Quotes About Quality

I want to spend more time with my family.

The fact that my songs take a long time to write is no guarantee of their excellence.

We will sell no wine before its time.

'Good enough' stopped being good enough a long time ago. so why not be great?

I always like to play with my kids. I always have the time to do that. That's my priority, always has been, so just interacting with my kids, and being with them is great.

I want to go working with good people on something that's good, because otherwise it's a big waste of time. I don't have that much time.

I like doing something romantic with a girl on Valentines Day, like making her dinner and keeping it simple. The more quality time, the better.

Making good design is easy. It's polishing the half-assed stuff that takes time.

How long do you stay fresh in that can?

It is difficult to remain an emperor in presence of a physician, and difficult even to keep one's essential quality as man.

Being too consumed in fear all the time will result in poor quality of life

Loyalty is the elixir that makes death easy, but it's also the quality that gives life purpose.

For a time, the Hanseatics were well appreciated as honorable merchants who ensured quality and fought against unscrupulous practices. They were known as Easterlings because they came from the east, and this is the origin of the word sterling, which meant "of assured value.

French butter makes better pastry than American butter because it contains more fat and less water.

For a time, the Hanseatics were well appreciated as honorable merchants who ensured quality and fought against unscrupulous practices. They were known as Easterlings because they came from the east, and this is the origin of the word sterling, which meant "of assured value." The

True horsemanship is developed in the mindful quality of everything we do—not just in the quality of everything we do with our horses.

These are the end products of the Masterminds of Safety and Ethics, bulked up on cheese that contains no cheese, chips fried in oil that isn't really oil, overcooked gray disks of what might once upon a time have been meat, a steady diet of Ho-Hos and muffins, butterless popcorn, sugarless soda, flavorless light beer. A docile, uncomprehending herd, led slowly to a dumb, lingering, and joyless slaughter.

I believe I should be able to treat my hamburger like food, not like infectious fucking medical waste.

I can't imagine a better example of Things To Be Wary Of in the food department than bargain sushi.

I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward way to make a truly excellent and occasionally wondrous product.

I believe the words "meat" and "treated with ammonia" should never occur in the same paragraph—much less the same sentence. Unless you're talking about surreptitiously disposing of a corpse.

I know how old most seafood is on Monday — about four to five days old!

Customers should understand that what they are paying for, in any restaurant situation, is not just what's on the plate—but everything that's not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound.

If a restaurant is known for steak, and doesn't seem to be doing much business, how long do you think those few orders of clams and mussels and lobster and fish have been sitting in the refrigerator, waiting for someone like you to order it? The key is rotation. If the restaurant is busy, and you see bouillabaisse flying out the kitchen doors every few minutes, then it's probably a good bet.