical idea, which has been around for longer than gauge theory has. ↗

— Roger Penrose

#around #been #days #dependent #forces

The basic theory in twistor theory is not to add extra dimensions. ↗

— Roger Penrose

#basic #dimensions #extra #extra dimensions #theory

I will go through these style phases. I think it's confusing in some ways. People like bands to be really consistent. ↗

— Mary Timony

#confusing #consistent #go #i #i think

I'm starting to feel like so much of rock music is derivative and boring. ↗

— Mary Timony

#derivative #feel #i #like #much

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique. ↗

— Jacques Pepin

#becomes #certainly #chef #choice #cook

For everyday, we like Beaujolais, Grenache or Syrah, and we like a lot of it! It's a family tradition: We would never consider having a meal without wine. ↗

— Jacques Pepin

#everyday #family #family tradition #having #like

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food. ↗

— Jacques Pepin

#called #celebration #cooking #everyday #first

I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them. ↗

— Jacques Pepin

#between #chef #come #during #eisenhower

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu. ↗

— Jacques Pepin

#because #chef #choosing #course #fast