Quotes About Texture

When we design for non-Latin, we always aim to create a rhythm and texture that is sympathetic so when you have the two scripts running side by side, they create, ideally, the same tonal value on the page.

Encountering a real place enhances the performances of actors in subtle ways and changes the spiritual texture of the film.

I don't do a lot of editing post-shoot, but I use Lightroom to play with contrast and texture and to remove dust.

How can you turn down Marks and Gran? Their scripts are so rich in texture.

The texture and hardship of poverty and eviction is something that I think left the deepest impression on me, and I hope that I try to convey a little bit of that to the reader.

When I do my own hair, I love Oribe Texture spray and Redken dry shampoo whenever I'm in a rush. It gives it texture and makes it look clean!

For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.

I'm never afraid of pattern or texture.

To me, 'Show Boat' was the first American musical, the first to have the real texture of this country.

One food I've tried and I haven't grown at all to like - foie gras, I don't like it. I just don't. I've tried it several different ways, and I think it's a texture thing for me.

I like to create a lot of texture in my hair, and I like it a bit messy.

In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.

There are rules that are so blatantly broken on 'Contra,' like structures of harmony and texture.

You pretty much remove the entire political texture from Blackwater when you come to China. What they look at is our 100 per cent success rate.

I rely on accessories to add color and texture; if I'm already wearing something attention-getting, neutral-tone pumps keep the look from going over-the-top.

Once cooked, unripe green plantains have the dense, starchy texture of taro. They are traditionally braised, fried, or mashed. A green plantain can go anywhere a potato can, making it a great choice to shake up your starch game.

I do all my coloring on PhotoShop - it's good and bad: It helped refine my color, but I do miss the texture and organic quality of the traditional.

I always condition my ends, and I love Mane and Tail. It's so amazing. It leaves a film of moisture and just gives great texture.

There's the way modern music is produced, which is, 'Here's a piece of music, and I'm the producer, so pay me and make sure my credit is right and get me my splits.' But I'm trying to go backward. Now, it's more like 'What's the texture? What's the over-arching story?' There are more things to pay attention to than 'Is this the right snare?'

I think what really stays with me is the idea that you can write music about the texture of a wall, and everything is in some way connected.

My experience - and it might be just the kind of comedy that I do, which is usually sketch comedy - is that there's a lot more texture and subplot in drama than in comedy.

It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.

The guitar shouldn't be a main instrument, it should be a texture. It shouldn't be important whether it's there or not. If it's important to you whether a guitar is there or not, you're weird.